Showing posts with label dumpling. Show all posts
Showing posts with label dumpling. Show all posts

Monday, January 22, 2024

TUAN YUAN THIS DRAGON YEAR AT LE MEI, LE MERIDIEN PUTRAJAYA

 

An impressive dragon-shaped yee sang and a romantic setting heralded the Chinese New Year sneak preview at Le Mei Chinese restaurant, Le Meridien Putrajaya.

The cosy affair saw pretty lasses in qi pao greeting us at the door with tempting pineapple tarts, mandarin orange macarons and peanut tartlets along with mocktails. With Valentine’s Day four days after the first day of CNY, the hotel's novel idea seemed timely and appropriate. 
The multiple course CNY Tuan Yuan (reunion) set menus featured Chef Lim Kian Meng and team’s traditional and contemporary specialities. Available now until 25 February 2024, Yee Sang selection is priced from RM60 – RM388 depending on portion sizes. Splendour and Luxurious set menus for table of 5 are at RM1,590 nett with a complimentary bottle of wine.

Our preview got off to a rousing start with everyone stirring up the dragon-shaped yee sang laid out; a boisterous experience as we all stirred and tossed the fresh salad with joyful shouts wishing for prosperity, abundance and fortune.

Sampling the Salmon, Tosaka Nori Green and Butter Fish Yee Sang, we found the well-balanced dish teased our palate with a mélange of sweet, tangy and refreshing flavours. The various crisp, crunchy and succulent textures melded cohesively.
 
The heartwarming Double Boiled Silkie Fowl Soup with Dried Scallops, Dendrobium and American Ginseng packed a bittersweet punch at first sip. My palate was instantly awakened but perhaps some diners may find it too strong for their liking. However, the hotel team had taken note of this feedback and once the amount of American ginseng used is adjusted, we are sure the nutritious soup should hit the spot.
 
You have to be a fan of interesting smooth and slippery textures with the epicurean speciality of Braised Whole 6-head Abalone with Fish Maw and Goose Web in Premium Oyster Sauce.
 
Although some may baulk at eating goose web, try and appreciate its soft supple texture and collagen-richness. Along with the marble-smooth and succulent fish maw and the toothsome chewiness of abalone, the entire ensemble is all about textural mouthfeel. Also, the nuanced marine flavours of the lustrous, savoury sauce packed so much depth it almost induced us to lick the plate clean.

A mutedly zingy black pepper sauce amped up the appeal of Wok Fried Australian Lamb Rack with Black Truffle. We like how the wedge of caramelised onion's crisp sweetness lent a subtle counterpoint to the meaty richness.

Lending a healthy spin to the festive menu was Fried Organic Brown Rice with Quinoa, Seafood and Sakura Shrimps. Slightly nutty with abundant savoury-sweetness coming from the seafood inclusion, this creation was a shoo-in palate-pleaser.
Old-school dessert of Double Boiled Almond Tea with Honey Locust Fruit, Snow Fungus and Black Sesame Dumplings brought the curtains down. The dessert broth's distinctly nutty accent could be a tad strong for non-almond fans but I personally enjoyed the interplay of different textures amidst the delicate creaminess.
 
For elevating good luck and prosperity, don’t pass up the chance to sample Deep-fried Golden Spring Roll of Glutinous Rice Cake, Yam and Sweet Potato. Crisp on the outside, the roll proved enticing with its filling of gooey- and powdery-soft textures.
For tables of 10 persons, Le Mei offers four set menus priced at RM1,988 nett, RM2,688 nett, RM3,688 nett and RM3,888 nett. Instrumental music performed live during weekends for dinner whilst a lion dance will be held from 12 noon onwards on the first day of Chinese New Year at Le Meridien Putrajaya porte cochere.

For reservations at Le Mei, call tel: 03 8689 6888 x 6868 or email: dining.lmputrajaya@lemeridien.com. More information at this link: https://lnk.bio/hDlm

 

Tuesday, September 19, 2023

A REGALICIOUS HOT POT EXPERIENCE TO REMEMBER


TBH, I’m not a fan of hot pot but Regalicious Pot proved to be a mind-changing experience. It was love at first sip once I tasted the resto’s flavoursome Regal Golden Chicken and Fish Tripe Broth (RM139.90, additional soup RM49.90).

