Di Wei - Empire Hotel
03-5565 1268 / 03-5565 1388 L1, F20 & F21 Empire Hotel, Jalan SS16/1, Subang Jaya, Selangor Darul Ehsan www.empirehotel.com.my/di-wei.html
Di Wei Restaurant which is located in the Empire Hotel Subang is simply a restaurant which had beautiful decoration with the touch of elegant with it. The contemporary design with the beautiful table which comes with it is simply something I love about it. Being that , Di Wei serves both Cantonese and Shanghainese cuisine as well as freshly made dim sum which I had them at the last round. Like other Chinese Restaurant, they do serves a decent choices of dishes from meat, to soup, live seafood as well as fried rice and noodles.
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Steamed Three Treasure Prawn Dumpling
The steamed three treasure prawn dumpling is indeed a good one to try of during our meals there. The succulent thin skin wrapped around the juicy prawns is just perfect and superb. Sinfully delicious with the ooziness of the sweet flavors from the fresh prawns when we grab a bite of it.
Braised Marble Goby Fish with Iced Beancurd and Pork Belly
The Marble Goby beautifully prepared to the table with the smooth texture and layering meat. The preparations comes different from many restaurant where the chef decided to deep fried the fish itself and then braised them with their signature sauce with the crispy and juicy pork belly and iced beancurd. I am just falling in love with the dish itself where the fish comes flaky as well it is well absorb with the flavorful sauce that comes with it. This is just awesome.
Steamed Seabass in Asam Sauce
Sweet and savory temptations where the seabass is being cooked with the sweet and sourish blend which goes well with a hearty bowl of rice. The Steamed Seabass in Asam Sauce is being served in the heated bowl and it would be good to enjoy them quickly to prevent the fish is being overcooked.
Steamed Three Treasure Prawn Dumpling
The steamed three treasure prawn dumpling is indeed a good one to try of during our meals there. The succulent thin skin wrapped around the juicy prawns is just perfect and superb. Sinfully delicious with the ooziness of the sweet flavors from the fresh prawns when we grab a bite of it.
Braised Marble Goby Fish with Iced Beancurd and Pork Belly
The Marble Goby beautifully prepared to the table with the smooth texture and layering meat. The preparations comes different from many restaurant where the chef decided to deep fried the fish itself and then braised them with their signature sauce with the crispy and juicy pork belly and iced beancurd. I am just falling in love with the dish itself where the fish comes flaky as well it is well absorb with the flavorful sauce that comes with it. This is just awesome.
Steamed Seabass in Asam Sauce
Sweet and savory temptations where the seabass is being cooked with the sweet and sourish blend which goes well with a hearty bowl of rice. The Steamed Seabass in Asam Sauce is being served in the heated bowl and it would be good to enjoy them quickly to prevent the fish is being overcooked.
Steamed Signature Prawn Dumpling
The signature dumpling comes simply good and delicious.Love the huge prawn dumpling with the dried scallops, with some vege in it.The taste is simply amazing with the complete juiciness in it. Give you with a melts in the mouth sensation,
Deep Fried Dumpling.
One word to describe, PERFECT. The handmade dumpling by their chef with the huge pluppy prawn inside, coated with the wantan skin and deep fried till perfection. The bites is just so good and love the crispy bites of it.
Deep Fried Twin Egg Roll
Deep fried Twin Egg Roll which is perfectly well done with the crispy texture and the fragrant taste of the egg roll. Superbly good which I could not resist as well. The well prepare dim sum and enjoying them at lunch is a good match.
Peking Duck
Enjoying the Crispy Skin which is delicately sliced infront of the diners, the skin is just perfect and juicy as it is. With the wafer thin pancake skin which is wrapped with spring onion, cucumber and Hoisin Sauce, the Peking duck is simply good with the crispy skin and the juiciness in it. The Peking Duck is rather an interesting step where air is pumped into the duck with the separate the skin from the fat. It is then hung up to dry in the cold before being roasted in an oven. While it is hung, the duck is glazed with a layaer of maltose syrup. Having been left to stand for 24 hours, the duck is roated in an oven until it turns shiny brown. Once ready, he chef will removed from the oven and served to us.
Pan Fried Giant Grouper with Green Apple Sauce
Where the dish is being pan ried and then added with the apple sauce in it that give us a different blend of taste. Just awesome as it is !
