Dai Jin 大境璞食 — Restaurant in Klang Municipal Council

The tour experience wasn’t really special however the architecture of the place is indeed beautiful. Our guide told us that they created this space so that guests can leave behind their stress and enjoy the peacefulness and somewhat zen vibe of the place. But the moment you walk in you see people taking photos everywhere and even a group of girls setting up their tripod and were taking photos for a good 30 minutes.

Once you enter the room, the furniture is beautiful however there is a lack of privacy and you can literally hear everyone else’s conversation. Guests were talking loudly and the sounds just echoed throughout. Trust me it is hardly a peaceful and zen place.

For the price they are charging, they will instead serve you cheap ingredients cooked poorly. The food is atrocious. The time used to cut the fruits so beautifully maybe should be used to learn how to cook better.

The abalone was really thin and it was overcooked and super rubbery. The squid ink garoupa? So hard I thought I was eating dried fish. Don’t be fooled by the foie gras they write on their menu - it’s just 1 small cherry jelly coated with some pate in it that just tastes ridiculous. The duck dish was my worst nightmare. So called pan seared and sous vide but it was so dry, tough and gamey you might as well have just boiled it in a pot of water. Not even the skin is crispy. I didn’t eat a slice at all. My dish was returned to the kitchen but surprisingly I guess the chef isn’t concerned because no one asked me if everything is alright when they see me not eating my food and just asking them to take away. Goldfish dumpling? It’s just hargaw basically but the skin is so thick you’d get a better one at Jinxuan. Then they serve you 3 small pieces of tofu that reeks of vegetable oil. Don’t even get me started about the sakura dumpling that tasted like rotten seafood just put into a food processor. So fishy and disgusting I immediately spat it out.

At 380++ per person before tax I could take this money and go to many other Chinese restaurants and eat multiple slices of foie gras, multiple abalones of BETTER quality, even a huge lobster, but most of all cooked way better than this.

I am happy to pay any amount to eat extraordinary dishes. But the food here tastes horrible, the ingredients are cheap, the price is not on par with the quality of the food they...

I don’t think this whole affair deserves RM1400 for 4 paxs vegetarian. The ingredients used are low cost ingredients. Most are mock meat, mushroom and tofu - inexpensive ingredients. The morel mushroom used in the soup, is what we used at home too. The vegetarian beef Wellington tasted from frozen. Just heat up only. The skin flakes was so hard. I don’t see much culinary skills prepared for vegetarian dishes. For vegetarians, don’t you think you shouldn’t use fish* shape dumplings for serving ? Inside is only vegetables. Yeah - the dry ice does give some nice effects, but well - I’ve seen others veg/ non veg presenting the same way. Not to mention, the dumpling skin was so thick. Overall, I don’t recommend vegetarians to come here due to the smell of meat / seafood from other tables which is overwhelming as it’s a closed door room of 4 tables. Really small space. It’s also very noisy. I could listen to everything from our next table. Paying this much, easily can get a private dining room in KL where you can dine privately and peacefully. The staff said we could request earlier - but it’s a 6 paxs room and subject to availability. At this amount we paying - shouldn’t you guys think ahead for your guests? A more considerate approach was to suggest to us knowing we’re vegetarian diners. We don’t understand mandarin, and your staff tried to explain the dishes in half Cantonese and half Mandarin. I don’t blame your staff for trying his best. But shouldn’t this be considered to check with clients during reservation. Even English speaking staff would be more helpful in giving us better dining experience. Why all these need pre-request? Being first timers, we didn’t know much what to expect. Your staff keep telling us, request next time. Dessert is such a disappointment. Mimicking lychee but it’s only fried dough with red bean paste inside. And I’ve seen this exact thing serve in other restaurants too. Nothing special about the dessert. To me honestly, this omakase is more like buffet style cooking. All pre-prepared. Only individual dishing out. Nothing like real Japanese Omakase, where chef using fresh ingredients and changes according the best ingredients received which...

Came across this beautiful place back in December 23 for an anniversary date. Instantly fell in love with the place and food, requested a meeting with the PIC back then, and booked the place on the spot despite the super unconventional layout. We could already imagine the guests being split into two different floors and further divided into respective pavilions and tables. Unorthodox. But. We. Love. It.

Fast-forward to July 24, we held our wedding dinner here. Everything's the same (in a good way), the place, the food and the professionalism. However, like all event planning, there certainly were hiccups. To call it a hiccup is an understatement btw, it was a nightmare when some things didn’t go as planned. P&C much. Thank God for Ailie and her team who took over our event and handled it gracefully. From dealing with the hiccup to weird dietary requirements and venue decors, all our requests were fulfilled. She really was as understanding and accommodating as one can be. Professional yet warm.

The day itself, albeit a bit rushed, the flow was smooth and we're most thankful for it. The clear weather too, off course! During the dinner, the table attendants were also very kind and patient with our guests. They coordinated and executed their roles flawlessly. Needless to say, the guests were amazed with the place and food as well. All in all, it was a wonderful experience having our special day here.

Kudos to Ailie, the team and the restaurant! Sorry team, can't remember all your names but hey, all your faces are in! Keep up the good work!

PS: I wouldn't disagree with unfavorable reviews mentioning how the food here are common ingredients made fancy and the only redeeming factors are the service and environment. However, I do believe it is all about the overall dining experience. I personally don't find lobsters fancy in general, but I do love the tomato...