Palace of the Golden Horses
Jalan Kuda Emas
Mines Wellness City
Seri Kembangan, Selangor
Tel: 03-8944 3784
Business hours:

Weekdays by reservation only: Noon to 2.30pm,6.30pm to 10.30pm;
Saturdays and Sundays: 10am to 4pm (dim sum and a la carte, walk-in)

Be enchanted by resident magician Zlwin Chew while you indulge in chef Roy Wong’s exquisite creations at the new Kim Ma Restaurant in Palace of the Golden Horses.

The recently refurbished restaurant evokes an air of elegance with large deconstructed Chinese brass lanterns, a hard to miss sight, at the dining hall.

Illusionist and mentalist Chew set the tone for a magical dining experience when he conjured up a platter filled with Steamed Prawn Dumplings with Truffle, Steamed Chicken Roll with Morel Mushrooms, Yam Puff, Pan-fried Char Siew Pau and Walnut Chicken Pie during our review.

Congee with Cod Fish and Century Egg.

Congee with Cod Fish and Century Egg.

These signature dim sum were served to us as an introduction to the delectable fare at Kim Ma. I personally liked the Yam Puff, which had mushroom, chicken and green pea filling.

I expected the Walnut Chicken Pie to be savoury but upon biting into it, it was slightly sweet and reminiscent of siew pau.

The fluffy white Pan-fried Char Siew Pau was quite different because of its bottom pan-fried crust that added a contrast to the bun’s texture.

The Steamed Angled Luffa Dumplings with Superior Broth is an enjoyable dim sumtreat.

After a sumptuous fill, we were served items from the restaurant’s set menus such as Deep Fried Abalone with Grouper Paste and Caviar with Homemade Bean Curd.

Pan-fried chow siew pau is different from the usual white pau at other restaurant.

Pan-fried chow siew pau is different from the usual white pau at other restaurant.

The grouper paste envelopes the South African abalone, which is deep-fried to present a huge fish ball sitting on silky homemade beancurd. A touch of caviar adds colour and a single wan tan noodle, curled and deep-fried, are perfect as garnish for this treat.

The nourishing double-boiled Village Chicken Broth with Fish Maw, Dried Scallop and Prawn Dumpling, served with thin Chinese crullers with mushroom paste is my type of comfort food.

The chef said two whole chicken was required to get 12 bowls of the soup.

Congee may be considered a poor man’s food by some, but the same cannot be said of chef Wong’s Congee with Cod Fish and Century Egg.

The Calrose rice congee, served with sliced cod and century egg, was a treat on its own and I did not have to add soy sauce or any other condiments to pep up the flavour.

For dessert, there was the Double-boiled Whole Coconut with Almond and Snow Jelly. I am not a fan of almond desserts as it sometimes has a strong smell but this dessert was unlike anything I have tried and I enjoyed every bit of it.

The opulent restaurant has a seating capacity of 120, with five private rooms.

Palace of the Golden Horses resident manager Francis Alberto said, “We wanted to create an exclusive and private fine dining experience for all our guests to enjoy.

“The new and improved restaurant will surely appeal to those who want to enjoy good food and experience the new look and ambience at the same time,” he said.

Chew will perform his illusions for the entertainment pleasure of diners from Thurdays to Sundays during lunch and dinner.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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