A couple weeks ago I was invited to Di Wei Chinese Restaurant at Empire Hotel to sample their mooncakes for the upcoming Mid-Autumn festival as well as a few of their new fish dishes.
It was my second time visiting this rather classy non-halal Chinese restaurant, with the first time sampling some alcohol product that was never brought into the country commercially (Yuzu!), hence the lack of prior blog entry.
Di Wei Chinese cuisine restaurant at Empire Hotel, Subang Jaya
The restaurant is accessible from the hotel as well as directly from the top floor of the shopping mall. Like most Chinese restaurants, Di Wei carries a pretty decent selection of dishes, from bbq meat, traditional double boiled soup, dried seafood such as abalone and sea cucumber, live seafood, beef, pork, chicken, duck, beancurd, egg, vegetable dishes as well as fried rice and noodle.
On our review session, we sampled three new fish dishes as well as their mooncakes.
Braised Marble Goby Fish with Iced Beancurd and Pork Belly
First dish was braised marble goby fish with iced beancurd and pork belly (RM 168++ per portion).
Marble goby is one of the most prized freshwater fish for its smooth texture and layering meat. The usual preparation method usually by steaming, but the chef at Di Wei decided to deep fry the fish and braise with special sauce with addition of pork belly and iced beancurd.
The beancurd, being frozen prior has many air pockets that soaks up the sauce, which makes for an interesting way to enjoy the dish. The fish did not lose it’s original taste with the deep frying process, but gained extra smoothness from pork belly. I love it.
Steamed Seabass in Assam Sauce
Next up was steamed seabass in assam sauce (RM 122++ per 100 gram). It was basically a high class version of asam fish that is quite common in many Chinese restaurants, with seabass doing the major lifting in the quality department. This dish should be consumed quickly if served in the heated bowl, as the heat may otherwise overcook the fish over time.
Pan Fried Giant Grouper with Green Apple Sauce
Pan fried giant grouper with green apple sauce (RM 23++ per 100 gram) is a dish that may not get approval for giant grouper lovers who love to have this fish the traditional way – steamed with superior soya sauce.
I tend to agree, but pan frying the fish gives the skin a new and exciting texture to ponder about, with the addition of apple sauce making it pretty interesting. It is a bold attempt no doubt, but one that hasn’t surpass the traditional cooking method of this prized seafood yet, I’m afraid.
traditional baked mooncakes, RM 18-23 each
So then, lets move to mooncakes.
The traditional mooncakes from Di Wei we sampled are as follow:
- pandan lotus single yolk
- white lotus single yolk
- black sesame single yolk
- pure lotus single yolk
- red bean
- bamboo charcoal single yolk
My favorite being the bamboo charcoal and white lotus single yolk, and my complain is – why not double yolks? or even better, quadruple yolks?
snow skin mooncakes, RM 18-23 each
As for snow skin mooncakes that are best chilled, we had the following:
- snow skin white lotus single yolk
- snow skin green tea single yolk
- snow skin black sesame single yolk
- snow skin bamboo charcoal single yolk
I like them all, but my favorites were black sesame and bamboo charcoal versions.
Di Wei’s 3 meat platter
Since mooncakes and three dishes of fish weren’t exactly fulfilling enough to our collective stomachs, we ordered Di Wei’s three meat platter as extra (small – RM40++, medium – RM60++, big – RM80++).
The BBQ pork (chasiu) was perhaps not the best I’ve had, but the roast duck very good, and roast pork turned out to be really excellent.
So if you’re into mooncakes, Di Wei offers some excellent choices, and for good quality fish in some non traditional cooking style, this is also a place you should check out.
L1, F20 & F21
Empire Hotel, Jalan SS16/1,
Subang Jaya, Selangor Darul Ehsan
GPS: 3.082109, 101.582716
Tel: 03-5565 1228