we try to make it better, better and better

Mr. Kelvin Ooi Wey Boon and Mr Yew Chor Jie who origin from Kedah are the founders and recently the owner of the famous “Great Taste Hong Kong Dim Sum” which located at Subang Jaya USJ.

Mr. Kelvin who have great interst in eatery initially stepped into the food and beverage industry since the year of 2001 at his age of only 15 years old, he worked himself as a part timer hotel waiter in the Sentosa Regency Hotel Alor Setar, Kedah during his off from his school.  After his secondary school education, a counselling lecturer ‘Puan Cheam’ who strongly advise Kelvin to explore in the hospitality industry and finally he grapped a great chance to further expose his experience and knowledge in the industry by recruiting himself into a Hospitality Training Course Academy at Kuala Lumpur in the year of 2003.  After his training and practical graduated from the ‘Putrajaya Marriott Hotel’, he got himself joined the ‘Putrajaya Summer Palace’ as waiter initially at his age of about 18 years old and promoted to become supervisor after 3 years and further exposed to promoted into managementn team after another 2 years after he finish his Diploma in Business Management.








Mr Yew Chor Jie, origin from kedah also,Never learnt his chinese dim sum experience from Mr. Cheah and Mr. Lim (his master) who are the main chef in the hotel.

In the year 2010, accompany with the great support towards him. Kelvin successfully established his very 1st owned dim sum restaurant named “Great Taste Hong Kong Dim Sum” at Subang USJ, Selangor with the partnership both his master Mr. Cheah and Mr. Lim and recently takeover the full ownership on the restaurant.



‘Dim Sum’ which are foods served to emperior family and became chinese traditional cuisine since thousand years ago.  ‘Siew Mai’ which mainly made from pork and fresh prawn, and the ‘Ha Kao’ which made from mainly fresh prawn are the partner in Dim Sum family.  Consequent from Kelvin creativity in his dim sum experience, he present the ‘Dumplings with King Soya Sauce’ which is one of the top recommended in the restaurant made from the mixed of fresh pork, shrimp and vege with his own recipe sauces.

Other, Buns or ‘Pao’ which also one of the chinese traditional main food cuisine since thousand years ago.  Among the Pao choices, the ‘Buns with Custard & Salted Egg Yolk’ is the best selling in his dim sum corner.  Nonetheless, those Lotus and Red Bean Buns which presented in Animation also the great creativity in the industry.  While in the dessert corner, their Mini Egg Tart will be best recommended top selling by their regular visitors.



http://www.malaysiabest.my/?p=1136

GREAT TASTE HONG KONG DIM SUM

Location: No.1-1G, Jalan USJ 21/11,
47630 UEP Subang Jaya,
Petaling Jaya, Selangor.
Business Hours: 7:00am to 3:00pm (Daily)

年輕師傅全國走透透尋靈感‧反傳統港式點心不一樣

• 烹飪秘笈

 2011-10-22 14:20

• 
  芒果蝦卷‧結合3種不同香味的芒果蝦卷，將所有材料相融一塊，包裹在外的麥片與肉餡及新鮮芒果仿佛連成一體，帶出難以形容的美味！（圖：星洲日報）

3 of 14

料理追求創意無限大，經典港式點心當然也不例外！

《廚房樂》今期邀請4位來自首邦市的真之味點心店的年輕點心師傅分享他們獨創的新穎點心，讓你吃到與眾不同的創意新穎點心！

現在的年輕人追求新東西，因此促使這群年輕點心師傅開始構思新款點心，獨創出一道又一道一反傳統的新式點心。

炸蝦卷加入新鮮芒果

傳統炸蝦卷加入新鮮芒果，成為充滿熱帶風情的清爽炸點心、原本只有肉餡的龍抄手，在添加蔬菜後，變得更為爽口和健康、做法繁雜的蛋撻特別香脆可口，成為在家喝下午茶的最佳點心！

“此外，包裹著濃鬱鹹蛋餡汁的流沙包，是近年來大受歡迎的新穎點心之一。只要做法做得對，包子內的鹹蛋黃餡是全液體狀，而不會出現狀塊，更能吃出流沙包的美味。”

