Showing posts with label cabbage. Show all posts
Showing posts with label cabbage. Show all posts

Tuesday, October 17, 2023

EAT LIKE A VEGETARIAN AT ELEGANT INN HK CUISINE


In conjunction with the Nine Emperor Gods’ Festival, Elegant Inn HK Cuisine (E.I.) will proffer vegetarian cuisine for those who observe a vegetarian diet for the nine-day festival. Restaurateur Jeannette Han and her team have painstakingly created a Unique Vegetarian Set (RM138++ per person, minimum of 2 diners per table) and some a la carte dishes; available from 15 to 23 October.

Having sampled E.I.’s plethora of delicious offerings, I’d happily go vegetarian any day. Nice presentation and great taste are de rigueur here, starting with the platter of appetising Chilled Fresh Chinese Yam Konjac ‘Cherry’ with a centre of sour plum- marinated cherry tomato, a dainty Radish Flaky Puff and E.I. Crispy Vegetarian Rice Roll.

Every item drew our effusive praises as we savoured the chef’s delicate culinary handiwork. FYI, the konjac cherry and airy-light taro-radish puff can be ordered a la carte at RM23.80 per person (min 2 person per order), whilst the silky-smooth E.I. Crispy Vegetarian Rice Roll is RM6.80/pc (min 4 pcs per order).

Sweet and crisp wawasai blossom (miniature napa cabbage) took centrestage in the soup course of E.I. Double Boiled Soup of Murrill Mushroom (a la carte RM29.80 per person). Those earthy mushrooms lent flavourful depth to the salubrious broth, with organic soy beans providing delicate textural interest.

The inventive Fiery Cordyceps Flower Organic Beancurd with Lightly Spicy Cucumber Pickles (RM26.80 per person, min 2 person per order) was memorable for its soft and slightly crumbly texture. We love the discernible zing on our tastebuds as the tofu-cordycep flower mixture was spiked with a little chilli oil.

Presented in a square, chequered board pattern, the visually pleasing Braised Taro, Winter Melon and Hand-made Plant Based Patty with Hong Kong Liu Ma Kee Fermented Beancurd Sauce (RM23.80 per person, min 2 person per order) was a wonder to behold and savour. The masterstroke was the reddish discs of plant-based patty, made from quinoa, chickpeas, red yeast rice and beetroot. They formed an irresistible combination with the powdery soft taro and winter melon cubes, slickly covered by some glossy savoury sauce. 
Just when we thought nothing could outshine that, we encountered the show-stealing Truffle Oil Teriyaki Eggplant Steak with Organic Cabbage Rice (RM23.80 per person, min 2 person per order). Meltingly tender eggplant brushed with housemade teriyaki sauce and scented with truffle oil, the sumptuous ‘steak’ left us spellbound with its uncanny similarity to unagi kabayaki.
Housemade Cashew Nut Cream with Australian Pumpkin (RM19.80 per person) and Golden Banana Osmanthus Water Chestnut Cake (RM4.80/pc, min 4 pcs per order) brought our exquisite vegetarian meal to a sweet finale. The specialities’ ethereal sweetness and delicate textures left us on a heavenly high.

For reservations at Elegant Inn HK Cuisine, call tel: 03-2070 9399. Address: 2.01, 2nd Floor, Podium Block, Menara Hap Seng, Jalan P. Ramlee, Kuala Lumpur.

 

Wednesday, April 26, 2017

BEST OF BEIJING'S CANTONESE FARE AT TOH YUEN



 


Meet guest chef Vincent Zhang from Hilton Beijing whose mettle in whipping up Beijing's finest Cantonese cuisine takes centrestage at Toh Yuen, Hilton Petaling Jaya from now until 30 April 2017. 


Chef Zhang artfully fuses the traditional and contemporary, resulting in Beijing fare with distinct Cantonese influences. According to the youthful Zhang, Beijing folks enjoy whetting their appetite with a wide assortment of cold appetisers and this is evident from the starters he has selected for us, to appeal to the Malaysian palate.
We were greatly tickled by the show-stealing khou sui ji (); its tongue-in-cheek tag means drool-worthy chicken. Indeed, the succulent pieces of Poached Chicken with Spicy Sauce certainly ruled the roost once we had a sampling. 


Smothered in fiery-red chilli oil, the chook's deliciousness was discernible. Also the gritty chilli on top wasn't tongue-searing hot as we had anticipated but faintly smoky-sweet. 
Served on crushed ice, the paper-thin strips of Fruit Juice Infused Bitter Melon Salad proved on-point too. If you balk at eating this bitter vegetable, I urge you to try it. Instead of the usual astringent bitterness, each crunchy strip tasted mildly fruity as the chef has infused the bitter melon strips with guava juice (sometimes apple juice is used).




