Lunched at one of KL's most popular dim sum spots for the moment:
- Pumpkin puffs - the mashed pumpkin filling was not sweet as I expected. The crusty cloak, similar to those for "wu kok"/yam puffs were crisp and greaseless.
- "Lor mai kai" - steamed glutinous rice topped with pork, char-siu, shitake mushrooms and Chinese waxed sausages. The rendition was blander than those I'd tried in other places - more Chinese rice wine marinade or ginger juice would have perked up the dish.
- Swan-shaped durian puffs - beautiful to look at: wonderfully delicate pastrywork, strong durian-scented filling which suits local palate here in KL. Again, the pastry shells were practically greaseless eventhough they're deep-fried.
- Shrimp dumplings with quail's eggs - bland.
- Custard-filled mochi with freshly-grated coconut - nice and chewy mochi enclosing soft custard centre. The rendition here is, yet again, not as sweet as elsewhere.
Overall, the dim sum are beautiful, but, unfortunately, a bit of a let-down tastewise.
Best item at lunch? The iced HK-style milk tea.
Grand Harbour Restaurant (大港茶楼)
LG2-01, Fahrenheit 88
179, Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: +603-2141 1660