Di Wei Chinese Restaurant @ Empire Hotel Subang, Selangor

In the past, we've walked past Di Wei Chinese Restaurant when we were shopping at Empire Shopping Gallery and have always admired its decor from afar. Finally, we got the chance to dine here yesterday night. 

One of the most striking things about the restaurant is its décor - contemporary and very tasteful, in line with the hotel's sleek and chic concept. The restaurant is also very spacious. Tables are placed quite far apart from one another in the main dining area, which is not commonly seen in a Chinese restaurant. There are also 6 beautifully appointed private rooms, one which has a gigantic antique-looking chair. 

Huge chairs!

One of the private rooms

Nice al fresco dining area

Hubby likes the white wooden panels.. I think it's gorgeous too

Other than an array of Chinese tea leaves, Di Wei also offers a wide range of imported wines that are showcased in a tailor-made glass rack.

Di Wei serves both Cantonese and Shanghainese cuisine as well as freshly made dim sum (from RM6 onwards). And yes, they serve pork here! Prices range from RM16-28 for appetizers, soups from RM12, abalone from RM38, meat dish from RM13, and desserts from RM8.

Braised peanuts with mushroom 

We started off with some freshly made dim sum. The chef was very generous and served us a basket each.The steamed shrimp dumpling and siew mai are two dishes we never fail to order when having dim sum. The prawns in the shrimp dumpling was so big and juicy, and the water chestnuts added a nice crunchy texture to this dish. I liked it, despite the skin being a little sticky. The siew mai was also good, topped with tobiko (flying fish roe).

Steamed shrimp dumpling

Steamed siew mai

One of my favorite dishes from the evening was the stir fried soft shell crab with dried chillies and garlic (RM42). It was not too oily, despite being deep fried first and the soft shell crab was just delicious - crisp on the outside and "eggy" on the inside.

Mini crab that ended up in my stomach... where else? ;P

I also liked the Deep Fried Vietnamese Rock Melon Prawn Roll with Mint Sauce. Again, the prawns were so big and juicy. The "net" (crispy vermicelli) was light, crispy and non-oily and the mint sauce was unique and gave a cool contrast to the deep fried roll.

Standing tall

Rock melon accentuated the taste of the prawns

The steamed cod fish with spring onions and coriander sauce topped with crispy ginger (market price) was a huge hit with everyone. The cod fish was delicious, flaky, moist and sweet. Hubby was lucky as he got a huge chunk of gorgeous fish. The sauce complimented the fish well and we also liked the way it was presented atop a mini burner.

The flesh was coming off in flakes.... YUM!

An all-time favourite with Di Wei's regulars is the Mongolian style braised crispy pork ribs in barbeque sauce (RM13 per piece). The pork ribs were first braised, then deep fried hence the meat was very tender. The sticky sauce was nice, I was told that it was a reduction of the braising juices and barbeque sauce. I got a piece of lean and fattier rib, the fattier one was definitely more flavoursome.

Tender!

To end, we had a refreshing lemongrass jelly with lemon sorbet (RM8). Lemongrass desserts always get my attention in a Chinese restaurant and Di Wei's version was lovely.

Some red wine to go with our food - Tyrrell's Wines Cabernet Merlot 2010 

Di Wei Chinese Restaurant Executive Chef Chin Chong Voon

Di Wei restaurant entrance

Some photos of the furnishings around the hotel... very cool and chic

Heart

Lips

The red man

Verdict: Overall, the food was delicious and for hotel standards, it was reasonably priced. I wouldn't mind returning the next time I'm at Empire Subang.


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Full set of photos available to view here. 

Opening times: Mon - Fri 12.00pm -2.30pm, 6pm-10pm; Sat-Sun 11am - 2.30pm, 6pm - 10pm.

Location: Di Wei Chinese Restaurat, Empire Hotel Subang, Level 1, Jalan SS16/1, 47500 Subang Jaya, Selangor.

Tel: 03- 5565 1388

GPS Coordinates: 3.082033, 101.583200

*This is an invited review.