A DIM sum lunch set and a dinner takeaway satisfied a craving for Chinese food last week.

It’s hard to make dim sum at home and a four-course seafood dinner would’ve taken me hours to prepare, so it was a luxury to have a feast delivered right to my doorstep.

The Dim Sum Takeaway Set (RM118) is from Oriental Pavilion, and Dinner Takeaway Set (RM138) from Seafood World, both Oriental Group restaurants in Petaling Jaya.

Five varieties of dim sum – Imperial Har Kau, Siu Mai, Deep-fried Yam Puffs, Egg Tarts and Char Siu Bao (three of each) – are in the first set, together with the BBQ Char Siu and Roast Duck, and Fried Glass Noodles and Rice Vermicelli with Dried Scallops and Prawns.

It’s a dim sum spread that feeds three. I love the fluffy Char Siu Bao, filled with moist, sticky and sweet BBQ pork.

The mark of a good dim sum restaurant – as I’ve been told by a Hong Kong chef – is its har kau, or shrimp dumpling, which should have a thin and delicate “crystal” skin stuffed with chunks of fresh, juicy shrimp.

Oriental’s has a whole, springy prawn wrapped in a smooth, soft skin. It passed the test.

The Siu Mai, bouncy to the bite, is filled with chopped pork and bits of prawn.

The Deep-fried Yam Puffs, meanwhile, stayed crispy despite the journey to my house. The crunchy exterior shatters to reveal creamy pork inside.

With its light, crumbly pastry and silky custard filling, the Egg Tarts complete the dim sum platter.

The BBQ Char Siu and Roast Duck make up the meaty part of the meal.

The duck, with its sweet sauce, is delicious. The caramelised char siu, however, is a little hard – it doesn’t strike the right balance between fat and lean meat.

Full of “wok hei” is the Fried Glass Noodles and Rice Vermicelli with Dried Scallops and Prawns. You can also opt for another noodle dish, such as the yummy Fried Hokkien Noodles.

The centrepiece of the Dinner Takeaway Set is the Fish Curry. Fragrant with spices, it tastes a little Nyonya, with Indian nuances.

Chock-full of patin fillet, cabbage, ladies’ fingers, eggplant and fried tofu puffs, the rich curry is excellent to drench your rice in, and makes a second helping pretty much a given.

I added vegetables to the leftover curry, and it is still just as delectable.

The Fried Tiger Prawns Typhoon-Shelter Style is the other main dish. Heaped onto the prawns are deep-fried garlic, shallots and ginger tossed with black beans and dried chillies.

This is a popular Hong Kong way of cooking prawns and crabs. The zesty, spicy blend of crispy garlic, chillies and other ingredients is sure to delight, and goes so well with rice.

The clean flavours of the Stir-Fried Assorted Vegetables, with lotus root, fresh lily bulbs, mushrooms, asparagus, carrot, celery and black fungus, are a welcome contrast, as is the Braised Bean Curd with Seng Kwa, where the sweetness of the petola complements the tofu.

The Dim Sum Takeaway Set is available at most restaurants under the Oriental Group, including Oriental Pavilion at Jaya 33, PJ (03-7956-9288), The Ming Room at Bangsar Shopping Centre, Kuala Lumpur (03-2284-8822), Yu by Ruyi at The Gardens Mall (03-2202-2602), Oriental Star at EkoCheras Mall (03-913-8488) and Tang Room at The Starling (03-7733-9866).

Call 03-7918-6330 to order the Dinner Takeaway Set from Seafood World at Plaza 33, PJ.

Eateries under the Oriental Group will continue to provide takeaway and delivery services after the movement-control order ends. – May 9, 2020.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.