I was 15 years old when I first had Dim Sum. I remember the restaurant, Nan Xing, located along Jalan Pantai. Every morning, the restaurant was packed with people who enjoyed the Cantonese delicacies as much as I did. I remember with relish, every bite. How I wish I could go back to those good old days.
Back then, a container of Sui Mai costs merely RM1.30 each (each container contained three to four Sui Mai). Now, however, the price of one container is between RM4 to RM20.
Nowadays, most Dim Sum are produce in bulks by factories (I will write about them in my next article). The fortunate thing about this is now, you don’t have to visit any of the coffee shops that serves Dim Sum because you can simply make your own. Just drop by “Pick & Pay” grocery store and buy a packet of frozen Siu Mai, head home, steam and cook. The unfortunate thing, however, is that it no longer matters where you have your Dim Sum — they all taste alike. You can no longer say that restaurant serves nicer tasting Dim Sum than the other because there are no more distinction, taste-wise. So, if I craved for something different, I might as well create my own in the comfort of my own kitchen and home because then, I can add my own ingredients, however and whatever I chose to make.
Hence, I was really excited when I was told of the Dim Sum food tasting at the Dragon Palace situated atop the McDonalds’ Restaurant at Suria Sabah. Even though it was my off day, I decided to forgo the much needed rest just so I could try out the Dim Sums and hopefully recapture the feeling I had as a 15 years old, nipping on my first dumpling.
So how did it go? It was bliss…
Fresh prawns instead of old lumpy ones were used for their Sui Mai. They were so fresh and pink — I think one would be forgiven if they thought the prawns were freshly plucked from the sea (in this case, from aquarium straight to the pot).
And there, at the restaurant, and it was a first for me — Sabah Dragon Tiger Garoupa “Siu Mai” Dumplings. Even the name sounds luxurious. Although not a fish fan, and the Garoupa would be so pleased to hear this, the dish was quite tasty and worth trying (bad news for the Garoupa).
An avid lover of prawns, particularly Tiger Prawns, I found the Har Kau simply delicious. I think this is one dish that one should not leave out ever, particularly when they are served in such freshness. And I also enjoyed their King Prawn and Spinach Dumplings. Would have been extra enjoyable if I had mustard sauce to dip them into.
Pricing wise, its quite dear. But hey, its worth every bite.