MAKAN MAKAN MALAYSIA AT THE ORIENTAL GROUP OF RESTAURANTS

Paying homage to Malaysia’s treasured ingredients, regional specialities and enduring food heritage, The Oriental Group of Restaurants turns the spotlight on some of Malaysia’s finest produce for its Makan Makan Malaysia: Chapter 1 Grand Dinner series.

 

Scheduled from 17 to 28 August, the special showcase of locally sourced ingredients is adroitly interpreted through the restaurant group’s refined lens of contemporary Chinese cuisine.

An enticing trio of appetisers inspired by flavours from across Peninsular Malaysia leads the way with Smoky Iberico Pork Neck Satay, the chefs’ elevated interpretation of Kajang’s iconic satay.

Succulently tender Spanish Iberico pork neck, marinated in an aromatic blend of spices, is skewered and chargrilled to lightly smoky perfection. It tastes even better with the chunky, rich and perfectly balanced peanut sauce.

Another standout is the Crispy Muar Seafood Otak-otak Roll, where Muar’s celebrated seafood otak-otak takes centre stage. Wrapped in an impossibly light, crisp pastry, every bite seduces our palate with fragrant spice nuances, delicate seafood sweetness and irresistible crunch.

Simple yet surprisingly addictive, the Fire-roasted Cameron Highlands Sweet Corn emphasises the natural sweetness of premium highland corn. Lightly charred then dusted with sesame seeds, chilli flakes and aromatic spices, the juicy corn “ribs” prove addictive.

A refreshing contrast follows with Forest-picked Paku-Pakis Salad with Traditional Dressing. Harvested from our lush rainforests, the crisp fiddlehead ferns are tossed in a refreshing dressing and complemented by crispy cuttlefish, resulting in a wonderfully textured salad that cleanses the palate without sacrificing flavour.

Sarawak’s famed white pepper lends its unmistakable warmth to the Double-boiled Sarawak White Pepper Shark’s Fin in Cameron Highlands White Radish Soup. 

Simmered for eight hours, the exceptionally comforting and gently peppery broth yields generous chunks of Cameron Highlands white radish, shark’s fin and pieces of fresh local pork stomach. A restorative soup that lingers long after the final spoonful.

From the rivers of Tanjung Tualang in Perak comes one of Malaysia’s most prized delicacies – fresh water prawns. The Large Tanjung Tualang Fresh Water Prawns with Chef’s Special Sauce features the magnificent crustaceans sautéed in The Oriental Group’s premium 18-month first-draw light soy sauce and a restrained blend of seasonings. The dark, sticky sauce enhances the prawns’ inherent sweetness instead of overwhelming it.

Steamed Pantai Remis Pomfret, Qilin Style ensures prized pomfret catches from the Perak coast remains front and centre. The fish is expertly deboned and sliced before it’s paired with celtuce, Yunnan ham and abalone slices.

Steamed in the chef’s signature sauce, the fish remains silky smooth and delicately sweet. For added textural contrast, the fish bones are deep-fried until delightfully crisp, ensuring nothing goes to waste.

Marinated in a proprietary blend of more than 20 spices and aromatic curry powder before being charcoal roasted, the Signature Nanyang Curry Roasted Suckling Pig emerges with crackling-crisp skin and juicy meat. The distinctive Malaysian curry seasoning lends the classic roast an unexpected yet agreeable twist.

Comfort arrives in the form of Local Organic Free-range Chicken with Ipoh Beansprouts & Melaka Rice Ball. Tender poached organic chicken is served alongside Ipoh’s famously crunchy beansprouts and hand-shaped Melaka-style chicken rice balls.

Unpretentious yet immensely satisfying, the dish pays homage to one of Malaysia’s most beloved culinary traditions while reminding diners true classics never go out of style.

No Malaysian culinary celebration would be complete without Musang King durian. Silky and luscious with a texture reminiscent of panna cotta, the luxuriously smooth Musang King Durian Pudding allows the King of Fruit’s unmistakable richness to shine.

The finale, aptly named Happiness Forever, offers a contemporary interpretation of a classic Nanyang dessert. Beneath its translucent sago pearl-studded exterior lies a delicately soft, mochi-like purple sweet potato layer. At its heart is a winsome filling of gently caramelised gula Melaka and fragrant stir-fried grated coconut, delivering a sweetly befitting conclusion to the meal.

Priced at RM2,600++ per table of 10 persons, the Makan Makan Malaysia: Chapter 1 Grand Dinner will be available at selected outlets of The Oriental Group of Restaurants throughout the promotional period.

More than simply a banquet, this thoughtfully curated menu is a tribute to Malaysia’s rich bounty of local produce and distinctive flavours in a celebration that’s proudly local and unmistakably refined.

For more information and reservations on the Makan Makan Malaysia Grand Dinner series, visit The Oriental Group of Restaurants website: https://www.orientalrestaurants.com.my/home
 

LET FRANKIE WOO YOU

I have nothing against celebrity chefs but it does get a tad worrying when some get carried away flogging books, TV shows, live appearances, etc. instead of sticking to their actual vocation - that of cooking.

