‘Hor Tsang’ is my tongue-in-cheek reference to Chef
Justin Hor (left) and Chef Peter Tsang, the dynamic duo headlining the Classic Nanyang
Cantonese Cuisine promotion by the Oriental Group of Restaurants. The term sounds
like ‘hou zeng’ meaning very good, excellent, amazing or awesome – an apt
description for the culinary creations featured.
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| Being hands on keep culinary skills sharp said Chef Peter Tsang |
As part of the Oriental’s 9th
Annual Guest Chef Grand Dinner series, the group’s Executive Chef Justin Hor
said his collaboration with Chef Peter Tsang of Si Chuan Dou Hua Parkroyal
Singapore was inspired by the current One Belt One Road initiative, as well as
how Hong Kong chefs have influenced the Chinese food scene in Southeast Asia
especially Malaysia and Singapore.
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| Delicious Liver Sausage & Prawn Rolls to rock you |
“Having presented our annual Grand Dinner
series back in 2008, we have successfully introduced a wide spectrum of classic
Chinese cuisine to the dining public,” said Chef Justin Hor. “It’s a good way
of educating them on the cultural significance of the dishes highlighted.”
This year, the chef decided to bank on his
long standing working relations and friendship with Chef Peter Tsang. Both
chefs collaborated to compose two 8-course menus using carefully selected ingredients
and sauces that capture the rich and vibrant culinary heritage of the Chinese
community.
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| Tsang's speciality of Chilled Chicken with Szechuan Peppercorn Sauce |
Hong Kong-born Peter Tsang who entered the
restaurant industry in 1969 recalled how he worked from the bottom rung of the
kitchen hierarchy over the years – from making dim sum and mastering the art of
roasting to the many aspects of hot cooking.
Tsang moved to Singapore in the 1980s and
even pitched in to open the Shangri-La KL in 1985. Even now, the veteran chef
remains in the thick of the kitchen action as he believes “a master
chef needs to be hands-on to keep their skills and palate sharp. In Malaysia
and Singapore, all the Chinese master chefs still have to work or it’d be hard
to win the respect of those working for them.”
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| Delightful nibbles of Pork Kyuri Rolls with Spicy Sauce |
Our lunch preview commenced with numerous
dishes of light bites; a myriad of appetisers boasting the bewildering and vast
spectrum of Chinese cooking, incorporating notable flavours of the Nanyang
(referring to SEA in Chinese) and Far East: salted egg, belacan, spices and
wasabi among others.
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| Chilled Bitter Gourd with Sweet Chilli Sauce |
Outstanding appetisers such as Fragrant Black
Sesame Flat Noodle (RM18 per portion), Capsicum & Apricot Mushroom in Miso
(RM24 per portion), and Chilled Bitter Gourd in Sweet Chilli Sauce (RM18 per
portion) piqued our interest, mainly due to their ingenious simplicity, textural
contrasts and winsome flavours.
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| New twist to old fave of Radish Cake prepared 'bei fung thong' (Typhoon Shelther) Style |
Familiar yesteryear faves were reinterpreted using different techniques or condiments, causing us to see and taste them in new light. Liver Sausage & Prawn Rolls
(RM24 per portion), Radish Cake ‘Typhoon Shelter’ Style (RM24 per portion),
Deep-fried Salt & Pepper Sea Cucumber (RM48 per portion), Pork Kyuri Roll
with Spicy Sauce (RM24 per portion) and Chilled Chicken with Szechuan
Peppercorn Sauce (RM24) can be group into this category.
Hot on
the heels of the light bites was the conversation stopper of the day. Despite its pale creamy appearance, the Doubled-Boiled Snakehead Fish (Haruan) with Fish Maw and Aged Beancurd in Paper Wok
was soul-satisfyingly good. The chefs even shared step-by-step preparation of
the sweet,
slightly gelatinous and milky white broth. Trust me, you’re better off forking
out RM38 for a bowl of such salubrious goodness.
Befitting
the ducks’ stature, they paired the Treasure Chest Duck with Abalone and Soft Boiled
Quail Eggs (minimum a day’s advance notice at RM388 for a whole duck). Old
fogeys like yours truly savoured the nostalgia the braised dish evoked. Soft
and meltingly tender, the duck meat formed a dream trinity with the toothsome
abalone and quail eggs with their runny yolk centres. It took restraint not to lick every single drop of that sublime sauce from the plate!
Served
amidst billowing streams of dry ice, the Crystal Wrapped Steamed Soon Hock with
Radish and Green Ginger (RM368 each) managed to live up its fanciful presentation. The fish
doneness was on point; its natural sweetness soaked up by discs of radish and
juxtaposed against dabs of blended ginger with spring onion.
A touch of whimsy emerged in the delicate
speciality of Scallop in Golden Egg White Souffle (RM68 per serving for 4
persons). Presented on a bed of blanched spinach, we found the poufy light egg
white pouch held an exquisite scallop inside.
Just when we thought it was impossible to top
that sumptuous offering, along came the game-changing Ying Yang Rice with
Lobster & Crab Meat in Superior Crab Soup (RM138 per serving for 4). A
luxurious step up from normal fried rice, both chefs are justifiably proud of
this homely dish. We agreed wholeheartedly as the rice was a fabulous canvas to
flaunt those exuberant deep-sea nuances.
Cooling dessert seems ideal in our tropical
heat so the dessert of Chilled Peach Resin in Snow Pear (RM9 per person) proved
a welcomed option. Its fruity sweetness was the base for poached pear stuffed
with jelly-like blobs of peach resin. A rousing end to a grand meal conjured up
by two acclaimed Chinese master chefs.
Set menus for the Classic Nanyang Cantonese Cuisine Grand Dinner are priced at RM1,888 nett and
RM3,888 nett per table of 10. Some of the culinary creations are also
available a la carte from 25 August to 30 September.
For reservations, please visit: http://www.orientalrestaurants.com.my/
