Bakul DimSum: The best pork-free dim sum spot in KL with succulent dumplings, crispy rolls & hearty fried rice
As a Muslim, finding authentic halal dim sum is no small feat — especially without venturing into overpriced mall eateries. While my family and friends often gravitate towards Canton Boy, Din Tai Fung, Dolly Dim Sum, or Samtai Yamch’a, I’ve found their dim sum menus underwhelming. Yes, even the Din Tai Fung — sorry, not sorry!
Stumbling across Bakul DimSum at The Five was a happy accident. I simply searched “best eats in KL” out of boredom, and this spot with 4.8-star rating from 229 Google reviews (at the time of writing) caught my eye immediately.
I expected a cosy vibe given its location, but stepping inside still took my breath away. Bakul DimSum features spacious seating, comfy cushions, and soothing neutral-toned decor, all enhanced by the subtle aroma of essential oils.
My friend and I (two constantly-sleepy souls) couldn’t help but joke that it felt like the perfect napping spot. (Disclaimer: Please don’t actually nap here and blame us!)
What I tried at Bakul DimSum
Dear readers, I highly recommend checking the menu online before visiting — we spent nearly half an hour just deciding what to order! Our first dish was the Tradisi Siu Mai (RM16 for 3 pieces): succulent chicken and prawn dumplings crowned with flying fish roe.
Let me tell you, these were the largest siu mai we’d ever laid eyes on, and they looked irresistibly juicy from the start. While the price seemed standard for the location, the sheer size of the dumplings made it a fantastic deal.
We snapped a few pictures before digging in, so they weren’t as steaming as when they first arrived. I braced myself for a tougher texture, but wow — I was wrong. My teeth sank into the dumpling like butter, thanks to its airy, less-dense filling.
Unlike typical siu mai, Bakul DimSum finely minced the chicken but left the shrimp in bite-sized chunks. This thoughtful preparation created a more satisfying texture and avoided the dreaded overly compact bite.
The seasoning was just right, with subtle hints of aromatics that complemented rather than overpowered the fresh, natural flavours of the proteins.
Before we even ordered, we were served sweet bean sauce and chilli sauce for dipping. Naturally, I couldn’t resist trying them with the siu mai. The sweet bean sauce added a delightful hint of sweetness, while the chilli sauce delivered a zesty kick that tingled right at the back of the throat.
Our second dish was the Mango Crispy Roll (RM18 for 3 pieces) — crispy rice paper rolls stuffed with mango and shrimp. The texture was the star here: the crunch of the rice paper paired beautifully with the shrimp’s bouncy bite and the mango’s soft, velvety texture.
While the combination was enjoyable, I found the flavours a bit underwhelming. The sourness of the mango was the only pronounced note, leaving the dish craving a touch more seasoning to tie everything together. Red chillies seemed like a fantastic option.
I could hardly wait to dig into our next dish — SzeChuan Dumplings (RM18 for 3 pieces). These delightful dumplings came with tiny droppers filled with a broth-soy sauce mixture and were served alongside chilli oil. The fun part? You get to inject the broth yourself, watching as the plump dumplings almost burst with the added moisture.
The broth in the dropper brought back memories of Indomie Instant Noodles’ soy sauce packet — likely a mix of soy sauce, chicken essence, and shallot oil. The chilli oil, with its crispy shallot and garlic bits, added extra umami but wasn’t particularly spicy, possibly due to the black vinegar.
While the siu mai and mango rolls were a harmony of textures, the SzeChuan Dumplings were an explosion of flavour. A word of caution, though: go easy on the chilli oil, as too much can be too salty.
Our final dish was one of the mains — Golden Fried Rice (RM25). Imagine simple egg fried rice elevated with bits of chicken char siew and long beans, served alongside fresh cucumber slices and sambal belacan. The portion was enormous, easily enough for two to share.
From the very first bite, I was hooked. The basmati rice was incredibly flavourful, with subtle hints of wok hei that added a smoky depth. The ingredients were plentiful, with the char siew finely chopped to blend seamlessly into the dish. I loved how every ingredient worked harmoniously to enhance the rice’s flavour rather than overshadowing it.
The sambal belacan was truly addictive. It had just the right amount of belacan to boost the flavour without becoming overwhelming, while the lime’s tanginess perfectly balanced the chilil’s heat. I detected a subtle sweetness, likely from palm sugar, and even a hint of Thai-inspired flavours.
As someone with a high spice tolerance, I found the heat level perfect — enough to complement the dish without overpowering it. However, my friend found it quite spicy, so consider yourself warned if you’re sensitive to heat!
Final thoughts
I can confidently say that Bakul DimSum serves the best Muslim-friendly dim sum in KL — and quite possibly the best I’ve ever had. It even outshines the famous Canning Dim Sum in Ipoh. Given the generous portions and exceptional quality, the prices are more than reasonable. The service was impeccable as well; the attentive staff ensured our tea cups were never empty, which was lovely.
Expected damage: RM12 – RM30 per pax
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