Uncommon chinese dishes of high craftsmanship

#bestchinesefood After trying the halal version of Din Tai Fung at KLCC, I wasn’t particularly interested in KLCC’s halal version of "Dragon’s Descendant"—Ren. However, a few dishes were quite impressive. The most praiseworthy dish was the Matsutake Mushroom Soup with Tofu. Honestly, this dish is more about the craftsmanship than the flavor. The tofu is finely cut into a ball using an incredibly delicate knife technique similar to Wensi Tofu and placed in a broth made with Matsutake mushrooms. While tofu is naturally smooth and silky, and cutting it this way doesn’t drastically change its texture, the technique does create a distinct mouthfeel that sets it apart from regular tofu dishes. Another standout was the XO Sauce Shrimp Fried Radish Cake, which is currently my personal favorite. The radish cake itself had a rich aroma, and before being stir-fried, its surface was pan-fried to a crisp, giving the otherwise soft and glutinous cake a firmer structure. Paired with shredded egg, fresh shrimp, and bean sprouts, it created a more layered and complex taste experience. That said, the price was several times higher than usual—I’d rather eat at Fuxing. There was a dish on the menu called Pan-Fried Braised Vegetarian Goose that looked really tempting, but it was out of stock for a long time after the MCO (Movement Control Order) started. I finally got to try it recently, but it was a huge disappointment. Not only did the actual dish look far from the menu photo, but the overwhelming five-spice seasoning completely masked the flavors of the tofu skin and other ingredients. It wasn’t even as good as the vegetarian tofu dishes from some Buddhist restaurants. The Coiled Japanese Cucumber was another dish showcasing intricate knife skills, similar to Wensi Tofu. The cucumber was sliced continuously without being fully cut through, allowing us to dip it in sesame sauce. However, the difference here is that while the knife work was visually impressive, it didn’t enhance the eating experience—if anything, it made it worse. The cucumber "lantern" neither had the lightness of thin slices nor the satisfying crunch of thick pieces, making it feel like a downgrade. Overall, similar to Din Tai Fung, this kind of restaurant is more about small specialty dishes rather than large stir-fry dishes. Items like tofu, fish, and seasonal vegetables are generally more expensive and less flavorful than what you’d find at regular restaurants. Technically, Ren is supposed to focus on Xinjiang and Shanghai cuisine as a "Dragon’s Descendant" restaurant, so dishes with those flavors might be its true highlight—though my friend and I didn’t order any. 📍REN @ KLCC