KUALA LUMPUR, Dec 6: There is something about the Dim sum dishes served at the Ming Palace Chinese restaurant at the Corus Hotel in Ampang that is different from those served in other hotels, smaller restaurants or store-bought.
They either deliciously melt or offer a crispy crunch in your mouth, depending on what you choose to eat at this fine dining restaurant. No rubbery feel or coarseness, just fine textures – and the two chefs behind the scene, explain why they taste the way they do to Weekly Echo, which got to enjoy a tasty and satisfying meal of Dim sum, accompanied by a hot cup of Chinese tea. Later on that.
Meanwhile, yes, the restaurant will close its doors on January 18, along with the iconic Corus Hotel, which has been bought over.
But till then, fine cooking of Chinese cuisines including Dim sum and their serving will be on at the Ming Palace, said Aaron Thomas, Corus Hotel’sHead of Operations.
This is to ensure that our Ming Palace continues to retain its well established brand and reputation as a fine Chinese restaurant, known for the quality of its food, and traditional settings.
“We do have plans to continue with our restaurant operations. We are still on the lookout for the best location. We will also continue to offer our hotel management services,” said Aaron.
Phoon, who manages the Ming Palace restaurant, and who has been with the restaurant for 42 years, proudly informs that the restaurant has hosted almost all the prime ministers, and other political and corporate leaders including foreign guests.
“A lot has changed over the years, with so many new buildings and set ups, but the restaurant has continued to see many diners, including office workers in the area,” she said.
On why the Dim Sum at the Ming Palace is different, whether steamed, deepfried or oven baked, Chef Steve says: “Every produce and ingredients are fresh, whether prawns, vegetables, chicken or sauces. Nothing is store-bought here. We make everything from scratch here. Our succulent bean curd wraps, which are of high grade, are also specially imported. They are tender and succulent.”
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