2017 New Dim Sum delicacies from Golden Phoenix

Golden Phoenix All New Dim Sum Delicacies (2 July 2017)


Golden Phoenix Restaurant at Hotel Equatorial Penang has just rolled out an all line of Dim Sum delicacies on 1 July, 2017. My wife and I had the pleasure of joining members of the print and social media to this event. The new line comprises ten different items that are added to the restaurant's existing Dim Sum menu.

Reservations

The dim sum lunch is available daily including on public holidays. To make a table reservation, please contact Hotel Equatorial Penang at +60 4 632 7000 or email fb_reservations@pen.equatorial.com

The All New Dim Sum Delicacies from Golden Phoenix Restaurant, Hotel Equatorial Penang. (2 July 2017)

New Dim Sum Delicacies Review

The rolling out of the new Dim Sum item is largely the work of Hotel Equatorial Penang's Director of Food and Beverage, Mr Albert Jan Van Beusekom, who brought in a young and very talented Dim Sum Chef, Vincent Tan, to come under the command of Golden Phoenix Executive Chinese Chef, Denis Wong.

They include Bao Yu Zai Siew Mai 鲍鱼仔烧卖 (steamed mini abalone siew mai), Lap Mei Gao Choy Gao 腊味韭菜饺 (steamed chive dumpling with Chinese sausage), Hong Yao Shui Gao 红油鲜虾水饺 (Steamed prawn dumpling with chilli oil), Gao Bat Lei Bao 煎狗不理包 (pan-fried chicken bun), Long Shou Guen 带子龙须卷 (deep-fried scallop and kataifi prawn), Sin Jook Guen 鲍汁鲜竹卷 (deep-fried beancurd roll with abalone sauce), Lo Pak Gou 罗卜糕 (deep-fried turnip cake with chicken sausage), Egg Crêpe Lor Mai Fan 蛋皮糯米饭 (steamed glutinous rice with egg crêpe), Sa Lut Har Gok 沙律明虾角 (deep-fried prawn with mayonnaise) and Mong Go Bou Din 芒果布丁 (chilled mango pudding).

Sa Lut Har Gok - deep-fried prawn with mayonnaise. (2 July 2017)


Sin Jook Guen - deep-fried beancurd roll with abalone sauce (2 July 2017)


Lap Mei Gao Choy Gao - steamed chive dumpling with Chinese sausage. (2 July 2017)


Bao Yu Zai Siew Mai - steamed mini abalone siew mai. (2 July 2017)


Lo Pak Gou - deep-fried turnip cake with chicken sausage. (2 July 2017)


Long Shou Guen - deep-fried scallop and kataifi prawn. (2 July 2017)


Lor Mai Fan - steamed glutinous rice wrapped in an egg cr&ecric;pe. (2 July 2017)


Gao Bat Lei Bao - pan-fried chicken bun. (2 July 2017)


Egg tart, made with olive oil and milk. (2 July 2017)


Hong Yao Shui Gao - steamed prawn dumpling with chilli oil. (2 July 2017)


Mong Go Bou Din - chilled mango pudding. (2 July 2017)


The new Dim Sum dilicacies showcase the creativity of Dim Sum Chef Vincent Tan in the making of these items. The Lor Mai Fan, for example, is wrapped in an egg crêpe, looking like a pouch, so much so that I did not realise it was Lor Mai Fan until we cut it open.

The first item served to us, the Lap Mei Gao Choy Gao, is also one of my favourites. You can enjoy the aroma of the Chinese sausages in the dumpling. As this is a pork-free restaurant, what is used are chicken Chinese sausages, but the taste is almost the same.

By far the most creative item we enjoyed was the Long Shou Guen. It has a crispy, frilly outer layer which balances nicely with the soft texture of the deep-fried scallop and kataifi prawn filling.

All in all the new items were delicious. I could not think of any fault. If pressed, I would say that I would like the mango pudding to be slightly softer, or the chilli oil on the steamed prawn dumpling to be slightly spicier - but I am being deliberately nitpicky. This has been a most wonderful dim sum lunch, and I thank Hotel Equatorial Penang for having invited my wife and me to enjoy it.

Special Feature: Dim Sum Chef Vincent Tan

Penang-born Dim Sum Chef Vincent Tan has been developing his skills in the art of making dim sum from the age of 19. With over ten years of seasoned expertise under his belt, Chef Vincent ably leads the dim sum team to bring out delightfully creative dim sum items that fuses traditional techniques with modern, innovative flair. With a choice of the finest and freshest ingredients, Chef Vincent presented to us an array of mouth-watering dim sum items.

Golden Phoenix's Dim Sum Chef Vincent Tan and Executive Chinese Chef Denis Wong. (2 July 2017)

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