Wednesday, 5 March 2014

Key Hiong Dim Sum 奇香饱饺点心 @ Taman Megah, Petaling Jaya

Key Hiong Dim Sum 奇香饱饺点心 @ Taman Megah, Petaling Jaya

Dim Sum in Kuala Lumpur is always the foods that I craving for when I was 400 km away from the heart of the country. There are numerous dim sum restaurant which I always remember, Ful Lai and Jing Xuan in Kuchai Lama, Loong Seng in SS2, Din Tai Fung and etc, those are the places I visited repeatedly during the old days. Despite we missed the taste of the abovementioned shops, we still adventurous enough to explore the dim sum at Key Hiong Restaurant which located in Tamah Megah, neighbouring the famous food court- Ming Tien.   
Key Hiong is not new in the neighbourhood, the faded billboard above the shop reflects its age. I suppose this is a good place for breakfast and dim sum because I used to see it to be crowded. We arrived the restaurant around 11 o'clock in the morning, where the crowd for breakfast has gone, so we easily secure a seat inside the restaurant.  
This is one of the favourite dish that never absent on our dim sum table. The shrimp paste is wrapped in the crispy beancurd skin, with a better taste with a dip into the mayonnaise. This is good yet could not beat the beancurd skin shrimp roll in Loong Seng, where two pieces of fresh whole shrimp are wrapped inside with a perfect biting texture.
I can't recall why we ordered this seaweed-sushi-looked dim sum, but it looks prosperous enough with its yellow and orange strips on top. The fish paste filling is quite greatly made rendering the good springy texture.
Har Kaw (Shrimp Dumpling)
Shrimp Dumpling is one of the dim sum that we never missed out too. The crystal and translucent skin easily allows us to look through the content of it. Minced meat was added anyway, not a simple and pure Har Kaw.
This is one of the rare guest on our dim sum table. However due to restraint of time and we could not taste Yong Tau Foo in KL within time, why not just kill two birds with one stone by having Yong Tau Foo in Key Hiong. The key is the fish paste sandwiched by the eggplant, fresh and juicy. The eggplant is soft and easily melted in mouth.
Siew Mai (Pork Dumpling)
Siew Mai is the most traditional and classic dim sum. The one in key hiong is slightly different which incorporates some healthy elements, it can be seen through the thin skin, there are some green peas and carrots added! 
Steamed pork rib with fermented black bean which is marinated well, allow the pork rib absorb all the flavour from the fermented black bean. I believe the pork rib is coated with a thin layer of tapioca flour, which renders the meat smooth and tender.
Other than the crispy beancurd skin roll, we also ordered the steamed version, which wrapped in the fish paste. As it is steamed, the beancurd skin is fully absorbed with the broth, so moist and juicy!

Since I haven't discovered any good fried radish cake in Singapore, we ordered a plate of it in Key Hiong to cure my craving. The radish is shaved into super fine slices yet my tongue still can easily detect it. Coated with a golden and crispy skin, definitely satisfying.
Lastly, I am showcasing their signature char siew bun which i believe is one of the best among other dim sum places. The skin is not too thick, just nice to match with the filling, which is juicy and flavourful.

Conclusion, total spend on this meal was RM43 for Two, slightly out of my expectation and expensive. But due to its quality of food, I would said that worth for the price.

Address : Key Hiong Dim Sum 奇香饱饺点心
No. 21, Jalan SS24/8 
Taman Megah 
47301 Petaling Jaya
GPS :N3° 6′ 51.01″  E101° 36′ 44.21″
(Opposite Mien Tien Food Court)

Tel :03 78046912
Bussiness Hour : Daily (7am-8pm)

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