Along a resplendent, raised catwalk sashaying with all the mystique and romance of the Oriental East, feast on masterfully reproduced modern Cantonese delights. Embark on an epicurean journey of diverse ingredients, fresh meats and versatile cooking techniques that have made this particular variety of Chinese cuisine one of the most popular worldwide.
Empire Hotel
03-5565 1268 or 03-5565 1388
10.30 am - 10.30 pm daily
Steamed Shanghainese Dumpling, Pan fried Meat Bun, Char Siew Pow, Steamed Mini Custard bun with Salted Egg, Fried Honshimeji Mushroom with Fungus and Chinese Rice Wine, Double Boiled Fresh Ginseng...
Braised Marbled Goby Fish with Iced Beancurd & Pork Belly (168.00), Pan Fried Giant Grouper with Soy Sauce per 100g (23.00), Braised Marble Goby Fish With Iced Beancurd And Pork Belly (168.00)
Di Wei Chinese Cuisine Restaurant of Empire Hotel Subang is launching a brand new menu featuring over 30 new dishes along with its signature favourites. Diners can expect a fresh new look and feel as well as an extended selection of their Seafood, Pork, Chicken, Beef, Vegetables, Vegetarian and noodles dishes plus signature favourites that have made Di Wei an award-winning restaurant known for their mastery of traditional Chinese cuisine. The new menu also includes a dedicated Vegetarian menu featuring 9 wholesome vegetarian dishes.
followmetoeatla.blogspot.comTry it out today to know how good it is!
www.malaysianflavours.comDi Wei serves both Cantonese and Shanghainese cuisine as well as freshly made dim sum which I had them at the last round.
www.malaysianfoodie.comDi Wei integrates a minimalist concept, featuring mainly a pure white character. Upon the entrance on the right is an upscale table with emperor-like seating. We were told this is meant for wedding purposes and jokingly asked if we're interested (haha!).
jkdrooling.blogspot.comThe Poon Choy (this serving size is for ten, and is RM688++ but you can take home the pot after finishing the food. Layers of marine goodness, all the luxury foods, like prawns, abalone, the most expensive items being on top, and progress to the "less luxury" items, like pork, at the bottom. Nevertheless, I loved the bits of fatty porky. I am a peasant.
fatboyrecipes.blogspot.comI’ll revisit Di Wei soon for sure, and this time for the dim sum.
www.rebeccasaw.comAt Di Wei, Empire Subang, the Hairy crabs served are just ripe for the picking.
ccfoodtravel.comFuiyoh...Certainly worth it lor. Mamarazzi can make delicious duck porridge out of these two tubs of Peking Ducks.
www.smallkucing.comFood were great and so was the service.
www.smallkucing.comThe service at Di Wei was efficient, and after we had finished eating, a ritual that took around two hours, it was time to go home.
ccfoodtravel.combest ever green tea golden sand bun . perfect!
su-yee.blogspot.comIts another nice restaurant to hunt for and best of all its a NON-Halal restaurant that serve you best to all pork lovers.
www.taufulou.comThis is one of the rare in-hotel Chinese restaurant in KL that serves pork.
www.foodpoi.comIf you love mushrooms, a must try is the Fried Honshimeji Mushroom with Fungus and Chinese Rice Wine (RM16). The mushrooms are so well favoured. Not too hard and not too soft...just right. The chinese rice wine indeed brought out the best of the mushroom and fungus. Yummy!
www.missyblurkit.com
Di Wei Chinese Cuisine Restaurant
Braised Marble Goby Dish with Iced Beancurd & Pork Belly, Steamed Seabass in Assam
Braised Marbled Goby Fish with Iced Beancurd & Pork Belly
Pan Fried Giant Grouper with Soy Sauce per 100g
Braised Marble Goby Fish With Iced Beancurd And Pork Belly
Steamed Seabass in Asam Sauce
Pan Fried Giant Grouper with Green Apple Sauce
Di Wei, Empire Shopping Gallery, Subang Jaya
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