There's no local dish here in my home country Malaysia, other than Bak Kut Teh. The rest of the recipes are imported and being fusioned locally. One thing for sure, the restaurant named after Sdn Bhd, it's a short form from Sendirian Berhad, which is locally known as Limit Liability Company(LLC).
Before we go further in, let's change my restaurant review report orientation a little bit. Let's dive down to Hong Kong Dimsum. In Malaysia, dimsum brings the meaning of small dish, just like the term of Tapas from Spanish tradition. However, it's not really small dish/finger food in Malaysia. The size and portion are usually bigger than the ones I had in Hong Kong. And, Dimsum being the category of the food, Hong Kong has became a brand. Any of these Dimsum shop as long they sell the rice noodle wrap we call Chee Cheong Fun（猪肠粉）, automatically the Dimsum shop is eligible to crown with a Hong Kong infront! Funny isn't it? Don't ask me why, that's who the local practiced oversea's stuff.
Restaurant is very clean here, and depending on what time do you visit this place. I for one usually like to visit during the tea time, which has less crowd. But if you come in the morning for breakfast, you're going to have a hard time trying to park, trying to find a seat, and probably having hard time to breathe because the shop will probably be too many occupants!
The fried shrimp wrapped dumpling is fairly nice and crunchy. It's not at all traditional, once again I would like to emphasize, this is Malaysian version of Dimsum. I'm not even so sure if they are consider traditional food anymore! The beancurd wrap being fried until super crunchy, and the shrimp in it is fresh enough and you can actually feel the shrimp flesh popping inside your mouth. You can specially request some mayonnaise to go with it, but I personally preferred to eat it as is, rather than the mayonnaise spoiling it.
Here's another dish we ordered, brinjal slice being stuffed with meat paste. Once again, if you go to Hong Kong, you won't have this kind of stuffed food. If you want a brinjal, you order a brinjal. If you want meat, get a sausage. Why we does that by mixing food around? According to my mom, this is a tradition of the Hakka from the Canto region, which their tradition practice stuffing meat paste in vegetables, fruits, tofu and made them soak in soup, and the family can eat more rice with the soup, and the vegetables taste more like meat and people would love it.
This is slightly more traditional, as this is the only dish that goes around the world. Anywhere if there's Cantonese people, ShaoMai is the only dish that they can't change the recipe. Some part of the world may tasted a little different due to the fact that carrots actually tasted differently from different kind of soil. Apologize on the scattered around presentation, it has a small accident when I was rushing to take a photo and accidentally hit the hand of the waiter, almost lost our ShaoMai meatball.
This is a fried radish rice cake. After so many good food, my fingers are a little slow and my brain is a little numb, being overly enjoyed in the taste war. The rice cake were fried with bean sprout, pickled radish, eggs, garlic and onions. How does it taste like? I didn't really know for this branch. I ordered a sticky rice, it was so tasty until I forgot to take photo! This belongs to 
Restaurant Information
Jin Xuan Hong Kong Dimsum Restaurant
No. 7 & 8, Jalan Kenari 8, Bandar Puchong Jaya, 47100 Puchong, Selangor, Malaysia
JinXuan Hong Kong Dimsum 锦选香港点心
This post participated in the Tasteem contest Local Dishes
