ORGANIC VILLAGE CHICKEN AND BEST OF HONG KONG AT ZUAN YUAN

Free-range, organically raised village chicken is prized for its toothsome, leaner meat texture. This month, Zuan Yuan’s Executive Chinese Chef Tommy Choong Chan Hoo focuses on five different preparations to showcase this chook at its best eating quality.

The notable show-stealing Organic Village Chicken with Chinese Herbs (RM120 per bird) needs to be pre-ordered 24 hours in advance. Thoroughly suffused by the enticing nuances of various Chinese herbs used in its preparation, the fall-off-the-bone chicken is satisfyingly good. Not a single drop of the flavourful herbal broth is wasted either.

According to Chef Tommy, diners may enjoy the village chicken smoked, steamed with cordycep flowers, poached with dried scallop sauce and garden greens or roast with black truffle paste. The various preparations will be available until end October.

Long recognised as Asia’s "Gourmet Paradise" and "World's Fair of Food", Hong Kong holds a special place in Chef Tommy’s heart as the place where his culinary career took off. This month, he pays tribute to this bastion of Cantonese food with a special range of Hong Kong-style specialities.

His Pan Fried Scallop stuffed with Prawn Paste served with Superior Sauce encapsulates the refined spirit of Cantonese cooking perfectly. Lightly dressed with a lush, caramelised sauce, the sea-fresh sweetness of the scallops and prawns easily make this the ‘must have’ dish of the day.

Dried mandarin peel, dried prawns and spring onion are de rigeur when it comes to making fish balls in Hong Kong but for his speciality of Curry Fish Balls and Fish Maw “Hong Kong” Style in Claypot, the chef says he has tweaked the recipe to suit local tastebuds.

Served in a fragrant Indian-inspired curry gravy, the fishballs’ QQ springiness is delicious. Coupled with spongy pieces of fish maw, one can easily be induced to eat more than their fair share of rice.

Shiitake and oyster mushrooms are mixed with chopped onion, butter, milk and superior stock to form a rich stuffing for the Baked Assorted Mushrooms and Crab Meat with Cheese in Crab Shell. It’s an old-school appetiser when cheese was a novelty during the colonial era and the well-heeled preferred to devour crabs without getting their hands dirty.

The Crispy Roasted Duck stuffed with Yam Paste served with Sweet Sauce is a misnomer. In reality, Chef Tommy stuffed the roast duck between a layer of yam paste before deep-frying his creation. Served with drizzle of sweet bean sauce, the outer crust is deliciously crisp with wispy tendrils whilst the inner layer is the meaty part.

Priced between RM36 and RM48, the Best of Hong Kong selection is available for lunch (12noon to 2.30pm) and dinner (6pm to 10.30pm) daily.

For enquiries or reservations at Zuan Yuan, please call tel: 03 - 7681 1157 or email: zuanyuan@oneworldhotel.com.my. Address: One World Hotel, First Avenue, Bandar Utama City Centre, Selangor.

TEA-LICIOUS & SIZZLING HOT PICKS AT ZUAN YUAN

Lots of tea-licious and sizzling hot specialities will ignite diners’ interest at Zuan Yuan, One World Hotel come July 2019.

Taking a leaf out of the trad Hakka dish of lui cha or thunder tea rice, One World Hotel’s Executive Chinese Chef Tommy Choong Chan Hoo was inspired to create his Stir Fried Rice with Green Tea & Assorted Seafood Hakka Style (RM38) — one of the several ‘tea-licious’ temptations available throughout July at Zuan Yuan.

The show-stopping speciality stands out for its fresh herbaceous accent, thanks to the chef’s ingenuity in imbuing the rice with his house-made pesto of basil, pine nuts and tea. Those who partial to Hakka lui cha will enjoy relishing this dish as the resultant nuances echo that of the traditional offering. The clear sweetness of scallops and prawns also boost its overall appeal.

Having cut his culinary teeth with the Regent Kuala Lumpur (now rebranded Grand Millennium KL), Chef Tommy’s two decade-long career path has taken him to some of the city’s international five-star  hotels.

In line with his philosophy of whipping up simple dishes with skilful subtlety and showcasing the ingredients’ natural flavours and textures, the chef proves his culinary mettle by using chrysanthemum — a ubiquitous ingredient to brew cooling Chinese herbal tea — in a savoury broth.

Hints of floral overtones are discernible in the Double Boiled Abalone & Fish Maw Soup with Chrysanthemum (RM48); giving an unexpectedly winsome dimension to the comforting broth.

Toasty oolong tea leaves left a rave-worthy impression on the crowd-pleasing serving of Smoked Village Chicken with Oolong (RM60 half chicken). The scrumptiously juicy, tender chicken tastes even better with the zingy house ginger-spring onion dip.

Light and Crispy Prawns Stuffed with Yam & Pumpkin served with Green Tea Dressing (RM65 per portion) also hit the spot well. Think of it as a refined version of local cucur udang or prawn fritters, each flaunting a sizeable crustacean within the battered nest of yam and pumpkin julienne enlivened by a creamy green tea infused sauce.

