


As a passionate advocate for flying the flag high and shining the spotlight on Chinese cuisine, Chef Justin joins forces with
Corporate Executive Chef James Ho of Ruyi, Malaysia. The dynamic duo's collab is in line with The Oriental Group’s past
initiatives in bringing definitive menus featuring lou si fu or veteran master Chinese chefs and their signature
specialities to educate the dining public and gain greater appreciation of Chinese food and cooking. The nostalgic 1960s, past decades
of Hong Kong cuisine, and the legacy of Teochew food were some of the chosen themes in the past.
Chef
Justin Hor said: “We always strive to stay true to the authencity of Chinese
cuisine when curating recipes for the China and Nanyang promotion. It took us six months of brainstorming to rustle up 60-70 dishes before we narrow the selection down for the final menu. We have to ensure the dishes can be replicated by our team at the
different restaurants.”











Boiled for over 8 hours in a rich, superior
stock of pork, old chicken, dried conch and Yunnan ham, the Superior Shark’s
Fin Soup with Morel Mushroom (RM118 per person) is a cherished classic updated
with the inclusion of morel
mushroom. A heartwarming broth that beguiles with its hearty depth of oceanic sweet-savoury flavour dimension.


Expect a frisson of excitement when a salt dome
crusted with cinnamon, star anise and cloves is set ablaze; a touch of dramatic
flair to herald the serving of Salt Baked 3 Head Abalone with Truffle &
Kombu (RM138 each, min 2 pcs per order).
This pricey speciality ticks all the
right boxes and then some, mainly due to the inventive East-West truffle and
kombu pairing to amplify the delicacy’s unique deep-sea notes.



Hats off to both chefs for raising their game to
create the exquisite Roast Suckling Pig with Foie Gras Mousse (RM398). Not
content with using French goose liver in its original form, they imbue the
foie gras with Sichuan pepper and spring onion before blending
it with sake and mirin into a lush, sublime mousse.

Piped onto wafer-thin water crackers, each foie gras
rosette is then topped with a piece of crackly suckling pig skin to transform
it into a dream epicurean dish fit for a king! Ever mindful of a dish’s flavour
balance, the chefs proffer some deep-fried peppery hot, zingy ‘popcorn’ chicken,
to help temper the cloying richness.

After his first unforgettable taste of the yellow
corvina a decade ago, Chef Justin succeeded in sourcing the fish from China and
imported it exclusively for this showcase. According to the chef, Deep-fried
Yellow Corvina Shanghainese-style (RM38 each) is the best way to savour its mild,
sweet taste.


“The fish’s firm, flaky flesh is especially tasty along
the spiny bone area where the natural oil is concentrated” said Chef Justin. I
find dipping the fish into the vinegar and ginger dip or eating it with marinated
cherry tomatoes on the side helps to refresh the palate should the natural
oiliness seems a tad overwhelming.


Pine nuts, crabmeat, mushroom and water chestnut dices
give the Baked Rice with Cheese & Crispy Rice in Baby Pumpkin (RM28) a
myriad of textural dimensions. Sourced from Fujian, China, the baby pumpkins
came flash frozen and hallowed out; a whimsical receptacle to hold the delicious
baked rice, smothered under creamy cheese topping and crunchy rice krispies.

Dessert is never ho-hum with special servings of Refreshing
Rainbow Bird’s Nest (RM28) and Peanut Lava Carrots (RM15 per 3 pcs) to tempt
us. Light and refreshing, the Thai lemongrass jelly is enhanced by bits of
blueberries, strawberries, jackfruit and basil seeds.

It took Chef Justin two months to reinterpret the
usual sesame seed balls into plump ‘carrots’. Naturally coloured with carrot
juice, the outer chewy dough is made from a mixture of glutinous rice flour with
cornstarch and wheat flour whilst the core yields a molten filling of crushed
peanuts, sesame seeds, margarine and butter.

You can relish the gamut of China & Nanyang speciality
dishes in a set menu priced at RM2,388 nett for a table of 10 persons. Both
Chef Justin Hor and Chef James Ho will appear at a series of grand dinner on
the following dates:
9 August The
Hand Room
10 August Ruyi
13 August Oriental
Treasure
14 August Noble
Banquet
Alternatively, try the a la carte dishes at all
participating restaurants under The Oriental Group until 31 August 2018.

For reservations and information, call Emily: 012-392
2082 or Melysa: 012-599 6028. Website: www.orientalrestaurants.com.my