Xin Dau Ji Malaysia 新斗记: One-Michelin Star Restaurant from Hong Kong!

Xin Dau Ji is a renowned 1-Michelin star Chinese restaurant hailing from Hong Kong. Earlier this year, Duke Dinings Sdn Bhd, a wholly-owned subsidiary of Ekovest Berhad brought this brand to Malaysia, so more Malaysians can have a taste of authentic Cantonese cuisine that the restaurant offers.

Established in 1972, Xin Dou Ji (新兜记) was one of Hong Kong’s most famous brands. During the 1970s, it was well-loved by the locals for its classic nostalgic Cantonese and seafood cuisine and was often patronised by many Hong Kong superstars, including the well-known singer, Leslie Cheung. The brand closed down with the passing of its owner, Mr Dou, however due to demand from the locals, Xin Dau Ji (新斗记) was reopened in 2006 with a brand new name, with most of the previous crew on board to resurrect the old signature taste. In 2012, the Jordan and Tai Wai outlet both received its first Michelin star.

Xin Dau Ji Malaysia is located at the Lower Ground Floor of EkoCheras Mall, featuring over 11,000 square feet of dining space, with approximately 30 tables and 8 VIP rooms. The private rooms are  named according to the locations of the Xin Dau Ji outlets from Hong Kong, Macau and Shanghai, with two of them equipped with karaoke facilities.

In Cantonese cuisine, the taste must be well-balanced, non-greasy and light in flavour. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients, and these ingredients in turn should be at the peak of their freshness and quality. To maintain a truly authentic flavour, the kitchen here is also helmed by professional head chefs from Hong Kong.

The House special roasted goose (RM328 for whole, RM168 for half, RM88 for quarter) is one of the signature dishes from Xin Dau Ji. The goose, which is sourced from Qingyuan, China, is marinated, poached and then dried overnight to ensure that the skin crisps up beautifully. Finally, it is roasted in the oven for 45 minutes to 1 hour and served immediately to the guests, as goose is best enjoyed when hot. Pre-order is highly recommended as there are limited quantities available daily. A rich, sinful dish that we enjoyed, especially the amazing, delicate crisp skin eaten with the sour plum sauce.

This is perhaps the best version of sweet and sour pork that I've had. Here at Xin Dau Ji, they use marinated spare ribs which are coated in a light batter and deep fried to crispy perfection, before coating evenly with their homemade sweet and sour sauce. 

Sweet and sour spare ribs (RM48)

My personal favourite dish here is the Pan fried seafood paste with scallops (RM78). Light in flavour, the egg white sauce complements the seafood paste and Australian scallops, without overwhelming their sweet, natural flavour.

One of the more robust dishes here is the Braised lettuce in claypot (RM38). The lettuce is braised with prawn paste, minced pork and dried fish in a claypot - great to go with rice.

During lunch, Xin Dau Ji also offer HK-style dim sum. There are over 35 types of dim sum to choose from; the kids absolutely loved the House special crystal shrimp dumpling (RM15) and Steamed pork dumplings with crab roe (RM15). 

For dessert, we had the freshly baked Egg tarts (RM12), Mango pudding (RM10) and Sweetened taro sago (RM10). Their Deep fried glutinous rice balls are rather unusual, as they come with a custard cream and salted egg yolk molten filling, reminiscent of a lau sar pau. 

Opening times: Lunch 11am - 3pm, Dinner 5.30pm - 10.00pm. 

Location: Xin Dau Ji, LG Floor, LG 19-23A, EkoCheras Mall, 56000 Kuala Lumpur, Malaysia. (Park in mall RM1 on weekdays, RM2 on weekends).

Tel: 03-9134 1090 / 9133 8065

Whatsapp: +6012 735 2300

FB: XinDauJi.Malaysia

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

Michelin-Rated Dim Sum at Lai Po Heen, Mandarin Oriental, Kuala Lumpur

Dim Sum Chef, Tam To Ming from the award-winning one-Michelin starred restaurant Yee Tung Heen at The Excelsior Hong Kong will be in residence at Lai Po Heen, Mandarin Oriental KL from 17 to 21 October to showcase an array of dainty Chiu Chow dim sum creations.

