Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts

Thursday, April 18, 2019


Fresh waterprawns, udang galah or tai thau har in Chinese take centrestage at Prawn Dynasty, a simple, air-conditioned restaurant in Taman Shamelin Perkasa, Cheras.
Chef Kok Wah Bah or Ah Wah as he’s known to regular customers, whips up a plethora of raveworthy fresh waterprawn dishes that hit the spot for lunch and dinner. For now, the prawn dishes are priced at RM39.90 each — quite a steal as the crustaceans are sizeable and can be prepared in about 20 different enticing sauces.
Zingy hot, voluptuous buttery-rich flavours and aromatic curry leaves underscore the Kam Hiong Prawns with Buttermilk. Granted, the presentation is nothing to shout about but nobody is going to quibble as the natural prawny sweetness remains discernible amidst the onslaught on appetite-whetting flavours. 
The subsequent offering features salted egg sauce giving credence to its tongue-in-cheek name of Ham Sap Prawns. In Cantonese, ham sap means lascivious but there’s nothing lewd about this speciality. Just scrumptious prawn stars worth lusting after.
IMHO, the Black Pepper Prawns are rather ho-hum although Prawn Dynasty patrons may beg to differ as the crustaceans in sticky, peppery sauce will surely win them over. Go ahead and decide for yourself before bypassing this option.
There’s more to Prawn Dynasty than meets the eye as the menu includes numerous familiar go-to dishes of chicken, fish, clams and beancurd as well.
Mindful of the Chinese crowd who love fresh seafood and fish, Prawn Dynasty is bound to hit paydirt with its signature Ginger & Spring Onion Steamed Orange Roughy (RM8.80/100g).
A prized deep-sea catch from New Zealand, the highly nutritious fish is deftly prepared; its on-point doneness and delicate sweet flesh enhanced by the light, Shaoxing wine-laced soy sauce. A scattering of ginger strips and fresh coriander complete this splendid fish.
Another house speciality to get excited over is Excited Clams (RM25-small, RM40-large) — a claypot of la la clams doused in milky-buttery sauce spiked with chopped bird’s eye chilli and Chinese wine. The unexpected addition of belly pork slices lends extra appeal in terms of taste and texture.
Now, Saliva Chicken (RM40-S, RM78-L) may sound gross but the golden yellow skinned free-range chicken is eminently droolworthy. Smothered under fragrant fried minced garlic and shallot, the juicy, tender chicken is a gastronomic treat.
Ham Yue Fah Lam Pou

Popular palate-pleasing choices with mass appeal such as Ham Yue Fah Lam Pou (RM25-small, RM38-large) or sliced belly pork with salted fish in claypot and Three Cup Chicken (RM20-S, RM38-L) are up to scratch and best enjoyed with plain rice.

Despite their simplicity, both the Beancurd with Crabmeat & Enoki Mushroom (RM18-S, RM35-L) and Stir-fried French Beans with Seaweed (RM18-S, RM30-L) manage to hold their own in terms of textural and flavour context. Notable accompaniments to round up a decent, satisfying Chinese meal that won’t break the bank.
For reservations, please call Prawn Dynasty, tel: 03-2856 0765. Address: 26, Jalan  6/91, Taman Shamelin Perkasa, Kuala Lumpur. Biz hours: Daily 10.30am-2.30pm, 5.30pm-10.30pm

Tuesday, May 01, 2018


A chef’s work is never done. Just ask Executive Chinese Chef Bryan Teh from The Emperor. As we hurtle into the second quarter of 2018, the affable chef has continued to cook up new temptations to entice diners back to the restaurant.

Our recent lunch gathering reveals the chef has four fabulous specialities up his sleeve. We had to restrain ourselves from over-indulging on the perennially delicious dim sum in order to ensure ample stomach space for Chef Bryan’s latest culinary gems.

Nicely smoky and mouth-wateringly tender, the Smoked Farm Village Chicken (茶香煙焗菜園雞) priced at RM128 is a dish fit for royalty. The chicken is first blanched then smoked with Ti Guan Yin tea leaves, sugar and rice grains for 15 minutes to render it superbly succulent to the bite with the smoky aroma clearly discernible.

Inspired by Hong Kong’s famed dish of ‘bei foong thong’ (typhoon shelter), Chef Bryan reinteprets it into Wok-fried Lamb with Crispy Garlic and Dry Chilies (避風塘炒羊架). Priced at RM25 per piece, the meaty egg-coated, fried lamb cutlets come smothered under a generous heap of fried dried chillies and aromatic fried minced garlic. Zingy with hints of Sichuanese peppercorns, every mouthful is a flavour bomb of strong, robust accents. Top notch!

Priced at RM58.30 per 100gm, the hefty serving of Poached Pearl Grouper with Taro, Radish and Superior Stock (上湯香芋浸珍珠斑) is a surefire palate-pleaser that transcends generational barrier. Imagine savouring the fish’s natural sweet essence; a superior stock bearing traces of wolfberries, ginger and tong gwai amidst pieces of taro, enoki, beancurd and wolfberries. Such soulful succour is rare and good to the last drop.

Completing the quartet of new offerings is Double-boiled Peach Resin with Snow Fungus in Young Coconut (椰盅雪耳燉桃膠) at RM42 per bowl. A wholesome, nutritious dessert broth to tease the tastebuds with a myriad of interesting textures; it serves as a delightful conclusion to a heartily satisfying meal.

For reservations at The Emperor, please call tel: 03-5033 7400. Address: Level 1, Dorsett Grand Subang, Jalan SS12 /1, 47500 Subang Jaya, Selangor.

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