Tuesday, September 27, 2011

Tung Yuen Chinese Restaurant, Grand Bluewave Hotel



As many of you may know by now, yes I love to eat. I love and appreciate anything exciting and different, from that tasty ais kacang stall around the block, the fancy creme brûlée at KL's uptown restaurant or just a simple fried rice by the drain in an alley.

Stir Fried Baby Kailan with Shrimp Paste and Cilipadi!


Driving all the way to Shah Alam for a meal at a hotel might not seem appealing but hey, you'll never know unless you try. I drove all the way to Grand Bluewave Hotel in Shah Alam to give their Chinese restaurant, Tung Yuen a shot.

The few we selected i.e. Har Kao (Prawn Dumpling), Siew Mai, etc. 


I've heard so much about their dim sum range (tasty and reasonably priced for hotel food!) but I was there to try their Chinese dishes as well! I arrived at Grand Bluewave Hotel, Shah Alam (my first time driving this far!) with ease. Then again, I was guided by my reliable Garmin. Plus, it's hard to miss that tall building with (blue) glass windows!


For starters, I had the Hot and Sour SzeChuan Soup with Bean Curd. I'm a growing fan for food rich with spices and I find this to be rather appealing, though I've had better ones. The spices were just right, with generous amount of little bite size mushrooms, bean curd, etc bits to chew on.




I find the Ginger Chicken Cubes with Dry Chilli to be surprisingly good. First of all, I didn't expect most chicken cubes to be from the tender, fatty part of the chicken. I was expecting more breast meat. That being said, it was flavourful, very tender, and very, very addictive! It's a shame we didn't order a bigger portion.




We also had the Deep Fried Sliced Venison with Lemon Slices and Honey Sauce. It smelled tempting, and tasted not too bad at first but after a few slices, I find this a tad dry and tough to chew on. The venison was slightly overcooked that it lost its juicy bit. I've tried their Stir Fried Sliced Venison with Ginger and Spring Onions, which tasted better as it was juicy and way tender.




The Stewed Eggplant in Claypot was otherwise. Plump, soft eggplants (which happens to be my favouriteee) soaked in thick, flavourful gravy! One could never dislike that, unless you're not a fan of eggplants and I happened to know many who wasn't! :)


The next highlight was the Pan Fried Soft Shell Crabs with Crab Roe. It was carefully done, not overcooked, just to the right crisp! My only complaint on this dish would be on the amount of oil on the crabs omg I felt so sinful eating it BUT I love soft shell crabs I didn't care much and went ahead finishing most of it :P



After a hearty meal at Tung Yuen Chinese Restaurant, you can opt to head over to Borak-Borak for drinks and dessert! They have quite an interesting dessert range, with the one below being the highlight of the day I was there - Black Cherry Yoghurt Cheesecake. It was coated with white chocolate snow-like sprinkles! I like!


Picture credits Grand Bluewave Hotel


Tung Yuen Chinese Restaurant is situated on the first floor, complete with round tables and individual rooms for private functions, and is creatively decorated with Chinese lanterns.




Grand Bluewave Hotel
Persiaran Perbandaran,
40000 Shah Alam, Malaysia
Check out their Facebook Page as well!


Tung Yuen Chinese Restaurant
Lunch: Noon - 2.30 pm
Dinner: 6.30 pm - 10.30 pm
For reservations, please contact +603 55118811 ext 2616




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