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: bookfnb.subang@dorsetthotels.com.