Sunday, June 9, 2019

Wan Chun Ting, Sofitel Kuala Lumpur Damansara: New Menu

Wan Chun Ting, the Chinese fine dining restaurant in Sofitel Kuala Lumpur Damansara has recently revamped their a la carte menu, giving a fresh spin to classic dishes. Renowned for serving some of the finest Cantonese and Imperial cuisine in Kuala Lumpur, guests can now savour over 20 new, incredible dishes in an elegant, plush setting.

Executive Chinese Chef Heng Leong Weng comments: “The new menu showcases an exceptional range of authentic Cantonese and Imperial cuisine with a twist. The highlight of the menu is not only our innovative use of fresh flavours, but also our commitment to respond to the evolving trends and growing demands of our guests."

The salted egg yolk trend is still going strong, and here at Wan Chun Ting, you can enjoy the Deep fried ladies finger coated in salted egg yolk (RM35). The batter, similar to a tempura batter, was crisp and light as air and the salted egg yolk flavour was unmistakable. It was also a first for us having the combination of salted egg yolk and ladies finger, but it totally works. An ingenious start to our meal.

Wan Chun Ting also serves one of the best double soups around, so if you're a soup lover like Baby C, try the new Double boiled baby abalone soup with chicken, snow fungus and wolfberries (RM68). Warming, comforting and rejuvenating. 

Who can say NO to more abalone... Wan Chun Ting offers a variety of premium dried seafood such as sea cucumber, fish maw, dried scallop and abalone. We had the Sliced abalone with bean curd and garden greens (RM78) which come with a whole baby abalone, braised to perfection.

From the seafood selection, we tried the Hong Kong-style fried prawns with crispy garlic (RM98 for small). Large, plump prawns are peeled and deep fried, and then sauteed with crispy garlic, curry leaves, almond flakes and dried chillies for a spicy kick.

Wan Chun Ting will also be rolling out a refreshed dim sum menu from 10 June onwards. We love the exquisite dim sum here, not only are they super Instaworthy, they taste absolutely delicious.  From the new menu, we sampled the Steamed taro bun, Deep fried sweetened peanut ball, Steamed smoked duck dumpling with dried scallop, Deep fried chive dumpling with shrimp and Chicken parcel with mango sauce. There is definitely something for everyone here. :)

Made to look like a mushroom, the steamed buns are actually filled with a smooth taro paste. This, along with the Deep fried sweetened peanut ball were Baby C's favourites.

Steamed taro buns

Deep fried sweetened peanut balls

Baby D loved the Steamed smoked duck dumpling, which gets an extra umami touch from the dried scallop topping.

My personal favourite was the Deep fried chive dumpling with shrimp, while Hubby loved the flavorful Chicken parcel with mango sauce. 

The Double boiled soup dumpling with sea cucumber and cordyeps comes with an impressive, giant dumpling filled with sea treasures such as crab meat, prawns and mushrooms and is served with scallop, sea cucumber and cordyceps. What a delicious indulgence.

Another must-try is the Baked charcoal bun with BBQ chicken. Instead of the usual steamed buns, the diced BBQ chicken is stuffed inside charcoal buns with a sugar topping and baked, resulting in a crusty topping just like polo buns. Yummy!

For dessert, we had the Chilled mango puree with pomelo (RM22) and Homemade almond cream with egg white (RM22). The perfect ending to a wonderful meal.

For enquiries and reservations, please email HA123-FB3@SOFITEL.COM or call (03) 2720 6688.


Opening times: Mon-Sat Lunch 12.00pm - 2.30pm; Dinner 6.00pm - 10.00pm. Sun 10am - 3.30pm. Closed for dinner on Sunday.

Location: Wan Chun Ting, Level 1, Sofitel Kuala Lumpur Damansara, No. 6, Jalan Damanlela Bukit Damansara, 50490 Kuala Lumpur, Malaysia. (Parking available in DC Mall)

Tel: 03-2272 6688


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