Had a food tasting session at Sheng Kee, 1 Utama last Tuesday. I guess, it is my first officia food tasting event where I get to write a review on it. Yeap! I’m super excited so here goes!
Basically, Sheng Kee is a Hong Kong specialised restaurant, the chef himself is local but he worked in Hong Kong for many years and hey, they just opened their first outlet in KL.
So the food served was rather authentic and what I really love about this place is that it served all kinds of Hong Kong dishes such as Dim Sum, Wanton Noodles, and etc. So that kinda save a lot of time at least for me if I ever have sudden cravings for dim sum or wonton noodles.
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| We were given a choice to select either the Green Lime with Plum Juice or Lychee Mint. Well, obviously I chose the Green Lime! |
When you think of Dim Sum, you think of Siew Mai of course. The most common or the first dim sum you will probably eat when you’re young till you’re old. So it is crucial that the filling of the Siew Mai should be well seasoned, the meat/prawns should be juicy when you take the first bite. I am a fussy dim sum eater and this is pretty good! I wanted to take a picture of my half eaten siew mai but let’s not do that because it’s ugly. Also, the HK Carrot Cake is crispy and not oily like most carrot cakes that I usually have in Dim Sum stalls. It is because it has been fried slowly in low heat to give it the crisp and flavour without burning it. It is like rendering duck fat in low heat to get the crispiness of its skin.
Oh ya, they served a side of fried salmon skin…and I LOVE IT! So freaking crispy please.
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| Duo of HK Siew Mai and HK Carrot Cake |
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| Fried Salmon Skin |
Next up, was one of Sheng Kee's specialties:
The wonton noodles served with braised pork. Look at that glistening fat of the pork.
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| SK Signature Combination Noodles |
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| I kid you not that the meat was so tender and the fats just melts in your mouth. That is one kind of happiness in the mouth that can never be explained.
The next dish served was the Braised Pork Belly with Mui Choy Rice. Mui Choy, is preserved mustard greens if you do not know.
I think the Braised Pork Belly and Mui Choy is a traditional dish and it is a known fact that these ingredients on a dish goes perfectly well together.
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| Braised Pork Belly with Mui Choy Rice |
We had some activities after the Braised Pork Belly with Mui Choy Rice. We had to make their signature bun, the Snowy Char Siew Bun.
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| Photo Credits: Caroline Ng |
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| I was in the yellow team with another blogger and we got the best looking buns. |
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| Snowy Char Siew Buns |
That's how the Snowy Char Siew Buns are suppose to look like. These Snowy buns are really special, there's a outer layer of cream/custard ish filling? That covers up the bun.
The outer layer was crispy, salty and slightly sweet then it comes to the centre where the filling is. Everything just works you know. The modification of a traditional char siew bun.
The SK Mango Pomelo Sago was really yummy, firstly what's really special about this dessert is that they use Philippine Mangoes and apparently it is the best type of mango. It is not only sweet but it is fragrant as well.
The Yuan Yang Paste is of Almond Paste and Black Sesame Paste. I am not a fan of almond honestly but this is pretty alright for me.
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| SK Mango Pomelo Sago Photo Credits: Caroline Ng |
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| Yuan Yang Paste Photo Credits: Caroline Ng |
That concludes a night of stuffing my face with good food of course.
But hey, there're some sweet treats for you guys ;)
If you're ever heading to Hong Kong Sheng Kee Dessert @ 1 Utama do:
1. Order their mains or any dish you wish to have!
2. Like their Facebook page!
3. Tell their staff "Sweetness with Sheng Kee KL" to get a free SK Mango Pomelo Sago upon settling your bill.
Toodles!
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