KUALA LUMPUR, Aug 28 — When it comes to dim sum , purists have many rules. Sometimes it's good to throw out that rule book and experience a whole new style of dim sum . That's what you get at newly-opened Dim Sum & Me.
Here, the dim sum chef unleashes his creativity to convert those dainty bites into innovative pork-free ones without losing out in flavour. Naysayers would say it's impossible but in Malaysia, so many places including luxury hotels are upping their game for that type of dim sum. With experience harnessed from working in Tim Ho Wan, Grand Imperial and Kingdom Palace, this chef has cleverly worked his magic with this menu.
Like the radish cake, which is usually stir fried with bean sprouts and egg or pan fried, they offer a Deep Fried Radish Cake (RM17) here. It's transformed into golden cubes, making it a fun way to enjoy the somewhat stodgy “cake” made with grated radish and flour. Keeping true to that crisp texture, instead of a sauce, it is showered with deep fried garlic crumbs, making it a crunchy, moreish mouthful.
Even the classic Siu Mai (4 pieces for RM13.90) is not spared. Yes, it's crafted with chicken and prawns, and served steamed but how about throwing in hot oil to get a Fried Siu Mai (3 pieces for RM14.
50)? It takes on a new dimension. As your teeth bite into the crispy outer wrapper, you get a juicy mouthfeel of the filling that floods your heart with happiness. There's also a wicked Salted Egg Fried Siu Mai (3 pieces for RM16.
90), where d.