Chef Frankie Woo, therefore, I daresay is terribly ‘old school’. This is one Chinese chef that eats, breathes, lives on and even dreams of good food with such deep-seated passion, it is hard not to share his enthusiasm.

This lanky, stick-thin veteran chef has been in the business since he was 13 years old. Whether it's a no-frills restaurant or top 5-star hotel outlets, Chef Frankie Woo has worked in them all. Today, he calls the shots at his own restaurant, Gu Yue Tien. Don't be fooled by its low-key existence though - although it is just three years old, Gu Yue Tien often attracts a discerning circle of fine Chinese food connoisseurs including the rich, powerful and famous. So don't be surprised if you spot superstar Jackie Chan or Datuk Michelle Yeoh and her beau at the table next to yours.

Did you know that Chef Frankie Woo is one of the few Asian chefs who has had the privilege of being a guest chef in the US of A at the invitation of the prestigious James Beard Foundation in 2004? James Beard is one of America's most respected chefs and his foundation is seen as a guardian of excellent culinary standards for top-notch restaurants and the F&B industry. Every year only a handful of young, talented chefs from all over the world are invited to showcase their culinary prowess at a special 'by invitation only' dinner. "Just how important is it? Well, it's like being invited to do a film with Steven Spielberg or George Lucas!" said Chef Woo.

Yes, one can literally talk till the cows come home with Chef Woo once you get him started on the subject of food. His ardent passion and superior knowledge of Chinese cuisine, its origins and intricate links to a rich, primeval cultural legacy are further substantiated by his wealth of experience and skills. This is one chef who is well-versed with the nitty-gritty of cooking up everything and anything under the sun, whether it's wild exotic meat or contemporary Chinese dishes that incorporate the wealth of ingredients sourced from different corners of the world. But one thing is for sure - diners can be assured that his modernistic approach never detracts from their quintessential Chinese essence.

For instance, his Double-boiled Pig’s Stomach Soup with Golden Coin Shark’s Fin (RM80++ per bowl) is a masterful blend of humble rusticity and sheer extravagance. Robust and peppery, this timeless home-style soup is transformed into a gastronomic treat thanks to the addition of shark's fin.

While the cold appetizer of Smoked Salmon Roll with Crab Meat Salad and Salmon Roe (RM12++) is more Continental than Chinese, you can't help but marvel at the interplay of textures and flavours emanating from the wickedly indulgent creation.

The sublime dressing in the Oven-Baked Fresh Oyster with Honey Glaze and Lemon Dressing (RM14++) does a great job of heightening the mollusks’ inherent sea-fresh sweetness and succulence. Concocted from honey, lemon zest, aged Chinese vinegar and spring onion, it will leave an indelible impression on you long after the dish has been consumed.

Like Merlin the Magician, Chef Woo's ‘saucery’ skill once again comes to the fore in the Baked Fresh Water Prawns with Home-made Butter Sauce (RM13++ per piece). Velvety-smooth and rich, the sauce is superbly aromatic thanks to the curry leaves in it.

We also had a chance to savour Steamed Empurau, a highly-prized native fresh water fish (Tor tramboides) from the pristine rivers of Sarawak. Due to its elusiveness and dwindling numbers, the fish which can weigh up to 7-8 kilos, can sometimes command between RM400 and RM800 per kilogramme in the market.

Chef Woo said the fish is rich in omega-3 oils as it is fond of feeding on oil palm seeds. "I usually steam it whole with the scales intact to ensure its clear, sweet flavour and fine texture are maintained.” Indeed, the fish has an ethereal melt-in-the-mouth silkiness to it. Its fatty belly area is especially appreciated for its smooth, custardy texture.

Another signature dish is Braised Black Pig with Mushroom and Radish (RM26++). The pricey pork is known to be unbelievably tender as the black-coated Spanish pigs are raised on a natural diet of grass, herbs, roots and acorns. Having been braised with radish and mushrooms, the fork-tender escalopes are suffused with an enticingly earthy sweetness.

If you love soft-boiled eggs, Chef Woo's trademark Half-boiled Egg with Foie Gras (RM8++ each)is a 'must have'. A decadent treat imbued with the indulgent richness of foie gras, the lightly poached egg is served in its shell.

Even dessert is slightly off the beaten track – his Bittergourd Pudding with Honeydew (RM8++) stands out for its subtle kum (gold) aftertaste, an astringent bittersweet nuance which is a refreshing counterpoint for this creation.

Located at Chulan Square across from The Pavilion Kuala Lumpur, Gu Yue Tien’s understated elegance makes it a favourite amongst corporate types and fine Chinese cuisine lovers. Its discreet, personalised service is further boosted by the owner/chef’s hands-on approach. Expect to pay around RM99++ per person or more when you dine here but some of the signature specialities are worth every sen.

GU YUE TIEN (non-halal)
Lot 5A Chulan Square
Jalan Raja Chulan
Kuala Lumpur
Reservations: 2148 0808