Earlier in January this year I got acquainted with Chef Kok Chee Kin.
His Chinese cooking prowess was duly noted that evening as he tormented our palates with the most delicious and well executed flavours from his creations.
It was a memorable session, as aside from the food, we were amused by his cheeky quips throughout the evening.
Fast forward 8 months later, we met again.
Aside from the hair color, Chef appears to be in good health and humour.
The food this round however, was entirely different.
We feasted on dim sum prior to the 2016 range of mooncakes, both the baked and snowskin range.
The dim sum division is captained by Chef Chong Foo Tuck. Similarly, he is the man for the snowskin mooncakes.
Based on our dim sum feast, Chef Chong is adept, but not quite in the league of Chef Kok Chee Kin.
Emerald dumpling topped with fresh scallop
Signature Chive Biscuit
Steamed Shanghai Dumpling simmered in Superior Stock
Wok-fried Radish Cake with Shrimps and Bean Sprout
Crystal prawn dumpling with cilantro
Steamed Spare Ribs with Yam & Garlic
Crispy Prawn Salad Dumplings
Oven Baked Egg Custard Tart
Minced pork dumpling topped with fish roe
Congee with dried scallop
Steamed rice flour rolls with dough fritters and dried shrimp
Dessert: Mango puree with sago pearls and vanilla ice cream
Overall it was not a bad spread, though 70% of the items we had above wasn’t to my personal expectations. Having had enjoyed Chef Kok’s creations prior to this, my anticipation was a tad misplaced.
However, I did enjoy the signature chive biscuit with its tasty filling of juicy shrimps and chives. The steamed prawn dumplings and meat dumplings were acceptable, as with the wok fried radish cake.
The egg tarts were a nice bite sized, the filling eggy and the flaky pastry skin non-greasy.
Renaissance Kuala Lumpur Hotel
1st Level, East Wing
For restaurant reservations and to discover more, please call 03 2716 9388 or email [email protected]
Online reservations can be made at www.klrenaissance.com/dining.