THE HAN ROOM @ The Garden, Mid Valley City


The Han Room is under the same umbrella of the Oriental Group Restaurants, knowned for their artistically presentation of Chinise cuisines. The Han Room is nicely deco with a slightly modern setting, soothing grey, light brown and green kind of colour scheme. They have an extensive menu of lavish multi-course and also homey lunch dishes. Specialties of The Han Room: Shatin chicken stufed with liver sausage, Braised abalone cubes in lotus baot, Charcoal-grilled Spanish pork roll, Han treasure pouch, Smoked farm chicken, Siew Mai with ginger and century egg, Steamed rice with salted egg and meat patty, Braised egg noodle village style, Steamed Cheong Fun with crispy unagi, Glutinous rice dumpling with sesame seed, Steamed thousand layer cake, Thousand layer beancurd and Roast pork. Service here are fast and efficient despite of the heavy lunch crowd, wait staff are well versed with the menu and adapt to making recommendation.

Lot G243, G246 and G247
Ground Floor, The Garden Mall,
Mid Valley City, Lingkaran Syed Putra,
59200 Kuala Lumpur.
Tel: 03-22848833
Fax: 03-22849933
Email: [email protected]

Titbits, RM3.00 and Tea for 3 person, RM9.00
Crispy Roast Pork, RM16.00
Roast pork was juicy, tender, lean and crispy.

Stir-fried Carrot Cake, RM6.00
A well balanced of flavour and texture...good!
Deep Fried Fish Stick, RM6.00
Crispy fish finger coated with delicious mayo sauce
Rice Roll with Crispy Prawns, RM10.00
Very crunchy prawn and smooth rice roll..indeed it's very satisfying texture.
Char Siu Bao, RM6.00
Soft steamed bun with a nicely spice char siu filling...more on lean meat.
Siew Mai, RM7.00
Very clean, flavorful and nice texture kind of Siew Mai.
Prawn Dumpling with Chives, RM7.00
Smooth skin and fragrant chives mixed with fresh prawn.
Siew Mai with Ginger and Century Egg, RM8.00
A classic combination, well-balanced flavour, juicy filling and with a pleasant springy king of texture.
Steamed Rice with Salted Egg and Meat patty , RM14.00
The steamed rice were then cooked in claypot over an open fire to create a bottom crust, simply top with soy sauce, ginger julienne, juicy pork patty and salted egg...all these ingredient just infused into the rice well!

Total paid for Dim Sum, RM109.05

Shot with Nikon D7000


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