Thursday, August 6, 2015

Dim Sum @ Tao Chinese Cuisine, InterContinental KL

Weekends spent with family over a dim sum lunch is truly wonderful. During our staycation at InterContinental KL, we had lunch at Tao Chinese Cuisine and were spoilt with a wonderful array of dim sum dishes.



“Tao”, which means peach in Mandarin, is located on Level 1 of the hotel. The restaurant interior features a vibrant design using the bloom of the pale pink April peach flowers as a signature motif and a spectacular cloud-like inspired ceiling, giving an impression of dining under the stars.




The dim sum menu is available daily for lunch, handmade by the skillful Chef Lo Tian Sion. Choose from steamed, rice noodle roll, congee, deep fried, and baked items.



From the steamed selection, we tried the steamed diced chicken "siew mai" with mushroom (RM10.50), steamed crystal prawn dumpling (RM18.50), steamed homemade fish ball with crabmeat sauce (RM10.50) and steamed boneless chicken wing with yam in black bean sauce (RM10.50), all of which were competently made. As expected, kids hogged the siew mai (their favorite). They also enjoyed the fish balls. Since Tao is a pork-free restaurant, you can try their chicken wings in lieu of pork ribs. Steamed crystal prawn dumpling was nicely made, thin and translucent skin with juicy, bouncy prawns.







We also had the rice noodle roll with prawns and green dragon chives (RM15) - I liked the accompanying chilli paste that came with this, fragrant and not too spicy.  They also do other fillings like barbecued chicken, dried shrimps, fish fillet and preserved vegetables and assorted diced mushrooms.




From the deep fried and baked selection, we had the deep fried minced black pepper smoked duck with mashed taro (RM10.50) and stir fried radish cake with spicy sun dried scallop sauce (RM14). The wu kok was nice and crispy on the outside and soft on the inside. The stir fried radish cake is a popular item from their dim sum item, featuring Chef's special XO sauce.






For dessert, kids had the steamed custard bun (RM9.50) and baked mini egg tart (RM11.50) from the dim sum menu. We also tried a trio of desserts from their a la carte menu; homemade sponge cake with green tea ice cream, warm chocolate sauce and crushed pistachios (RM23.50), green tea soy milk pudding with black sesame glutinous dumplings (RM21) and chilled mango puree with pomelo and vanilla ice cream (RM23.50). The first two are interesting and not the usual Chinese dessert creations, but our favorite is still the classic chilled mango puree - can't beat that for dessert after a Chinese meal.








Hubby says in this photo, these siblings look like a "young couple" dining under the stars ;)

See here for their a la carte menu, which features an array of sumptuous Chinese food.


Pork-free.

Opening times: Lunch: Monday to Friday 12.00pm-2.30pm; Dinner 6.30pm-10.30pm.

Location: Tao Chinese Cuisine, InterContinental Hotel Kuala Lumpur, 165 Jalan Ampang, 50450 Kuala Lumpur, Malaysia.

Tel: +60 3 2782 6128

Website: http://kualalumpurdining.com/restaurant/tao-chinese-cuisine

GPS Coordinates: 3.160249, 101.717584



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4 comments:

  1. i can understand why the radish cake is popular ... it looks totally tantalising! :)

    ReplyDelete
  2. I love dim sum so much... eh got ice cream! More likes!! hahaha

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  3. I'm craving yum cha badly and it's 10pm at night now! :P

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  4. Excellent, all look really good - really fine work. Can't stand those very coarse-looking ones with some really horrendous colours!

    ReplyDelete

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