Showing posts with label a la carte. Show all posts
Showing posts with label a la carte. Show all posts

Monday, March 27, 2023


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

Sunday, January 23, 2022


Patrons of The Emperor can look forward to a roar-some Chinese New Year (CNY) celebration at Dorsett Grand Subang thanks to the award-winning culinary prowess of Senior Sous Chef Liew Yin Wah (right) and Dim Sum Chef Chan Chee Loong (left).

With a plethora of Prosperity Yee Sang, CNY a la carte specialities, and 3 celebratory set menus to choose from, hotel guests will be spoiled for choice to welcome the Year of the Tiger from 1 – 15 February.

Chef Liew, whose accolades include 3rd placing in Battle of the Chefs at the 13th Penang International Sales Gastronomique in 2011, and part of the winning Malaysian team at the 2019 Salon International De L’alimentation (SIAL) Competition in Shanghai, proved adept at serving up treasured festive classics for the 8-course Wealthy Set Menu (RM899 nett for a table of 5-6 diners) we sampled.

Fervent wishes of good health, return to normalcy and reunion with our near and dear ones were uppermost in our minds as we tossed and enjoyed the customary platter of delicious Salmon and Shredded Young Mango Yee Sang. The mixture of shredded vegetables, pickles, and crisps hit the spot with a tantalising plum sauce that wasn’t too thick nor cloying.

Wholesome and nutritious yet light on the palate, the Double Boiled Sea Whelk, Bamboo Pith and Farm Village Chicken Soup proved on-point. A dish that’s likely to gain the approval of the fussiest matriarchs.

Reminiscent of grand banquets past, the timeless Roast Crispy Chicken with Prawn Crackers made it a show-stopper in this menu. Roasted to perfection, the paper-thin crispy skin and juicy meat would have tasted even better had it come accompanied with the classic ‘jiu yim’ (salt with ground Sichuan pepper and perhaps a smidgen of five spice powder) dip.

The chef’s winning streak continued with Wok Fried Tiger Prawns with Superior Soya Sauce. Rarely has any caramelised sauce coating sauteed crustaceans’ came on par with the finger-licking level but this one did. Coupled with the sweetness of stir-fried onions, we abandoned decorum to savour every morsel of the sweet, fresh crustaceans.

Hong Kong Style Steamed Red Snapper is featured in the actual festive menu. However, the chef’s recommended dish of Braised Housemade Beancurd with Fish Fillet (RM68 – small, RM118 – medium, RM168 – large) proved such a hearty hit, we made short work of it in no time.

It would be remiss if Braised Black Mushrooms with Dried Oysters and Sea Moss wasn’t included in a festive meal. Eating plump succulent black mushrooms, smoky dried oysters and fine threads of black seamoss during CNY is akin to internalising everything fortuitous, good luck, prosperity, etc for the rest of the year. Now, who is going to argue with that?

Chef Liew also gave the traditional waxed meat rice a healthier spin by serving Steamed Organic Brown Rice with Glutinous Rice and Smoked Duck. We are glad to report the recipe worked well as the inclusion of brown rice lent the dish a nutty slant whilst lightening the denseness of glutinous rice.

Refreshing dessert broth of Chilled Sea Coconut with Lemon Slices and Dim Sum Chef Chan’s handiwork: Deep-fried Nian Gao with Sweet Potato and Yam, and Crystal Skin Mango Puree with Pandan Lotus Paste wrapped up our lunch on a high note.

You can also order CNY Steamed Radish Cake (RM38 nett) for takeaway. Packed in a convenient gift box, the radish cake is ready-to-eat with toppings of fried shallot, spring onion and chilli. In Hong Kong, it's a festive treat enjoyed among family and friends throughout the Chinese New Year celebration.

For reservations at The Emperor, call tel: 03-5031 6060 or email:


Friday, March 26, 2021


A more accessible location with expansive views of the verdant KLCC park and water fountain heralds the ‘homecoming’ of Nobu Kuala Lumpur to the Four Seasons Place Kuala Lumpur.

