Vast and venerable vegetarian dim sum at Lai Ching Yuen

Vast and venerable vegetarian dim sum at Lai Ching Yuen

Lai Ching Yuen proves that vegetarian dim sum can be just as scrumptious as the meaty version.

Some of the signature dim sum dishes on offer.

Lai Cheng Yuen is famous for dimsum, especially Chef Kong’s signature dishes steamed siew mai with fresh scallop, deep fried bean curd roll with prawns and the mini durian tart.

The dishes are pretty good, and as close as you can get to real dim sum without any meat or seafood ingredients. This is perfect for vegetarians who prefer real vegetarian food instead of the mock meat and fake seafood ones popular in Chinese vegetarian restaurants

Chef Kong successfully shows that he can make yummy dim sum using all vegetarian ingredients.

The filling are a combination of carrot, mushroom, turnip, celery and bokchoi.

The chefs at Lai Ching Yuen prepare the all important dimsum skin from scratch daily using Hong Kong flour as the main ingredient. The dim sum fillings are prepared from a combination of carrot, mushroom, turnip, celery and bokchoi.

Some dishes are prepared fresh in front of diners.

Some of the more popular vegetarian dim sum dishes are the pan fried soft bun with mixed vegetable, deep fried yam ring with mixed fruits, vegetarian lor mai fan, chee cheong fun, and a crystal skin sui kao.

Lai Ching Yuen
Grand Millennium Hotel
160 Jalan Bukit Bintang
55100 Kuala Lumpur

GPS: 3.14791, 101.71222
Tel: 03-2117 4180

The article first appeared in www.KYSpeaks.com.

Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at www.KYSpeaks.com

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