Di Wei Chinese Cuisine Restaurant
Executive Chinese Chef Thian Taik Yong
Making His Mark With New Menu
Executive Chinese Chef Thian Taik Yong
Making His Mark With New Menu
Executive Chinese Chef Thian Taik Yong
Di Wei Chinese Cuisine Restaurant
Di Wei Chinese Cuisine Restaurant of Empire Hotel Subang is launching a brand new menu featuring over 30 new dishes along with its signature favourites.
Diners can expect a fresh new look and feel as well as an extended selection of their Seafood, Pork, Chicken, Beef, Vegetables, Vegetarian and noodles dishes plus signature favourites that have made Di Wei an award-winning restaurant known for their mastery of traditional Chinese cuisine. The new menu also includes a dedicated Vegetarian menu featuring 9 wholesome vegetarian dishes.
Diners can expect a fresh new look and feel as well as an extended selection of their Seafood, Pork, Chicken, Beef, Vegetables, Vegetarian and noodles dishes plus signature favourites that have made Di Wei an award-winning restaurant known for their mastery of traditional Chinese cuisine. The new menu also includes a dedicated Vegetarian menu featuring 9 wholesome vegetarian dishes.
Sumptuous Brand New Menu
It was my first time dining at Di Wei Chinese Cuisine Restaurant and didn't know what to expect. But I was very impressed with Executive Chef Thian's exquisite and well-executed cuisines that make us craves for more that night.
He shares that it took the team 3 months to put together the new menu; a compilation that includes popular off-the-menu requests from regulars diners as well as a list of well-loved home-made mom's cooking favourites.
He shares that it took the team 3 months to put together the new menu; a compilation that includes popular off-the-menu requests from regulars diners as well as a list of well-loved home-made mom's cooking favourites.
Frontage Of Di Wei Chinese Cuisine Restaurant
Among the highlights in their new menu are its offering of Sous Vide dishes. According to Chef Thian, very few Chinese restaurants used this technology in their preparation of Chinese cuisine as compared to the Western counterparts.
"Our Sous Vide specialities are cooked using a combination of traditional and Sous Vide technology. There's a marked difference in the flavour and texture that accurate temperature is applied evenly during the cooking process to maintain perfect texture".
Attractive Grand-Looking Antique Oriental Chairs
Making his mark with a new menu, Chef Thian tapped into his two decades of culinary experience to create new a la carte dishes for the menu. The restaurant introduces an exciting and new variety of dishes ranging from appetisers and soups to main courses, noodles, rice dishes, as well as desserts.
Click here to view the menu: Ala Carte Menu
Click here to view the menu: Ala Carte Menu
Poached Vegetables in Soya Milk Broth
(R) 24.80 (L) 49.60
Per Portion
The meal began on a promising note with Poached Vegetables in Soya Milk Broth. It was indeed a refreshing change from the usual chicken or pork broth as soya milk was used as the soup instead of a drink.
Premium quality soya bean was used to prepare the nutritious concentrated soya bean milk. The chef kept the seasoning to a minimum by just adding a tinge of salt and boiled bok choy shoots to sweeten up the broth for a distinctively unique taste.
Deep Fried Fish Skin with Salted Egg Yolk
RM 18.80 Per Portion
Next, another dish that was well received was the Deep Fried Fish Skin with Salted Egg Yolk. The fish skin was crispy and not too oily, complemented with a coating of salted egg yolk sauce. The crispy fish skin was addictive without being cloying.
Deep Fried Homemade Seafood Bean Curd
RM 18 Per Portion
RM 18 Per Portion
Deep Fried Homemade Seafood Bean Curd was meticulously in house made by Chef Thian using a mix of fish paste, pork paste and shrimps paste wrapped with house made egg tofu. A concoction of 10 eggs, 5 egg yolks and 1 kg soybean milk goes into the making of the egg tofu. This dish went well with the fried dry shrimps, garlic and dry chillies added to enhance its flavour.