Do notify Regalicious at least a day prior to your visit if you wish to sample this golden yellow, smooth and creamy-gelatinous soup. According to CEO Stanley Chew, the team needs time to prepare the salubrious broth using cordycep flower, goji berries, red dates, chicken feet, and dried scallops. Rest assured; the wait will be worth your while.
 
Chew recommended we savoured the purity of the soup before dipping chunks of the “ma cao” (horse grass) chicken into it. The sublime soup and succulently tender chicken left an indelible impression, whetting our appetite for more.

The second pot of Regal Seafood Porridge Broth (RM68) was lighter and its clear, delicate sweetness soon intensified once an array of ingredients: Handmade Squid Balls (RM9.90), Handmade Pickled Pork Balls (RM14.90), Handmade Abalone & Fish Paste (RM25.90), Fresh Squid (RM12.90), Handmade Assorted Balls Platter (RM49.90), and Ring Rolls (RM8.90) among others were added in.

We also sampled slices of Fresh Pork Shoulder (RM19.90), Premium Smoked Bacon (RM20.90) and Premium NZ Lamb Leg (RM28.90). Just cooking them briefly in the bubbling hot soup were enough for optimum texture and taste. The ingredient selection especially the various seafood and meat balls are made in-house hence the taste is better than those commercially produced ones.
In line with Regalicious’ food for health preservation approach, several premium soup base such as Regal Black Truffle Fungus Broth (RM98), Regal Coconut Chicken Broth (RM98), Regal Fish Broth (RM68) are available; to offer some differentiation from other hot pot restaurants. Other choices include Regal Nourishing Broth (RM25), Regal Hot and Spicy Soup (RM25), Regal Tomato Broth (RM25.90) and Regal Pickled Cabbage Broth (RM25.90).
Aside from the main dining area which are tastefully conceived with booth-type seating, Regalicious has 12 private dining rooms on premise. A standard VIP room for 4 requires a minimum expenditure of RM100 per head.
 

Catering for groups of 4 – 30 persons, the VIP and VVIP rooms are luxuriously furnished with chandeliers, plush furnishings and even in-room karaoke system. The toilets are no less impressive, outfitted with vanity mirrors and gilded sinks and loos.

Depending on the size of your dining party and budget, the resto has hot pot sets for 2 – 8 persons. The Hot Pot Set for 2 (RM98 upwards) proffers Dual Soup Hot Pot, Fresh Pork Shoulder, Boneless Chicken, Handmade Fish Balls, Prawn Balls and Dumplings, Bursting Pork Balls, Cuttlefish Pork Balls, Sea Urchin Balls, Handmade Ramen, Beancurd, Brown & White Shimeiji and Vegetables.

A set for 4 (RM168 upwards) features Dual Soup Hot Pot, Fresh Pork Shoulder, Premium Smoked Bacon, Handmade Squid Balls and Pickled Pork Balls, Handmade Abalone Paste, VPork Balls, Fish Balls, Lobster Balls, Premium Japanese Crabstick, Handmade Ramen & Carrot Noodles, Brown & White Shimeiji and Vegetables.

The September promotional Special Seafood Set (RM288): Japanese Oyster (sashimi grade), fresh Prawns and Abalones, Clams, Handmade Lucky Pockets, Handmade Pickle Pork Ball, and Handmade Black Truffle Seafood Paste delivers great value for money.

Share this dessert treat on social media when you dine at Regalicious

Register as a lifetime Regalicious member for a one-time fee of RM50 per person, to enjoy exclusive benefits such as welcome treat worth RM288, a free dish worth RM19.90 on each visit, and free upgrade to a private room.
 

For reservations at REGALICIOUS POT, call/WhatsApp: 011-51693441. Address: 52, Jalan Eco Santuari 8/2A, Eco Santuari, Telok Panglima Garang, 42500 Selangor.

