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Dim Sum Chef, Tam To Ming from the award-winning one-Michelin starred restaurant Yee Tung Heen at The Excelsior Hong Kong will be in residence at Lai Po Heen, Mandarin Oriental KL from 17 to 21 October to showcase an array of dainty Chiu Chow dim sum creations.
Born and raised in Hong Kong, Tam began his career with Maxim’s Caterers over 20 years ago, before moving on to Lei Garden. Passionate about preserving the art of dim sum, he tirelessly honed his skills throughout his career. He joined Yee Tung Heen in 2003 and his unwavering dedication has earned him numerous awards, including two significant awards in the Hong Kong Tourism Board’s Best of the Best Culinary Awards; Gold Award in 2015 and Silver Award in 2016.
Yee Tung Heen was awarded with 1-Michelin star in the Michelin Guide 2018. The lunchtime dim sum offerings are famous throughout Hong Kong and is not to be missed.
Chef Tam has specially curated a selection of six dim sum items and two desserts to be served in Lai Po Heen, made daily using the best quality ingredients. Made with absolute finesse, the dim sum were delicate and tasted exquisite. The dim sum menu is available for both lunch and dinner throughout the promotion period.
Steamed twin gold fish dumplings with chicken and abalone dumpling (RM48): The siew mai was juicy, topped with a luxurious, tender abalone. The gold fish dumplings come with two different filling; one with chicken and prawn and the other is vegetarian.
Steamed scallop dumpling with garlic (RM38): one of my favorites here, fresh scallop is encased in a delicate skin and sits atop glass noodles in a halved scallop shell. The fragrant garlic topping enhances the taste of the dumpling.
Steamed kale dumplings with beetroot (RM28): beautiful presentation, the dumpling is made to resemble a beetroot. Filled with a variety of diced vegetables, for that delightful crunch.
Steamed Okinawa purple potato buns (RM28): fluffy buns with lava sweet potato filling as well as some chunks of diced sweet potato for added texture.
Deep fried dumplings with diced chicken and dried shrimps (RM38): Isn't the presentation adorable? Made to resemble mini carrots, these deep fried glutinous rice dumplings had a lovely chewy texture with a flavorsome filling.
Steamed Szechuan-style chicken dumplings with emperor vegetable (RM38): loved this! So juicy and absolutely bursting with flavour, complimented beautifully by spicy sauce.
Coconut and osmanthus jelly (RM28)
Pan-fried green tea pancakes with peanuts, sesame and coconut flakes (RM28)
For the full dim sum menu, click here. Prices start from RM 28 onwards per dish. For dining reservations, please call +60 (3) 2330 8798 or email mokul-fb@mohg.com.
Pork-free.
Opening times: 12pm to 2.30pm for lunch (Mon-Fri), 10.30am-2.30pm (Saturdays, Sundays & public holidays), 7pm to 10.30 for dinner (Mon-Sun).
Location: Lai Po Heen, Mandarin Oriental Hotel, Kuala Lumpur City Centre, 50088 Kuala Lumpur, Malaysia.
Tel: 03-2179 8885
Website: http://www.mandarinoriental.com/kualalumpur/
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