As an enthusiast of both modern and classic Chinese dining, I was delighted to dine at Sky Palace Fine Chinese Cuisine located at Sky Park @ One City. Despite the name, it is actually located on the ground floor, and the restaurant greets its guests with trimmings of gold and white furnishings with ornate wood to creates a luxurious and modern unforgettable dining experience. Sky Palace is quite well known due to the ingenious Chef Chong Shi Ming å¼ ç»†æ˜ŽÂ that has a flare of literally cooking up new dishes on the spot. Some of the dishes we dined on for the night were so new it was not even in the menu nor had a proper name yet.
We used the VIP room and it was my first time seated at such a large table that accommodates 16 people, this is really great for big families get-together. There is even a sofa set and a karaoke system in the room, however, eating rather than singing was what I went there for.
Fresh fruits on Ice (冰镇鲜果盘)
Chef Chong Shi MingÂ å¼ ç»†æ˜Ž explained that fresh fruits should be the first dish before our meal as this is a healthy way of eating, which I totally agree. Fruits digest faster than other food so it should be at the bottom of our tummy, in fact it is even better to eat it on an empty tummy especially in the mornings. The fruits on ice were refreshing, with a variant of red and white dragon fruit, mangoes my fav, grapes and strawberries. Quite a pretty sight to behold.
Double Boiled Lobster Soup with Prawn Dumpling (茶壶龙虾çŒæ±¤é¥º)
The next dish was actually soup, but I initially it was dim sum as the soup was hidden in the little tea pot. We actually had to pour the hot piping soup onto the dumping and break it to reveal the clever use of lobster and prawns.
The soup tasted really rich, like it had been boiled with seafood for many hours. It was really sweet.
Besides lobster, there were crab and mushrooms in the dumpling too.
Crispy Pork Leg in Tow Taste (èŠéº»æ²™æ‹‰ç‰‡è‚‰å’¸çŒªæ‰‹)
Chef Chong did the honor of cutting and slicing the pork leg for us.
At first look, this looked like a normal pork leg crispy dish. However, later it was served in a most unique manner.
The crispy pork skin was sliced thinly in front of the diners and it was served the way Peking Duck is usually served. How do you eat this? First peel a thin slice of the pancake and place it on your palm, then add a layer of fresh cabbage and cherry tomoto, then take a piece of the crispy pork skin and dip it in the sauce of choice and add it to the top of the pancake, roll it up and munch away. I love this style of eating, it’s rather fun, of course, compared to Peking Duck skin, the pork skin will be thicker so rolling it can be quite a challenge.
Pork Meat in Mango Kerabu
The rest of the pork leg meat was mixed up into this Mango Kerabu dish. This was a really spicy one with raw vege and mango and some cili padi mixed up inside, it was sourish so it kinda makes the pork not feel so over powering.
Baked Cod Fish with Organic Vegetable (酱烧鳕鱼有机蔬)
The baked cod fish was my fav dish of the night, simply because I love Cod fish. The real reason though was the soft tender meat of the fish, as you know Cod has a lot of good fats, and the piece I had was filled with it the way I like it. The sauce used to baked the fish was also sweet and tasty, much like teriyaki with a smoky taste, I guess it must be smoked too. The portion was just right ala fine dining.
Braised Mustard Vegetable Stuffed with Prawn Paste in Cantonese Style (ç´«ç´ ç½—ç™¾èŠ±èŠ¥èœ)
The dish was presented gorgeously, with much care put to create the roses in the centre, making the whole dish looking like a water lily blossom. The dish tasted like Dim Sum or fish ball, it was light and refreshing, and the stuffed Prawn paste was like salted egg for me.
Crab cooked with Fragrant rice served in Claypot (石锅è·å¶èŸ¹ç²‰è’¸é¥å›¢)
Don’t be fooled by the pic, the claypot was actually HUGE. 16 people couldn’t finish this dish at all even though it was another highlight of the night. The crab used was a snow crab, and there was more than one inside the pot of rice. We let down our hair, throw down the chopsticks and started peeling on the crabs with our fingers, the perfect way of eating crabs. The crab meat was also found stir fried inside the rice besides those still in their shells. It was a nice ending to our dinner, and as Chinese dinners always go, a pot of rice must end the meal so our tummies are filled to the brim.
Thanks to Celebrity Chef Chong for the one of a kind, delicious dishes and #eatwithme Dr Sidney for the invite. Chef Chong is one of those special chefs that can create dishes just for you according to your desire, so do check out this restaurant for your next special meal.
For reservations:
Sky Palace Restaurant
D-GF-01, D-GF-02, D-GF-03 & D-GF-3A,
Ground Floor, Sky Park @ One City,
Jalan USJ 25/1,
47650 Selangor Darul Ehsan
Phone:Â 03-5115 9998
Business Hours:
Mon-Fri:Â 10:30am – 2:30pm, 6:00pm – 10:30pm
Sat-Sun:Â 9:30am – 4:30pm, 6:00pm – 10:30pm
Website:Â www.skypalace.com.my