Taking a leaf from a classic 300 year-old Chinese appetiser recipe, Zhang reinterpreted Marinated Chinese Cabbage with Mustard his way. The 1.5" Chinese cabbage rolls which resembled siew mai dumplings were pliantly soft, zapping the tastebuds with bright mustardy zinginess once we bit into them.
The Jellyfish Flower in Aged Vinegar with Leek and Ginger Dressing served up a flourish of toothsome crunchiness and piquant flavours. We relished every mouthful of this simple, no-frills offering.

Both the Double Boiled Black Chicken Soup with American Ginseng, Goji Berries & Red Dates and 'Surfing' Fine Slices of Whole Live Abalone with Kombu Seaweed in Superior Broth stayed true to the Cantonese ching theem (clear and sweet) approach. Suffice to say, the delicate, unadulterated accents of the two soups warmed our hearts at first sip.
A hodge-podge of aromatics had gone into marinating the cod overnight before it was deftly transformed by Zhang into Beijing Famous Pan Fried Cod with Mustard Mayo. Paired with plump asparagus spears and a smear of palate-prickling wasabi mayo, this fish exuded such winsome panache we swiftly wiped everything clean.
Zhang then raised the bar with Beef Fillet with Golden Garlic Crisps, a signature dish at Hilton Beijing. Laden with enticing aroma and nuance from golden brown confetti of garlic crisps, the meat's scrumptious mouthfeel invariably scored top marks.
Sha jiang or sand ginger (Kaempferia galanga) was integral to the chef's marinade for the delectable Crispy Roast Chicken with Salt & Pepper, lending muted camphorous peppery hints to the perennial crowd-pleaser. In fact, the crisp skin and juicy, moist flesh made the side dip of chilli sauce almost redundant.
Equal parts of egg and bean milk went into the making of the yellowish Beancurd with Seared Foie Gras, Scallops & Mushroom Sauce. Never mind its amusing Scotch Brite appearance, the eggy beancurd topped with chopped spinach worked like a charm. The beancurd's light sponginess was a match made in culinary heaven with the attendant ingredients.
Ethereally soft and bouncy textures converged with delicately sweet and clear seafood accents in the dish of Prawn Fritters with Asparagus, Pumpkin & Lily Bulbs; an admirable testament of the chef's flair for his craft.
He even presented a Chinese fusion of Taiwan's famed 'three cup' chicken speciality, resulting in Cantonese Stir-fried Chicken with Trio of Sauces. Whilst basil plays an assertive role in the Taiwanese version, the convergence of savoury-sweet-herbaceous nuances was no less voluptuous on the palate. Garlic, ginger and shallot also added a tinge of warm spiciness.

Mindful of our hot, tropical weather, Zhang proffers Hot Green Bean & Mandarin Peel Broth as one of the dessert options. Known for its cooling property, the green bean purée was pleasantly smooth and slightly unctuous.
Another cooling dessert broth which should prove popular is Snow Pear with Red Dates & Sweet White Fungus, served hot or cold. A timeless not too sweet treat that's both nutritious and wholesome after a hearty meal.
Dishes for the Beijing's Finest Cantonese Cuisine by Chef Vincent Zhang are priced from RM35 onwards. 

For reservations, call Toh Yuen, tel: 03-7955 9122 extn. 4073/74 or check www.zestpj.com for more details.






Wednesday, September 14, 2016

SAVOURING THE ORIENTAL GROUP'S 16 YEARS OF CULINARY SUCCESS

Justin Hor is undoubtedly Malaysia's most progressive, dynamic and well-respected Chinese chef today. As the Group Executive Chef and co-founder of The Oriental Group of Restaurants, his name is what the Chinese decrees as 'sou yat, sou yi' - literally second to none in the cut-throat and insanely competitive F&B scene. 

I still recall the buzz surrounding the opening of Noble House, one of The Oriental Group's earliest culinary bastion in KL. Well, 16 years later the resto group has grown by leaps and bounds yet the group's sterling reputation remains intact and as revered as ever. To celebrate its 16th year of Chinese culinary excellence, The Oriental Group spearheaded by Chef Justin Hor is offering a selection of age-old dishes updated for current times specially for customers to savour.
 
That was how us lucky few ended up at Noble House, for a sampling of the special celebratory menu. For the uninitiated, the impressive interior on the lower ground level is dominated by a koi-filled pond and gurgling water features. Upstairs, a warren of cosy private rooms allow customers to dine in comfort. Wheelchair-bound and infirm guests can even enjoy hassle-free access to the resto via a lift to transport them upstairs.
 
I was often asked what I like to eat most as a food writer. As a typical Chinese, I believe Chinese food trumps 'em all. Never mind if Chinese cuisine doesn't have the same cachet as French or Japanese in the eyes of the world. Fyi, Chinese cuisine is far more intricate and complex yet it remains sorely undervalued in today's culinary stage. Hence more Chinese food proponents like Chef Justin Hor helps tremendously to raise the cuisine to fresh gastronomic heights and give it extra shine.
  
Dinner rolled off smoothly with us scoffing down the first of five appetisers: sesame seeds-coated Black Squid Ink Balls. Held in place using decorative toothpicks with diced cucumber and cherry tomato halves, the springy squid paste balls darkened with squid ink bore a nutty aftertaste, whetting our appetite for more.

