Kuala Lumpur - Dim Sum Options at the Han Room
Han Room's that elegant Cantonese fine-dining restaurant at the swish Gardens Mall (MId-Valley). The restaurant's more renowned for its modern interpretation of Cantonese dishes, but I was there for their lunch-time dm sum instead today:
- Siu-mai and har-gau dumplings: both were over-steamed and came across as hard & chewy;
- Roast goose puffs: also over-cooked - in this case, over-baked - the filling was dry and tasteless. Disappointing really;
- Dai bao (large pork bun) was delicious. It came looking somewhat squashed, like someone's sat on it. But the flavors: sweet, savory, strong ginger and Shaoxing wine scent, nice crunchy bit of water chestnuts amidst deliciously-flavored minced pork, mushrooms, egg & scallions, was fabulous.
I need to come back here for dinner or for non-dim sum meal next time. Usually, in a Cantonese restaurant, the dim sum chefs are a separate crew from the chefs who prepare the main cooked dishes.
Extremely popular restaurant, especially for its weekend dim sum lunch, so booking ahead is advisable.
The Han Room
Lot G243, G246 and G247
Ground Floor, The Garden Mall
Mid Valley City, Lingkaran Syed Putra
59200 Kuala Lumpur
Tel: 03 2284 8833
The Han Room
Lingkaran Syed Putra, Kuala Lumpur, Federal Territory of Kuala Lumpur 59200, MY
Dinner at Han Room again last night - what we had:
- Mixed roast consisting of "char-siu" (caramelised BBQ pork), braised soft tofu and "siu-yuk" (crisp-skinned roast pork);
- Egg omelette with shredded jicama & carrots, and century eggs, served with lettuce leaf-wraps;
- Braised duck and sea-cucumber, served in a hot stonepot; and the unmissable
- KL-style fried Hokkien noodles: dark, glistening with lard, and topped with sinful crisp cubes of lardons.
Back to the Han Room for dinner this evening - the restaurant was packed to the brim as the crowds came to wine & dine on the last weekend of the Chinese Lunar New Year celebrations - the traditional 15-day celebration period will endsnext Monday (6 Feb) with a big bang (massive street processions featuring lion dances, dragon dances, etc, have been planned in Penang & Singapore, and KL's Central Market will also feature lion/dragon dances & acrobatic shows).
We had the traditional "Yee Sang", this version came with salmon, at the Han Room, plus other special festive dishes, but the standout for me must be the lardon-laden Fried Hokkien Noodles - ultra-sinful!!
Hmm, what were the dishes shown in the 2nd (musrooms + asparagus + ?potato web...?) and 3rd (Hokkien mee before mixing?) pictures?
I guess you'd come back here for dinner but not dim sum. :-)
Heh, I think I'll make more Yee Sang for Chap Goh Meh.
BTW, Have they allowed back those *massive* firecracker bang-offs (once a feature, then banned, for CGM) in Chinatown and elsewhere, both M'sia and S'pore?
The vegie dish was my fave: stir-fried asparagus, lilly flower buds and stuffed mushrooms (with a kind of fish paste - but tastier than the "yong tau fu" sort). The dish seemed to have also been flavored with dried scallops/XO sauce.
Yep, the other picture you mentioned was the Hokkien noodles which came topped with all those golden-fried lardons. I'm still feeling extremely guilty about having this dish!