Born and raised in Hong Kong, Tam began his career with Maxim’s Caterers over 20 years ago, before moving on to Lei Garden. Passionate about preserving the art of dim sum, he tirelessly honed his skills throughout his career. He joined Yee Tung Heen in 2003 and his unwavering dedication has earned him numerous awards, including two significant awards in the Hong Kong Tourism Board’s Best of the Best Culinary Awards; Gold Award in 2015 and Silver Award in 2016.

Yee Tung Heen was awarded with 1-Michelin star in the Michelin Guide 2018. The lunchtime dim sum offerings are famous throughout Hong Kong and is not to be missed.

Chef Tam has specially curated a selection of six dim sum items and two desserts to be served in Lai Po Heen, made daily using the best quality ingredients. Made with absolute finesse, the dim sum were delicate and tasted exquisite. The dim sum menu is available for both lunch and dinner throughout the promotion period.

Steamed twin gold fish dumplings with chicken and abalone dumpling (RM48): The siew mai was juicy, topped with a luxurious, tender abalone. The gold fish dumplings come with two different filling; one with chicken and prawn and the other is vegetarian.

Steamed scallop dumpling with garlic (RM38): one of my favorites here, fresh scallop is encased in a delicate skin and sits atop glass noodles in a halved scallop shell. The fragrant garlic topping enhances the taste of the dumpling.

Steamed kale dumplings with beetroot (RM28): beautiful presentation, the dumpling is made to resemble a beetroot. Filled with a variety of diced vegetables, for that delightful crunch.

Steamed Okinawa purple potato buns (RM28): fluffy buns with lava sweet potato filling as well as some chunks of diced sweet potato for added texture.

Deep fried dumplings with diced chicken and dried shrimps (RM38): Isn't the presentation adorable? Made to resemble mini carrots, these deep fried glutinous rice dumplings had a lovely chewy texture with a flavorsome filling.

Steamed Szechuan-style chicken dumplings with emperor vegetable (RM38): loved this! So juicy and absolutely bursting with flavour, complimented beautifully by the spicy sauce.

Coconut and osmanthus jelly (RM28)

Pan-fried green tea pancakes with peanuts, sesame and coconut flakes (RM28)

For the full dim sum menu, click here. Prices start from RM 28 onwards per dish. For dining reservations, please call +60 (3) 2330 8798 or email mokul-fb@mohg.com.



Pork-free.

Opening times: 12pm to 2.30pm for lunch (Mon-Fri), 10.30am-2.30pm (Saturdays, Sundays & public holidays), 7pm to 10.30 for dinner (Mon-Sun).

Location: Lai Po Heen, Mandarin Oriental Hotel, Kuala Lumpur City Centre, 50088 Kuala Lumpur, Malaysia.

Tel: 03-2179 8885

Website: http://www.mandarinoriental.com/kualalumpur/




If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

Michelin-Starred Chef Sayan Isaksson Set To Thrill with Scandinavian Delights at Mandarin Oriental, Kuala Lumpur

"Simply Scandinavian" connects the world annually with jazz music and flavours of Scandinavian cuisine, and has been hosted in over 20 countries including Australia, Bahrain, Canada, China, Czech Republic, Finland, Thailand and more. In celebration of the 30th anniversary of "Simply Scandinavian", Mandarin Oriental Kuala Lumpur will be showcasing an enticing array of Scandinavian delights at three F&B venues in the hotel, namely Mosaic, Mandarin Grill and Lounge on the Park from 14 to 21 April 2018.

Renowned Swedish chef Sayan Isaksson is the man of the hour, and together with his two sous chefs from his famed one Michelin-starred restaurant in Stockholm, Sweden, they will be bringing you on a gastronomic journey of the finest Scandinavian cuisine, complemented by soothing live jazz music by Swedish musician Deri Rowlands.

