Singapore style shrimp noodle

Located at the food court at lot 10, this store sells Singapore style stir fry prawn noodle.  The Singapore/Hokkien style is soupier than regular stirfries.  The noodle/vermicelli mix is tossed in a wok and flavoured with shrimp broth.

 

The stir fry action in a wok



The noodle is stir fried in a wok with shrimp stock added at intervals

Singapore style prawn noodle

This was disappointing. Whereas the same dish in Singapore was flavorful and had large pieces of shrimp in it, this dish was too watery and only had two small pieces of shrimp on top.

This was disappointing and not worth having and I would not recommend it.



The han room - Mid Valley

This dim sum restaurant is one of the more popular restaurants in Mid valley mall in KL, Malaysia.
 Make sure to make a reservation before you go as this is quite a busy restaurant given the many hotels around the area.


Spicy appetizer with three sauces



I like the 3 spicy sauces that come with the appetizer dish of spicy peanuts, vegetables and fried tofu. Each sauce has a different character, sambal sauce, green chilli sauce and chilli oil.



Vegetarian beancurd spring roll

Using the bean curd gives the spring roll a crunchier and slightly chewy texture. The shredded carrot and radish helps to make this a light and easy to eat dish.

XO sauce and bean shoots dumplings

A shrimp dumpling dish with added vegetables and a little hot sauce.


Thousand egg dumpling with pickled ginger

 What is essentially an upside down Siu Mai. The egg is wrapped inside the skin and a slice of pickled ginger lays on top. As the preserved egg has a very distinct flavor. This is a very good dish to cut the heaviness of the dim sum.

Chestnut and roast goose pastry

The pastry is crumbly and the chestnut has absorbed the flavor from the roast goose. There is a little spiciness added to the sweetness of the goose.

This restaurant has more unique dishes. If you are bored with regular dim sum dishes then the next time you are at Mid Valley Mall, you can come try out this restaurant.

Chinese new year dishes

'lou sang' is a dish that is suppose to bring you prosperity in the coming year.  This is a dish that is local to Malaysia and normally uses raw samon as the raw aka 'sang' ingredients.  

Abalone 'lou sang'

This version uses raw abalone slices. The mixture includes jelly fish, fried bits, shredded veggies and drizzled with some sweet and sour sauce. The idea is to toss the ingredients around. The higher the chopsticks are the better the symbolisim of prosperity. I have personally never liked this dish, although there is a good contrast of crispy texture with the crunch of the vegetables, but there is not much complexity to this dish and every restaurant does it the same way.

 

The roast sucking pig skin is eaten with a slice of bun and sauce. The remaining pig is stir fried and served. The most expensive part is the skin as this is roasted to a Friday and crunchy texture. This is a staple of most Chinese new year dishes.

Oakwood

Oakwood is a medium sized restaurant located on 4th near macdonald.  offering west coast fair, this was the first time that I have been there. During their dine out event they were only offering the dine out menu.

For appetizers, we had a beet salad, cauliflower soup, and pork ravioli. Presentation was clean. The food was lightly flavoured and my companion loved that there was a pork dish that was out of the ordinary and delicious.

For mains I had the sable fish which was devine. Apart from the excellent presentation it was also cooked perfectly moist.

The mushroom risotto was also cooked well and served in a cash iron pan to retain the heat. Cheesy and delicious.

The lamb shank was served on top of a bed of mash potatoes which was the pefect accompaniment for the lamb shank sauce.

For dessert we had an apple crumble and a deconstructed nanaimo bar.  The custard made the nanaimo bar too sweet and heavy, so I preferred the apple crumble instead.

Overall the service was friendly, the food amazing. We will definitely be back for more.