他們認為，點心要做得精緻美味，份量不需要很多，但是一定要重視食物的素質，因此選用食材及製作過程很重要。

“我們更為了尋找靈感，特別抽空和大伙兒到全國各地去吃點心，參考別人的點心，以獲取製作新點心的構思。”


http://food.sinchew-i.com/node/1771

嚐鮮城事．泡壼茶 助消化 一一細嚼精緻點心

尤祖傑與黃偉文極力推薦公眾以一星級的價格，享受酒店級的點心。

報導：羅驊峰
攝影：連國強

風靡大馬的現代港劇中，最常看到的情節莫過于一家大小前往點心樓吃早餐，點心也是下午茶時間，香港人其中一個最佳選擇。
或許本地人受港劇影響，隆市區內一大早就看見許多人前往點心樓享用早餐，看著一籠籠熱乎乎的點心上桌時，令人食指大動。
點心的精髓在于精緻，不在于份量和手工，手工再好，份量再充足的點心，充其量只是一籠普遍的點心。

蝦餃皮薄肉新鮮

在USJ21區的真之味點心茶樓也是家點心樓，其特別之處在于所有點心都是師傅們用誠意一捏一搓而成，讓人吃出點心的精髓，令人吃了還想再吃。
在享受點心的過程中，不能缺少的飲品就是茶，一壺香濃的茶配搭香氣四溢的點心是絕配，其中普洱是最常見的一種，因可為食客幫助消化，還有鐵觀音、茶王、水仙、香片等供選擇，不少客人也因個人口味自行攜帶茶葉沖泡。
看見一籠籠的包點上桌時，不難發現所有的點心十分“嬌小”，看似毫無飽腹之欲卻另有意義，只希望食客們能享用店中更多款式點心。
廣東蝦餃是廣東人的傳統美點，是每個食客必點的點心，蝦餃皮白如雪，薄如紙的粉皮裹著新鮮的蝦肉，味道被粉皮包裹不流失外，蝦肉本身也保留海鮮原有鮮味，味道十分誘人。
點心樓中最常見的包子有豆沙包、叉燒包和蓮蓉包，包子經過掌廚的改良后，呈現可愛的一面，一籠籠名為“刺蝟豆沙包”和“白兔蓮蓉包”就這樣出爐，沒有放松化劑的包子，應第一時間食用，才能吃出包子鬆軟的一面。

修改菜單迎合口味

真之味點心茶樓老闆黃偉文，憑著在布城萬豪酒店中學到的廚藝，尤其在點心方面下了許多苦工，更學習不少管理營運的知識，此后便與兩名友人共同創業，開設“真之味點心茶樓”。
黃偉文指出，不少老招牌的點心店不堪時代變化而被迫結業，為與時並進及迎合客人的口味，茶樓的點心菜單將不時更改，目前店中菜單已是他與掌廚尤祖傑第三次修改菜單。
“創業期間，所幸獲得一班志同道合的員工共同進退，茶樓才有今日風貌。”
他與尤祖傑不時研發或改良點心，他常帶著一眾員工到處尋找著名點心，經過品嘗后再針對味道給予改良，以便符合大眾口味。
他指出，為讓店中點心有品質保證，所有掌廚員工皆分類教學，當學師屆滿后便去新領域學習。
目前他計劃將北馬的小吃美食加入菜單。

豉油皇炒手咸甜適中

真之味點心茶樓中點心種類繁多，主要以包類、餃類、糕類、卷類、餅類、粥類為主。
其中最值得推薦的是豉油皇炒手，用4種不同口味的豉油調制而成的醬料，配搭餡料十足的炒手（形似云吞），味道咸甜而不膩，口感十足。
店中的熱點心真非流沙包莫屬，流沙包源自奶黃包的改良，厚實的粉皮里藏著由咸蛋黃、牛油、砂糖等做成的液態餡料，包子打開后，濃濃的蛋香隨即散發，令人垂涎不已。
此外，常見的炒蘿蔔糕也是該店的招牌餐點之一，搭配秘制的XO醬和爆香的蝦米加入特色風味的蘿蔔糕中，讓蘿蔔糕更具特色。
著名的上海式點心鍋貼也是桌上熱點，粉皮經油煎煮后呈黃金色，爽脆的口感加上多汁的豬肉餡料，讓美味指數上升，再配上姜與醋，味道令人難以忘懷。

