Sky Palace Fine Chinese Cuisine, One City
Hi loves! Time certainly flies when you are busy and with a blink of an eye it is March! Without realizing, I have been back in KL for three weeks and have started settling in although March 10 would be the date that will finalize everything. Anyway, for those of you who love Chinese cuisine you will certainly enjoy this post where I had my fill of amazing dishes at Sky Palace Fine Chinese Cuisine.
Sky Palace Fine Chinese Cuisine is located at One City Mall, Ground Floor right in front of Lobby 2 lift. From the exterior it sure looks huge and I am not surprised because there are two floors in this restaurant. The ground floor has roughly 10 tables with two tables in front of the entrance behind a divider meanwhile the second floor are where you can enjoy dining in private.
The private rooms on the second level were huge and definitely looked grand with the in-room entertainment unit and lounge chairs. This room would be perfect for company dinners or even reunion dinners because you can just enjoy yourself in private and sing to your heart's delight with the karaoke machine.
However the main star of the night was the Executive Chef Chong Chee Ming (张细明) at Sky Palace (食为天) where we will be enjoying some of his latest creations. It was a real honor to be able to be one of the first to taste his dishes as well as being able to meet him in person.
First up was Fruit Platter on Ice (冰镇鲜果盘) which was a gorgeous selections of fruits served on a bed of ice. Unlike most restaurants that serve their desserts or fruits at the end of the meal, we were served with the fruit platter before starting our meal which is actually a healthier practice. I personally try to practise eating fruits before my meal instead of after as fruits actually digest faster than the rest of your meal and it also helps boost your appetite. I particularly love the mango served because it was really sweet and fragrant.
We were then served with Lobster Dumpling in Superior Broth (茶壶龙虾灌汤饺) where you have a dumpling filled with a generous amount of lobster meat, seafood and mushrooms served with hot seafood broth. The broth itself was a star on its own as it was slow-cooked using lobster shells over 4 hours. Each sip was filled with rich seafood flavor complimenting the dumpling very well. I liked how each individual soup bowl was placed over a lit candle which kept the food warm while you eat.
The amazing flavor from the broth definitely whet our appetite for the next dish and to our surprise a tray was pushed in revealing these two huge pork knuckles! Duo-style Deep-fried Pork Knuckle (芝麻沙拉片肉咸猪手) was certainly a sight to behold and we could see how crispy the skin was.
That is when we saw the chef in action as he started slicing the pork knuckle. Each slice was sliced with much precision and we could not wait to start digging in.
There are two ways where you can enjoy this dish. First was to wrap the sliced pork knuckles drizzles with hoi sin sauce and Japanese sesame dressing with some fresh lettuce, cherry tomatoes and thin crepe. This way of eating resembles how we would normally enjoy Peking Duck! Such a creative way of enjoying pork knuckle. The freshness of the vegetables definitely made the overall wrap less heavy on the palate whilst the dressings boost the overall flavor of the dish.
The second way of eating was definitely a fusion of Thai and Chinese cuisine. The rest of the pork knuckles were sliced and mixed with fresh sliced green mangoes, onions and other greens giving you a Chinese version of the Kerabu Mangga. The sourness of the mango really cleared our palates and have a lighter and different take to the pork knuckles. Makes you feel like you were eating a healthier version of pork knuckles! Any greasiness from the pork knuckle wrap was washed away with this refreshing salad.
The dish that came next was a huge slice of codfish. The Smoked Cod Fish with Organic Vegetables (酱烧鳕鱼有机蔬) certainly had a Japanese twist to it with the bonito flakes and fish roe adding more umami to the dish. The smoked cod fish was fatty, smooth and cooked perfectly to the dot. I could still taste the natural sweetness from the fish.
The next dish was equally as impressive with the gorgeous plating! It was definitely a dish worth taking tons of shots from the intrinsic rose made from Japanese sweet potatoes to the individual prawn and pork paste sitting on tender vegetables. If you look closely, you can see how the chef added white fungus to the dish as well. The prawn and pork paste was chewy and bouncy and the flavor of it was really spot on.
Honestly by this time, I was stuffed and thought that there was nothing more to expect from Chef Chong but no, he definitely still had something up his sleeves when this huge Claypot Snow Crab Rice (石锅荷叶蟹粉蒸饭团) came into the room! Just look at that Snow Crab. That is a 1 kg Snow Crab on top of fragrant rice infused with the flavor and aroma from the crab. I did not really try much of the crab since I cannot really stomach shellfish but the rest of the table devoured the crab! This ended the dining experience with big happy satisfied smiles.
Sky Palace Fine Chinese Cuisine Restaurant (食为天)
D-GF-01 - D-GF-03A, Ground Floor,
Sky Park @ One City,
Jalan USJ 25/1,
47650 Subang Jaya,
Contact: 603-5115 9998
Mon-Fri: 10:30am - 2:30pm, 6:00pm - 10:30pm
Sat-Sun: 9:30am - 4:30pm, 6:00pm - 10:30pm