Dragon-i (籠的傳人) : 1 Utama Mall, PJ Malaysia
Clockwise L to R: Dragon-i menu; velvet red drapes as divider in dining area; honey glazed smoked duck breast pancakes - RM 28.00
A familiar sight of chefs in clinical white uniforms, complete with mouth masks; kneading dumplings away behind the aquarium glass tank. They called themselves the descendants of the “dragon” or phonetically – the “steamer basket”, as that’s what Dragon-i is famous for, steamy Xiao Long Bao.
Like Din Tai Fung, Dragon-i is another restaurant chains that offers traditional Shanghainese dishes such as Xiao Long Bao and La Mian Noodle in a modern setting with dark lacquered wooden tables and long threads of velvet red drapes. Me and my friend found ourselves at the Dragon-i in 1 Utama for dinner tonight and I’ve decided to let the local in charge of the menu and orders a few signature dishes to share.
Scallion pancake - RM
First dish to share is the honey glazed smoked duck breast pancakes. A DIY fun of thin sliced duck breast with very little smoked flavour, together with crispy fried beancurd sheet, wrapped inside a rather unflattering square of warm roll. A smidgen of plum sauce perhaps would bring this dish to life.
A little pizza of scallion pancakes are deep fried until golden brown with a nice crispy skin. Again, very little scallions to be found inside the pancake and a doughy chewiness on each bite.
steamed soy chicken rice with lup cheong and shiitake mushroom - RM 14.00
The Soy Chicken steamed rice with Lup Cheong and Shiitake Mushroom is probably my favorite dish. The soy chicken is slippery smooth and succulent glued to the flavorsome steamed rice enhanced by the saltiness of the lup cheong (Chinese sausage) and the Shiitake mushroom. But there is an unidentified cob-webbed slimyness in the rice, which is questionable.
Xiao Long Bao (4pcs) - RM9.00
The signature dish of Xiao Long Bao has finally arrived in the steamer basket. The master skills of the chefs are clearly shown in the presentation, with delicate dumplings plaited exactly 18 times each. I can’t help but keeps comparing these xiao long bao with those at Din Tai Fung. The skin is not as translucent and thin as should be, and also sadly with very little soup broth inside.
It is rather a bit underwhelming. But then, I’ve tasted worst in Sydney too.
Souffle egg white balls with red bean and banana - RM 10.00
As for dessert, we both share a plate of Souffle egg white balls with red bean and banana. It is like a giant soft marshmallow with hot gooey red bean and melted banana filling inside.
Dragon-i is a little pricey for Malaysia standard, and I also think the quality of the food can be improved. That’s what I’ve found with the restaurant chains in Malaysia, they expand widely and aggressively across the country with franchise outlets everywhere. Unfortunately with very little promising on food quality assurance.
Nevertheless, I have had my xiao long bao fix and I am happy.
Dragon-i 1 Utama Shopping Mall Lot-S313A New Wing P: +603 7725 8822
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
Shame the xiao long bao weren’t up to scractch. The souffle egg white balls sound divine!
.-= Helen (GrabYourFork)´s last blog ..Wellington on a Plate food festival 2009 =-.
i LOVE 1 utama mall!!
bah you are making me so jealous!
looks really nice, but it’s usually the same story with chain restaurant flavours isn’t it.
.-= Iron Chef Shellie´s last blog ..Eating Out: Lindt Cafe Chadstone =-.
The dessert sounds pretty yummy – mm, gooey red bean & banana.. I wanna be in Asia!
.-= Forager´s last blog ..Oscillate Wildly with me =-.
What a shame it didn’t live up to your expectations! I’ve tried Din Tai Fung both here in Sydney and Singapore and both times they were “so-so”. And I’ll repeat what Helen said…that dessert sounds delicious!
.-= Peter G´s last blog ..A Little Story…That Ends With A Burger =-.
We’ve eaten at Dragon-i before. The taste was good but we were also not too impressed with the XLB.
.-= Nate´s last blog ..Welcome to Kuching =-.
Too bad the xlb wasn’t as good. But I’d be happy with anything honey glazed. Hurry back, we have food to eat back here.
.-= Yas´s last blog ..quick post with a quick bite or two. or three. =-.
Love the presentation of the soy chicken dish. Shame some of the dishes didn’t live up to expectation. However, I’ve yet to find a scallion or shallot pancake that had lots of the core ingredient.
Well, except for the Korean version pajeon but that’s not the same thing.
Yeah pity bout the xiao long bao but the honey duck pancakes sounds soo gooodd and the scallion pancakes looks like its fried to perfection too but I like doughy pancakes hee hee
.-= FFichiban´s last blog ..Had to Happen – North Sydney, Sydney =-.
@Helen (GrabYourFork): I am yet to go and try those XLB at Shanghai’s night…
@Iron Chef Shellie: Heheh I think you need to make a trip back home soon missy!
@Forager: Hehe I have a dream of a foodbloggers excursion in SE Asia country!
@Peter G: If you think DTF here is so-so, then I think you will hiss at those at Dragon-i. You XLB snob You!
@Nate: Yeah, some other dishes are okay.
@Yas: When?! I need BBQ and karaoke!
@Simon: It is not all bad. But yeah, i like my scallions
@FFichiban: I think you are the first person who likes doughy pancakes. Give me soft fluffy pancakes with crusty top please!