欣賞年輕人創意
★周先生
一班由年輕人創辦的傳統點心店，傳統的點心結合年輕人細想的創意，很不錯！
特別鍾愛這裡的特色熱點小吃XO醬炒蘿蔔糕和豉油炒手。

感受到廚師心意
★楊小姐
我喜歡花心思且手工精製的點心，能讓我感受到他們用努力及心思所弄出來的心意和細膩，尤其是這里的流沙包很好吃，這也是我最常吃的點心。

 http://www.chinapress.com.my/node/309782

MAP TO GREAT TASTE HONG KONG DIM SUM

Many types of mouth watering Dim Sum

THE ALL TIME FAVORITE CARROT CAKE FRIED WITH HOME MADE XO SAUCE

THE GREATEST CUSTARD BUN (LIU SA BAO)

THE ONE AND ONLY GREAT TASTE  FRIED FISH BALL

PORCUPINE SHAPED RED BEAN PASTE BUNS

THE BEST CHAR SIEW PAU ONE WILL ENJOY

LOTUS PASTE BUNS SHAPE LIKE CUTE LITTLE RABBITS CHILDREN WILL LOVE

HOME MADE DELICIOUS LOOKING EGG TART

THE TWO VARIETY EGG PORRIDGE

THE ONE AND ONLY FAMOUS HAR GAO

THE ALL TIME BEST SELLING HOME MADE BUNS IN TWO PREPARATION

SPICY DUMPLINGS EVERYBODY LOVE

THE ONE AND ONLY MOUTH WATERING SIEW LONG PAO

VILLAGE STYLE GLUTINOUS RICE ALSO KNOWN AS LO MAI KAI

HONG KONG DIM SUM'S SPICY BEANCURD ROLLS

DUMPLINGS IN HOME MADE SUPERIAL SAUCE

CHEE CHEONG FUN WITH CHAR SIEW FILLING

CHEE CHEONG FUN WITH PRAWN FILLING

Fried carrot cake gets the thumbs up

FOOD TRAIL
By SAM CHEONG

HELLO folks! This week, we take a look at dim sum in USJ 21, Subang Jaya.
But before I begin, I would like to thank reader Peter Chong for pointing out a good makan place in Klang.
Next, reader Mary Lim from Bandar Puteri made a recommendation to try out ‘Kajang Hot Soup’ which she said, was an interesting experience.

 Highly recommended: Fried carrot cake.

Well Mary, I have tried this place out and it’s pretty average. Thank you for the lead.
Mark Chan from Cheras wants to know if there is more than one ‘Fish Kut Teh’ makan place in Tanjung Sepat, Selangor.
Chan said he made a trip to the coastal town and found that the stall featured in this column had ran out of the bak kut teh dishes after the article was published.
“Dear Samo, I was so disappointed. I arrived there late and not even scraps were left. So, I settled for another makan place which is so-so only.”
Okay Mark, there are other places that came highly recommended and I will try them out when I have the time.

 Decent portion: Siew Mai dim sum.

For this week, I am zooming in at one popular breakfast joint in USJ21, Subang Jaya called Great Taste Hong Kong Dim Sum.
I discovered this makan place a year ago with my friend Stanley Tan.
The food here is pretty decent in quality and taste.
Recently, my wife Michelle and I rode our Dahon folding bicycles to the shop after completing a 20km ride in Putra Heights.
We parked our bicycles next to a table by the five-foot way and ordered a variety of dim sum dishes including the Hong Kong chee cheong fun (rice noodles) and fried carrot cake.

The dim sum dishes here are sold at RM2.80 per plate while a la carte dishes like the carrot cake and chee cheong fun were sold at RM3.50.
Taste-wise, I would say that the dishes here are tasty and quite decent in terms of portions.
Highly recommended is the fried carrot cake which surpassed my expectations. The dish was tasty and flavourful.
The chee cheong fun, on the other hand, was a disappointment.
Other than that, the rest of the fare were quite decent. My total bill came up to RM36 which is on the high side, but dim sum dishes are quite pricey here in the Klang Valley.

