Dai Jin provides an experience inspired by practices during the Song Dynasty

The immersive journey leaves one feeling refreshed and rejuvenated

Dai Jin is located in the heart of Klang, but it is not only its location that sets the restaurant apart from other curated dining experiences. Inspired by traditions from the Song Dynasty, an era characterised by wealth and prosperity, the experience at Dai Jin is an immersive journey from the moment one steps in.

Large wooden doors open to reveal a cobblestone path surrounded by flowing water and trimmed greenery, a clear juxtaposition from the surrounding urban area. The curation of Dai Jin began eight years back and was brought to life with the assistance of a Taiwanese consulting firm.

Above The experience here is inspired by the Song Dynasty

The experience here is inspired by the Song Dynasty

1 / 1

Guests remove their footwear upon entering, and the experience begins with a foot bath before walking through a serene flowing river, representing cleansing and healing. To fully immerse diners in the experience, servers bring guests through the natural surroundings, speaking in Mandarin, but English translations are available upon request.

Above The open-air courtyard

The open-air courtyard

1 / 1

After the walk, guests change into clogs, which are provided in smaller sizes to promote circulation. A cup of warm tea is sipped before spinning a golden prayer wheel and collecting a blessing, a symbol of good fortune.

Above The menu is provided as a scroll

The menu is provided as a scroll

1 / 1

After the ceremonial traditions, guests are led to one of five dining pavilions, which face inwards to the open-air courtyard, providing a tranquil view. Each table is set up with a selection of fruit and nut-based snacks, and a cup of Mountain Oolong tea is poured.

Above A dish of chicken, cherry-shaped foie gras, and sake-infused abalone

A dish of chicken, cherry-shaped foie gras, and sake-infused abalone

1 / 1

A meal here is inspired by the lavish banquets enjoyed during the Song Dynasty, with modern culinary techniques. The first dish of assorted vegetables sees ten different varieties delicately shredded into delightful textures, served alongside pickled radish. This is followed by an appetiser of chicken, cherry-shaped foie gras, and sake-infused abalone.

Above Stuffed baked tomato with tiger prawn

Stuffed baked tomato with tiger prawn

1 / 1

The stuffed baked tomato with tiger prawn is a signature dish, conceptualised by Dai Jin’s consulting chef from Taiwan. Following this is a warming double-boiled chicken soup which is poured over slices of duck breast, which open up into a flower.

Above Double-boiled chicken soup and duck

Double-boiled chicken soup and duck

1 / 1

Vegetables are heavily featured—the next three courses see steamed tofu with champignon, jackfruit Wellington, and a plum-infused noodle soup. The last savoury course is a goldfish-shaped shrimp dumpling, the ideal savoury last bite.

Don't miss: 6 interesting yee sang to spice up your Chinese New Year celebrations

Above Goldfish-shaped shrimp dumplings

Goldfish-shaped shrimp dumplings

1 / 1

Desserts come in the form of deep-fried milk with candyfloss and assorted fruit, a refreshing end to the meal. While comprising ten courses, the Dai Jin experience leaves one feeling refreshed and rejuvenated, akin to coming to the end of a restful retreat.

Above The night view at Dai Jin

The night view at Dai Jin

1 / 1

This Chinese New Year, it also offers a festive set meal catering to parties above four diners, featuring elevated versions of existing dishes.

NOW READ

Kitchen Inc’s recipe for designing better kitchens

How Michael Yee combines rich Malaysian flavours with sushi making at Waig by Chipta 11a

Coast by Kayra uplifts coastal Kerala cuisine in the heart of the city

Credits

Images: Dai Jin

Topics

Dai Jin

Katelyn Tan

Dining and Travel Editor, Malaysia & Indonesia, Tatler Malaysia

About

Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.