Deep Fried Thousand Layer Bean Curd
(R) RM 26 (L) RM 52
Per Portion
The Deep Fried Thousand Layer Bean Curd featured 2 simple ingredients of eggs and fish paste. Chef Thian's modern and innovative cooking-style is interesting as he elevates traditional dishes and tweaks them to include contemporary flavours.
A tedious process to create an alternating layer of silken steamed eggs and fish paste. For this dish, the first layer of egg needs to be steamed first and then once it is set, a thin layer of fish paste placed on top of the egg. This process is repeated again until there are three layers of eggs with two layers of fish paste.
The final outcome is simply amazing with melt-in-mouth soft and smooth egg custard layered with fish paste in between. It was love at first bite for everyone at the dinner table that day. Impressive dish and highly recommended 'Must-Try' dish! 😍😍😍
Pan Fried Pork Neck with Homemade Sauce
(R) 26 (L) 52
Per Portion
Next, pork lovers will enjoy this Pan Fried Pork Neck with Homemade Sauce. The execution is simple for this dish by using only simple ingredients such as scallions, shallots and ginger blended into a paste to marinate the pork neck for a day to let the flavour seeps through. It's deep-fried to perfection and torching it lightly for the charred effect prior to serving.
Braised Tendon with Meat Balls & Sea Cucumber in Claypot
(R) RM 58 (L) RM 116
Per Portion
Another memorable dish was the Braised Tendon with Meat Balls & Sea Cucumber in Claypot. This sumptuous dish had the premium Topaz sea cucumber, in-house made meat balls and pork tendons braised in the superior sauce for long hours for the sea cucumber to soak up the sauce.
Steamed Spare Ribs with Homemade Sauce
(R) RM 28 (L) RM56 Per Portion
To top off the meal, we had the juicy and tender Steamed Spare Ribs with Homemade Sauce. The fork-tender pork ribs were so perfectly cooked in the house made sauce that it literally melted in our mouths and proved to be one of the best pork dishes we had tasted.
Hot Pot Fried Rice
(R) RM18 (L) RM36
In the midst of all this meatiness, you also can have some rice dishes which it's absolutely delicious to eat. Chef Thian's Hot Pot Fried Rice consists a variety of healthy ingredients that include red rice, corn, chopped carrots, mushroom, broccoli stems, pine nuts and egg (optional for vegan).
For me, it's carby, delicious and nutritious, too. I enjoyed munching away this nutrients rich rice dish without any guilt and Chef added that his creation is perfect as a vegetarian dish. The best combination for a hearty meal!
Purple Sweet Potato With Pumpkin Cream
RM 10
To end the evening on a healthy note, we were served Purple Sweet Potato With Pumpkin Cream which resembled a pretty purple flower. The dessert was not too sweet and pumpkin cream complemented the sweet potato well.
Modern Chinese Contemporary Decor
Spacious & Elegant Set Up
Signature Vegetarian Menu
Do take advantage of Di Wei's 30% Off Normal Price Promotion for their Tea Time Menu on every Friday, Saturday, Sunday and public holidays from 2:30 pm to 6 pm.
Value Deal for Set Menu ranges from as low as RM 288nett for 4 pax to RM 1288nett for 10 pax.
Value Deal for Set Menu
Di Wei Chinese Cuisine Restaurant is located at Level 1 of Empire Hotel Subang. The other entrance will be via Empire Shopping Gallery from the first floor. For reservations, please call 03-5565 1268 / 03-5565 1388 or email to us at fb_reservation@empirehotel.com.my
DI WEI CHINESE CUISINE RESTAURANT
Empire Hotel Subang
No 16 Jalan SS16/1
47500 Subang Jaya
Selangor Darul Ehsan
Tel: 03 5565 1268 (General Line)
1800 22 1888 (Toll-Free Line)
Selangor Darul Ehsan
Tel: 03 5565 1268 (General Line)
1800 22 1888 (Toll-Free Line)
OPENING HOURS
Monday to Saturday
11 am - 2.30pm
6pm - 10pm
Sunday & Public Holiday :
10 am - 10 pm
Website www.empirehotel.com.my
FaceBook www.facebook.com/EmpireHotelSubang
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Ermmmm that tofuuuuu!
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