step into another world
Dining around Pavilion is getting kinda boring, hence we decided to check out Starhill Gallery instead. Packed with people - we decided on Luk Yu Teahouse. A famous name in Hong Kong, the outlet in Starhill Gallery, is right next to the escalator, encased in a kinda jewel boxlike walls made with glass and metal.
The hustle and bustle of the kitchen right next to you
Business must be very good, as they even have tables outside now, but believe me the action is right inside. Right in the middle, is the kitchen and it is such fun to see what goes on inside. You'll see and hear all the action, right next to your table. Hear the large whoosh of gas being turned up, while tall flames lick the wok. Only the guy who is designated the chef (the one with the tall white hat), gets to do the wok action. Others are just helpers in their black bandannas - chopping vegetables, steaming dim sum in bamboo steamers and etc. I liked how they place vegetables in those ornate looking cupboards. Kinda unexpected, since you picture Chinese antiques inside vs a Chinese cabbage!
start with some braised peanuts
One must give them the thumbs up, as despite the small space, service is excellent and very efficient. I liked the antique long chairs we sat on - cool and comforting but I didn't quite love the plates with their blue and white fish motif, as they didn't match the decor of the place.
whet your appetite with one peanut each time
My favourite appetizer at the moment is these braised peanuts. These were excellent - huge and not too overcooked. Looked home made since it had bits of black tealeaves mingling with the peanuts. Usually, most restaurants use the canned ones to serve.
fluffy char xiu baos (RM9++)
Since it was a light lunch, we ordered only a few items. The essentials of course, were top on the list - fluffy steamed buns filled with chicken char siu. I know the taste is definitely not comparable to the real stuff, but Luk Yu does a very decent version.
crunchy har kaus (RM13.50++)
Another must-have when doing the dim sum on Sunday - har kau, prawn dumplings. These were not bad, but I felt the skin was a little too thick.
scallop chee cheong fun (RM12) a change from prawn
Wanting to be unusual, I went for the scallop chee cheong fun instead of prawns. The chee cheong fun was smooth and the fresh scallops nice and sweet. Borderline bland though unless you add loads of soy sauce.
crunchy yam puffs (RM5++)
A must for us when we eat dim sum - deep fried yam puffs. With the same filling as the char xiu baos, this was good as the deep fried yam was light and crunchy.
Prawn with chicken floss (RM52++)
Aside from dim sum, we also ordered a specialty of theirs - prawns deep fried and coated with mayonnaise and chicken floss. Very nice, enormous and fresh prawns that tasted good with the meat floss.
Mango sago (RM8.50++)
The classic cold dim sum dessert made popular in Hong Kong - creamy mango soup with pink pomelo sacs and sago. I would have preferred more texture in this as it was too diluted. Chunks of mangoes would also have been nice.
Ginger tea with black sesame tong yuen (RM8.50++)
Another classic but this time a hot version. I liked the ginger tea - spicy with some kick. The dumplings were not too bad, but would have preferred a thinner skin encasing the black sesame filling.
Overall, a nice place to dine and relax. I love the atmosphere of this place, since I get to see the cook and his people in action. Tastewise, not everything is fantastic especially the desserts, which I felt was quite mediocre.
Luk Yu Teahouse
Jalan Bukit Bintang
Tel: 03 - 2782 3850
(Pork free. Open from 10am to midnight daily. Dim sum is available the whole day.)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.