Showing posts with label oysters. Show all posts
Showing posts with label oysters. Show all posts

Wednesday, October 25, 2023

HERALDING HAIRY CRAB SEASON AT ELEGANT INN


Although unfathomable, there are people who prefer a ‘hands free’ way of savouring hairy crabs. Elegant Inn HK Cuisine’s the 6-course Hairy Crab Roe and Abalone Set (RM368++ per person, min 2 diners per table) will fulfill this desire with aplomb.

The indulgent set will allow you to do what Hong Kongers - well-heeled or otherwise - fervently enjoy i.e. yue chi lou farn, literally dousing shark’s fin with rice. It's a popular euphemism for enjoying in the high life. The set menu’s penultimate course of Braised Hairy Crab Roe with Golden Coin Shark’s Fin with ‘Lou’ Rice is guaranteed to be a conversation-stopper.

But I digress. Our dining party experienced first-hand, both Elegant Inn’s two Hairy Crab Set menus. For the Hairy Crab Roe and Abalone Set, a triumvirate of sublime appetisers: a shot glass of smooth Steamed Silky Egg with Hairy Crab Roe, Golden Curry Sesame Prawn Roll, and E.I. Crispy Vegetarian Rice Roll started our party rolling with a big bang.

Every spoonful of that crab roe laden steamed egg sent shivers of delight down our spine. The crisp prawn roll tantalised with its British-style aromatic, sweetish curried filling. E.I.’s perennial smooth rice roll with its crisp centre, for textural and flavour contrasts rounded up this platter.  

Sampling the collagen-rich Claypot Soup of Shark’s Fin Cartilage, Pork Rib Soup with Fish Maw and Bamboo Pith, we couldn't get enough of the broth's flavourful depth and rich umaminess.
I have yet to meet anyone who’d turn down a sumptuous dish of Braised 7-head South Africa Abalone. At E.I. you know you're getting the good stuff thanks to the lady proprietress' exacting standards.

Complemented by slices of Pan Seared Spanish Iberico Pork and Handmade Fish Curd in Abalone Sauce, the premium shellfish's natural marine-sweetness and melt-in-the-mouth tenderness was simply orgasmic. T
he rich-tasting Iberico pork was a masterstroke as the pork not only soaked in the complex sauce but also amplified the nuances whilst the puffy fish curd was a delicate work of deft culinary skills.
Stronger, heartier flavours prevailed in the Kaffir Lime Garlic Fried Spring Chicken. Fleeting whiffs and accent of the fresh citrusy lime in the fried spring chicken was discernible. Crispy garlic bits brought pops of faint sweet pungency to each mouthful.
Words aren't adequate to describe that superbly sublime serving of Braised Hairy Crab Roe with Golden Coin Shark’s Fin with ‘Lou’ Rice. That fluffy, lightly fried rice with slivers of egg stirred with lustrous hairy crab roe and shark's fin-imbued broth will leave you on otherworldly gastronomic heaven.

A flaky light Bird’s Nest Egg Tartlet accompanied by a bowl of nourishing dessert broth of Double Boiled Snow Pear with Chuanbei Citrus Peel left us happily satiated.
To satisfy true-blue hairy crab fans, E.I. pulls out the stops with a 6-course Hairy Crab Set (RM268++ per person, min of 2 per table).
The opening salvo of Porcini Smoked Farm Egg (add French Goose Liver for RM28) gave the Happy Start platter a slightly different, more solid taste dimension. Along with Golden Curry Sesame Prawn Roll and E.I. Crispy Vegetarian Rice Roll, the harmonious trio acted as nice precursors of the other goodies in store.

Providing tonic for the soul is Claypot Soup of Shark’s Fin Cartilage and Pork Rib Soup with Fried Fish Maw and Bamboo Pith. Smoother textural interest can be amped up with 'far kaw' or Fish Maw at an additional RM30.

It was such a luxury having a team of service experts to crack and prepare the leading ‘star’, a 5-tael Steamed Live Hairy Crab for us to savour. Nowadays, it seems the amount of roe in these crabs are down to luck of the draw.
 
