TIME TO MIX & MATCH AT THE EMPEROR

Tongue-tingling Poached Fish Fillet with Dried Chilli & Szechuan Herb Chilli Oil is one of the many sizzling Szechuan and Oriental dishes to set your palate alight in line with the current Mix & Match promotion at The Emperor Chinese Restaurant, Dorsett Grand Subang.

Ideal for groups of 4, 6 and 8 persons, the great value Mix & Match meal deal comes with complimentary soup of the day and dessert too. A 4-course menu, priced at RM298 nett for 4 persons, allows diners to select 1 meat dish, 1 seafood dish, 1 tofu or egg dish and 1 seasonal vegetable dish from the Mix & Match menu. 

For a table of 6 persons, the 6-course menu at RM498 nett entitles diners to pick 1 meat dish, 1 seafood dish, 2 poultry dishes, 1 egg or tofu dish and 1 seasonal vegetable dish. Likewise, the 8-course menu (RM698 nett) means a choice of 2 meat, 2 seafood, 2 poultry, 1 egg or tofu dish and 1 seasonal vegetable dish.

For our lunch preview, the comforting Lotus Root Soup and Chicken Soup won plaudits for its timeless, homey appeal; a nice opening volley for our pick of mains to follow. The broth would have Mum's approval as it was chockful of lotus root, chicken, wolfberries and peanuts.

 

Despite its lethal, blazing hot appearance, the Poached Fish Fillet with Dried Chilli & Szechuan Herb Chilli Oil was surprisingly addictive. Buried amidst the layer of dried chilli, sliced ginger and spring onion in Szechuan herb chilli oil were smooth, tender pieces of poached fish.

Amazingly, the fish’s delicate sweetness remained discernible even as pin-pricks of pleasant ma la numbness zip and bloom across our lips and tongue. We found ourselves returning for repeat helpings throughout the lunch, eager to relive the adrenalin ‘rush’.

Memories of a cherished Chengdu trip returned the minute we savoured the sublime Szechuan Style Deep-fried Crispy Chicken & Dried Chilli.

Again, don’t be intimidated by the generous heap of dried chilli as the deep-fried chicken dices proved on-point. The dried chilli merely imbued the delish meaty morsels with subtle heat whilst cashew nuts and sesame seeds lent crunchy and nutty appeal.

Prefer a more child-friendly or less spicy-hot option? We highly recommend Sweet & Sour Chicken, a notable classic offering designed to please both young and old alike. Lightly battered, the boneless chicken chunks complemented by red and green capsicum pieces, whetted the appetite with its tangy-sweet sauce.

Red meat lovers may like to try Braised Lamb with Preserved Vegetable. Served in a claypot, the tender lamb strips and briny preserved veggies formed a hearty, rustic casserole of sorts. Best eaten with plain rice for maximum enjoyment.

More delectable substance to supplement our Mix & Match meal came from fluffy Fried Omelette with Onion & Barbecued Chicken, and Deep-fried Crispy Beancurd with Chilli & Spiced Salt. Such evergreen specialities with mass appeal are guaranteed to hit the spot, whether you’re dining with the family or friends.

The seasonal vegetable ranges from Chinese spinach, choy sum, kai lan, French beans to siew bak choy. For our lunch, we had an extra a la carte serving of Green Dragon Chives stir-fried with beansprouts & garlic.

To cleanse the palate after the profusion of heavy flavours, choose from a choice of Herbal Jelly with Honey, Mango Pudding or Almond Beancurd Pudding for dessert. This is part and parcel of the Mix & Match deal, to leave you with sweet memories of your visit to The Emperor.

The Mix & Match promotion is available for lunch and dinner daily until 30 April 2019. For reservations, call The Emperor Chinese Restaurant, tel: 5031 6060 ext 1954. Address: Level 1, Dorsett Grand Subang, Jalan SS12/1, Subang Jaya, Selangor.

SHANGHAI SURPRISES FOR CHINESE NEW YEAR

An assortment of fresh fruits – painstakingly sliced and arranged into a floral pattern – was the Instagrammable show-stopper at Shanghai Restaurant, JW Marriott Hotel Kuala Lumpur. For the yee sang (raw fish) component, take your pick from abalone, jellyfish, salmon, lobster or geoduck while vegetarians can opt for vegetarian ham.

The colourful Prosperity Yee Sang with Salmon & Fresh Fruits was distinctly winsome thanks to such fresh and natural ingredients, nicely rounded off by Shanghai’s housemade secret sauce. We had repeat helpings of it without much persuasion.

Executive Chinese Chef Wong Wing Yuek also surprised us with his brief violin performance after the 'lou sang' ritual. Behind him the restaurant team trailed in bearing a succession of Shanghainese hot & cold dishes.

We had a hard time deciding which of the many splendoured specialities held more appeal. Personally, I favoured the old-school Sliced Pig’s Ears with Sesame Oil for its delicate crunchiness. The intoxicating but palate-pleasing Chilled Drunken Chicken in Chinese Rice Wine also hit the spot for me.

 

Redolent with lush nuttiness, the Flat Glass Noodles with Peanut Sauce proffered slippery and springy textural interest while the tender Duck with Chef’s Special Sauce proved delectably scrumptious.

Strong robust flavours emerged from Eggplant with Bean Sauce & Chilli Paste, providing good contrast with the coy, muted accents of Japanese Cucumber with Minced Garlic & Soya Sauce, and Celery with Dried Beancurd & Shredded Mushroom. Vegetarians will find the Deep-fried Beancurd Skin Rolls with Shredded Mushroom immensely likeable.

Starting from RM288.80 per person, Shanghai will be offering three set Lunar New Year menus and special a la carte this year, catering to reunion and corporate gatherings from 1 February until 2 March 2018 for lunch and dinner.

Pork takes centrestage in many of the excellent culinary creations at this sleek, newly refreshed restaurant. One raveworthy creation was the buttery-tender and superbly tasty Braised Spanish Pork with Pine Nuts & Vegetables.

Its close rival is the Braised Pig’s Trotter with Seamoss – a perennial CNY staple dish among the older generation because the dish known as ‘wang choi jau sau’ means monetary luck in hand. Chef Wong acquitted this delicacy so well you’d want to lap up the unctuous sauce too.

Signature dim sum to relish throughout the festive period should include Shanghai’s famed Baked Royal Bridge Biscuits. Covered with sesame seeds, the flaky baked pastry with savoury pork filling was the bee’s knees. We also love the Steamed Siew Mai with Abalone…honestly, who would complain about that luxe textural interest to the meat-prawn dumpling?

More contrasting textures piqued our interest from the Deep-fried Beancurd Stuffed with French Goose Liver & Truffle Paste. The voluptuous burst of musky truffle scent and dense smoothness of rich goose liver definitely knocked our socks off.

Naturally, no visit to Shanghai is complete without savouring Xiao Long Bao – the signature broth-filled Steamed Shanghainese Dumplings. The sweet meaty jus from the minced pork is manna for the soul...the essence to leave you anticipating your next visit to Shanghai.

So make haste and make your reservations at Shanghai restaurant by calling tel: 03 2719 8288. Address: JW Marriott Hotel KL, Jalan Bukit Bintang, KL.