Born in Thailand and adopted by a Swedish family at eight months old, Isaksson opened Esperanto in 2005, was awarded one Michelin-star in 2007 and retained the star to this date. The White Guide, regarded as the most authoritative restaurant guide in Sweden, awarded Esperanto 40/40, the highest food score ever attained by a restaurant, earning them the title of "Restaurant of the Year" in 2016. Furthermore, Isaksson led the Swedish National Culinary Team between 2000 to 2004 and was also chosen to prepare the menu for the prestigious Nobel Prize banquets in 2015 and 2016.

At Mandarin Grill, Chef Isaksson will be showcasing a Lunch Menu (choose 3, 4 or 5-course), with prices starting from RM198 per person, as well as a 5-course Dinner Menu (RM368) or 7-course Dinner Menu (RM468).

At the special preview, we had the pleasure of tasting some of Chef Isaksson's fine works of art, starting with a trio of amuse bouche - straw smoked quail eggs, fermented potato doughnut and organic waste broth with kale, to tantalise our palates. The soft-spoken Chef Isaksson makes an appearance at each course, explaining to us the inspiration and ingredients behind each course.

The Quail Egg is marbled with black vinegar and smoked; pop into your mouth for a delicious eggs-plosion. The taste reminded me of the Japanese seasoned eggs, ajitama. The fermented potato doughnut should be eaten dipped in the cultured cream with leek oil.

The most interesting amuse bouche of them all was the organic waste broth, which exemplifies Chef Isaksson's ethos of respecting nature and upcycling by reinventing ways of using food scraps such as vegetable peels, which in this case was tranformed into an earthy broth. This was served with a buckwheat cracker, topped with herb paste.

The "Oyster Pearl" was a real treat for the senses. Showcasing the playful, innovative side of Chef Isaksson, the shucked oyster, along with preserved eldeberries from Sweden, oyster emulsion and Oscietre caviar, was topped on an incredibly realisitic, edible oyster "shell"(made from rice flour, tapioca and dill). How often can you say "I ate an oyster shell today"? So much fun to eat, I was definitely wowed by this dish.

Hamachi (Japanese amberjack) is not something you can find easily in Sweden, Chef Isaksson revealed to us, hence he was excited to feature this fish on his menu here in Malaysia. The fish is cured in salt and sugar and then cold smoked in straw and hung to dry, as this enhances the delicate flavour of the fish. It is simply served with pickled daikon and horseradish, along with a light dashi broth made from the fish bones.

Air cured Hamachi

The Porridge of mushrooms exuded earthy, comforting flavours. Buckwheat and millet is cooked in a mushroom broth and preserved butter, which we learnt was butter and blue cheese left together for a year allowing the umami flavours to develop in the butter. Topped with sauteed mushrooms, mushroom tea is poured tableside to complete this creation.

Another favourite of ours here is the Aged sirloin in chlorophyll. Sitting on a bed of kale puree, the beef was cooked to perfection in the charcoal Josper grill, and topped with shredded lettuce and fried kale and finished off with a jus made from chicken stock and beef trimmings. Absolutely sublime, a delight to savour.

For the finale, Chef Isaksson impresses again with the "Pommes de Terres", which translates to "earth apple", referring to the humble potato. Resembling a peeled apple, this is actually potato ice cream, glazed with apple juice with a salted caramel centre. One of the most unique ice cream flavours we've tried - and it totally blew us away! The "apple" sits on a bed of fake dirt as Chef Isaksson calls it, consisting of caramelised potato peel, burnt white chocolate and apple chips.

Chef Isaksson will be cooking at Mandarin Grill from 14 to 21 April, for both lunch and dinner. Diners can also indulge in a selection of a la carte dishes in the casual yet elegant ambiance of Lounge on the Park, priced at RM68 onwards. Be serenaded by live performance by Deri Rowlands, known for his impersonations and sense of humour, besides his notable jazz singing skills, from 6.30pm to 9.30pm daily. Menus can be viewed here.

