When a dish has been decorated to perfection, chances are it will taste as good as it looks.

That was the case when a beautifully plated dish of golden fried tiger prawns, which came coated in a spicy salted egg butter sauce, made its way to the table at a Chinese restaurant in Bukit Damansara.

Diners could not help but admire how it was artfully presented, before tasting the dish served during lunch at Wan Chun Ting in Sofitel Kuala Lumpur Damansara.

Holding julienned carrots was a scarlet-hued cornflour cracker shaped into a cupcake case.

Separating the two large prawns was another dainty red cracker.

Even the cottony soft mantou that came on the side to soak up its creamy butter sauce was neatly braided.

This dish is an example of how much effort executive Chinese chef Leong Weng Heng, who has 42 years of experience in the kitchen, puts into his creations.

“This dish is specifically created for a ladies’ meet.

(From left) Taro chicken croquette, scallop and prawn dumpling garnished with truffle and crystal charcoal skin prawn dumpling with speckles of gold dust.

“Not too sweet nor heavy; I envisioned it for a table of beautiful ladies, dressed in their best and treating themselves to a dim sum brunch with good company,” said Leong.

He even takes time to leave his mark on accompaniments like sliced pumpkin pickled in vinegar and red chillies, which has fooled many diners with its unique jackfruit-like taste.

“In paying attention to the details, my objective is not to give the diner anything to complain about,” said Leong.

Our lunch began with a trio of dim sum offerings – a taro chicken croquette and two steamed dumplings, one with a scallop and prawn filling with a truffle garnish and the other featuring a crystal charcoal skin with speckles of gold dust.

Next came the double-boiled chicken soup with cordyceps flower.

Steamed for 45 minutes in chicken stock, the soup was sweetened with astragalus root and Solomon’s seal.

There was also a vegetable dish comprising Hong Kong kailan with deep-fried enoki.

Golden fried tiger prawns in a spicy salted egg butter sauce at Wan Chun Ting.

Juicy and tender, the greens carried a deep flavour that came from having been tossed in a hot wok with oyster sauce and chicken powder while the enoki was crisp to the bite.

According to Leong, the trick to achieving a “cracker-like” texture with enoki, which can otherwise turn soggy, is to ensure the strands are properly fried.

Diners also tasted another signature dish, the restaurant’s Penang fried kuey teow which came with prawns and chicken.

What made this dish so addictive was its smoky quality.

A light dessert of chilled snow pear with red dates rounded off the meal.

This sweet soup will appeal to those who like clear and neutral flavours.

For its mooncake selection, the baked mixed nuts version, which carried hints of dried tangerine peels and nutmeg, received the most praise.

Leong enjoys putting little touches to his creations.

Diners also commented that its lotus paste filling – a premium variety from Hong Kong – had a clean, milky and nutty flavour to it.

As for its snow skin mooncakes, the Musang King flavour received much positive feedback from the many durian lovers.

There were also many favourable comments on the hibiscus and strawberry filling with the cream cheese centre, which is one of its signature flavours.

However, for a touch of whimsy, one should try the one with a chocolate mint ice cream filling that comes in a powder blue snow skin, giving it a novel touch.

The kitchen uses natural dyes from fruits and flowers to create the vibrant colours.

Wan Chun Ting, Level 1, Sofitel Kuala Lumpur Damansara, 6, Jalan Damanlela, Bukit Damansara, Kuala Lumpur.

Tel: 03-2720 6648. Business hours: Tuesday to Saturday, noon to 2.30pm and 6pm to 10pm; Sunday 10:30am to 3:30pm.

This is the writer’s personal observation and not an endorsement by StarMetro.