Priced at RM2,888 nett (a table of 10), The Oriental Group's 16th Anniversary Set Menu gives more bang for the buck while simultaneously serving as an exquisite throwback of the group's grand dinners past. Featuring a king's ransom of premium ingredients, the multi-course repertoire entails laborious prep work and masterful culinary techniques, coupled with artistic food presentation using exclusive custom-made tableware.
For the second appetiser, Chef Justin decided to give classic braised pig's ear a fresh spin, reinterpreting it as a crunchy Chinese salad of Pig's Ear with Baby Black Fungus. Sliced into strips, the slightly resistant cartilage pieces tossed with baby black fungus and Japanese cucumber chunks were light yet tantalising to sample.
Likewise, he tweaked the old-school 'hai jou' (crab meat dumpling rolls) by adding clams into the filling. Enmeshed in pig's caul, the deep-fried and sliced Crispy Clam Rolls with Five Spices yielded an irresistibly good mix of minced pork, clams, waterchestnuts and five spice powder. A delectable creation that would induce anyone to polish off a whole plate!
Inspired by a trip to Tawau, Chef Justin whipped up a distinctive kerabu-style salad of Sea Grass with Shredded Yam. Tossed in piquantly sour-hot Chef's special sauce, we relished the multitude of crunchy textures: that of tiny silverfish, thin strips of yam and sea grass (also known as sea bird's nest).
His Hong Kong 'pei fung thong' (typhoon shelther) style of Baby Pomfrets with Cili Padi & Minced Garlic also took us by storm.
A surefire crown-pleaser thanks to the invigorating strong flavours evoked by the scattering of crisp-fried curry leaves, minced garlic and hot bird's eye chilli. Kudos to the chef for daring to wade into unfamiliar waters, using the little fishes which left us hooked on their smoky crispiness and sweet flesh.
Then we were all souped up by the Imperial Rejuvenation Soup. According to Chef Justin, this speciality recipe came from his 'sifu' (mentor) and is similar to a traditional Buddha Jumps Over The Wall. Updated to fit modern cognoscenti, the double-boiling process took up to 6 hours and that lengthy period haven't covered the initial, painstakingly preparation of the various dried seafood items yet.
We dug in and uncovered a 4-head abalone, superior shark's fin, fresh fish maw, sea cucumber, Japanese dried scallop and conch in addition to plump Japanese mushroom, Yunnan ham, pork tendon, a hardboiled quail's egg and Chinese herbs like ginseng, 'huai san', superior 'tong sum' and wolfberries. With such choice ingredients in one specially designed receptacle, the sumptuous soup will boost your vigour for sure.
Next in the pecking order was Roast Baby Hong Kong Pigeon. Delicately suffused with the complex nuances of 'lou sui' (braising stock) and aromatic spices, the crackly crisp skin gave way to moist, tender meat. Every serving also came with half a kaffir lime and cherry tomatoes soaked in preserved plum juice.The kaffir lime was meant to moisten the drier breast meat and temper its mild gaminess while the cherry tomatoes helped to cleanse the palate from residual greasiness.
Those of you who are old enough like yours truly will remember the Traditional Stuffed Whole Chinese Cabbage once ruled supreme in Chinese banquets of yore. The Chinese has always held this vegetable in high regard as 'pau choi' in the native language means guaranteed prosperity. 
Now you can appreciate this retro masterpiece in which the whole cabbage held an enticing stuffing of minced pork, crab meat, diced mushroom, carrot and waterchestnuts at its heart.The yummy offering was accompanied by florets of broccoli enrobed with fish paste and immersed in an unctuously rich dried scallop sauce. Heavenly.
The culinary wizardry continued with the droolworthy sight and smell of Steamed Fresh Water Prawns on Glutinous Rice. Tucked inside a huge bamboo steamer basket was sizeable fresh river prawn halves, generously smothered with minced ginger and chopped fresh coriander plus spring onion. These springy textured crustaceans reclined on a bed of fluffy glutinous rice; the sticky grains capturing all the sublimely sweet prawn jus for our enjoyment.
What little tummy space remained was amply filled by Sweetened Red Bean Broth with Old Guangzhou Orange Peel. It was fascinating to learn from Chef Justin the aged citrus peel he procured from Guangzhou cost a bomb. Compared to the regular homemade dried mandarin peel which imparted a stronger overtone, this one infused the 'tong shui' with its pleasantly mellow citrusy scent and nuance.
Plenty of 'oohs' and 'aahs' over the skillful handiwork that went into making the White Lotus Peonies & Crystal Pumpkin Dumplings. I prefer the latter for the dumpling's slightly chewy skin - stained a bright orange - contained subtly sweet mash that contrasted well with the flaky, light floral-shaped dumplings brimming with white lotus paste.
For more information and advance reservations, please call Noble House, tel: 03-2145 8822 or check www.orientalrestaurants.com.my for the full listing of The Oriental Group of restaurants. 

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