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ANUSHA K savours fine Taiwanese selections at a plush restaurant.
ONE of the latest foreign cuisine eatery is Zhen Shan Mei -- Klang Valley's first fine-dining Taiwanese restaurant that serves appetisers, dim sum and a la carte dishes.
The Oriental touch is seen in the d�cor and the plush chairs with their royal gold furnishings.
The circular dining area is enhanced by huge cylinder-like lights that impart a soft glow. The restaurant also has three private dining rooms with karaoke entertainment.
The food is equally appetising. I begin my Taiwanese culinary journey with a three-combination platter which consists of foie gras roulades, mullet fish roe and scallops with salmon roe.
Portions are big, so this can be shared between two. Served in dainty angular plates, it also scores visually.
I particularly like the scallops with salmon roe. The scallops are fresh, a tinge of pink on the succulent skin. A little sweet but fleshy, it complements the slightly salty salmon roe.
After the light appetiser, it's time to try some of the signature dim sum (dumpling) available.
The steamed pork and prawn dumpling topped with caviar is delicious. I can't help but have another helping.
The steamed pork is well marinated and steamed to perfection. The sweet prawns go well with the white glutinous wrap and the caviar gives it the finishing touch.
The a la carte menu is extensive and leaves you spoilt for choice. There are two options: have the dishes with plain rice or braised pork rice. The first dish is wok-fried scrambled eggs with shark's fin. Anything fried goes down well with me plus this fried dish is not oily.
Sauteed with onions, sharks fin and vegetables, it's a nice side dish that complements the country style steamed fish rolls with shrimp paste.
Served with spring onions and oyster sauce, the fish pairs well with the bowl of steamed rice.
But if you'd rather have prawns as the mains, I'd suggest the sauteed prawns with homemade hot and spicy sauce.
It's a little spicy due to the black pepper but it's nevertheless addictive, and with the snow peas thrown in, it is a complete meal by itself.
The desserts can be ordered from the dim sum menu or the dessert menu. I tried the warm creamy almond drink with Taiwanese crispy dough. It kept me all warm and fuzzy while it poured cats and dogs outside.
The slightly strong almond taste due to the essence didn't spoil the rich creaminess on my taste buds derived from the almond nuts.
Two varieties from the dim sum range are the honey baked egg tart and the sweet potato balls filled with lotus paste coated with sesame.
The sweet custard-like egg is soft and melts in your mouth, while the crusty pastry flakes gives the right amount of crunchiness.
Though sweet potato is not a personal favourite, I was equally impressed with this dish. Fried until golden brown, the lotus paste and the fried potato balls were like a match made in heaven.
Soft and crunchy at the same time, the sesame seeds made this dessert visually appetising too.To wash down these sinful treats, I suggest many sips of the ever refreshing winter melon with lemon!
Zhen Shan Mei is located on the ground floor, Solaris Mont Kiara, Kuala Lumpur.
- > Start of your meal fine dining style with the three platter dish: Foie gras roulades, mullet fish roe and scallops with salmon roe.
- > Foie gras roulades has a rather smooth, crunchy finish with a salty aftertaste on your palate.
- > The scallops with salmon roe is a perfect match of sweet and sour.
- > Sweet succulent pink scallops complement the slightly salty salmon roe just well.
- > This three platter dish is equally appetising and scores visually. It is served in dainty little coloured plates and I'd suggest you share this lovely appetiser with a loved one and then, feast on the rest!
- > The sweet ending to this platter is the mullet fish roe served with some salad. Light, a little crunchy and soft sums up this dainty dumpling.
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