THE ORIENTAL GROUP'S 25TH ANNIVERSARY SPECIAL MENU

A special 8-course celebratory menu to mark The Oriental Group of Restaurants 25^th Anniversary takes centrestage this year. Curated by the Group’s veteran master chefs featuring best-selling dishes and some ‘off menu’ items, the milestone menu showcases clean tasting yet well-balanced and intensely flavoured Cantonese cuisine. The different culinary sections are also represented, allowing each chef to demonstrate their skills and prowess.

Headed by Executive Chef Wong Ching Leong of Noble House, the other team members include Dim Sum Chef Mak Tin Woi of Oriental Pavilion, Chef Choong Yaw Loong and Sous Chef Yam Yoon Loy of Noble Mansion and BBQ Chef Wai Kok Cheng of Oriental Treasure. Collectively they had 88 years of service and more than 150 years of kitchen experience.

Priced at RM3,888 per table of 10 persons, the 8-course menu opened with a festive curtain-raiser of Soft Shell Crab and Crispy Enoki Mushroom Fruit and Vege Salad. Reminiscent of yee sang, the assorted vegetable and fruit julienne tossed with roasted sesame and wasabi mayo dressing paved the way for more of the chefs’ culinary arsenal.

Using bird’s nest for creating dessert is normal but to incorporate the pricey ingredient into a savoury dish makes it distinctive. The clear, delicately flavoured broth of the Double Boiled Superior Bird’s Nest Stuffed in Chicken alone was superb. Bamboo pith and ginkgo lent textural interest whilst dried scallops accentuated the soup with a touch of umami.

Crisp meets supple-soft texture in the show-stopping Deluxe Roast Suckling Pig Platter. 

Chef Wai’s BBQ expertise shines through the shiny, crackling skin which is placed on top of meltingly tender Iberico pork slice wrapped around goose liver sausage and spring onion. Slicked with char siew sauce, the delectable morsel was paired with soft mantou to complete the sublime speciality.

For the Braised Whole 5 head Abalone with Dried Seafood in Whole Lotus Root, we were told the huge lotus root was sourced from Hebei. Hollowed out at the centre, the lotus root is then braised for 4-5 hours and soaked overnight. Steamed until cooked, it’s filled with the braised abalones, dried scallops and black mushrooms.

We love the dish’s lip-sticking sauce, redolent with umami-rich taste of the filling which had thoroughly seeped into the soft yet gently tender lotus root. The abalones’ toothsome chewiness stood out in pleasing contrast.

The dim sum element was represented by a dainty Taro Pear with Kurobuta Pork. It was agreeable although more of that delish pork filling would proffer better mouthfeel.

Anniversary celebration inevitably means noodles to denote longevity and Braised Ramen with King Prawn marked the occasion. The slippery smooth ramen played a coy supporting role, allowing the fresh sweetness of king prawn to shine. Personally, I reckon springier sang meen works better for this dish but the chefs call the shot...

 

I went nuts over the lightly sweetened Almond Cream with Egg White. A classic dessert blending Chinese sweet and bitter almonds (nam hung, pak hung) or apricot kernels, some diners may find the natural nutty-floral scent offensive but I like it. Suffice to say I lapped up every drop and my partner’s portion too.

Between the Jade Corn Dessert and Green Tea Mochi, the latter fared better. The red bean-studded green tea cream filling was a nice surprise as we bit into the thin chewy skin. I didn’t care much for the former – it was too insipid for such a grand occasion.

The Grand Dinner dates from 8 to 28 August 2024 will be held at different restaurants under The Oriental Group. However, the special a la carte and set menus will be available until end September for diners who couldn’t make it to the Grand Dinners.

For more information and reservations, contact The Oriental Group, visit: https://www.orientalrestaurants.com.my/
 

GRAZE, SIP AND SING AT SARASTRO KL BY MILLENNIUM

 

Much as I'd like to refrain from using the term ‘hidden gem’, Sarastro KL at Millennium Lounge is exactly that. Ensconced inside a loft-like space atop Tribeca KL, the initial impression we had of Sarastro KL was it’s one of those speakeasy bars people enjoy discovering.

Exuding the vibes of a gentleman’s club meets posh library, the sedate feel is alleviated by some whimsical Harry Potter-ish touches: owl figurines perched from book-filled shelves, clusters of decorative candles, and vintage bric-a-bracs. The cloak and dagger element is a hidden door leading into the inner sanctum, camouflaged as a sturdy bookshelf.

