In Hong Kong, the taste of success is defined by the dish "yue chi lou farn" - braised shark's fin with rice - a colloquialism among punters who would treat themselves to the luxurious delicacy when they strike it rich in the stock or property market or enjoy an unexpected windfall.
Taking a tongue-in-cheek approach to the popular sybolism, Chef Thian Taik Yong decided to entice local diners and Di Wei patrons with "pau yue lou farn" - braised abalone and fish maw served with fried rice throughout March.
Priced at RM58.80++ per set, the exquisitely prepared dish takes him three hours to prepare using canned Australian abalone and imported dried fish maw. "I decided to substitute abalone for shark's fin to give the dish a fresh twist," said the boyish Chef Thian. "It's also more eco-friendly yet retains that touch of luxury."
Instead of plain rice, the chef served fried rice cooked with egg white; the portion enveloped in a egg yolk crepe. Dried scallop lends the fluffy grains extra flavour and depth.
The accompanying dish of braised abalone and fish maw provides the necessary moisture from its full-bodied, slightly unctuous abalone sauce. Smooth and succulent, the fish maw and abalone went swimmingly well with some plump "tau kan" (compressed slices of layered beancurd sheets) which had soaked up the irresistible sauce. A side dish of lightly sauteed iceberg lettuce lends healthy balance to the indulgent meal.
For the month of April, brace yourself for a grilling good time courtesy of BBQ chef Lai Yoke Wei. You'd go quackers over his creation of Honey Apple Cider Crispy Roast Duck.
His signature Roast Duck has quite a following and this latest variant will reinforce his expertise in the roasting realm. Prime ducks weighing about 2.3-2.5kg each are marinated overnight in Lai's distinct concoction of blended green apple, honey and apple cider beer. Then the ducks are hung up to dry before roasting.
During the air-drying process, the ducks are basted with maltose. Then the skin is liberally pricked with a knife and seasoned to taste before the ducks are roasted until the skin takes on a burnished sheen and crackling crisp.
The tantalising apple honey sauce is poured into the dish before the duck is placed on top prior to serving, to ensure the duck remains crispy when it reaches the dining table. Prior booking is required should you wish to sample this delectable speciality.
Price: RM40++ for half a duck and RM70++ for a whole roast duck
|Sweet treat to finish with...a choice of puree dragonfruit with ice cream or mango puree and sago with ice cream|
For reservations, please call Di Wei Restaurant, tel: 03-5565 1388. Address: Empire Hotel Subang, Jalan SS15/1 Subang Jaya, Selangor.