Sunday, April 05, 2015

HK- STYLE ROASTS AND MORE AT MASTER CHEF KITCHEN

Kai tan chai is a cutesy name for those airy-light, spherical-shaped egg 'waffle' that you'd find at certain street food kiosks in Hong Kong. A convenient anytime snack that staves off unexpected hunger pangs, I was delighted to sample it again during a recent review at Master Chef Kitchen. Diners can expect this lovely treat for tea at RM5.80 per serving.
This simple, air-conditioned restaurant across the road from the newish OneCity in Subang USJ is several months old and specialises in Hong Kong-style roasts. Among some of its more distinct specialities are Beef Char Siew, Long Jing Smoked Chicken and Roast Duck.
Prepared by experienced master chef Chan, the roast specialities alone are worth repeat visits. The most intriguing in this repertoire has to be the Beef Char Siew (RM25) made using Australian beef - a winning creation that had earned the chef an award in a Chinese Muslim culinary competition.

Suffused in the chef's self-concocted marinade, the grilled meat reminds me somewhat of beef satay; its unique flavour profile a nice amalgamation of mildly caramelised sweetness and beefy gaminess. Lightly streaked with some fat, the moist beef slices are superb with plain rice. If you'd like to sample this, call and pre-order at least 2 days in advance.
The definitive show-stopper here is HK-style Roast Duck (RM16-RM68 depending on cut of choice and serving size). Chef Chan told us that he prefers to use slightly smaller ducks as they're less fatty and the meat is not as coarse once roasted. We love its flabby, faintly gamey nuance; slicked with the roast duck's own jus. Don't bother asking for thim jiong either - the chef won't hear of desecrating his masterpiece with local sweet bean sauce.
Of course, no Cantonese meal is complete without soup. Urban singletons or time-pressed nuclear families will find ample succour in a bowl of Lotus Root and Chicken Feet or Sweet Corn with Pork Ribs Soup - homely broths that are prepared daily. The variety changes constantly so do check what's in the soup pot when you visit.
Wantan Meen (RM12.50) is also synonymous with Hong Kong and both soupy and kon loh (dry) versions are served. The latter has been adapted to suit local taste but we love every strand the springy noodles that are tossed with dark soya sauce and crispy deep-fried pork lard.
Plump succulent pork&prawn wantans and greens complement the soupy wantan meen
The chef is equally proud of his Long Jing Roast Chicken (RM18-RM50) - his version of tea-infused roasted chicken. Steeped in a combination of Dragon Well tea and lou sui (braising stock) for about 40 minutes, the chicken is juicy and succulent to taste. Complementing it is a Hong Kong-style ginger & spring onion dip, to lend the meat a touch of zingy robustness. Delicious!
Of course, no HK roast repertoire can do without siew yoke (roast pork). I have yet to meet any Chinese who can resist a good slab of roasted belly pork with golden, crispy skin. Chef Chan certainly excels in this delightful offering - his ticks all the right boxes that should leave you clamouring for more.
Owner Eric Teong highlighted the selection of home-style dishes available such as Steamed Fish with Tau Gan & Wood Fungus, Ham Yue Fah Lam Poh (sliced belly pork with salted fish in claypot), Yuin Kwat Poh (braised soft ribs in claypot), Stir-fried Lotus Root with Nuts and Nam Yue (red fermented beancurd) that are perfect for family dining and communal sharing meals.
Braised with carrot and radish, the soft ribs form a thick, unctuously rich milieu that's rib-stickingly scrumptious when eaten with white rice. The fish is done the classic Cantonese way - with superior soya sauce albeit with the addition of tau gan (layered beancurd sheet) and wood fungus. Macadamia, almond, celery, carrot and dried octopus shreds play a laudable supporting role to the stir-fried lotus root with savoury-sweet nam yue.
On days when you just want something fast and simple, we recommend the hearty and perennial crowd-pleaser of Master Chef Fried Rice (RM14.50). Brimming with good wok hei, the soul-satisfying serving has plenty of chopped long beans and carrot, egg and pork char siew to boost its tasty quotient.
According to Eric, the restaurant offers a reasonably priced set lunch of rice or noodle with a glass of tea at RM9.90 per person. There's 21 options available so you'd be spoiled for choice.
Plans are also afoot to churn out Baked Polo Buns - another popular HK tea staple. These crusty top buns with barbecued pork filling are light yet substantial enough to satisfy growling tummies; ideal as a mid-morning or post-lunch snack.

For reservations and information, call Master Chef Kitchen - tel: 011-2313 6769. Address: D-01-GF, Garden Shopped OneCity, Jalan USJ25/1A, Subang Jaya, Selangor.

2 comments:

Anonymous said...

None of this exist anymore. Just a kopitiam with small stalls and it looks like closing down with crowd only during lunch. Drinks is super expensive especially when there is no air cond. Walk down for better Indian or Malay good or drop by Starbucks.

Alice Yong said...

@Anonymous...Thank you for your update on this resto. It has been a while since I last visited. Times are tough and customers have plenty of options to choose from should any F&B outlet fail to meet expectations.