Eats A Celebration! Savour chef Frankie Woo's special menu to mark Gu Yue Tien's 8th Anniversary
Time flies when you're having fun...it sure seems that way for chef turned restaurateur Frankie Woo whose Gu Yue Tien restaurant will be celebrating its 8th year in our local cut-throat Chinese restaurant scene.
Having left the safe confines of employment of international hotel chains all those years ago, Frankie has worked tirelessly to carve his own niche in the F&B business and succeeded to some extent; drawing a loyal clientele (including luminaries such as Datuk Michelle Yeoh and fiance, Datuk Jean Todt in the past) who return time and again to sample his culinary masterpieces.
To mark Gu Yue Tien's 8th anniversary, Frankie has drawn up a nostalgic menu priced at RM88++ per person which will run from August until end September, taking his customers on a retrospective culinary trip down memory lane.
Instead of the ubiquitous four seasons platter that raises the curtain for most banquets, Frankie pulls out the stops by serving eight types of appetisers in keeping with the auspicious occasion. In order to derive full satisfaction from them, he recommends starting with the Salad Cucumber with Chicken Floss first.
Perked up with warm mayonnaise speckled with tiny celery and carrot dices, the crunchy cucumberdiscs came adorn with mounds of crisp chicken floss. Popping each thickly cut disc into our mouths, the cucumber's crunchiness melds nicely with the accompanying smooth, creamy and feathery textures.
Ramping up the flavour quotient a little is Sliced Pig's Neck Meat Rolled with Shredded Cucumber and Hot Bean Sauce; another irresistible pairing that has tender slices of thin pig's neck meat and julienne of crunchy cucumber livened up with a little dollop of robust hot bean sauce.
I love sinking my teeth into the crackling crisp outer skin and sampling the milieu of ingredients within: shredded carrot, celery, water chestnuts and crab meat - all subtly scented with five spice powder. So yummy!
Springy succulent prawns filled the crunchy parcels of Deep Fried Prawn Dumplings; a perennial favourite that few diners would ever tire of.
Dark and smooth with firm jelly-like texture, Century Egg wedges complemented with Japanese pink ginger pickles complete the starting appetiser line-up. A time-honoured method of preserving duck (and sometimes chicken and quail) eggs, the eggs are preserved in a mixture of clay, ash, salt, lime and rice hulls for several months. You either love or hate them; the dark grayish-green yolks yield a sulfuric nuance while the whites take on a translucent, brownish-black hue and bouncy texture.
One of the dishes that made Frankie famous is his Charred Rack of Lamb; a meaty, slightly sweet and smoky delight that will have you picking the bone clean. For those who prefer something porcine, there's Salt Baked Iberico Spare Ribs in place of lamb.
Here's to another eight and more years in the Chinese culinary realm, Frankie!
Gu Yue Tien’s 8th Anniversary special menu is available from now until September 30. For reservations, call 03-2148 0808. The restaurant is located at Lot 5A Chulan Square, Jalan Raja Chulan, Kuala Lumpur.