China House has swiftly emerged as a distinguished dining destination for Kuala Lumpur’s culinary enthusiasts, offering a sophisticated exploration of Chinese gastronomy through timeless traditions, contemporary sensibility and the nuanced flavours of Northern China.
Though the restaurant is widely celebrated for its Rambutan Wood-Fired Peking Duck and Honey-Glazed BBQ Wagyu Beef, there is another side to China House that deserves equal attention. Its dim sum offering brings together 26 handcrafted varieties, presenting a graceful progression of steamed and baked creations, rice flour rolls, fried specialities and comforting congee.
At the helm of the kitchen is Executive Chef Alan Shao, who hails from Qingdao, China. Drawing inspiration from his northern Chinese heritage, Chef Alan brings a thoughtful respect for traditional techniques and regional flavours to China House, creating dishes that feel both rooted and contemporary.
The experience begins at China House’s welcoming tea house entrance, where guests are introduced to more than 50 fine teas from China and beyond. Inspired by the serenity of a modern Chinese courtyard garden, the interiors offer warm tones and subtle traditional motifs, creating a tranquil setting for a leisurely meal. Five private dining rooms, including the grand VIP suite Yuè Jì, further establish China House as an elegant venue for business entertainment, intimate gatherings and special celebrations.
A recent tasting begins with the steamed selection, where precision takes centre stage. The Prawn Dumpling with Asparagus is a delicate study in texture, pairing the natural sweetness of fresh prawn with the gentle crunch of asparagus beneath a translucent wrapper. As one of the defining measures of a dim sum kitchen, it is an essential first bite, delicate, polished and unmistakably fresh.
The Chicken Siu Mai with Scallop follows with a fuller, more savoury character. Tender chicken provides the foundation, while scallop adds a luxurious sweetness and depth. It retains the generous, open-topped form that makes siu mai a perennial Yum Cha favourite, while offering a more refined interpretation of the familiar classic.
Then comes the Crab Meat Xiao Long Bao, a dumpling that brings a sense of occasion to the table. Its delicate skin gives way to a fragrant filling and savoury broth, delivering the pleasurable burst of flavour for which this Shanghai speciality is known. Best enjoyed with fresh ginger and vinegar sauce, the pairing cuts through the richness and brings the crab’s delicate sweetness into sharper focus. It is a must-have for anyone who appreciates the finesse and theatre of expertly crafted dim sum.
For diners who favour a little more intensity, the Sichuan Chicken with Prawn Wontons in Red Chilli Oil introduces warmth and aromatic spice. The tender chicken and prawn filling is lifted by the fragrance of chilli oil, creating a bolder counterpoint to the gentler steamed selections. The Steamed Beef Ball offers a quieter kind of satisfaction, with its springy texture and savoury depth showcasing why this humble classic continues to hold its place on a traditional dim sum table.
The meal then moves naturally into the fried selection, where crisp exteriors and richly seasoned fillings bring a change of pace. The Crispy Shrimp Spring Roll arrives light and crackling, with a succulent seafood centre that makes it an enduring favourite. The Green Dragon Chive adds an aromatic, vegetable-led note, offering freshness and balance between the more indulgent bites.
The Taro Dumpling with Chicken is especially satisfying, its crisp, intricately formed shell giving way to a savoury filling. It is the contrast between the delicate crunch and soft, comforting interior that has made taro dumplings such a beloved dim sum staple. The Chicken Pastry with Preserved Vegetables offers a similarly layered experience, with flaky pastry and the gently salty complexity of preserved vegetables lending depth to the tender chicken filling.
Among the more substantial offerings, the Pan-Fried Radish Cake with Seafood in Spicy Sauce combines a soft, yielding centre with a lightly crisped surface from the pan. Seafood brings sweetness to the dish, while the spicy sauce gives the radish cake a more expressive finish. It is a must-try for its satisfying interplay of textures and its transformation of a humble classic into something altogether more indulgent.
The final pastry, Pandan Walnut Pastry with Salted Egg Yolk, closes the tasting with an intriguing balance of fragrance, richness and gentle savouriness. Pandan lends a tropical lift, walnut contributes a pleasant nuttiness, and salted egg yolk provides a subtle savoury edge. Together, they create a memorable finish that is both familiar and distinctive.
For those seeking a leisurely midday feast, China House’s Dim Sum Set Lunch is available from Monday to Friday, from 12:00pm to 2:30pm. Guests may choose three baskets at RM88 nett, five baskets at RM138 nett or eight baskets at RM208 nett, offering an inviting way to explore the kitchen’s broad repertoire in an unhurried setting.
The weekend brings its own enticing invitation. Every Saturday and Sunday from 11:30am to 2:30pm, guests can enjoy Weekend Yum Cha with 20% off. With freshly handcrafted dim sum, fine tea and the pleasure of lingering over a late-morning gathering, it is an elegant way to begin the weekend.
China House is open for lunch from Monday to Friday, from 12:00pm to 2:30pm, and from 11:30am to 2:30pm on weekends and public holidays. Dinner is served daily from 6:00pm to 10:30pm. For reservations and more information, contact +603 3093 1234 or visit www.hyattregencyklmidtown.com.
