I was looking around for a prestigious old-style restaurant selling traditional dim sum in Petaling Street but as luck had it, i wasn't successful in my search.
Alex had to endure my grumbles for the whole morning until he finally had enough and pointed to this Chinese restaurant in Midvalley City: "that's your dim sum. Let's go in."
That sort of shut me up although most of my friends would know; i can never really shut up. Anyway, even though Canton-i was not exactly the same restaurant i was looking forward to, some related food was better than none.
This was something of an anti-climax from a traditional Chinese tea set; too westernised although i am not really a sucker for tradition (i.e i enjoy eating plain porridge with chocolate).
Plain Congee with Dried Scallops
Despite its plain outlook, this was surprisingly rich with a really flavourful goodness to it. And don't get me started on the consistency which was incredibly light and smooth; this is the kind of food i would crave to have when i am ill.
Over-steamed - resulting in a toughness that almost guaranteed its demise. Add in the generic taste that wasn't any different from many others and you should guess that this was a direct strike-off in our review.
Okay, this was only slightly better than the siew mai and it was all attributed to the bits of chestnuts that gave the prawn meat a more unique bite.
Lau Sha Bao
The purple base signified the use of yam in the making of this saucy egg yolk filling bun and was a guaranteed order for a person who could not get enough of this cholesterol rich bun!
It did not disappoint - the fragrance of the earthly yam hit me as i gently broke the bun and the sauce was as expected, sinfully thick and savoury! There's only one problem; too thick a dough!
Roast Goose and Char Siew Combi
That row of delicious looking roast meats behind the glass panels outside the restaurant was the concluding reason (the dim sum was primary but not concluding enough) to actually step in. Therefore, we had to order this combi (without even knowing how expensive it was) for the best of two worlds!
To be honest, i can't really tell the difference between roast goose and roast duck except that the former had a tougher bite and a crispier skin than the latter. Both taste equally great in plum sauce!
They were seriously quite good with a strong charred flavour that comes with any delicious char siew yet without the thick layer of burnt, caramelised fats!
Having said that, it still could not beat the char siew from Kay Lee.
LG202-203A, Lower Ground Floor,
The Gardens, Midvalley City
Pu Er - RM5
Plain Congee with Dried Scallops - RM4
Siew Mai (4s) - RM6.80
Har Gow (3s) - RM8.80
Lau Sha Bao (2s) - RM5.80
Roast Goose and Meat Comb - RM68
[Subject to Government and Service Charges]