The Han Room, Gardens Mall - Kuala Lumpur


Kit from Singapore, but whose home town is Kuala Lumpur, has always sung the praises of the Han Room, an outlet of the Oriental Group. Ipoh-born Chef Justin Hor Chee Keong presides over the several restaurants in this group. I was more than curious when I found myself in the Gardens Mall, where the Han Room is located on the ground floor, when niece Su Hui and friends were coming to catch up with me. Cantonese in foundation, the cuisine offered has a twist, in presentation, taste and texture. The four of us had to wait on the sofa at the entrance as we did not book for lunch on a weekday. 

Kit had sent me the UOB Chef Menu, thoughtfully and delightfully contrived and chosen.  I got diverted, when I saw offerings like charcoal grilled Spanish pork roll;  crispy cod fish roll with pork floss; tea smoked farm chicken; and the braised Shatin chicken stuffed with liver suasage.  In the end, we settled for subtle tasting spare pork ribs grilled with pepper, accompanied by a selection of entrees.  They also had petite yum cha items like the steamed thousand layered cake; durian pudding; steamed cheong fun with unagi (eel); and the classic siew mai, but this time with pickled ginger and century old egg.  Above picture depicts a delicately balanced chicken perched on a dragon fruit slice base.  Critics observe the small portions of the dishes.


I reckon the Han Room offers Cantonese fare with a surprise, some fusion and innovation.
They offered foie gras with a delight, harmonising the goose aroma with sweet fruity sensations.
Traditional roast pork and red lined char siew were done well. We did not get dessert as we wanted to try a Taiwan outlet at the top floor of the nearby Mid Valley complex,  which had a sensational amber jelly concoction (we were not disappointed there as well).

The Han Room has been opeenedd since January 2011.  My impressions from my visit in June 2012 are:

Atmosphere:  Upmarket buzz.
Location:  Shopping centre.
Taste:  Good.
Service:  We had a dedicated staff look after our table
People Engagement: Attentive and interested.
Fav Dish Experienced:  Grilled spare pork ribs.
Best Time to Visit:  After a confirmed booking.
Would I Return?:  Yes.

Comments

Post a Comment

Popular posts from this blog

Vietnam - Some Souvenirs

Image
Vietnam is a prime exporter of agricultural products, like rice, rubber,coffee and pepper, but to individual visitors, what comes across remarkably are lacquered products , embroidery, pottery, silk fabrics, weaved craft, stone carvings, bamboo and rattan articles, ceramic, wooden contraptions and paintings.  This is a result of long established cultural traditions and a developing economy.  The majority of the current population is under 30 years old, laden with the enthusiasm, agility and promise of youth.  The centre of handicraft is still central Vietnam, with the hub around Hue and Hoi An. You can see many water colours offered by local artists in shops, markets and pavement stalls.  I was more fascinated by origami-like paper cuts which you can come across being sold by vendors all over the place.  Best of all are the hang lanterns, available in all sizes, which are made from varying qualities of Vietnamese silk fabric, the best of which are found in Hoi An.   Th
Read more

Aunty Gaik Lian's - Straits Chinese, Georgetown, Penang

Image
A simple but appetising egg omelette as starters. Gulai Ikan Tumis or sour and spicy fish curry. The previous long standing branch of jewellers B.P De Silva, almost at the corner of Bishop and Beach streets in the old quarter of Georgetown, has a few months ago been transformed into a hub of Straits Chinese cuisine. Straddling two shop lots, located in an evening quiet location but near to the banking district on  business days, Aunty Gaik Lian's provides a refreshing change to the Nyonya food landscape on Penang island.  I have always found that the best Straits Chinese food is found in homes in Penang, like what my Mum dishes out, and it has been exasperating to be really satisfied with commercial outlets in this cuisine.  The Penang variation of such Peranakan food tends to be more influenced by ingredients and cooking styles from Thailand and the Malayan peninsular , when compared to the Malacca version (with more of stronger Indonesian influences and the use of the
Read more

85 Degrees Bakery Cafe Hurstville NSW

Image
There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA? Each franchised outlet is in a busy area, often in suburbs so-called by a diverse Asian demographic.   The one in Hurstville is rather roomy and lots of baked stuff on its shelves.   The base of Sydney operations is in Chester Hill, a suburb south-west of the Sydney city centre. Some of the cake creations would be viewed as rather leaning on the East Asian dimension  - Strawberry Angel (with chocolate base and top) and Mango Cheese ( with yoghurt).   However, to counter this perspective, there are also Death by Chocolate, US Cheesecake, Coffee Brulee and Blueberry Marble options.     The pastries are definitely filled with ingredients more suited to perhaps  Anime loving fans and non-mainstream cultures - for example, garlic, pork, tuna, green tea, red bean, shallots, pork floss, coconut, Hokkaido butter cream and Boroh or pineapple buns.    Sung
Read more