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Like the rest of the restaurant, Di Wei’s food is beautifully plated for a true treat for the eyes as well as the lips.
For a truly memorable reunion dinner with the family this Chinese New Year, many aspects need to be taken into account on top of ingredients and flavour in the dishes; presentation of the food plays an equally important role.
Di Wei Chinese Cuisine at Empire Hotel Subang carefully takes into account all taste, smell and sight of its food to serve up a truly delightful CNY reunion dinner that entices all the senses.
Braised seafood thick soup with bamboo pith & dried scallop
Di Wei’s seafood soup is one bursting with flavour from start to finish. Its texture is thick with the consistency of gravy, beautifully lengthening its stay in the mouth so it doesn’t go down the throat too quickly. Its sweet broth blooms with the unmistakable sweetness of dried Chinese scallops. Small cubes of bamboo pith lend a nice chewy element that injects additional sweetness to each mouthful.
Barbecue 3 combination
Roasted duck, roasted pork belly and barbecued sweet pork are nothing new in Chinese cuisine, but Di Wei’s set new standards for the three meats with its combination. The duck is offered in succulent slices that are incredibly juicy to the bite. This is surprising because its skin is beautifully brown and crisp, result of considerable time in the oven. The roasted pork belly has the perfect crunch at the top, layered underneath by the perfect balance of lean meat and fat. The barbecued sweet pork is a deliciously sweet and salty affair that melts in your mouth far too fast.
Sauteed salad prawns with sliced almond & sautéed grouper fillet with XO sauce
Di Wei has chosen to prepare its fish and prawn dishes in a manner rarely seen in other restaurants. The prawns are deep-fried in a light flour batter before being tossed in a sweet Thousand Island-like dressing while the fish is sliced and stir-fried in a special XO sauce, particularly popular among the older generation Chinese.
The prawns prove crunchy at first bite thanks to a generous coating of sliced almonds. Sweet and nutty notes take precedence that complement the natural sweetness of the springy prawns. The fish may come across as a little dry but the XO sauce lends a nice smoky and char flavour to the filets for a very Asian-inspired dish.
Fried glutinuous rice with minced waxed meat
Di Wei’s fried glutinuous rice is a pleasantly dry rendition of the traditional dish that often turns out wet and a little too sticky for second helpings. It has the perfect al-dente bite, which can be hard to achieve with glutinuous rice, but the best part of it remains its waxed meats. Chef Thian Taik Yong has selected to add gooseliver sausage to the mix on top of just the regular pork ones. The rice draws a nice fatty and aromatic musk from the gooseliver sausages that makes one think of foie gras.
Braised black moss and dried oyster with sea cucumber & seasonal vegetables
The one thing that stands out most about Di Wei’s version of this dish is the extra large morsels of oysters decorating it, imported all the way from Hong Kong. Succulent and juicy, they are fleshy to the bite and bursting with an earthy sweetness. The broccoli balances out the generally chewy dish with a nice crunch, satisfying the appetite on both taste and texture.
Steamed nian gao with shredded coconut
Appealing to the health-conscious, Di Wei’s steamed nian gao is especially made to be less sweet. It retains all the best of its melty stickiness however. A nice addition to the nian gao slices is a base of black glutinuous rice for an extra bite. Coated with shredded coconut for added fragrance, the combination makes for a nice sticky treat of a dessert that isn’t too sweet nor cloying.
Di Wei is offering 5 different set menus for this Chinese New Year. Prices range from RM488++ for a set of 4 persons to RM2,388++ for a set of 10 persons.
For more information or reservation enquiries, please call 03 - 5565 1368 or log on to the official website here.
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