Di Wei Chinese Cuisine - Healthier New Menu Review
Hi merry goers,
For those of you who have not heard the news, Di Wei Chinese Cuisine Restaurant located in Empire Subang has recently launched a new menu. This brand new menu with over 30 new dishes features healthier menu options without compromising on taste.
It has been a while since I last visited Di Wei but my first visit left an unforgettable impression on both my memory and palate. Di Wei is famous for their mastery of traditional Chinese cuisines now includes a dedicated Vegetarian menu. It's no doubt that Executive Chef Thian, is the mastermind behind the innovative dishes as he offers Sous Vide specialties commonly used in the West.
| Poached Vegetables in Soya Milk Broth |
(R) 24.80 (L) 49.60 per portion
Let's not talk any further but start indulging in the mouthwatering dishes from Chef Thian. We were first served with an interesting dish of Poached Vegetables in Soya Milk Broth. It was really something new for me because I normally think of Soya Milk as a dessert or a sweeter drink. Never occur to me to use it as a soup base.
The vegetables were poached perfectly in the soya milk broth which was savoury and blends well. The first sip was confusing at first but it will gradually grow on you.
| Deep Fried Fish Skin with Salted Egg Yolk |
18.80 per portion
Our meal picked up especially at the first bite of the Deep Fried Salmon Skin with Salted Egg Yolk. Oh boy.. this is just heavenly! The crispy salmon skin just breaks as you bite into it and you get this burst of aromatic flavors from the salted egg yolk coating. Surprisingly not oily, this is the perfect snack if only I don't count the calories. Really love this appetizer. According to Chief Thian, he actually air dries the salmon skin before frying so that it doesn't absorb too much excess oil. Plus it gives the finished product that crunch that everyone loves.
| Deep Fried Homemade Seafood Bean Curd |
We were then served with Deep Fried Homemade Seafood Bean Curd which is made in house using a mix of fish, pork and shrimp paste wrapped in egg tofu. The egg tofu is also made by Chief Thian and this simple dish is elevated with fried dried shrimps, garlic and dry chili.
| Deep Fried Thousand Layer Bean curd |
(R) 26.00 (L) 52.00 per portion
Another star beancurd dish would be the Deep Fried Thousand Layer Bean Curd. Accomplishing this dish wasn't an easy feat as Chief Thian experimented numerous times to keep all the layers in tact. Layering silken steam eggs and fish paste, the layers are repeated before deep frying. Smooth tofu with additional texture from the fish paste, you will definitely enjoy this dish.
| Pan Fried Pork Neck with Homemade Sauce |
(R) 26.00 (L) 52.00 per portion
Just when we were thinking if the next dish would be another soya based dish, we were serve with Pan Fried Pork Neck with Homemade Sauce. Tender, well marinated and paired so well with the sauce. I was very attracted with the sauce which kept me guessing all night long on the ingredient used in the sauce. Without a doubt, Chief Thian used cincalok, a traditonal fermented shrimp paste that I love! The taste just elevates the taste of the pork neck and makes it light on the palate.
|| Braised Tendon with Meat Balls & Sea Cucumber in Claypot ||
(R) 58.00 (L) 116.00 per portion
Adding on to the list of tasty dishes for the night is the Braised Tendon with Meat Balls & Sea Cucumber in Claypot. Generous with sea cucumber, in-house made meat balls and pork tendon all well braised in the superior sauce until each ingredient is packed with flavor.
| Steamed Spare Ribs with Homemade Sauce |
(R) 28.00 (L) 56.00 per portion
The Steamed Spare Ribs with Homemade sauce made me reach for a second piece. Tender pork ribs that just slips off the bone, well flavoured and a recommended choice.
| Hot Pot Fried Rice |
(R) 18.00 (L) 36.00
If all these dishes still doesn't fill you up, you can order the Hot Pot Fried Rice made with red rice. Just love this fried rice especially the boyfie who wallop the whole pot. For someone who loves his unhealthy food option, he really enjoyed the Fried Rice. Coloured with corn, mushrooms, broccoli, carrots, pine nuts and egg, this vibrant and healthy version of fried rice is just a delight to enjoy.
|| Purple Sweet Potato with Pumpkin Cream ||
Even the dessert served that night was a healthy treat. The Purple Sweet Potato with Pumpkin Cream is the dessert to go to for those who prefer healthier options. The sweetness of the desserts comes from the sweet potato and pumpkin itself with minimal sugar added. Although we were already so full, believe me that we actually finished it. So prettily plated, who can say no?
I am still amazed with the array of dishes presented to us that night. Chief Thian really wowed us with his healthier dishes which did not compromise on flavor and quality. The dishes although deep fried or using pork neck wasn't oily or greasy. Even the presentation itself is so well thought of with pulled sugar decoration.
Mid-Autumn Festival: Di Wei Baked Mooncakes and Snowskin Mooncakes
Also with the Mid-Autumn Festival coming up, savor on the assortment of mooncakes available at Di Wei. From baked mooncakes to snowskin mooncakes, you get a variety of traditional and twist of modern flavors. Some flavors worth trying would be the Beet Root with Durian and the Cempedak with Custard. Both unique and truly Malaysian flavors.
I strongly recommend those of you who are looking to try out some tasty Chinese cuisine to try Di Wei located in Empire Subang. Do share with me your thoughts on the dishes if you do :)
Til next time,