22 Dim Sum @ RM22

Venue : Dynasty, Renaissance Hotel.

Went to Renaissance Hotel for Dim Sum Buffet on for lunch. We made a reservation at 12 noon but when we reach there on time, the waitress told us that they just opened the restaurant section so we need to wait for 5 minutes before we could get in.
(then y accept reservation at 12 noon?)
5 minutes later, we were leaded to our table.

We order "Long Jing" tea as drinks which was not included in the buffet. :(
The tea is nice and fragrant. The colour is clear too.
All dimsum are available at the buffet table except steamed dimsum which is not ready yet. So we have to take the fried item first.
First is "Pork Dumpling" (咸水角).

It taste better when it is hot and the filling is too little... :(
Here comes my favourite "Fried Carrot Cake" (煎萝卜糕)

Aiks, too oily...

Here is the "Vegetarian Beancurd Roll" (素腐皮卷).
Taste good with gravy on it.

Next are "Yam Dumpling"(芋角) and "Stuffed Green Chili with Fish Paste"(酿青椒).

The "Yam Dumpling" has not enough yam "fragrance".
Whereas the green chili is just nice.

Here comes the "Congee with Century Egg and Minced Pork"(皮蛋瘦肉粥).
With not enough century egg...

"Rice Flour Rolls with Barbequed Pork" (叉烧肠粉）.
Only the sambal chili is nice.
"Rice Flour Roll with Dough Fritters" (炸两肠粉).
A weird combination to have dough fritters inside "chang fen".
The dough fritters is hard and the "chang fen" is soft.
Of course, it taste weird too. Dunno why it is served in this way.
(learnt that is Hong Kong style...)

Another favourite of mine.
"Barbecued Pork Bun" (叉烧包)

All i can say is... the bun is too thick and the filling is too little.

Followed by "Prawn Dumpling" (水晶虾饺皇).
Hmm... the prawns are fresh.
The dumpling layer is not over-cooked as in it still manage to wrap the fillings when we took it with chopstick.


"Steamed Fish Ball" (碧绿鱼买) was served together with some green vegetables.
They should change the green vege with cabbage or other vege which does not taste too old if it is over-cooked.
In this case, the green vege is over-cooked as it was placed in to steam together with the fish balls. As the result, the vege looks dried and yellowish.
The fish ball also does not have enough "fish" taste.


This is "Steamed Chicken with Mushroom and Herb Broth" (鸡扎).
First time i heard about this dimsum and it taste nice.
The chicken is steamed just nice, and smells great with mushrooms and herb.
A very refreshing dish.

This is "Green Tea Egg Custard Bun" (绿茶奶皇包).
As usual, the bun is too thick and the filling is too little.
Cant even see the custard...


Here comes "Steamed Pork Beancurd Roll" (鲜竹卷).
The beancurd roll was too soft. A little over-cooked.
Whereas the filling was nice.

This is "Teochew Dumpling"(潮式粉果).
Taste like "Teochew Rice Dumpling" (潮州饭糕) as it was added with peanuts.

The last dimsum... "Steamed Glutinous Wrapped with Lotus Leaf" (荷叶珍珠鸡).
The chicken and mushrooms are mixed well with the rice.
It taste good with smell of lotus leaf.
Finally, here comes the dessert.
"Homemade Beancurd Mousse" (豆腐花) was served with honey.
The beancurd mousse was smooth and does not taste too sweet with honey.


"Sea Coconut with Longan"(龙眼海底椰).
I don drink this but according to my sis, it was nice and refreshing as it was served cold.


Some comment for the restaurant,
Their service was... bad in terms of it is a restaurant in a 5 star hotel.
Their serving was slow and they are in a mess when customer start to walk in for lunch.
I could hear the captain scolding at the staff... asking them to take out all the dimsum. The aircon was not functioning. As they had to place a portable fan at the corner to produce some air flow.


The only thing that deserve compliment was the environment.
Being a chinese restaurant in 5 star hotel, it is designed in modern china feel.

What is this? Looks like a "pot that produce eternal pills".
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It is a water pot, where we add hot water to our tea pot...