A group of MCG Enak members and guests enjoyed a Cantonese style ‘Dim Sum’ lunch at one the oldest Chinese restaurants in Kuala Lumpur. Marco Polo Restaurant is said to be one of the very few ‘Dim Sum’ places that has survived the intense competition through the years.
Marco Polo Chinese Cuisine was founded in January 1980 by the late Dato’ Lim Foo Yong, who brought into it his long years of hands-on experience as hotelier and restaurateur. We also learned that the late Dato’ Lim first started with the Hotel Merlin in 1959 (now the Concorde Hotel). He later moved to Wisma Lim Foo Yong.
We had a considerable turn out- 16 in total, even though some Enak members have left for the summer holidays.
‘Dim Sum’ can be steamed, fried and cooked in other methods. The serving sizes are usually small and normally served as three or four pieces in a steamer or plate. We ordered to share family style a good selection from the traditional ‘Dim Sum’ fare. It included Marco Polo’s steamed specialties, ‘ Cha Siu Pow’ (bun filled with barbecue pork in dark sauce), ‘Siew Mai’ and ‘Har Kow’ (Shrimp and pork dumplings) and ‘Cheong Fun’ (Rice noodles with fillings). Another specialty and favorite was the crispy fried Yam Puffs. Other items tried were the fried Carrot Cake with bean sprouts, Roast Pork and ‘ Loh Mei Kai ‘ (steamed sticky rice with chicken and mushroom) in lieu of the wrapped ‘Chang’, traditionally eaten on the Duanwu/Dragon Boat Festival. We ended up with a platter of delicious vegetarian noodles and some delicate egg tarts.
Marco Polo Restaurant, like most ‘ Dim Sum’ restaurants also offers a variety of green vegetables, roasted meats, congee, other delicacies and desserts.
Many have said that they would love to revisit this venue with their friends and families.
Written by Rosemary Chin. Pictures by Suparna Kundu and Vicky Fennessy
Marco Polo Restaurant
Address: 1st Floor, Wisma Lim Foo Yong. 86 Jalan Raja Chulan. Kuala Lumpur