Dim sum with a fusion touch

FANCY a change from the usual dim sum?

How about seafood dumplings with pumpkin, or fried prawn dumplings with jackfruit?

Steamed varieties: (Clockwise from top) Steamed Crystal Seafood Dumplings filled with Pumpkin, Steamed Chicken and Shrimp Dumplings filled with Fresh Scallops and Black Pepper, Steamed Crab Claw Dumplings with Fresh Mushroom Sauce, and Steamed Rice Rolls filled with Prawn Mousse and Yu Char Kuay.

All these are available on the Dim Sum Odyssey menu at Tai Zi Heen in Prince Hotel, which offers an array of fusion dim sum to give a twist to the usual fare.

Dim sum chef Loo Sai Wah fuses Asian and Western cooking styles, such as Japanese and French to create dim sum.

So, what is the most important aspect in creating fusion dim sum?

“Taste is the most important criterion, as, no matter how you modify the dim sum, it has to suit the tastes of the customers,” he said.

When asked if any customers had found it hard to accept the fusion dim sum, he replied: “Most of the customers have tasted other cuisines, such as Japanese, so they know what to expect.”

Fusion dim sum: (Clockwise from top) Doubled-boiled Seafood Pouch in Japanese Miso Consommé, Panfried Crispy Bean Curd Tian with Parmesan and Shrimp, Stir fried Radish Cake with Bean Sprouts and Chicken Floss, and Crispy Shrimps with Kiwi-coated Oats.

Patrons who favour Japanese cuisine should try the Fried Unagi Spring Roll Sticks with Parmesan Cheese and Hoisin Sauce. The unagi (eel) is smoked and parmesan cheese is used to mask the strong fishy smell. Another Japanese-inspired dish is the Doubled-boiled Seafood Pouch in Japanese Miso Consommé, which is flavourful and packed with the goodness of seafood.

As for the Prawn Katafi with Wasabi Dressing, a tinge of wasabi is used to impart a subtle hint of spiciness without detracting from the freshness of the prawn.

For steamed dumplings, try the unique Steamed Rice Rolls filled with Prawn Mousse and Yu Char Kuay.

While the savoury Stir-fried Radish Cake seemed like the stuff you get at any Chinese hawker stall, the bean sprouts and chicken floss added crunch and flavour to this seemingly simple dish.

Aside from its unique ingredients, the fusion dim sum varieties are also appealing. Just the sight of the huge crab claw in the Steamed Crab Claw Dumplings with Fresh Mushroom Sauce is enough to make your mouth water. The Steamed Crystal Prawns Dumpling with Vegetable and Mushroom and Steamed Crystal Shrimps and Scallops Dumpling are dyed green and blue using flower and vegetable extracts.

Fusion: The Prawn Mango Katafi with Wasabi Dressing gives diners a twist to the usual dim sum.

“Only natural ingredients are used; there is no artificial colouring,” chef Loo stressed.

It was tough for him to pick his favourite but he revealed that he favoured the Steamed Crystal Dumplings filled with Truffled Shrimp (Har Gau) and Steamed Chicken and Shrimp Dumplings filled with Fresh Scallops and Black Pepper because he loved shrimps and black pepper.

Chef Loo also uses fruits to make some of the dim sum, such as the Fried Crispy Prawn Dumplings with Jackfruit and the Crispy Shrimps with Kiwi-coated Oats. He chose jackfruit for its aroma, and the pairing of dumplings with kiwi is rather unique.

The fruits and wasabi only add subtle flavours to the dim sum, without taking away the limelight from the taste and freshness of the dumplings.

Make sure you leave some room for dessert, as the Chilled Mango Puree with Vanilla Ice Cream, Sago and Pomelo is highly recommended. Both sweet and sour pomelos are used in making this delicious dessert, to create the right balance between sweetness and tanginess.

However, the dim sum cart that usually makes its way around Chinese or dim sum restaurants is absent at Tai Zi Heen.

“We do not use the cart as our items are made to order to ensure their freshness,” said the hotel’s marketing communication director, Shirley Hoo.

Expect more creative concoctions from chef Loo as the menu is updated every three to six months, but fret not as popular items will be retained.

TAI ZI HEEN, Prince Hotel & Residence Kuala Lumpur, Jalan Conlay, 50450 Kuala Lumpur (Tel: 03-2170 8888/ Email: restaurants@princehotelkl.com.my). Business Hours: Lunch, noon-2.30pm (Mon-Sat), 11.30am-2.30pm (Sunday and public holidays); dinner, 6.30 pm to 10.30 pm daily.