Moonlight and love converge this Mid-Autumn Festival when you celebrate with delicious mooncakes from Oriental Group of Restaurants.
To order Oriental Group’s mooncakes, kindly WhatsApp: 012 811 8812.
Moonlight and love converge this Mid-Autumn Festival when you celebrate with delicious mooncakes from Oriental Group of Restaurants.
To order Oriental Group’s mooncakes, kindly WhatsApp: 012 811 8812.
Hailed as one of China’s Top 50 Celebrity Chefs for
Food & Wine magazine, the Malaysian-born Chef Yap has chalked up a sterling
career spanning three decades in luxury hotels and upmarket restaurants,
covering Malaysia, Surabaya, Beijing, Shanghai, Hangzhou, Guangzhou and Macao. His
counterpart, Ipoh-born Chef Chung also boasts similar world-class credentials: having
traversed some of the top kitchens from Tokyo to Shanghai, California’s Napa
Valley to Macao.
Their Signature Appetisers Combination is a distinctive quintet featuring Pineapple, Mango, Pomelo & Crabmeat Tartare with Spicy Dressing & Caviar; BBQ Flaxseed Crispy Chicken; Organic Cherry Tomatoes with Sour Plum and Pickled Radish in Traditional Shanghainese Vinaigrette; Suzhou Style Crispy Eel; and Japanese Scallops with Sesame and Dressing Organic Spinach Rolls with Caviar.
Inspired by the idea of mango salsa, the chefs titillate
our tastebuds with a tropical version: Pineapple, Mango, Pomelo & Crabmeat Tartare
with Spicy Dressing and Caviar. Somewhat tart-tangy-hot, it helps to whet our
appetite for the subsequent offerings.
Our palates have a bold wake-up call thanks to the sour-brininess of the Cherry Tomatoes with Sour Plum & Pickled Radish in traditional Shanghainese Vinaigrette. Luckily, it doesn’t affect our enjoyment of the exquisite Japanese Scallops with Sesame Dressing and Organic Baby Spinach Rolls with Caviar. We appreciate the dish’s delicate sweetness lightly punctuated by pinpricks of saltiness from the caviar.
On-point doneness makes the Steamed Ocean Garoupa with
Guanxi Style Stuffed Japanese Beancurd Puffs & Luffa Gourd in Supreme Soy Sauce
a joy to eat. The diverse spongy-softness of the beancurd puffs and the luffa’s
soft, squishiness make interesting mouthfuls.
Instead of sticking to the tried and tested, the chefs
proffer Crispy Stuffed Sea Cucumber with Hot & Sour Sauce. Stuffed with
minced prawns, the plump piece of sea cucumber comes enveloped in a crisp batter
crust. Complemented by a zingy hot and sour sauce, it’s another
boundary-pushing dish to get Chinese food lovers talking.
Brace yourself for a triple treat as in addition to the salubrious Double Boiled Snow Lotus, Lotus Seeds & Pearl Seaweed with Osmanthus Sweet Broth, be sure to sample the sumptuous Black Thorn Durian Glutinous Rice Dumplings and Shanxi Red Dates Sweet Cake.
Not only does the sweet broth tickle the palate and senses
with myriad textures, Malaysia’s highly sought-after, creamy black thorn durians
also send us to seventh heaven as gold-dusted
charcoal powder glutinous rice dumplings in impossibly thin skins. Not to be outdone,
slices of chewy Shanxi Red Dates Sweet Cakes – easily mistaken for layered
agar-agar jelly – ensure the dinner finishes with a memorably sweet flourish.
Priced at RM288++ per person (min. 2 persons) or a table of RM2,288++ per table of 8 persons, the Grand Dinner at Oriental Group of Restaurants is available on:
August 25 & 29 NOBLE BANQUET tel: 03 2145 8822
August 26 & Sept 4 ORIENTAL PAVILION tel: 03 7956 9288
August 27 THE HAN ROOM tel: 03 2284 8833
August 28 & Sept 8 NOBLE MANSION tel: 03 7932 3288
3 September ORIENTAL STAR tel: 03 9134 8488
5 September ORIENTAL TREASURE tel: 03 2242 2382
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