 



Monday, March 27, 2023

CHINESE PALACE’S NEXT LEVEL HOT POT EXPERIENCE


It still takes an old chef to teach the industry new tricks. Upping the ante on good Chinese food is none other than Chef Frankie Woo – one of the few Chinese chefs in Malaysia with an almost cult-like following. The industry veteran turned consultant chef now displays his mettle at Chinese Palace, a newish Chinese restaurant adjacent to the stately, whitewashed Chinese Assembly Hall building.


Having notched up decades of experience at several five-star hotels in Singapore, Hong Kong and Malaysia: think Shangri-La KL, Grand Hyatt Hong Kong, the Regent KL, and Concorde Hotel Singapore to name but a few, and the now-defunct Gu Yue Tin restaurant, Frankie’s stellar reputation is now drawing hordes of admiring fans to Chinese Palace.


Tastefully conceived, Chinese Palace’s interior combines classic Chinese and rustic Old Malaya elements, amidst a soothing green and burgundy-red colour scheme to splendid effect. A warren of seven private dining rooms accords privacy for those who wish to entertain in discreet comfort.


Together with Executive Chef Sam Loo, distinctive dishes such as Sliced Cold Pork Knuckle (RM38 per portion) reign supreme here. This Shanghainese ‘yuin thai’ (cold pork knuckle) starter boasts Frankie's inimitable twist; the slippery-smooth and slightly gelatinous pork faintly perfumed with aromatic star anise, cinnamon and cloves thanks to its being simmered in a braising broth of the said spices.


Another exemplary speciality is Shanghainese-style Smoked Fish Fillet (RM38 per portion). Boneless smoked toman fillets come slicked in a glossy sauce of caramelised rock sugar, mustard and Chinese vinegar.


The Insta-worthy Sichuan-style Shredded Kampung Chicken in Chilli Oil (RM28 per portion) is almost too pretty to eat. Succulent smooth shredded chicken is hidden beneath a pretty dome of daintily cut ladies’ fingers. It’s almost criminal, us destroying the nice presentation in order to mix the okra, chicken and peanuts together with the piquant chilli oil (coarsely ground chilli-infused oil with Sichuan peppercorn, black vinegar, and sesame seeds).



From now until 30 April, Chinese Palace is promoting Hot Pot with housemade premium ingredients. You can select Fish Maw Chicken, Beef Tendon, Hong Kong Style Beef Brisket, Giant Garoupa Head with Yam, Spicy Mala or Dang Gui Gou Qi Zi for your hot pot of single or dual soup base.

 


During our visit, we savoured *Braised Pork Tendons (RM88 per pot, *subject to availability). Braised with superior stock for over 1.5 hours, the tender, toothsome pork tendons were superbly delectable whilst chunks of radish lent subtle sweetness.


We had a field day loading up on the rich, gelatinous gravy and pork tendons before Frankie poured in more superior stock, elevating and transforming the dish into a hot pot.

The soup was further enriched when Lamb Slices and American Beef Slices (fei ngau or Hong Kong-style short rib slices) were cooked in it. For extra textural interest and substance, we enjoyed the inclusion of Handmade Prawn Dumplings, Handmade Prawn and Cuttlefish Balls, and Deepfried Beancurd Rolls. Mind you, these are not your run-of-the-mill prawn, cuttlefish or pork balls and beancurd rolls as everything is made in-house using fresh, premium produce. One bite and you'd detect the difference.

 

Maximising on the flavourful stock, we added Hong Kong Ee Foo Noodles alongside two types of mushroom, sliced beancurd, and fresh romaine lettuce to it, transforming the hot pot medley into a most soul-satisfying offering. By now, the pork tendons had turned melt-in-the-mouth tender and went like a dream with the noodles and accompanying ingredients.


Two housemade green and red chilli dips bestow some variation to your enjoyment of the various hot pot ingredients but TBH, with such premium ingredients, there is hardly any need for dips or sauces. After this incomparable hot pot experience, we agree Chinese Palace's version would be a hard act to follow.

For reservations, call Chinese Palace, tel: 03-2022 1339 or 016-833 6228. Address: 1, Jalan Maharajalela, Kampung Atap, Kuala Lumpur. Open daily: 11am to 2.30pm, 6pm to 10pm


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