简介

Serving the weekend crowd

Happy faces enjoying the fantastic dim sum

Guest willing to wait for the dim sum as we cook to order fresh products.

 位于USJ SUBANG的一间餐厅，主要销售食品是我们华人每一天早晨期望能够品尝的点心。Dim Sum（粤语），即标准汉语中的“点心”。其意思就是“触及心灵”
港试点心早已在世界美食殿堂中占一席位，点心份量少、造工细，它的哲学其实就是让人在一顿餐的时间内，品尝最多种类的食物和多种不同的味道。

在此，真之味餐馆提供的就是此类型的服务。所有的点心完全是依照每位消费者的需求所供应的。现今的消费者，除了时时要求快之外，食品的品质也必须要达到一定的水准与含盖营养成分在内。真之味的厨师的确符合这样的水准。两位师傅已拥有了数十年的经验，所有的点心都经由他们精心研究出来的。所以，品质绝对是至尚的。

此外， 真之味点心之家的价钱绝对公道。外边的市价全依着市场的卖价，但真之味与众不同的却是这一点，并且现在的市场流行外卖点心再吹热的现象，所以价钱会来得更昂贵。相反地，真之味所采用的材料都是由师傅一一精心赛选的，所以点心的价钱往往会比外面的餐厅来得廉宜，而且色香味俱全。这也意味着，点心的营养成分也比外边的点心来得更有营养。

服务业最讲究的莫过于服务这一点。真之味的老板本身投入服务业已有十年的经验。服务业讲究的是态度，所以真之味的服务员也都是由老板一一精心挑选出来的。态度良好，孜孜不倦就是这间餐厅采取人员的一个原则。 “不管你是否有关行业的经验，只要你是态度良好，欣欣向荣的人都欢迎你前来应征。”这就是老板秉持的一个原则。可想而知，这间点心之家销售的服务并不输一般的职业餐厅。

Great Taste Hong Kong Dim Sum Restaurant, a traditional Dim Sum outlet has indeed carved a reputation for its consistency and quality of food. The founder and chefs originated from a 5 stars hotel’s Dim Sum restaurant in Putrajaya and Singapore. One day they decided to start their own business and vision to serve 5 stars Dim Sum at value price. The mission of Great Taste is “to give the best to the guests”. The Chef strongly believes that the freshness of the Dim Sum plays a major role in the taste of it. Dim Sum in Great Taste are cooked to order and served immediately without long hour storing in the kitchen. The foods are freshly cooked with stringent quality control. With proper presentation, emphasis on quality and locality, Great Taste leaves a lasting impact on your taste buds while you enjoys both local and international cuisine at reasonable price.  




Great Taste offers Dim Sum lovers more than the usual common Har Gao, Siew Mai or Cheong Fan. The best selling items such as Stir-fried radish cake with homemade X.O Sauce, homemade buns in two preparation methods, glutinous rice with chicken wings-village style, baked Hong Kong Polo Buns, mini Egg Tart and homemade sesame balls with pandan paste will certainly impress one’s appetite. Gourmands will likely need to make several visits to savour all of the unique Dim Sum there is on the menu. The restaurant strategically located in USJ 21, making it a famous restaurant ideal for family dining as well as social dining with business associates.

2010年8月1日 （星期日）

Sunday January 16, 2011

Feast for the eyes and tummy

By ABBY LU
mailto:sundaymetro@thestar.com.my

For a satisfying yum cha experience, a new dim sum joint in USJ 21 promises hotel-standard food at affordable prices. HYPOTHETICALLY, how many pieces of dim sum do you think a chef would be able dough out if he worked for 24 hours straight? According to the owner of Great Taste Hong Kong Dim Sum Owners, the answer is about 3,000.

And this number is not a mere conjecture. Prior to meeting up with us, Chef had gone without sleep for the past 30 odd hours. It wasn’t an act of masochistic will, however. The holiday (three Fridays ago) that was bestowed upon the Malaysian public for our football team’s victory in the AFF Suzuki Cup 2010 simply took them by surprise.

