Di Wei Restaurant,
Empire Hotel Subang Jaya,
Level 1, Jalan SS16/1,
Subang Jaya, Selangor.
Business hours: (Daily, including public holidays)
12.00pm – 2.30pm, 5.30pm – 10.00pm
DI WEI Restaurant is the perfect place for families to enjoy an array of Oriental cuisine served in casual comfort.
The restaurant gives a sense of calm with its warm ambience and tasteful Oriental decorations and carvings.
A firm favourite on the menu is the steamed Shanghainese dumplings (Siew Long Bao) served with spinach.
The spinach, a delightful twist to this classic dish, complemented the meat and soup filling of the dumplings.
Di Wei’s steamed Chee Cheong Fun is also unique as it is stuffed with crispy duck and Vietnamese vermicelli that crunch delightfully in the mouth and offer a nice contrast to the soft cheong fun skin.
Baked chicken pie with walnut was one of the dishes served, with the golden, bite-sized pastry easy to eat and the chicken meat marinated with char siew sauce offering a sweet treat to the palate.
Another must-try is the restaurant’s signature Deep-fried Vietnamese Prawn Roll with Fresh Prawn and Sweet Rock Melon wrapped in Crispy Vermicelli. This dish uses mint sauce as a dip, adding a cool contrast to the whole package.
The Pan-fried Lamb Steak with green pepper sauce with broccoli was a little on the tough side but was still a good dish as the honey and soya sauce mix added a bit of sweetness while the green peppercorns and curry leaves helped give it a slight kick.
Di Wei restaurant Chinese executive chef Chin Chong Voon, who has 20 years of cooking experience, was behind the creation of the dishes served here.
He explained that he used Sarawak peppercorns and lamb imported from Australia in the lamb steak dish.
“Some of the dishes are what I had learnt in the past, while others I experimented with until it mets my expectations.
“I try to cater to customers who have different demands,” he said.
Another signature dish is the Pan-Fried Bacon Roll wrapped with fresh scallop and asparagus, glazed with mustard sauce and tinged with mayonnaise for a sweet and sour taste that makes it sizzle on the tastebuds.
No meal would be complete without dessert and the Deep-fried Lotus Pancake served with Ice Cream garnished with chopped nuts provides a perfect combination of hot and cold after a meal.
Another sweet treat to try is the Chilled Light Cream of Sago with seasonal mango, served in a martini glass containing fresh mango, strawberries, kiwi jelly, sago and homemade pearl jelly mixed with red beans made creamy with vanilla ice cream.
Dim sum dishes are priced from RM6++ onwards while a la carte is at RM18++ onwards.
This is the writer’s personal observation and is not an endorsement by StarMetro.