Malaysian Food Blog, Travel, Diving & More

Tag / sang har mee

After sampling Dorsett Grand Subang‘s Sunday (and public) dimsum buffet spread, we returned for another review session to check out some of Emperor restaurant’s signature dishes as well as their mooncakes offerings for the Mid Autumn festival happening a month from now.

wok-fried egg noodles and fresh water prawn "Cantonese" style
wok-fried egg noodles and fresh water prawn “Cantonese” style

Emporer Chinese Restaurant is a pork free restaurant, and the mooncake they prepare should be safe for those who don’t consume pork as well. Something to think about if you would want to use mooncake as cross-cultural gifts.

As with any proper Chinese dinner, we started with soup. The double boiled fish maw soup with bamboo pith & vegetable (RM 55) is perfect to warm the stomach and prepare the our palate for what’s to come.

The big ticket item was Wok-fried egg noodles and fresh water prawn “Cantonese” style (RM 60 regular), a dish that’s executed rather well with really massive fresh water prawn that’s packed with the roe, providing it with that extra jolt of savory taste. Certainly a good version of Sang Har Mee.

deep fried crispy spring chicken, braised homemade spinach beancurd, stir fry mix vege and fresh scallop
deep fried crispy spring chicken, braised homemade spinach beancurd,
stir fry mix vege and fresh scallop

I initially thought that the deep fried crispy spring chicken (RM 30) was pigeons at first, and to be honest, it provides little difference other than packing more meat. I find it just a tad dry and lacking fats, but I am also one who dislike kampung chicken, so your mileage may vary.

Braised home-made spinach beancurd with shimiji mushroom (RM 60) was one of my favorite dishes. The freshly made tofu was soft and I really liked how the addition of spinach gives it a different dimension.

The stir fry mix vegetable and fresh scallop in “Teow Chew” style (RM 60) came with quite a different selection of vegetables, including mushroom, lotus roots, asparagus, carrot, celery, and more; forming a cacophony of taste & texture in your mouth. Of course, the presence of scallops definitely help.

wok fried peeled prawn with homemade butter sauce
wok fried peeled prawn with homemade butter sauce

Lastly, the wok-fried peeled prawn with home made butter sauce (RM 52 regular) looks a little bit like the more familiar egg yolk version, but coated with butter and light breading instead. I like that the prawns are shelled for easy consumption.

Dessert came in the form of chilled mango puree with fresh mix fruit & sago (30), cold and refreshing.

classic and crystal skin mooncake, pandan, lotus paste, egg yolk etc
classic and crystal skin mooncake, pandan, lotus paste, egg yolk etc

The mooncakes from Dorsett Grand Subang are priced from RM 15++ to RM 20++ per piece, and as stated, they are pork free.

Mooncake came a long way since its existence  over a thousand years ago. You can now find a huge variety of fillings and different skins, it’s now easier than ever to find one that you like.

Some of the mooncakes offered here are:

  • pandan lotus paste with egg yolok
  • pure red bean paste with single egg yolk
  • white lotus paste with double egg yolk
  • crystal skin pandan lotus paste with egg yolk
  • red bean, sweet potato with egg yolk
  • green tea lotus paste with single egg yolk
  • pure sweet potato paste with single egg yolk
  • white lotus paste with single egg yolk and pure white lotus paste

I’m a simple man when it comes to mooncake though, give me anything with egg yolk (especially double egg yolk) and I’m happy.

eat all the mooncakes!
eat all the mooncakes! Chef Chong Foo Tuck – dimsum chef

If you buy 10 boxes of mooncake (4 pieces per box) at Dorsett Grand Subang, they will throw in two dining voucher for the Sunday dimsum branch. Pretty good deal if you ask me.

Additionally, CIMB credit card holders & Enrich members get 15%, with Dorsett Prestige members enjoying 20% off at The Emperor.

Happy dining!

map to Grand Dorsett hotel, Subang Jaya

The Emperor
Dorsett Grand Subang
Jalan SS12/1,
47500 Subang Jaya, Selangor
GPS3.079211, 101.595999
Tel03-5031 6060 ext 1954
HoursSundays & Public Holidays 10 am – 2:30 pm

Hunting for food is one of the things I do very often, be it breakfast, lunch, dinner, supper. And if you haven’t notice already, I tend to share them across various platforms whenever I find a dish worthy of your taste buds.

Armed with a Samsung GALAXY Camera as my weapon of choice these days, I want to show you aspect of food photography which coincide with my favorite category in Samsung’s This is My Moment, Live campaign – the top down view of some of Malaysia’s Best foods.

I always love this angle of view when it comes to food photography, it represents the diner’s point of view when food is presented on the table. You get to see everything, the glistering fats, the contrasting colors, and sometimes even a hint of steam rising from the hot dish.

Here are five food photography tips using photos taken with Samsung GALAXY Camera, resized for this space.

SS2 Restaurant Okay curry mee

1. Go Close

Sometimes you want to get close while still incorporating everything. The sambal, cockles, cuttle fish, prawns, tofu, noodle, and those coagulated pork blood all within the frame. It spells a delicious bowl of Penang curry mee (SS2 Restauran Okay)

sang har min, batu caves

2. Divide and Conquer

It’s often effective to snap photos of the dish after it’s separated to serving size. This makes the photo less busy and further enhances the main ingredient(s), in this example, the massive river prawns. (Pan Heong, Batu Caves)

Jawa Mee, Hoi Kee Segambut

3. The Little Things

Don’t forget the little things in your photo. The example above includes the chop sticks and sambal condiment, and sometimes you can crop away the dishes a little bit to avoid the photo looking dull. However, you should also try not to have anything irrelevant creeping into the photos, such as the glove at the top left corner of this photo.

wantan mee, Pudu

4. Contrast

Contrasting colors make for visually striking photos. Red bowl, black table top, yellow noodle, and green chili featured in this wantan mee dish. (Jalan Brunei off Jalan Pudu, next to Caltex) The only missing major color is blue, which isn’t a color associated with food anyway.

breakfast at Antipodean

5. Everything In It!

Lastly, the simplest way is to include everything on the table in one shot. This is especially useful when you want to convey the size of the dish, like this big breakfast set with two extra side dishes and a piece of pie at Antipodean (Bangsar). Try to arrange your dishes so it fits into the frame properly, and do make sure that there aren’t too many distractions (tip #3).

So if you’re like me who takes a lot of food photos to share, consider submitting them to This is My Moment, Live. Two person who’s 5 pictures submissions have been selected by Samsung will get a RM 100 cash prize!

Good luck and happy clicking!