Having called the Menara 3 Petronas home in the last six years, the swanky new Nobu Kuala Lumpur now flaunts an all-new Sake Room, a state-of-the-art kitchen and several light-filled private dining rooms designed to elevate the dining experience.

According to General Manager of Nobu Kuala Lumpur, Gopi Kanala, the restaurant can seat up to 200 guests but following new norm SOP guidelines, it can seat 130-140 guests comfortably. “Situated in the city’s lifestyle hub means our emphasis on the experiential aspects includes being more child-friendly.”


Conceived as an experiential haven for both connoisseurs and newbies, the 12-seater Sake Room will set the stage for immersive food and sake matching experiences; counting among its drawcard a sake from Hokusetsu, Japan that's brewed exclusively for the Nobu Group.

“We have three private dining rooms with a total capacity of 60 persons for small and medium scale events,” says Gopi. “Thanks to our accessible location, and new and improved features, Nobu KL will be the ideal venue for both private and corporate events.”

Over at the impressive state-of-the-art kitchen outfitted with Malaysia’s first and most advanced exhaust system, Executive Chef Philip Leong and his team prepare Nobu’s renowned Japanese-Peruvian specialities for guests to enjoy. Complementing their culinary efforts is Head Sushi Chef Chico and his team over at the Sushi Bar who will have their hands full handcrafting sushi to order.

Cocktails and mocktails should be part and parcel of your gastronomic experience at Nobu KL. The inventive and extensive drinks list especially the cocktails are not to be missed; just seek the friendly resident Bar Captain for recommendations to suit your tastebuds.

Our media preview opened with a sampling platter of Oysters with Nobu Sauces, Yellowtail Sashimi with Jalapeno and Sashimi Salad with Matsuhisa Dressing.

Served with yuzu and lemon juice, and a dot of Peruvian chilli paste, the plump Japanese oyster was utterly sublime. A baby green peach then cleansed our palate with its fragrant, juicy sweetness.

Then we savoured yellowtail sashimi with jalapeno, served tiradito-style; a typical Peruvian way of anointing slices of raw fish with drizzled yuzu soy sauce. Sliced jalapeno and fresh coriander added heat and herbaceous finish to round off the fish's succulence.

Conceived as a salad of sorts, the sashimi salad featured tuna tataki wrapped in red leaf lettuce with Matsuhisa dressing (chopped onion, shoyu & black pepper). Rich and flavourful, the whole ensemble primed the palate in eager anticipation for the subsequent courses.

Should you be keen to pair the sashimi courses with a cocktail, try the highly recommended Seasons in the Sun – a “Summer” concoction of Hokusetsu Junmai ‘Sado No Shu’, GH Mumm Grand Cordon, Elderflower Syrup and Calpis.


We were reminded of the arrival of spring and sakura season when the dainty servings of Foie Gras with Yuzu Marmalade on Sakura Monaka appeared. Adorned with micro greens, the heavenly morsels of seared goose liver and yuzu marmalade were enticingly presented on airy-light sakura-shape wafer shells.

The high point was the Nobu Style Sushi selection especially it included kohada (gizzard shad) – a delicious, subtly briny and vinegar-marinated silver-skinned fish, kanpachi (yellowtail) with coriander, Japanese baby snapper with wasabi salsa and tender scallop with spiced herb.

As expected, the signature Black Cod Miso left us in rapturous delight with its savoury-sweet symphony and sensuously ethereal texture. Any residual richness was tempered by the accompaniments of pickled ginger stem and candied apricot on the side.

Served medium rare, the on-point Angus Beef Tenderloin Truffle Teriyaki proved Nobu Kuala Lumpur’s readiness in cutting a swathe in the city’s dining scene.

To herald its return, a decadent creation of Nobu Cheesecake with Raspberry Cream on Sesame Crumble, accompanied by a delightfully refreshing scoop of Yuzu Strawberry Sorbet seemed most befitting to wrap up our meal on a sweet note.

For reservations at Nobu Kuala Lumpur, call tel: 03 2380 0028 or WhatsApp: +6 019 389 5085. ADDRESS: L4A-05, Level 4A Shoppes at Four Season Place, 145 Jalan Ampang, Kuala Lumpur. 

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