GO THE WHOLE HOG AT ORIENTAL PAVILION

The aromatic dry rub recipe used for the Oriental Group of Restaurants’ house speciality of Macau-style Roast Suckling Pig is such a closely guarded secret that only Group Executive Chef Justin Hor and the roast master chef know the actual ingredients. According to Emily Chiam who heads the marketing division, the prized concoction has industry competitors trying valiantly to replicate it but to no avail.

My guess is it’s a cohesive combination of Asian spices with Continental herbs but instead of dwelling on this trade secret, I rather focus on the deliciousness of the Roast Suckling Pig. With a week to go, do make haste to Oriental Pavilion in PJ and savour the delectable speciality before the piggy promotion ends on 31 July.

Available at the promo price of RM238++ each (regular price RM350++), the Roast Suckling Pig can be enjoyed in three distinct preparations: finest Macau style, BBQ with foie gras sauce or BBQ with glutinous rice.

When it comes to the fine art of roasting, Chinese chefs win hands down. It doesn’t take a genius to realise just how tricky it is to achieve that unbelievably even and lacquer-like sheen of a whole suckling pig. Comparable to an edible work of art, the crisp, crackling skin is such a joy to behold and an even greater gastronomic delight to ingest.

Tucked underneath the crispy skin is a beguiling layer of well-seasoned, juicy meat; each delicious piece can be enjoyed on its own or wrapped up in a fresh cos lettuce leaf and cherry tomato. Chilled glasses of fresh citrus juice are served to cleanse the palate afterwards.

The BBQ Suckling Pig with Glutinous Rice is more substantial as it comes with a layer of flavourful glutinous rice underneath. Taste-wise, this speciality is subtler on the palate but proffers more textural contrasts. Again the slices of crispy suckling pig can be eaten with the classic accompaniments of spring onion florets and sweet bean sauce or the newer combo of fresh lettuce and cherry tomato.

Also hogging the limelight this July is Charcoal Grilled Iberico Pork Ribs Spanish Style. Available at the promo price of RM138++ per rack (regular price RM198++), the hefty slab of Iberico ribs proves on-point and ticks all the right boxes in terms of flavour and texture.

Gnawing on the bone to tear off strips of that tender meat, our tastebuds grasped the full extent of the Spanish-influenced marinade – a splendid amalgamation of delicately sweet, warm spice and fresh, grassy herb nuances reminiscent of sunny Espana. You’d pick the bones clean off this signature dish for sure.

For reservations, call Oriental Pavilion restaurant, tel: 03-7956 9288. More information can be found at www.orientalrestaurants.com.my

TEN SHIOK-ING CNY DISHES AT XIN

Toss Up Stirring Prosperity 

Try the Smoked Salmon Yee Sang for your customary lou sang if you’re squeamish about eating raw fish and the risk associated with it. This version has everything going for it in terms of colour, texture and flavour: some fresh ingredients alongside pickles, crisps, ground nuts, sesame seeds, etc.

Xin Cuisine offers six variants: Sliced Abalone, Norwegian Salmon, Bud Mushroom & Scallop, Jellyfish, Shredded Duck & Jackfruit Thai Style or Vegetarian with Snow Pear (from RM79 onwards for regular to RM265 large) to tempt you.

A Serving of Triple Liveliness 

The Chinese maxim sang sang mang mang comes to mind when I saw the platter of Abundant Three Hot Combination. I have always love this dish even from those old school wedding dinners which invariably featured this or the quartet of hot & cold combo.

Kinda like French amuse bouche but more substantial. Choice of items would depend on the chef’s whims so you’d never know what to expect. The triple treats of deep-fried yam with prawns (equated with happy laughter), kataifi-wrapped scallops (big monetary prospects) and stir-fried lotus root, asparagus, macadamia and bunashimeji mushroom packed varied textural and taste contrasts that were palate-pleasing enough.

Be ‘Souper’ Prosperous

Dried scallops, bamboo pith, sliced black mushroom, crabmeat and other goodies form a viscous milieu in the Prosperity Thick Soup with Dried Seafood. This slurpilicious broth can be a harbinger of brimming riches for the coming CNY.

Go for The Whole Hog 

The Chinese loves the piggy as this domesticated animal symbolises bounty to them. Likewise, they enjoy eating Crispy Suckling Pig Hong Kong Style – a revered main banquet course for its sublime crisp, crackling skin – as a fervent wish for bountiful life, be it for wealth, offspring or work prospects. Needless to say, this dish was wiped clean in a twinkling at our review.

Fish for Abundance

Surplus, excess and abundance is associated with fish so no CNY feast is complete without it. Mindful of children and senior folks in multi-generational gatherings, Xin chefs are proffering Steamed Cod with Garlic Oil for easier eating. Superior soya sauce, aromatic garlic oil and fresh coriander with spring onion proved less is more for the sumptuous cod fillets we sampled.

Laugh with Happiness

Just the sight of the dark, luscious sheen of Baked Fresh Waterprawns with King Superior Soya Sauce would be enough to make you LOL with gleeful happiness. Nobody groused about getting their hands dirty as the big-headed crustaceans tasted really shiok; the shells slicked with that deep-seated savoury sauce.

Fly High with the Phoenix

Downhome accents reign in the six Waxed Meat specialities found in Xin’s festive menu. Should you crave for nostalgic retro-style eats, rustic offerings such as Braised Chicken with Three Varieties of Chinese Sausages should leave you crowing with delight. As another auspicious mainstay for CNY as the chook symbolises the celestial phoenix, we delved into the serving with hearty gusto whilst resisting the urge to ask for plain rice to go with it.

Wax Lyrical for Good Fortune

Lap mei farn is a popular staple for most Cantonese folks and this speciality of Waxed Meat Rice in Claypot has gained wide appeal over the years in most Chinese restaurants. Waxed meat and sausages are cherished by the Chinese as the fatty stuffing denotes good fortune and wealth. Come CNY, few patrons at Xin would pass up on the chance to relish this festive dish so we felt fortunate such ‘riches’ came our way already.

Sweeten The Year Ahead

Who can resist such a cool treat which looks like a golden pool? Subtly sweet, the refreshing Mango Puree with Pomelo & Sago drew praises all round. Juicy pomela sacs and tiny sago pearls added to the dessert broth’s mouthfeel. Simple but sweet to ensure a great Year of the Monkey ahead.

 

Uplifting Progress & Prospects

Increase your work and life prospects by eating Nian Gao or steamed glutinous cake. Again, Xin is renowned for its Chinese New Year Sweet Treats (RM12.80 per portion)  such as nian gao coated in sweet potato with macadamia nut, waxed meat nian gao with chicken floss and peanut nian gao with pistachio. Each tasty variant signals upward increases in your annual income, career or business prospects and high marks for upcoming exams as well as personal growth. Now huat more do you want?

Prosperity menus start from RM1,618 onwards per table of 10. Reservations are advisable. Call Xin Cuisine, tel: 03-2144 8750.

HOI NEEN WITH CONCORDE KL

True to tradition, Concorde Hotel KL ‘opens’ the Year of the Monkey with great aplomb. Join in the fun on the 2^nd day of Chinese New Year (9 Feb) at the Hotel Lobby from 11am onwards.  Festive highlights include:

Image courtesy of Concorde Hotel KL

·         an awesome acrobatic lion dance by award-winning Kun Seng Keng

·         live Monkey King performance

·         Yee sang toss with the Hotel team

·         Entertaining Chinese acrobatic stunts

·         Photo session with JK & Shaki – two well-dressed monkeys