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
 

CREATIVITY RULES AT NEWLY REFRESHED TOH YUEN

Familiar yet fresh sums up the newly renovated Toh Yuen restaurant. Modern elegance with contemporary touches blends artfully with traditional accents of red and understated decorative elements to create a serene, sophisticated dining space.

 

With a seating capacity of 150 and four private dining rooms, Toh Yuen is ideal for casual and special outings.

Among the culinary gems awaiting diners is Roasted Peking Silver Hill London Duck (RM168 nett for half duck, RM268 nett whole duck). The Wagyu of ducks are meticulously roasted using a customised oven then carved tableside. Wrapped in delicate pancakes, the meltingly tender duck is accompanied by fresh cucumber strips, spring onions, and rich hoisin sauce; a delectable treat you’re unlikely to forget.

The remaining duck meat is then transformed into delicious Braised Shredded Duck with Ee Fu Noodle. Truffle oil adds a luxe touch to the silky noodles. Crisp cornets stuffed with duck meat and other dishes are available from the restaurant too.

For an overview of its dim sum repertoire, Toh Yuen offers a Dim Sum Lunch Set at RM99 nett per person. The culinary team puts a lot of efforts into creating exquisite morsels such as the goldfish-shape Steamed Cod Dumpling with Chicken Broth (so good I was tempted to lick the plate clean), Steamed Siew Mai with Hokkaido Scallop (an on-point showcase of bouncy-tender textures), and delicate Steamed Spinach Dumpling with Shrimp and Wolfberries (love the translucent skin yielding to a clean vegetal nuance touched with the fleeting sweetness of shrimp and wolfberries).

One of the show-stealers to gain two thumbs up is Baked Chicken Tart with Abalone. The flaky pastry encasing a mildly sweet-savoury chicken filling topped with mini abalone is memorable for its resemblance to char siu sou.

Even the soup course is levelled up with a mini pumpkin filled with Braised Crab Meat Broth with Scallop and Asparagus. Delicate flavours aplenty, with subtle crunch of the asparagus and supple-soft diced scallop bestowing textural interest.

Should you decide to go à la carte, we highly recommend sampling Toh Yuen’s signature offerings. Notable specialities such as Sweet and Sour Diced Chicken with Figs stood out for its enticing sauce and palate-pleasing fried chicken pieces paired with fresh sweet figs, and the supremely tender Stir-Fried Wagyu Beef with Porcini Mushrooms and Trio of Peppercorn.

Sweet with on-point doneness, the Steamed Pomfret with Pickled Red Chillies and Minced Ginger is divine. Kudos to the chef for the tantalising combination of robustly flavoured toppings.

The springy Golden Butter Prawns with Cashew Nuts appears par for the course. I’d wish the chef has given this offering a little twist, just to set it apart from the competition.  

It’s nice to conclude on a high with a distinct Egg Custard Pastry (deliciously flaky and custard-soft filling win every time). Even the Chilled Mango Puree with Sago and Pomelo finds favour with its just-nice sweetness.

Open daily from 12.30 pm to 2.30 pm and 6.30 pm to 10 pm, reservations at Toh Yuen are highly recommended. 

To book a table or more information, contact Toh Yuen, Hilton Petaling Jaya at tel: 03 7955 9122 or WhatsApp 016 216 0414, or email PETHI_FB@hilton.com, or visit eatdrinkhilton.com.