Showing posts with label juice. Show all posts
Showing posts with label juice. Show all posts

Tuesday, July 25, 2017


The aromatic dry rub recipe used for the Oriental Group of Restaurants’ house speciality of Macau-style Roast Suckling Pig is such a closely guarded secret that only Group Executive Chef Justin Hor and the roast master chef know the actual ingredients. According to Emily Chiam who heads the marketing division, the prized concoction has industry competitors trying valiantly to replicate it but to no avail.
My guess is it’s a cohesive combination of Asian spices with Continental herbs but instead of dwelling on this trade secret, I rather focus on the deliciousness of the Roast Suckling Pig. With a week to go, do make haste to Oriental Pavilion in PJ and savour the delectable speciality before the piggy promotion ends on 31 July.
Available at the promo price of RM238++ each (regular price RM350++), the Roast Suckling Pig can be enjoyed in three distinct preparations: finest Macau style, BBQ with foie gras sauce or BBQ with glutinous rice.
When it comes to the fine art of roasting, Chinese chefs win hands down. It doesn’t take a genius to realise just how tricky it is to achieve that unbelievably even and lacquer-like sheen of a whole suckling pig. Comparable to an edible work of art, the crisp, crackling skin is such a joy to behold and an even greater gastronomic delight to ingest.
Tucked underneath the crispy skin is a beguiling layer of well-seasoned, juicy meat; each delicious piece can be enjoyed on its own or wrapped up in a fresh cos lettuce leaf and cherry tomato. Chilled glasses of fresh citrus juice are served to cleanse the palate afterwards.
The BBQ Suckling Pig with Glutinous Rice is more substantial as it comes with a layer of flavourful glutinous rice underneath. Taste-wise, this speciality is subtler on the palate but proffers more textural contrasts. Again the slices of crispy suckling pig can be eaten with the classic accompaniments of spring onion florets and sweet bean sauce or the newer combo of fresh lettuce and cherry tomato.
Also hogging the limelight this July is Charcoal Grilled Iberico Pork Ribs Spanish Style. Available at the promo price of RM138++ per rack (regular price RM198++), the hefty slab of Iberico ribs proves on-point and ticks all the right boxes in terms of flavour and texture.
Gnawing on the bone to tear off strips of that tender meat, our tastebuds grasped the full extent of the Spanish-influenced marinade – a splendid amalgamation of delicately sweet, warm spice and fresh, grassy herb nuances reminiscent of sunny Espana. You’d pick the bones clean off this signature dish for sure.

For reservations, call Oriental Pavilion restaurant, tel: 03-7956 9288. More information can be found at

Friday, November 16, 2012


As the year draws to a close, the season of parties will be in full swing. While champagnes and wines are the choice drinks for most revellers, what are teetotalers to do?
This is where the 1688 Grand Rose from France and Inah from South Africa premium non-alcoholic beverages aim to fill the gap and make their flowing presence felt. Made from pure fruit juices, the twist in these imported drinks by Ambrosia Trading Sdn Bhd lie in the luxurious product packaging - at first glance the labels, foil coverings and wire cages holding the corks in place are dead-ringers for the real wines that are prevalent during revelries.
Unveiled with some fanfare at Dato' Chef Ismail Ahmad's Rebung restaurant in Bangsar, Mr Remi Rossano, Principal of 1688 Grand Rose believed that both products will be the toast of our multi-racial country. Because the beverages contain absolutely NO alcohol at all, people from all walks of life regardless of their age and race can raise their glasses of these drinks without fear of being intoxicated.
Besides drinking it straight from the bottle, the beverages can also be used to create interesting dishes such as Mediterranean Roast Chicken, Seafood Skewers, Stewed Lamb, Prawns Nyonya Style, Assam Pedas Fish and Steamed Caramel Apam as demonstrated by Dato' Chef Ismail.

With its salmon pink hues and fine bubbles, the 1688 Grand Rose is perfect as a pre-dinner aperitif that's not unlike a sparkling rose (minus the alcoholic bitter aftertaste). Concocted from 100% red and white grape blends, it boasts a bouquet of floral and fruity notes, and a muted Muscat flavour. Served it chilled at 6-8 degrees Celsius to complement sweet and sour seafood or white meat dishes.

I opened two bottles recently for a dinner party where seasoned wine lovers and teens attended. Needless to say, the drinks were an absolute hit to counter the sweltering heat and prime the palate.

Amazingly, the premium beverages even mimic the real wines. The Inah Merlot has distinctly strawberry and blackcurrant notes; its nectar sweetness best enjoyed well-chilled at 16 degrees Celsius. Goes superbly well with curries and spicy food.
Ripe plums and blackberry accents reign in the Inah Cabernet Sauvignon with a subtle oaky finish. Pair this with steaks or rich stews or even a hearty roast chicken.
I like the Shiraz for its berry accent with hints of spice - imagine matching it with some nice cheese.

You can buy the 1688 Grand Rose (RM56.90) and Inah series (RM43.90 each) at major supermarts like BIG, Cold Storage, Mercato, Village Grocer and AEON.

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