“We’re usually busier during the weekends and public holidays, and when we heard the announcement, we knew that sleep was no longer an option,” laughs his partner Kelvin Ooi. “Or else, we wouldn’t have enough food to serve to our customers!”

Passionate: (From left) Ooi, Lim and Cheah are the three young and enterprising owners of the restaurant who are willing to go without sleep to ensure that there’s dim sum to be served.
 

Not that they’re complaining, though. This is a testament to how well the restaurant, aptly named Great Taste Hong Kong Dim Sum, has been received. Within eight months of its April 2010 opening, they had moved to a bigger outlet that is about double the size of the original to accommodate an eager stream of patrons.
Ooi says they serve different crowds depending on the time of the day. “Every day, from 9am to 11am, we get a number of housewives who come here to yum cha after their morning jogs or exercises. At about 11am, factory managers from nearby industrial areas saunter in and following that would be the lunch crowd.”
For a restaurant that operates from 7am to 3pm daily, this means that their work is pretty much cut out for them.

What is it about this dim sum place that trumps others?
“I think the food quality is one of its biggest draws,” enthuses Patrick Wee, one of the restaurant’s regulars. “Many people would come here on their own, fall in love with the food and return with their family members in tow.”
Definitely, a stringent standard is something that owners Cheah, 32, Kelvin Ooi, 24 and their other partner, Chef Jack Lim, 28 are familiar with.

They met while working at the Chinese restaurant of a five-star hotel in Putrajaya.

All of our dim sum are hand-made and we ensure that they look nice because if people feel happy just looking at them, half the battle is already won!”

This is no tiny task. For example, the innocuous looking Har Gao (shrimp dumpling) requires at least 10 folds to give it its delicately dimpled appearance. Needless to say, this requires a nimble and trained hand.
Necessary training aside, Kelvin believes that the essential trait of a good dim sum chef is being responsible. “Dim sum is produced in big volumes on a daily basis. If the chef lacks initiative, he won’t be able to produce good and consistent results,” he elaborates.

Another of Great Taste’s policy is to serve dim sum that is made fresh daily, instead of resorting to steaming pre-made, frozen morsels. This is why things become a tad complicated when public holidays are announced unexpectedly.

So, what are the must-have items on the menu?

As an indication, three of its bestsellers, apart from Har Gao and Siew Mai, are Fried Radish Cake (RM4.50), Steamed Spicy Dumpling (RM3.80) and Xiao Long Bao (soup dumpling, available only on weekends).
Of the three, the Fried Radish Cake is the clear winner: it’s crisp on the outside with a soft, melt-in-your-mouth texture inside. The flavour is very robust, owing to the XO sauce (a concoction of anchovies, dried shrimp, scallion, garlic and dried chilli) that has gone into the wok with it.
The Steamed Spicy Dumpling – served with sweet and sour Szechuan sauce – is also yummy and satisfying.
The Custard and Salted Egg Bun (RM4) is also quite a sensation. Featuring a hot, melted filling of sweet and salty custard in a bun, this is a treat that most will love.

However, it does get a little messy eating this because the flowing custard tends to get everywhere once the bun is broken. The tip to eating this, according to Ooi, is to eat it as you would a Xiao Long Bao – just give it a chomp and allow custard to sit in your mouth. Beware: it can be very hot!
And, to cap your meal, the Mini Egg Tart (RM3) will satisfy your sweet tooth. Its pastry is flaky yet firm while the egg custard is soft and quivery.

Great Taste is at 1, Jalan USJ 21/11, Subang Jaya. From The Summit, drive along Persiaran Kewajipan (the main road) until you’re near the Lebuhraya Damansara-Puchong interchange. The road signs may be confusing, but the exit to USJ 21/11 is the last one on the left before the interchange.
The restaurant is also serving a host of Chinese New Year specials, including Fat Choy Siew Mai; Fat Choy and Oyster Porridge; and Rabbit-shaped Lotus Paste Bun.

The ever popular rabbit buns

More type of cutie buns....coming soon..

and they are all are handmade!

 The Book Compose by GREAT TASTE HONG KONG DIM SUM SDN BHD..
RM18.00 per book.