This fella seems to know what he's talking about:
I think there is a big difference in Malaysian taste for dim sum compared to Hongkies or Cantonese people. In the above list, only Li Yen will just make it into authentic dim sum. The rest are just so-so with some at the end of the list even considered unpalatable. If authentic dim sum is what you crave, then head over to Grand Imperial at Plaza Damas. On par with normal Cantonese restaurants in HK or Guangzhou.
We are in KL for a mini reunion, but when the group from Melbourne couldn't make it, we were in deep trouble. How to enjoy Cantonese food without a big group? I have developed seafood allergies, and my wife avoids red meat. The set menu at the Ming room was mainly seafood.
Hopped over to the Grand Imperial and was well cared for by Jeffrie, our head waiter. He recommended the charsiu and roast duck platter (the siu yuk was sold out), the braised tofu with straw and shitake mushoom, a vegetable fried noodle, choisum stirfried with garlic. The roast duck was excellent, the skin glazed to a crispy perfection. First taste of the tofu in KL, good stuff! Very silky, custard like in the centre. Would have liked to have had the siu yuk and compare it with the Hong Kee version.
As you can see, the meal was mostly vegetarian! looks like we have to stick with Continental food, where we order individually. Usually I have steak and my wife a light grilled fish with a nice tartare sauce. Had a hard time ordering at Prime, where the main courses were all steak! Looking to check out the foie gras at Cilantro or Frangipani. Pigging out because we don't get this stuff at home. It will be rice porridge (chouk) for a month after this binge! Returning to Grand Imperial for the Sunday Dimsum. Dimsum normally keeps both my wife and I happy!