Lotus Palace unveils creative new dim sum menu at The Parisian Macao
The Parisian Macao’s signature restaurant Lotus Palace has launched an exciting new dim sum menu, featuring a range of innovative steamed and pan-fried delicacies, buns, rice sheet rolls and congee.
New dishes incorporate unusual and prestige ingredients into dim sum classics, such as steamed black truffle dumpling with yam bean, scallop dumpling topped with a trio of crab roe, steamed bun with charcoal and salted egg custard, crispy glutinous rice dumpling with goose liver and dried scallop, rice sheet rolls with truffle and wild mushroom, congee with sliced abalone, cordyceps flower and shredded chicken, and pan-fried Chinese green tea pancakes with fresh mango.
Other high-end ingredients added to the menu include delicious Wagyu beef and umami-rich sakura shrimps.
Paiza Dining & Lotus Palace Executive Sous Chef Hew Choong Yew said the aim of the new menu was to present dishes that guests would outwardly recognise, but contain unconventional and upscale ingredients. “We experimented extensively with a wide range of materials in order to create what from appearance look like traditional dim sum, but will surprise and delight when tasted. Some of the dishes cannot be found anywhere else.”
With its fresh seafood, spicy hot pot, signature dim sum and regional Chinese dishes, as well as pan-Asian and Cantonese favourites, served in a spacious and modern environment, Lotus Palace offers a broad selection of the most authentic cuisine.
Utilising the freshest ingredients, with an innovative approach and creative presentation, Lotus Palace’s new dim sum menu offers a delicious and rewarding experience that shouldn’t be missed.
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