Bak Chang at Lai Ching Yuen, Grand Millennium

When I married rif, I got to learn more about Malacca Peranakan culture and food. One of the food I found interesting is the Nyonya bak chang (rice dumpling), where the filling is made of sweet minced pork. Although delicious, I still enjoy savoury dumplings better especially the ones with egg yolk, chestnuts and plenty of pork.

Glutinous Rice Dumpling with Roasted Pork

Lai Ching Yuen’s Glutinous Rice Dumpling with Roasted Pork (RM28++) was the perfect bak chang for me. Portion was huge enough to feed 2 diners and it came with several chunks of fatty and meltingly tender pork belly.

Generously filled

I also liked how the glutinous rice was cooked till the right doneness; it had a smooth, lightly sticky texture and didn’t clump together. The problem I find with many bak chang is the tendency of them being undercooked. That gives me gastric almost immediately after consumption. But Lai Ching Yuen’s bak chang was not only easy on the eyes (and available as gifts to friends and family) – it was easy on the tummy too.

Glutinous Rice Dumpling with Abalone and Chinese Mushroom

Another bak chang I tried was the Glutinous Rice Dumpling with Abalone and Chinese Mushroom (RM68++) which was parcel-shaped. This is the most indulgent dumpling at Lai Ching Yuen and was as tasty as it looked. I’m impressed with how Chef Kong managed to maintain the traditional essence of the dumpling while adding fancy ingredients such as abalone and dried scallops inside. Tastewise, the pork filling was well flavoured with sweet accents from the chestnuts. The abalone slices were tender and gave the dumpling a twist in texture.

Lavish ingredients

Between the two, I prefer the roasted pork dumpling because of the melt-in-the-mouth pork fat. As me the same question 20 years later and I might not be as keen on the pork fats. For the uninitiated, bak chang/rice dumpling is eaten on the fifth day of the fifth month in the lunar calendar in conjunction with the Dragon Boat Festival.

There are two other bak chang available — Glutinous Rice Dumpling with Dried Scallop and Roasted Duck Meat (RM38++) and Sweet Glutinous Rice Dumpling with White Lotus Paste (RM18++). All rice dumplings are available from 9th June to 23rd June 2012 so better hurry!

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Steamed siew mai with fish roe

rif and I also tucked into some dim sum and my favourite of the lot was the steamed siew mai with fish roe. Presentation was top-class – the siew mai sat on a soup spoon and garnished with what seemed like a full teaspoon of fish roe. I popped the whole thing into my mouth and savoured the complementing flavours of the tender pork, juicy prawns and crunchy roe.

The more the merrier!

Deep-fried eggplant stuffed with fish paste

Pan-fried pork dumpling with chives

Tasty filling

The pan-fried pork dumpling with chives (RM10.80) was slightly on the oily side, but the savoury filling and soft dumpling texture made up for it. I thought the sharp flavour of the chives helped offset the richness of the pork fat. Deep-fried eggplant stuffed with fish paste (RM10.80) was crisp on the outside with a smooth, tender flesh. The fish paste filling had a nice, chewy bite.

Deep-fried seafood roll with cheese

Although bad for the waistline, I couldn’t get enough of the deep-fried seafood roll with cheese (RM10.80). Crisply fried with a rich-gooey centre, how can one piece be enough? It is common to find prawn or char siew steamed rice rolls, but that was the first time I came across steamed rice rolls with preserved vegetables and meat (RM10.80). The preserved vegetables were mildly salty and went well with the rice rolls and pork filling.

Steamed rice rolls with preserved vegetables and meat

Steamed wanton with sweet and sour sauce

I wasn’t a fan of the steamed wanton with sweet and sour sauce (RM10.80) as I thought the sauce slightly overpowered the subtle flavours of the dumpling. A less piquant sauce might be better but rif didn’t seem to mind this, so it’s personal preference.

Baked durian tart

To end our brunch, rif had the chef’s recommendation – baked durian tart (RM10) while I ordered the black sesame glutinous rice dumpling with almond cream (RM12). The former was generously filled with durian flesh and cream, and beautifully plated. I found the almond cream smooth and thick, but slightly strong flavoured for my liking. I prefer the ginger tea as the spiciness of the tea refreshes the palate after a hearty meal. That said, the tong yuen was generously filled with black sesame puree. I like!

Black sesame glutinous rice dumpling with almond cream

Overall, I enjoyed the dim sum. Presentation was top class and quality was good. I’ll definitely come back for more, especially the Weekend Dim Sum Feast (RM65++ per person with all-you-can-eat dim sum). On weekdays, dim sum is also available as ala carte order.

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Ambiance: 7/10
Price: 5/10
Food: 7/10 (non-halal)
Verdict: I enjoyed the bak chang and will definitely return for more dim sum.

Lai Ching Yuen
1st Floor,
Grand Millennium Kuala Lumpur
160 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: 03-2117 4180
Email: [email protected]
Facebook: facebook.com/laichingyuen, facebook.com/grandmillenniumkl
Business hours: 12noon to 2:30pm, 6:30pm to 10:30pm

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Comments

  1. Hehe how come you didnt try making them? :P

    • Bangsar Babe says:

      Cos mine probably wouldn’t turn out as nice as yours. My bak chang probably cannot wrap anymore. I would have loaded on too much ingredients. Lol! :P

    • Bangsar Babe says:

      But no la…I didn’t have time that weekend so I reviewed the bak chang and dim sum instead. I’m SOOOO going back for dim sum. Wanna go? :)

      • Me me…for the Weekend Dim Sum Feast…hehe =)

        Which reminds me I need to reconfirm the reservation with Suki-Ya for tis Sat…hehe =)

        • Bangsar Babe says:

          I’ll plan a day then we go makan. :)

          Haiyo…reconfirm what? It’s already in my planner. 12 noon! :P

          • Haha…need to reconfirm cose the staff who took my reservation tat day sounded very blur :P

            Anyways, have reconfirmed the reservation with Suki-Ya…c u both tis Sat =)

          • Bangsar Babe says:

            See ya!

  2. For rice dumpling, I enjoy the rice more than the “liu” :P Weird me…

  3. pork belly, salted egg, chestnuts! so many of the ingredients i love, all wrapped up in one convenient package. i really should stop procrastinating … i haven’t had any bak chang this year, and if i wait too long, the festival will have ended! :D

  4. I don’t really like rice dumpling but I like the ingredients inside it. Hehe. minus the lard and salted egg yolk, off course

  5. Tasty! Need to go look for some this weekend.
    Btw the festival is on 23rd June – so i think there will be loads on sale this weekend..

  6. I love my ba zhang to have lots of stuffing…

  7. oh yes… like the Bak Chang but absolutely love the dim sum!! Dying to go back for dim sum alone…. currently my top place for dim sum… =D

  8. Ah so this is the time of the year again. How time flies. Anyhow, I don’t mind having all those dumpling as those are my favorite! :)

  9. Siew Kiong says:

    Waaaa. Very nice. I like ur blog

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