Sometimes male crabs (look for a bell-shape pattern on its underbelly) have more of that creamy yellow-orange roe. The roe of female crabs tends to appear reddish-orange, in firmer clumps but no less delectable. We were told in China hairy crabs are available year-long but they're at their prime eating quality between late September and early November.
After the E.I. team efficiently handled the requisite prep work, we feasted like royalty, feasting with ease: merely scooping up the roe and picking the bits of sweet flesh from the legs and claws to sample. Hot cups of warming Bentong ginger tea helped to balance the cooling effects of eating those salubrious crabs.
Our tastebuds readily welcomed the robust dimension of the crispy Kaffir Lime Garlic Fried Spring Chicken. Most certainly a welcome change after the earlier, more delicate spectrum of texture and flavour. 
Braised Hot & Sour Handmade Noodles with a whole Crunchy Oyster awakened our tastebuds to vividly piquant accents.
From the delightfully silky, toothsome noodle strands to the tantalising tart-tangy and slightly punchy broth, we had nothing but high praises for the dish. The splendid finishing touch was a whole Japanese oyster, enticingly sheathed in ethereal crisp-crunchy batter.
 
Double Boiled Snow Pear with Chuanbei Citrus Peel and Osmanthus Sea Coconut Pumpkin Pudding rounded off our meal on a splendid albeit mutedly sweet note.
 
Fans of hairy crabs can feast to their hearts’ content at Elegant Inn HK Cuisine where two set menus are available until early November 2023.
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.

Wednesday, March 01, 2023

SELERA SERANTAU ADDS SPICE TO NEW CINNAMON


Embark on a irresistible culinary tour of the Asian region with Selera Serantau for buka puasa at One World Hotel’s spanking new Cinnamon Coffee House.
The jaw-dropping, cavernous 600-seat restaurant welcomes diners with a floor-to-ceiling curved LED screen upon entry. Strolling down the long walkway will reveal different dining areas and live interactive kitchens; every facet stirs up a sense of wonder and excitement even before one is seated down.


External pockets of lush greenery are visible from certain parts of the dining area whilst an infusion of modern and subtle Oriental interior touches: dark marble counters, floral displays, warm spot and recessed lighting and a feature wall adorned with traditional roof tile designs add beguiling charm to the elegant and streamlined space. Food is artfully displayed and served from island counters, live action kitchens and glass showcases.

For the month of Ramadan, the Cinnamon team has gone to town with an extravagant spread of 100 local and regional delicacies based on 4 rotational menus. Whether it’s Malay, Indian, Chinese, Japanese or Continental, no picky palate is left unfulfilled.

When you break fast at Cinnamon this year, we suggest starting at the premium Seafood section: king crab legs, freshly shucked oysters, crayfish, mussels and tiger prawns. The fresh, sweet crab legs are especially noteworthy and a prized catch for buka puasa.

Heartwarming familiar favourites: Sup Tulang Rawa (beef shin bone broth with local herbs and spices), Roast Lamb and Beef, Satay, Daging Gulai Utara (Northern Malaysia beef curry), Chicken Rendang Minang, Assorted Kerabu, and festive bites of Lemang, Ketupat and Serunding beckon. 
Crowd-pleasing Chicken Rice, Lamb and Prawn Masala, and Chicken 65, Tandoori from the Chinese and Indian sections complete the Malaysian offerings.

Those with a penchant for Japanese fare will be overjoyed to find a wide selection of colourful and appetising Sashimi, Nigiri Sushi, Maki Sushi, Tempura, and Fried Tebasaki (chicken wings) to savour.

International specialities to sample include Seafood Chowder, different types of Pizza, cook-to-order Pasta, Cold Cuts and Terrines, Seafood Chowder, Cheese Board, Baked Fish with Herb Bearnaise Sauce and Lamb Cutlets with Rosemary amongst others.

It is virtually impossible to eschew the vast plethora of desserts: Malay Kuih, Baklava, Aiskrim Potong, Peanut Butter Velvet Cake, Earl Grey Mousse Cake, Pralines, French Entremets, shot glasses of Jelly with Longans, and freshly made cups of frothy Teh Tarik.


Cinnamon’s Selera Serantau is priced at RM208 nett per person once Ramadan starts. For early birds pre-booking, the buka puasa buffet is available at RM168 nett per person and RM84 per child (6-12 years old) only for reservations made before 23 March.

For reservations, please call Cinnamon Coffee House, One World Hotel PJ, tel: 03-76811157 or WhatsApp https://wa.me/60162109521


Featured Post

EXPLOSIVE SURPRISE FROM CAKE RUSH

Whimsical. Fun. Impactful. Imagine a flock of butterflies fluttering up once you open Cake Rush’s latest Explosion Gift Box. We were thrille...