A signature dim sum that reviewers specifically call out for its silky custard that flows slightly when bitten. The bun dough is fine-crumbed without heaviness, allowing the rich yolk center to shine.
Tips from diners
Order these warm — the custard flows best when just steamed. Let sit 30 seconds before eating.
Crystal-clear rice flour dough encasing plump shrimp and bamboo shoots.
Tips from diners
A dim sum essential — this version is delicate and doesn't tear easily like some hotel versions.
Fluffy buns filled with assorted mushrooms in a savory brown sauce.
Tips from diners
A vegetarian-friendly dim sum option that's hearty without being heavy.
Unlike traditional siew mai which uses pork, Lai Po Heen's pork-free version uses premium prawns and other seafood. Each dumpling is topped with a perfect whole prawn, creating visual appeal and ensuring prawn flavor in every bite.
Tips from diners
This is one of few places to find premium siew mai that's halal-certified and uses no pork lard.
Tender beef tenderloin cubes seared with onions in a peppery black sauce.
Tips from diners
A premium à la carte dish — order after dim sum to balance a lighter meal.
Lai Po Heen opened inside the Mandarin Oriental and quickly earned recognition as one of KL's rare halal Chinese restaurants. With over 35 pork-free dim sum options and refined Cantonese technique, it serves both Muslim families and diners seeking premium dim sum without pork or lard.
Weekday lunch (Mon-Fri 12-2:30pm) is the true dim sum service — push carts, traditional experience, no booking needed.
Weekends (10:30am-2:30pm, 6-10:30pm) require reservations due to demand — book 2-3 days ahead.
The KLCC lake views from the dining room are a genuine draw — request a window table when booking.
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