Showing posts with label mushroom. Show all posts
Showing posts with label mushroom. Show all posts

Wednesday, January 31, 2024

DRAGONITE FEAST AT DORSETT HARTAMAS KUALA LUMPUR

 

We had a rousing start with the ritualistic tossing of a multi-coloured Salmon Yee Sang, to kick off our sampling of the 10-course Golden Blossom set menu (RM1,188 nett per set for 6-8 persons) at Table Talk, Dorsett Hartamas Kuala Lumpur.
The refreshing curtain-raiser heralded everything auspicious for the upcoming Dragon Year, perked up by an enticing strawberry and blackcurrant sauce. For the first time ever, Dorsett Hartamas KL is offering four value-for-money set menus, featuring dishes with symbolic connotations befitting the Chinese New Year celebration.
Every spoonful of the Eight Treasure Seafood Soup yielded dried scallops and oysters, diced prawns and surimi crabstick in the thick marine-flavoured broth. It was rather tasty albeit a tad heavy on the salt.
 
Tender to the bite, the big flavours from the Kung Pao Beef with Cashew Nuts had us chomping at the bit. However, a zingier accent to the overall dish won’t be remiss but that’s strictly my personal take.
Subtly sweet with nicely charred edges, the delectably juicy Char Siu Chicken with Special Sauce garnered praises all round. A definite crowd-pleaser that hit the spot.
From sweet we traversed to the savoury spectrum with lip-smacking Butter Prawns. Cooked to on-point springy doneness, the crustaceans were thoroughly enjoyable, with a blanket of fried crispy cereal-oaty bits lending some crunch.
Fresh and fleshy, the Deep-fried Barramundi with Sweet and Sour Sauce piqued our interest with the fish’s natural sweetness shining through. Kudos to the chef for his judicious use of the bright, tantalising sauce to enhance rather than overwhelming the fish.
No surprises from the compelling serving of Stir-fried Broccoli with Mushroom and Bean Puffs. The crunchy broccoli florets integrated well with the softer, toothsomely tender textures of both the fungi and bean puffs.
Hearty and comforting bowls of Yong Chow Fried Rice with Brined Fish followed, leaving us utterly replete.
The winsome pairing of Sea Coconut with Dried Longans and Snow Fungus accompanied by piping hot Steamed Nian Gao with Freshly Grated Coconut was excellent. Both dessert treats were light enough with acceptable sweetness level.
Chef Lai Chan Meng has outdone himself with his festive parade; from Salmon, Jellyfish and Smoked Duck Breast Yee Sang (RM98 nett for ½ portion, RM178 nett for a full portion) to three other set menus available from now till 24 February 2024.

The 8-course Prosperous Beginning set menu at RM388 nett is ideal for 2-3 persons inclusive of yee sang. For a party of 4-5 persons, the 9-course Joyous Spring set menu is RM688 nett. Lastly, the Spring Fortune set menu at RM1,688 nett per table caters to 8-12 persons.

Table Talk restaurant is open daily for lunch and closes at 6pm. For dinner reservations of 3 tables and more, the Dorsett Hartamas KL team will be more than happy to cater to your needs. 

For further information and reservations, call Dorsett Hartamas KL or WhatsApp: +60 12 6883 043 or email to: fnb.hartamas@dorsetthotels.com

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.

 

Tuesday, September 19, 2023

A REGALICIOUS HOT POT EXPERIENCE TO REMEMBER


TBH, I’m not a fan of hot pot but Regalicious Pot proved to be a mind-changing experience. It was love at first sip once I tasted the resto’s flavoursome Regal Golden Chicken and Fish Tripe Broth (RM139.90, additional soup RM49.90).

Do notify Regalicious at least a day prior to your visit if you wish to sample this golden yellow, smooth and creamy-gelatinous soup. According to CEO Stanley Chew, the team needs time to prepare the salubrious broth using cordycep flower, goji berries, red dates, chicken feet, and dried scallops. Rest assured; the wait will be worth your while.
 
Chew recommended we savoured the purity of the soup before dipping chunks of the “ma cao” (horse grass) chicken into it. The sublime soup and succulently tender chicken left an indelible impression, whetting our appetite for more.

The second pot of Regal Seafood Porridge Broth (RM68) was lighter and its clear, delicate sweetness soon intensified once an array of ingredients: Handmade Squid Balls (RM9.90), Handmade Pickled Pork Balls (RM14.90), Handmade Abalone & Fish Paste (RM25.90), Fresh Squid (RM12.90), Handmade Assorted Balls Platter (RM49.90), and Ring Rolls (RM8.90) among others were added in.

We also sampled slices of Fresh Pork Shoulder (RM19.90), Premium Smoked Bacon (RM20.90) and Premium NZ Lamb Leg (RM28.90). Just cooking them briefly in the bubbling hot soup were enough for optimum texture and taste. The ingredient selection especially the various seafood and meat balls are made in-house hence the taste is better than those commercially produced ones.
In line with Regalicious’ food for health preservation approach, several premium soup base such as Regal Black Truffle Fungus Broth (RM98), Regal Coconut Chicken Broth (RM98), Regal Fish Broth (RM68) are available; to offer some differentiation from other hot pot restaurants. Other choices include Regal Nourishing Broth (RM25), Regal Hot and Spicy Soup (RM25), Regal Tomato Broth (RM25.90) and Regal Pickled Cabbage Broth (RM25.90).
Aside from the main dining area which are tastefully conceived with booth-type seating, Regalicious has 12 private dining rooms on premise. A standard VIP room for 4 requires a minimum expenditure of RM100 per head.
 

Catering for groups of 4 – 30 persons, the VIP and VVIP rooms are luxuriously furnished with chandeliers, plush furnishings and even in-room karaoke system. The toilets are no less impressive, outfitted with vanity mirrors and gilded sinks and loos.

Depending on the size of your dining party and budget, the resto has hot pot sets for 2 – 8 persons. The Hot Pot Set for 2 (RM98 upwards) proffers Dual Soup Hot Pot, Fresh Pork Shoulder, Boneless Chicken, Handmade Fish Balls, Prawn Balls and Dumplings, Bursting Pork Balls, Cuttlefish Pork Balls, Sea Urchin Balls, Handmade Ramen, Beancurd, Brown & White Shimeiji and Vegetables.

A set for 4 (RM168 upwards) features Dual Soup Hot Pot, Fresh Pork Shoulder, Premium Smoked Bacon, Handmade Squid Balls and Pickled Pork Balls, Handmade Abalone Paste, VPork Balls, Fish Balls, Lobster Balls, Premium Japanese Crabstick, Handmade Ramen & Carrot Noodles, Brown & White Shimeiji and Vegetables.

The September promotional Special Seafood Set (RM288): Japanese Oyster (sashimi grade), fresh Prawns and Abalones, Clams, Handmade Lucky Pockets, Handmade Pickle Pork Ball, and Handmade Black Truffle Seafood Paste delivers great value for money.

Share this dessert treat on social media when you dine at Regalicious

Register as a lifetime Regalicious member for a one-time fee of RM50 per person, to enjoy exclusive benefits such as welcome treat worth RM288, a free dish worth RM19.90 on each visit, and free upgrade to a private room.
 

For reservations at REGALICIOUS POT, call/WhatsApp: 011-51693441. Address: 52, Jalan Eco Santuari 8/2A, Eco Santuari, Telok Panglima Garang, 42500 Selangor.

 



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