Chef Desmond (second right) demonstrates how to pull the dough for la mian. Chong is at far left while hotel manager Jayson at ninth left.
MIRI: Pullman Miri Waterfront is reaching out to the community by sharing tips on cooking, particularly Chinese favourite dishes like Dim Sum and La Mian (hand pulled noodles).
Negeri Sembilan born Chef Desmond Chia with over 13 years of experience as Chinese and dim sum chef in many countries was specially flown in from Pullman Kuching to share his expertise.
On Thursday Chef Desmond held a cooking demonstration on ‘Masterclass Recipe’ for Shanghai Xiao Loong Bao (dim sum) and La Mian specially for the local media and members of Sarawak bloggers based in Miri.
Among the tips he shared was the importance of having a marble table top for rolling out the dough for both delicacies.
“Marble table top is preferred as it is cool so the dough will not get hot and sticky to make it easier to roll and pull the noodles.
“Equally important in hand pulled noodles are ice water and alkaline water while the recommended flour is Hong Kong flour,” Chef Desmond said.
As for making the dim sum or xiao loong bao skin, the recommended flour is high and low protein flour.
“To get delicious dim sum, the cooking time should be about seven minutes otherwise the taste will be different if overcooked,” he said.
Executive Chef Brian Chong meanwhile said the decision to hold the Masterclass was part of the hotel’s move to popularise Chinese cuisine to cosmopolitan Mirians.
“We are here not just to sell our dishes but allow the local community to learn from our very own Malaysian chef, Desmond who has served in many countries and worked with Zanith Hotel Kuantan before coming back to Malaysia in 2015.
“Presently Desmond is working in Pullman Kuching as a dim sum chef,” Chong said.
Desmond started from the bottom before going to Kuala Lumpur to work as a dim sum chef.
In 2004, he joined Genting, Resort World Berhad as sous chef.
In 2007, he started his Asian journey and moved to China as a Chinese chef.
Later he was invited by Sheraton Hotel, Vietnam to do a mooncake promotion and soon after worked as dim sum chef with Shanghai Pull Noodles Restaurant, Hong Kong.
In 2010, Desmond was employed by Chef Gallery in Australia as a noodles and Asian food sous chef and from 2013 to 2015, he worked as dim sum chef for two restaurants in Singapore.
Chong said Mirians have the opportunity to enjoy dim sum and hand pulled noodles at Pullman Miri Waterfront from May 1 on weekdays (Monday to Friday) from 12 noon to 2.30pm.
“Each customer can choose any four (baskets) out of the 28 types of dim sum at RM28 nett during lunch hour on weekdays.
“On weekend (Saturday and Sunday) it will be RM50 nett for eight baskets of dim sum and free la mian,” said Chong.
For more information or reservations contact Pullman Miri Waterfront on 085-323888.