Dragon-i Peking Duck - Pavilion KL
+60321437688 Lot 1 . 17 . 00, 168, Bukit Bintang St, Bukit Bintang, 55100 Kuala Lumpur, Federal Territory of Kuala Lumpur https://dragon-i.com.my/
Inspired by the rich and diverse culinary offerings from China, especially from the regions of Shanghai, Szechuan, Beijing and Lanzhou, Dragon-i Restaurant Sdn Bhd, was established in 2004. Shortly after, the first Dragon-i outlet opened at Mid Valley Megamall, offering signature dishes such as xiao long bao (Shanghainese steamed meat dumplings) and la mian (hand-pulled noodles), traditional dishes proudly preserved by the Chinese over thousand of years. Each delicacy is prepared by highly-skilled chefs from mainland China using top quality ingredients to ensure authenticity in both presentation and taste. The name of the restaurant in Chinese, ‘LONG TI CHUAN REN’, is derived from a combination of phonetics and facts. Historically, the Chinese are referred to as the descendants of the Dragon (LONG), pronounced as the name of the restaurant. However, the strokes for the character ‘LONG’ represent that of the restaurant’s signature delicacy, the xiao ‘long’ bao. This is more than mere coincidence and aptly conveys the significance of serving authentic cuisine from ancient China.
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Braised Pork Belly served with Steamed Buns
Main
For fans of pork belly, grab the delicious chunky braised pork belly. The pork belly is served beautifully done where they are served in cubes. By looking at it, the chef indeed takes a long time to make it. Not just beautiful in sight, the pork belly comes awesomely good and delicious where we can taste the tender moist pork belly with the generous amount of the preserved vegetables in the middle. The sauce comes flavourful and once you dip the mantao over, oh my this is just an indulgence!
Sautéed Diced Chicken with Dried Flower Chili in Szechuan Style
Main
Addictively good and delicious. I am just loving this so much. The cubes of chicken which is well tossed with the dried flower chili imported all the way from China. Love the kick of spiciness and it is also very addictive too.
Appetizer Platter (Five Varieties)
Appetizer
The sharing appetizer comes simply colourful and yet appetizing. The set comes with 5 of their signature curated appetizers which includes Chilled Chicken with “Hua Diao” Rice Wine, Deep-fried Vegetarian Beancurd Skin Roll ,Crispy Caramelized Eels , Stewed Mushrooms and the Pickled Radish. They also have them in ala-carte too.
Braised Pork Belly served with Steamed Buns
Main
For fans of pork belly, grab the delicious chunky braised pork belly. The pork belly is served beautifully done where they are served in cubes. By looking at it, the chef indeed takes a long time to make it. Not just beautiful in sight, the pork belly comes awesomely good and delicious where we can taste the tender moist pork belly with the generous amount of the preserved vegetables in the middle. The sauce comes flavourful and once you dip the mantao over, oh my this is just an indulgence!
Sautéed Diced Chicken with Dried Flower Chili in Szechuan Style
Main
Addictively good and delicious. I am just loving this so much. The cubes of chicken which is well tossed with the dried flower chili imported all the way from China. Love the kick of spiciness and it is also very addictive too.
Appetizer Platter (Five Varieties)
Appetizer
The sharing appetizer comes simply colourful and yet appetizing. The set comes with 5 of their signature curated appetizers which includes Chilled Chicken with “Hua Diao” Rice Wine, Deep-fried Vegetarian Beancurd Skin Roll ,Crispy Caramelized Eels , Stewed Mushrooms and the Pickled Radish. They also have them in ala-carte too.
Double-boiled Hydrangea Beancurd, Sea Cucumber and Matsutake (Individual portion)
Soup
We are impressed with the dish itself. Not just pretty in-sigtht but the bowl of soup is served with the beancurd which is delicately sliced into 2,800 extreme thin slices to form a flower. The bowl of soup comes nutritiously delicious and good in taste. Clear taste and yet have the blend of sweetness in it. Such a comfort soup especially at a cold weather.
Peking Duck
Main
And of course we must grab their Peking Duck dish for sure. As we know, most of us would enjoy the crispy skin and to avoid wastage, Chef will usually uses other part of the duck to prepare other dishes as well. Option 1: Peking Duck 2-course meal ( RM105) Peking Duck + Duck Bone Soup with Soft Beancurd Option 2: Peking Duck 3-course meal (RM158) Peking Duck (Whole) + Duck Bone Soup with Soft Beancurd + 1 Duck Dish from the following options: 1. Deep-fried Duck’s Bone with Salt and Pepper 2. Stir-fried Duck’s Bone in Hunan Style 3. Braised Rice Noodle with Black Truffle and Shredded Duck Meat 4. Stir-fried Shredded Duck Meat with Vegetarian Shark’s Fin
