The Han Room

營業中

休息中

Chives dumpling ("Gao choy gao"). This dumpling skin was translucent and I could clearly see the ingredients in it. For those who loves chives, this is the dumpling that you should order and the chives were covering the prawns. As usual, the prawns were sweet and crunchy. The chives smell was so strong and moist. It was topped with some ginger strips to add some taste to it.

Whenever I patron Han Room, I will ordered the Har Gao. This is because their har gao is very compact with prawns. The skin was not too thick and still managed to wrap the fillings nicely without breaking. The prawns fillings were a lot and the har gao was indeed a very fat one. It was crunchy and succulent. Slightly bland in taste but I could feel the freshness of the prawns.

Conventional Siew Mai. Apart from the prawn siew mai, Han Room also offer the conventional ones which is just siew mai and topped with crab roe. The siew mai was nicely wrapped and the skin was thin. The inner fillings were loose and moist. The minced pork was soft. Although it already has a little bit of saltiness, I still dipped it into the sweet brown sauce to get more flavour.

Well, this is an interesting dish created by the chef as I have not seen it anywhere else. The fish paste was being put on top of lettuce and topped with a little bit mayo sauce. The mayo sauce was not typically white ones, it was slightly beige in color and had some peppery taste to it. The fish paste was bouncy and slightly salty. Although it was creative but I find this dish so-so.

Han Room siew mai was an interesting one as it has quite a number of ingredients: prawns, crab roe, mushroom and minced meat. Although siew mai is mostly pork-based, but having a little piece of prawn on it would enlighten me. The prawn were soft and crunchy. The siew mai was not too solid in texture which made the chewing easy, it was not too salty too. I like this very much.

Loh Mai Kai (glutinous rice with chicken). The loh mai kai was steamed with chicken slices, mushrooms and some char siew gravy. It was moist evenly throughout the whole bowl as it was being steamed nicely, not even one part was tough. The char siew fillings and gravy was sweet and flavourful. The glutinous rice was sticky and not too salty. Mushroom was soft too.

Yam Puff ("Wu Kok"). Our family loves wu kok very much and if we see the wu kok were freshly fried from the kitchen, definitely we will order it. Han Room version was deep fried till perfection, it was not burnt at all. The oiliness level was still acceptable. The wu kok pastry were fluffy and crispy and the yam was soft. The inner fillings of char siew was good, not too salty.

The char siew puff came in a dumpling shape and baked till golden brown. The pastry was soft, slightly crispy and the pastry layers were fluffy and powdery too. The inner parts were char siew fillings and the saltiness was just nice. It was a mixture of some fats which is just right amount. The portion was big too and it was quite filling if I eat one by myself, it is best for sharing.

Har Kok (prawn dumpling). Apart from the normal prawn dumpling, we like to order this yellower version. The coating was different from the normal dumpling skin. It was deep fried and very crispy. It was sticky too. The inner fillings were fully filled with prawns. The prawns were fresh and succulent. This dumpling is slight salty and I love to eat it together with mayonaise.

Braised chicken feet. The presentation was nice as the chicken feet were braised in a hot pot before serving. It was made-to-order, so it was served hot. The chicken feet were big in portion and moist. The sauce was not too thick, sweet and slightly diluted. The chicken feet did not absorb all the essence of the brown sauce, as such it tasted normal to me. Nevertheless, it was a standard dish.

Fried carrot cake (“Lo Bak Kou”). The carrot cake was cut into big pieces and stir fried with bean sprouts, spring onions, egg and chilli. It was quite spicy for my family. The carrot cake was soft and nice to chew. The bean sprouts were crunchy. This dish has a little bit of garlic that made it so fragrant. As a whole, this dish was on the saltier side and a bit oily.

The century egg porridge was the star of the brunch for us. It came in a big bowl and hot, so it was good for sharing. The porridge was smooth, tasty as it has absorbed the essence of the ingredients. The century egg was soft and fragrant. The cruller (“you tiao”) was crispy. As a whole, the porridge tasted just nice, not overly salty. A very good porridge for breakfast.

The Oriental Group of Restaurants' culinary dynasty has branched out to The Gardens Mall, where The Han Room was born last week, several kilometers away from its sister outlet, The Ming Room at Bangsar Shopping Center. Business was brisk on The Han Room's first Friday night, even though its entrance inside the mall was still sealed shut and customers had to exit the building to enter the restaurant. "Thousand-layer" bean curd. Skilfully sliced into a delicate work of art. Seemed like a shame to

The Oriental Group of Restaurants' culinary dynasty has branched out to The Gardens Mall, where The Han Room was born last week, several kilometers away from its sister outlet, The Ming Room at Bangsar Shopping Center. Business was brisk on The Han Room's first Friday night, even though its entrance inside the mall was still sealed shut and customers had to exit the building to enter the restaurant. We over-ordered slightly, since there were too many temptations on the menu. Our favorite was th

The Oriental Group of Restaurants' culinary dynasty has branched out to The Gardens Mall, where The Han Room was born last week, several kilometers away from its sister outlet, The Ming Room at Bangsar Shopping Center. Business was brisk on The Han Room's first Friday night, even though its entrance inside the mall was still sealed shut and customers had to exit the building to enter the restaurant. The stewed duck wings proved finger-lickin' good. Addictively savory. Crab claw steamed in Chine