Kim Ma adds a touch of magic into their menu

If you love magical performances to go with your feast of delectable Chinese cuisine, then you have to look no further than the newly refurbished Kim Ma restaurant at the Palace of the Golden Horses.

Since the refurbishment, the restaurant has turned into an exclusive private dining-only restaurant with ala carte dining instead of the traditional banquet styled menu. Hence, you are required to call in for a booking during weekdays, however weekends remain the same with a walk-in basis for its dim sum and ala carte dining.

The extra effort to book a table is well worth it as you will be rewarded with not only innovative Chinese cuisine by Chef Roy Wong, but also special street magic performances by internationally renowned illusionist and magician, Zlwin Chew.

Malaysia Tatler got first dibs into the newly revamped Kim Ma; read on for our recommendations on what to order. As for Zlwin Chew's performances, you'd have to go to Kim Ma see it for yourself.

• Click here to read our Malaysia's Best Restaurants review of Kim Ma

For a feast in Kim Ma, always start with a trio of its famed dim sums. Juicy steamed prawn dumplings are served with a slice of truffle and a pinch of shrimp roe to create a burst of flavours that contrast the sweetness of fresh prawn meat.

Another steamed delight is the steamed chicken roll which has multi layered texture within it, starting with silky bean curd skin to tender chicken meat and mushroom followed by a crunchy deep fried yam stick – all coated with a luscious porcini mushroom sauce.

For a healthy alternative, try the steamed angled luffa (Chinese okra) dumpling. A slice of fibrous luffa is steamed with wheat flour dough and doused in superior broth to sweeten its natural bitterness. It is a very mild dish that is perfect for opening up the appetite before the main courses.

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Other than its delicious steamed options, Kim Ma also boasts a trio of fried and roast delicacies. The traditional meat buns here are made with the skin pan seared to add a crispy bite and to enhance the flavours of aromatic BBQ chicken and coriander within.

In this trio, the main highlight is its crunchy textures. From the buns, we move on to a fried yam puff filled with juicy diced chicken, creamy green beans and mushroom. The baked walnut chicken pie also features a great crispy pastry skin and a nutty filling that dances with immense flavours in the mouth.

For the main course, Chef Roy Wong serves us the classic braised abalone with a layer of deep fried grouper fish paste along with cold homemade bean curd and caviar.  Both abalone and fish paste have a springy texture without the unnecessary oiliness accompanied by a cold homemade bean curd made with oats in the mix to create a slight rougher texture as compared to the regular silk tofu. The dish is a rainbow of contrasting elements but when paired with the soy sauce and tangy taste of caviar, it becomes a harmonious balance of sweet and savoury flavours.

For those who love soupy dishes, the village chicken broth served with fish maw, dried scallop and prawn dumpling is not to be missed. However, this savoury wonder can only be served to those who have made reservations as it requires a long preparation time – the chicken itself requires four hours of boiling time. The soup also comes with a side of 'you tiao' with truffle paste filling that greatly accents the mellow golden liquid.

For your last savoury dish, try the codfish congee, served with a side of century egg. Unlike the normal congee, this variation by Chef Roy Wong is prepared with soymilk added into the recipe to create an extra silky texture to the rice that makes it an effortless task to consume. The strong taste of century eggs gives a needed saltiness to the porridge while the spring onions and ginger adds a tinge of heat to the fish when eaten together.

To end this incredible feast of happiness, indulge in the double boiled snow jelly served in a coconut. The chewy snow jelly is cooked with three types of almond (Nan, Bei and American) that turns into a whirl of aromatic goodness that leaves the palate dancing with sweet aromatic flavours of almonds – a perfect end to a perfect meal.

(Photos: Kim Ma Restaurant)

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