Inside a raised stage for live performances – currently a solo guitarist entertains Thurs-Sat 8pm-11pm – take pride of place. Overhead is the outlet’s name picked out in Hollywood-style lights.

The banquette seating beside a bank of glass picture windows accords a nice view of the city skyline dominated by the Merdeka 118 Tower. Orderly clusters of dark wood tables and upholstered chairs in neutral tone can easily fit small and large dining groups.

In addition, there are two other private rooms: one can accommodate 10 persons whilst the other can fit up to 20. Karaoke systems are available in-room so songbirds can warble to their hearts’ content.

As a prelude to dinner, the resident mixologist rustled up cocktails for us, complete with billowing misty effects using dry ice. He shook, rattled and poured the concoctions into glasses and voila, two cocktails were created. It was a toss between Cherry Blue comprising Bombay Sapphire gin, Bacardi, Cointreau, blackcurrant syrup and blue curaçao garnished with lime wheel; and Purple Rain mixed from vodka, blue curaçao, cranberry juice, pineapple juice, grenadine, and lime juice.

Both drinks were a tad sweet IMO but they were more agreeable when paired with nibbles. Right off the bat, we raved over the Whitebait (RM36). Deep-fried until crisp in feather-light batter then tossed with togarashi (Japanese spice condiment) and nori strips, the delicate sweetness of those little fishes dipped in an invigorating herbaceous aji verde (Peruvian cilantro sauce) were excellent.

The meaty Portobello Fries (RM34) also scored highly. Drizzled with balsamic glaze and served atop wholegrain mustard aioli, we love chomping on the battered chunks amidst sips of cocktails.

Zingy, punchy flavours from the spicy hot sauce coating of Sriracha Chicken Boxing (RM32) left us ooh-ing and aah-ing over the dish. Spiked with dried chilli, curry leaves and a drizzle of honey, we polished off the lot instantly.

With smoked paprika, lemon juice and Italian chilli flakes accentuating the scrumptious Garlic Prawns (RM46), we barely had time to talk and were more intent on wiping the plate clean.

Lightly torched and served with edamame and mushroom mix, the tender Smoked Duck Breast (RM36) proved on-point. The Soft Shell Crabs (RM58), deep-fried and tossed with in-house seasoning, were equally good accompanied by some Vietnamese dip.

House-made Spanish Meatballs (RM34) with herbed tomato sauce and goat cheese were tasty albeit a tad dry, whilst the sautéed Baby Octopus (RM36) with chilli flakes, bonito and nori strips passed muster.

We found the Seafood Croquette (RM28) underwhelming. The deep-fried seafood patties accompanied by mojo picante (Spanish-style spicy-garlicky red pepper sauce) were too pasty for our liking. We reckon actual bits of seafood for better mouthfeel could dial up its appeal.

Possibly the simplest dish of the evening, the Okra Thai Salad (RM38) emerged as a show-stealer. Topped with tobiko, the tender okra, sautéed white pearl corn, long beans and beef bacon, the cohesive ensemble of varied textures and delicate nuances was irresistible when tossed with Thai dressing.

Stuffed with sun-dried tomato pesto and mozzarella, the golden deep-fried Chicken Piedmontese (RM56) with angel hair pasta was on-point. This crowd-pleasing dish should be a hit with cheese and pasta-loving youngsters.

Sour and spicy, the Soft Shell Crab Sambal Pasta (RM59) was unexpectedly agreeable. The slippery strands of linguine slathered with sambal oelek piqued our interest; matching nicely with the crunchier texture of fried soft shell crab.

Another noteworthy option was seared Lamb Rack (RM99). Deftly prepared at medium rare doneness and served with truffle mash potato and creamy dijon aioli, we picked the bones clean.

A voluptuous parmesan pepper sauce enhanced the tender Beef Wagyu Flank (RM139) along with crispy fries. The juicy beef was sumptuous when relished with the rich savoury sauce.

Decadent Brownies (RM36) with strawberries and salt flakes along with delightful Sago Mango Panna Cotta (RM28) layered with Thai mango and sago pearls heralded a sweetly satisfying ending for us.

For reservations or more information, call Sarastro KL by Millennium, tel: 014-327-3889. Address: 8th Floor, Tribeca Serviced Hotel, Jalan Imbi, Bukit Bintang, Kuala Lumpur. Business hours: Wednesday-Monday, 5pm-1am.