THE ORIENTAL GROUP'S 25TH ANNIVERSARY SPECIAL MENU

A special 8-course celebratory menu to mark The Oriental Group of Restaurants 25^th Anniversary takes centrestage this year. Curated by the Group’s veteran master chefs featuring best-selling dishes and some ‘off menu’ items, the milestone menu showcases clean tasting yet well-balanced and intensely flavoured Cantonese cuisine. The different culinary sections are also represented, allowing each chef to demonstrate their skills and prowess.

Headed by Executive Chef Wong Ching Leong of Noble House, the other team members include Dim Sum Chef Mak Tin Woi of Oriental Pavilion, Chef Choong Yaw Loong and Sous Chef Yam Yoon Loy of Noble Mansion and BBQ Chef Wai Kok Cheng of Oriental Treasure. Collectively they had 88 years of service and more than 150 years of kitchen experience.

Priced at RM3,888 per table of 10 persons, the 8-course menu opened with a festive curtain-raiser of Soft Shell Crab and Crispy Enoki Mushroom Fruit and Vege Salad. Reminiscent of yee sang, the assorted vegetable and fruit julienne tossed with roasted sesame and wasabi mayo dressing paved the way for more of the chefs’ culinary arsenal.

Using bird’s nest for creating dessert is normal but to incorporate the pricey ingredient into a savoury dish makes it distinctive. The clear, delicately flavoured broth of the Double Boiled Superior Bird’s Nest Stuffed in Chicken alone was superb. Bamboo pith and ginkgo lent textural interest whilst dried scallops accentuated the soup with a touch of umami.

Crisp meets supple-soft texture in the show-stopping Deluxe Roast Suckling Pig Platter. 

Chef Wai’s BBQ expertise shines through the shiny, crackling skin which is placed on top of meltingly tender Iberico pork slice wrapped around goose liver sausage and spring onion. Slicked with char siew sauce, the delectable morsel was paired with soft mantou to complete the sublime speciality.

For the Braised Whole 5 head Abalone with Dried Seafood in Whole Lotus Root, we were told the huge lotus root was sourced from Hebei. Hollowed out at the centre, the lotus root is then braised for 4-5 hours and soaked overnight. Steamed until cooked, it’s filled with the braised abalones, dried scallops and black mushrooms.

We love the dish’s lip-sticking sauce, redolent with umami-rich taste of the filling which had thoroughly seeped into the soft yet gently tender lotus root. The abalones’ toothsome chewiness stood out in pleasing contrast.

The dim sum element was represented by a dainty Taro Pear with Kurobuta Pork. It was agreeable although more of that delish pork filling would proffer better mouthfeel.

Anniversary celebration inevitably means noodles to denote longevity and Braised Ramen with King Prawn marked the occasion. The slippery smooth ramen played a coy supporting role, allowing the fresh sweetness of king prawn to shine. Personally, I reckon springier sang meen works better for this dish but the chefs call the shot...

 

I went nuts over the lightly sweetened Almond Cream with Egg White. A classic dessert blending Chinese sweet and bitter almonds (nam hung, pak hung) or apricot kernels, some diners may find the natural nutty-floral scent offensive but I like it. Suffice to say I lapped up every drop and my partner’s portion too.

Between the Jade Corn Dessert and Green Tea Mochi, the latter fared better. The red bean-studded green tea cream filling was a nice surprise as we bit into the thin chewy skin. I didn’t care much for the former – it was too insipid for such a grand occasion.

The Grand Dinner dates from 8 to 28 August 2024 will be held at different restaurants under The Oriental Group. However, the special a la carte and set menus will be available until end September for diners who couldn’t make it to the Grand Dinners.

For more information and reservations, contact The Oriental Group, visit: https://www.orientalrestaurants.com.my/
 

TOSCA X GOODDAM 'FOUR HANDS' DINNER

Italian cuisine lovers are in for a treat with the upcoming ‘four hands’ dinner featuring Chef Murli Pillay (left) of Tosca at DoubleTree by Hilton KL and Chef Daniel Yap (right) of Gooddam restaurant in Petaling Jaya.

Scheduled for 14 & 15 July, the Tosca x Gooddam event will proffer a 5-course menu (RM358 nett per person) prepared by both chefs. The food and wine pairing costs RM498 nett per person.

 

Us media members had an advance preview of the event one balmy evening at Tosca. The rustic wood-stone clad setting evoked a laidback, resort-style feel although some air-conditioning won’t be remiss IMHO in the current sweltering weather.

Chilled Sanfeletto Prosecco Superior heralded a quartet of amuse bouche: Black Angus Short Rib Arancino, Oyster Beignet, Liver Mousse, and Aged Hamachi Crudo.

 

The much-anticipated Black Angus Short Rib Arancino with Sundried Tomato Aioli and Summer Truffle was a tad underwhelming. Coated with breadcrumbs, the deep-fried Italian rice ball barely had any beef in it, whilst the tomato aioli eclipsed everything in its wake.

 

Topped with a bright green, savoury sauce, the crisp-fried Oyster Beignet with Green Onion Fondue restored our faith. The mollusc’s delicate taste remained discernible and melded well with the parmesan shavings and cheesy green onion ‘fondue’.

Airy-light and exquisitely delicate accents characterised the Liver Mousse, Strawberry Vinegar Caramel, Edible Weeds and Flowers sandwiched in between wafer-thin discs. Ditto for the Aged Hamachi Crudo, Pickled Pumpkin and Spiced Passionfruit.

 

Also top marks for the crusty slices of focaccia with pesto butter.

A zesty-fresh Fantini Pinot Grigio complemented Chef Murli’s Symphony of Heirloom Tomatoes with Aged Balsamic and Goat Cheese Panna Cotta. 

We loved how the soft pudding-like goat cheese creaminess harmonised with the assortment of fruity heirloom tomatoes. Tangy-sweet aged balsamic vinegar further enhanced the dish’s allure.

Chef Daniel proved his mettle with delicious Agnolotti of Wolf Herring Mousse, Red Coral and Nasturtium Flower Butter. A type of pasta originating from Piedmont, the chef folded flattened pasta dough over toothsomely springy fish paste. Served alongside a slab of sweet and flaky wolf herring, the spicy flower butter added lush flavour to the whole ensemble.

 

Teetotallers can expect interesting mocktails such as Cucumber Gimlet and Acai Kombucha to complement their meal.

 

While the Rack of Lamb with Pickled Purple Carrot, Celeriac Purée, Mâche & Thyme Jus looked promising, my portion was unfortunately tough and sinewy. The gloppy jus didn’t help. Fortunately, my dining partner’s serving was on-point. 

 

We had a medium body Cecchi Chianti DOCG brimming with nice berry nuances which went superbly well with the lamb.

Dinner concluded on a high note with an enticing Marsala Sabayon Ice Cream, Wood-fired Fig and Fig Leaf Meringue wrapping up the evening. It was a light, mildly sweet yet slightly indulgent dessert to savour.

 

For reservations at Tosca, call tel: 03-2172 7272 or email: KULDT_FB@hilton.com