Chef Zhang artfully fuses the traditional and contemporary, resulting in Beijing fare with distinct Cantonese influences. According to the youthful Zhang, Beijing folks enjoy whetting their appetite with a wide assortment of cold appetisers and this is evident from the starters he has selected for us, to appeal to the Malaysian palate.
Smothered in fiery-red chilli oil, the chook's deliciousness was discernible. Also the gritty chilli on top wasn't tongue-searing hot as we had anticipated but faintly smoky-sweet.
Taking a leaf from a classic 300 year-old Chinese appetiser recipe, Zhang reinterpreted Marinated Chinese Cabbage with Mustard his way. The 1.5" Chinese cabbage rolls which resembled siew mai dumplings were pliantly soft, zapping the tastebuds with bright mustardy zinginess once we bit into them.
Mindful of our hot, tropical weather, Zhang proffers Hot Green Bean & Mandarin Peel Broth as one of the dessert options. Known for its cooling property, the green bean purée was pleasantly smooth and slightly unctuous.
For reservations, call Toh Yuen, tel: 03-7955 9122 extn. 4073/74 or check www.zestpj.com for more details.