For reservations, please call the F&B Reservation Desk at 03-2330 8798 or email mokul-fb@mohg.com


Opening times: Lunch: Mon-Fri from 12pm- 2.30pm, Sat-Sun 10.30am - 2.30pm; Dinner 7pm - 10.30pm daily.

Pork-free.

Location: Mandarin Grill, Lobby Level, Mandarin Oriental Kuala Lumpur, Kuala Lumpur City Centre, 50088 Kuala Lumpur.

Tel: 03-2179 8885

GPS Coordinates: 3.155514, 101.711555


If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

Michelin-Starred Chef Marcello Fabbri in KL @ Villa Danieli, Sheraton Imperial KL

We were super excited to be invited back to Villa Danieli this year for a special preview dinner with Michelin-starred Chef Marcello Fabbri. This will be his second time cooking at Sheraton Imperial Kuala Lumpur (read about his last stint here) due to popular demand.

Chef Marcello Fabbri hails from Anna Amalia Restaurant in Hotel Elephant, Weimar, Germany which has a 1-Michelin star rating. His cooking principle is "Italian simplicity", with an exceptional interpretation of Mediterranean cuisine. This time, he will be in KL from 19 to 23 January 2017. Guests can choose to have either the Degustation Menu (priced at RM220 nett for food only, RM380 nett for food with wine pairing) or choose from a selection of a la carte dishes. The menu can be viewed here.

Dinner kicked off with Marcello Fabbri's Vitello Tonnato, the chef's interpretation of the classic Italian antipasto. Instead of only cold, veal slices topped with tuna sauce, Chef Marcello adds two more tuna components to the dish, tuna tartare as well as seared tuna. This dish excelled aesthetically as well as the flavour department. An outstanding start to our meal.

Amuse bouche - salmon roll

Next was the soup course, where we were served the Zuppa di Zucca - pumpkin soup served with scallops and roasted pumpkin seeds. The pumpkin soup was velvety smooth, with a hint of spiciness. Three plump scallops, battered and deep fried was sat amidst the soup.

The Risotto ai porcini came with an element of surprise - Parmesan ice cream! A quenelle of Parmesan ice cream sits atop the risotto - mix it in with the risotto, for a wonderfully rich and creamy finish. We loved it!

The Australian Black Angus Striploin for mains was perfectly cooked to a medium doneness. Tender and juicy, it was served with green asparagus, potato confit and black truffle shavings. The potato confit was exceptional, it almost stole the limelight from the steak.

For a sweet end, we had the Torta di Mele Granny Smith, a Granny Smith apple tart with apple soup and sorbet.

For further inquiries on “An Italian Experience with Michelin-Starred Chef Marcello Fabbri” at Villa Danieli, please call 03-2717 9900 or email to restaurants.imperial@sheraton.com. Price starts from RM220 nett onwards.



Pork-free.

Opening times: Monday - Friday, 12.30 pm - 2.30 pm; Monday-Sunday 6.30 pm - 10.30 pm.

Location: Villa Danieli, Sheraton Imperial Kuala Lumpur Hotel, Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia.

Tel: 03 -2717 9900

GPS Coordinates: 3.158813, 101.700203

Website: http://www.sheratonimperialkualalumpur.com/villadanieli


If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates. Thanks :)

Aziamendi 88, Mandarin Oriental KL

When I was going through my Photo folder, I came across these photos from our Aziamendi 88 meal last year at their pop-up restaurant in Mandarin Oriental KL. Even though they were purportedly a 3 Michelin-star pop up, the overall dining experience was underwhelming. We had the 5-course lunch (RM198) and out of the five dishes, we only enjoyed one of them. However, I am sharing the photos of the dishes here for memories sake (and the photos turned out pretty nicely).

Truffled Egg

The Garden

Grilled Tuna, Fried Eggs, Marmitako, and Flowers

Lamb Shoulder, Pesto, Parmesan, and Pine Nuts

Dulcey Chocolate and Peanut, Salted Caramel Ice Cream

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates. Thanks :)