ROAR-SOME CELEBRATION AT DORSETT GRAND SUBANG

Patrons of The Emperor can look forward to a roar-some Chinese New Year (CNY) celebration at Dorsett Grand Subang thanks to the award-winning culinary prowess of Senior Sous Chef Liew Yin Wah (right) and Dim Sum Chef Chan Chee Loong (left).

With a plethora of Prosperity Yee Sang, CNY a la carte specialities, and 3 celebratory set menus to choose from, hotel guests will be spoiled for choice to welcome the Year of the Tiger from 1 – 15 February.

Chef Liew, whose accolades include 3rd placing in Battle of the Chefs at the 13th Penang International Sales Gastronomique in 2011, and part of the winning Malaysian team at the 2019 Salon International De L’alimentation (SIAL) Competition in Shanghai, proved adept at serving up treasured festive classics for the 8-course Wealthy Set Menu (RM899 nett for a table of 5-6 diners) we sampled.

Fervent wishes of good health, return to normalcy and reunion with our near and dear ones were uppermost in our minds as we tossed and enjoyed the customary platter of delicious Salmon and Shredded Young Mango Yee Sang. The mixture of shredded vegetables, pickles, and crisps hit the spot with a tantalising plum sauce that wasn’t too thick nor cloying.

Wholesome and nutritious yet light on the palate, the Double Boiled Sea Whelk, Bamboo Pith and Farm Village Chicken Soup proved on-point. A dish that’s likely to gain the approval of the fussiest matriarchs.

Reminiscent of grand banquets past, the timeless Roast Crispy Chicken with Prawn Crackers made it a show-stopper in this menu. Roasted to perfection, the paper-thin crispy skin and juicy meat would have tasted even better had it come accompanied with the classic ‘jiu yim’ (salt with ground Sichuan pepper and perhaps a smidgen of five spice powder) dip.

The chef’s winning streak continued with Wok Fried Tiger Prawns with Superior Soya Sauce. Rarely has any caramelised sauce coating sauteed crustaceans’ came on par with the finger-licking level but this one did. Coupled with the sweetness of stir-fried onions, we abandoned decorum to savour every morsel of the sweet, fresh crustaceans.

Hong Kong Style Steamed Red Snapper is featured in the actual festive menu. However, the chef’s recommended dish of Braised Housemade Beancurd with Fish Fillet (RM68 – small, RM118 – medium, RM168 – large) proved such a hearty hit, we made short work of it in no time.

It would be remiss if Braised Black Mushrooms with Dried Oysters and Sea Moss wasn’t included in a festive meal. Eating plump succulent black mushrooms, smoky dried oysters and fine threads of black seamoss during CNY is akin to internalising everything fortuitous, good luck, prosperity, etc for the rest of the year. Now, who is going to argue with that?

Chef Liew also gave the traditional waxed meat rice a healthier spin by serving Steamed Organic Brown Rice with Glutinous Rice and Smoked Duck. We are glad to report the recipe worked well as the inclusion of brown rice lent the dish a nutty slant whilst lightening the denseness of glutinous rice.

Refreshing dessert broth of Chilled Sea Coconut with Lemon Slices and Dim Sum Chef Chan’s handiwork: Deep-fried Nian Gao with Sweet Potato and Yam, and Crystal Skin Mango Puree with Pandan Lotus Paste wrapped up our lunch on a high note.

You can also order CNY Steamed Radish Cake (RM38 nett) for takeaway. Packed in a convenient gift box, the radish cake is ready-to-eat with toppings of fried shallot, spring onion and chilli. In Hong Kong, it's a festive treat enjoyed among family and friends throughout the Chinese New Year celebration.

For reservations at The Emperor, call tel: 03-5031 6060 or email: bookfnb.subang@dorsetthotels.com.

  

DIFFERENT EATS OF GREEN AT ELEGANT INN

The curtain-raiser of Truffle Radish Puff with Twin Purple Sweet Potatoes from Elegant Inn Hong Kong Cuisine’s Unique Vegetarian Set looks almost too pretty to be eaten.

An artistic creation featuring crisp, deep-fried purple sweet potato slices arranged around a flaky domed puff stuffed with truffle oil-scented radish and carrot julienne, the pastry’s outer layer is similar to that of a traditional Teochew mooncake crust: delightfully feather-light and crisp to the bite.

It’s one of the many inventive specialities showcased in the restaurant’s special set menu to commemorate Gau Wong Yeh – the Nine Emperor Gods Festival, a major Toaist religious celebration held on the ninth day of the ninth lunar month. Devotees usually observe a strict vegetarian diet with many flocking to the Nine Emperor Gods temples in Ampang, Selangor and Butterworth, Penang for prayers.

Elegant Inn HK Cuisine is one of the rare Chinese restaurants in the city to offer a specially composed vegetarian set menu to mark the said festival. According to proprietress Jeanette Han, “our vegetarian menu is increasingly popular with diners who adhere to vegetarianism during the Nine Emperor Gods Festival. Since I’m not fond of greens, I challenge my chefs to create unique vegetarian dishes for this period.”

Her culinary team deftly rises to the occasion with that opening volley. The subsequent soup course proves equally show-stopping; a masterful demonstration of nifty knife skills that has beancurd ‘blooming’ into an  otherworldly blossom with fine, wavy tendrils in the Double Boiled Soup of Tofu Blossom with Fresh Beetroot & Carrot.

True to the Cantonese preference for clear, uncomplicated flavours, Han says she prefers to serve soups with a natural, delicate sweetness culled from the ingredients used; through 4-6 hours of double-boiling. Hence one sip of the dark yet beguiling broth is enough to suffuse the palate with the inherent sweetness of beetroot, carrot and wolfberries chosen for its preparation.

Another clever masterstroke comes in the form of Trio Treasures Stuffed with Organic Beancurd & Quinoa. A more refined vegetarian version of ‘yong tau foo’, the pan-fried wedges of brinjal, bittergourd and red capsicum come stuffed with mashed organic beancurd with quinoa instead of fish paste. The slightly nutty and appealing stuffing is further enlivened by a tantalising dressing concocted using lychee vinegar and sesame sauce.

Crunchy like asparagus, plump groundnut sprouts is a new ingredient that rouses much interest among our dining party. The sweet subtlties of the Groundnut Sprouts Wok Fried with Sweet Peas & Premium Cordycep Flowers make it a noteworthy dish.

Springy hand-made noodles are stir-fried with porcini mushrooms and leafy greens result in a tempting serving of Premium Wild Porcini Noodles. Touched with truffle oil, the noodles leave us happily satisfied without feeling bloated.

Such hazy weather calls for a soothing dessert broth and the Double Boiled Snow Pear with Chuan Bei and Citrus Peel is roundly welcomed as chuan bei mu or fritillaria bulbs is known for its lung-soothing efficacy in traditional Chinese medicine herb.

The mildly fruity-sweet broth is also cooling for the body, making it a nice panacea for the hot, smoggy weather. Complementing it is Yan Xi Lotus Bloom Pastry – a flaky, multiple layer flower-shape pastry with sweet lotus seed paste centre. We learned the artful creation was inspired by the hit Chinese drama series, Yan Xi Palace.

Priced at RM138++ per person (minimum 2 diners per table), the Nine Emperor Gods Festival Unique Vegetarian Set from Elegant Inn Hong Kong Cuisine is available from September 29 to October 7, 2019.

For reservations, please call Elegant Inn HK Cuisine, tel: 03-2070 9399. Address: 2.01, 2nd Floor, Podium Block, Menara Hap Seng, Jalan P Ramlee, KL.