A twist On The classics
Wan Chun Ting, Sofitel Kuala Lumpur Damansara’s Chinese restaurant dedicated to Cantonese and Imperial cuisine, has introduced a new menu. With over the 20 new dishes, the new menu takes a fresh spin on classic fare across the dim sum and a la carte menus.
As executive Chinese chef Heng Leong Weng tells it, “the new menu highlights the innovative use of fresh flavours in response to the evolving trends and demands of their guests”.
Diners can expect an extensive new dim sum list featuring new dishes and familiar favourites. The trio dim sum platter – featuring a mix of chicken siew mai, har gao, and deep fried beancurd shrimp roll – is an easy lunch win. Other dim sum specialities include steamed salted egg custard buns and prawn dumplings with chives to accompany baked charcoal barbecue chicken buns.
In-house a la carte specialities include the rich yet satisfying sautéed lady finger coated in salted egg yolk, wok charred marinated rack of lamb, and deep fried cod fish with special sauce.
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If you’re after something more decadent, braised 6-head abalone with stuffed sea cucumber showcases the kitchen’s ability to tackle prized seafood ingredients with finesse. Or perhaps, deep fried soft shell crab seasoned with salt and pepper and steamed scallops may sound more appealing to a wider scope of diners. Water prawn crispy noodles, a definite Kuala Lumpur speciality, also graces the new menu.
Whether you’re there to entertain business associates or family members, Wan Chun Ting’s refreshed menu aims to please.