 

Imported lava stones from Turkey play a fundamental role in the array of sizzling specialities, also available in July. Recommendations include superbly delectable U.S. Angus Beef Steak (RM68/100g, minimum order of 200g) and Australian Premium Lamb Cutlets (RM48/100g, minimum order of 200g), cooked to order on the hot lava stones to your desired doneness. Accompaniments of assorted vegetables, mushroom and a choice of Black Pepper, Mongolian or Barbecue Sauce.

For reservation, please call Zuan Yuan restaurant, tel: 03-7681 1159 or email zuanyuan@oneworldhotel.com.my

SAVOUR THE WORLD OF NOBU THIS MARCH

Savour a specially curated 7-course menu featuring exclusive recipes from the ‘World of Nobu’ cookbook throughout March 2019 to mark the launch of the celebrated cookbook at Nobu Kuala Lumpur.

Priced at RM600++ per person, the World of Nobu menu’s opening volley features Kin Medai Bagna Cauda with Wasabi Aioli Soy Cream, a recipe by Toshiyuki Shiramizu, Executive Head Sushi Chef of Nobu Malibu.

The three delicate strips of alfonsino or golden eye snapper look like three brush strokes, layered with sliced eringi, shaved truffle and a dimunitive dollop of wasabi aioli soy cream (presumably referencing the bagna cauda). A featherlight ensemble that unleashes wonderfully rich flavours onto our palate, leaving us yearning for more.

According to Nobu Matsuhisa: “In this book, each chef expresses the Nobu Way as he understands it through his cooking. I feel that, even when I’m no longer here, the Nobu Style will keep on living, in the cuisine of the chefs that I’ve trained. This book is the essence of the Nobu Way, and the source of the smiles on our guests’ faces.”

Representing the home team is Nobu Kuala Lumpur’s Head Sushi Chef Chico Dator who proffers a Sushi Cup Selection. The Chu Toro (medium fat tuna belly slices) with Yuzu Miso topped with Caviar wins hands down — it’s a mini mouthful of big flavour whilst cleaner nuances with an earthy finish prevail in the pairing of Tai (Japanese sea bream) & Crispy Shiitake with Sweet Shiso Sauce.

Another crowd favourite is Amaebi (sweet shrimp) with Wasabi Salsa & Ponzu Sauce although the Ikura (salmon roe) with home-made soy-laced rice tastes a tad too salty for my personal liking.

Chef de Cuisine of Nobu Doha Andrew Bozoki brings a healthy spin with his inventive creation of Lobster, Kale, Quinoa & Salsa with Dry Miso. Adhering to Nobu’s principles of freshness, quality and simplicity, the clever interplay of different textures make this speciality an epicurean delight.

Nantucket Scallop & Pickled Fennel with Beet Sauce — a signature creation of Chef Taku Sato, Executive Chef of Nobu Fifty Seven is intepreted using Hokkaido scallops for pragmatic reasons. Again, it’s an ingeniously simple yet exquisite composition.

Never mind that my scallops were a tad overdone; the slightly charred smokiness left them companionable enough to go with the sourish tang of the pickled fennel, perked up by the creamy beet sauce.

Chef Eleni Manousou — Nobu Group’s first first female Executive Chef who spearheads Nobu Marbella is renowned for her Wagyu Beef Salsa Con Hierbas. The Nobu KL team uses Miyazaki Wagyu beef imported from Japan cooked to medium rare and served it with the chef’s distinctive salsa concoction comprising coriander, parsley, onion, olive oil, yuzu juice, rice vinegar, capers, gherkins, mustard and anchovies.

While I enjoy the juicy and tender meat, I wish the herbaceous salsa packs a little more punch or acidity would have been nice to balance the meaty richness.

Fret not, the refreshing Cold Inaniwa Chuka with Caviar and Watercress Soup by Chef Philip Leong of Nobu KL is a splendid penultimate course to dive into. Ethereally light and healthy thanks to the watercress broth, the delicious dish offers contrasting textures and nuances too.

A pink-blush 'powder puff' of mascarpone cream with green tea sponge and cherry blossom mousse and green tea sauce accompanied by a quenelle of cherry sorbet atop a cherry leaf formed the pretty as picture Sakura-Saku dessert by Pastry Chef Kei Hasegawa of Matsuhisa Beverly Hills.

It’s a lovely dessert to herald the arrival of cherry blossom season. A well-balanced composition that complements the delicate sweetness of mascarpone cream and cherry blossom mousse with the subtle bitterness of green tea sauce and the sweet-sourness of cherry sorbet.

The World of Nobu menu will be available until 31 March 2019. Diners can also purchase the World Of Nobu cookbook from Nobu Kuala Lumpur for RM325+ (subject to SST tax).

For inquiries or reservations, please call Nobu Kuala Lumpur, tel: 03-2164 5084 or WhatsApp 019-389 5085.