As I recall from several posts of the food blogger Paranoid Android, there is a place I have had in mind due for a visit. It's Max@iHaus just off the Jalan Imbi and Bukit Bintang, 5 min. walk from Ritz Carlton. Unfortunately, the restaurant wasn't there anymore. As I walked back on Jalan Bukit Bintang, I noticed quite many cars parked outside of this Chinese restaurant. I decided to check it and also for the convenience to take a cool break from the hot midday. As the first dim sum steamed roll served on the table, it gave me the confidence that the chef knows how to make a proper steamed roll (but the BBQ pork filling is so so). Luk Yu in Starhill really needed to walk for 5 min. to check what dim sum should be. At least the siu mai is with ground pork, dried mushroom and shrimp. The har gou shrimp dumpling is pretty good, so is the beef balls. On photo 2, it's light fried bitter gourd in salty egg york coating. The coating isn't that heavy but bringing out the nice aroma of bitter gourd. I ordered a seafood stir fried rice noodle and the chef was quite generous to give some scallop chunks, and it's just RM18 (appro. HK$42). The whole bill is around RM65 (vs. RM120 of Luk Yu).