NEW CHEF’S SPECIALITIES WITH PLAYFUL FLAIR AT YUN HOUSE

 
Familiar yet fresh. Inventive yet timeless. Chef Jimmy Wong and his Yun House team have rendered fresh Hong Kong-style twists to some classic recipes, resulting in visually striking and tastefully exquisite dishes with playful spins to captivate guests.

Presented on a chic canvas of modern tableware, we readily succumbed to Crispy Rice Vermicelli with Foie Gras and Oyster. How could we fault the artful melding of shatter-crisp texture with luxuriantly rich foie gras and the mollusk's plump suppleness?

Instead of the usual square deep-fried toast, we nibbled on lightly breaded, ball-shaped Prawn Toast with Caviar. Tiny pops of brininess from the lustrous caviar pearls heightened our enjoyment of the springy prawn stuffing and crispy toast.

Likewise, we enthused over the slick black vinegar sauce which exuded mellow, well-rounded tanginess; a nice masterstroke to complement the Mini Beef Steak, tempering its meaty richness.

The spongy-softness of fish maw segued to the delicacy of bamboo charcoal skin when we bit into the Fish Maw Dumpling with Cordycep Flower and Black Garlic. Umami accent from cordycep flowers merged with earthy complexity of black garlic on our palate the more we chewed.

Diminutive dices of barbecued duck lent an unexpectedly delicious twist to the filling for the red topped, wispy Deep-fried Yam Puff with Roasted Barbecued Duck. The faintly savoury-sweet taste of nam yue (fermented red beancurd) was discernible when we devoured the yam puff.

Primed up with a whole deep-fried Alaskan Crab Meat Wonton, we lapped up every drop of the stimulating Hot and Sour Soup with Sea Scallops and Tofu. Hats off to the chef for employing the scrumptious dumpling and scallops to level up the crowd-pleasing broth.

Equally stellar was Steamed Black Cod with Chopped Chilli. We were reeled in by the fish's natural sweetness and satiny smooth texture, touched with an aromatic superior soy sauce dressing.

Soul-satisfying Braised Hong Kong Ee-Fu Noodles with Wild Mushrooms and Truffle Paste left us replete. Nuanced with lush woodsy and musky accents, we slurped up every salubrious strand.

Miraculously, our close to bursting tummies found room to fit in the luscious Yin Yang Black Sesame Ice Cream with Chilled Almond Milk. Redolent with the distinct nuttiness of both ingredients, the alluring dessert proved too irresistible especially since I'm partial to almond milk.

Suffice to say, the selection of new chef’s specialities are befittingly worthy of the Michelin selected restaurant.

To reserve a table at Yun House, contact tel: 03 2382 8602 or email: diningreservations.kualalumpur@fourseasons.com.
 

SPLENDID MOONCAKES FROM DORSETT GRAND SUBANG

Handcrafted by resident chefs of The Emperor restaurant, both baked and snowskin mooncakes make perfect gifts this Mid-Autumn Festival.

I like the design simplicity of the Celestial Gift Set. Clad in red with the hotel name hot stamped in gold, each gift box can hold a set of four mooncakes.

TBH, these baked variants comprising White Lotus Paste with Single Yolk (RM46), Pandan Lotus Paste with Single Yolk (RM46), Pure Red Bean Paste (RM38) and Six Coarse Grains Paste (RM46) exceeded my expectations.

Their nice, glossy sheen once I cut into them bears testament to good ‘yau sui’, that slick slight oiliness all notable mooncakes is judged by. According to experienced Chinese chefs, it’s a sign of well-made mooncakes with ample time to rest post-baking, resulting in their deliciousness.

Proof of that is truly in the eating. The red bean paste blows me away with its just-right sweetness. Between the pandan-flavoured and regular white lotus paste, I find the former coming up trumps thanks to its enticing aroma and appealing vanilla-like flavour.

Only the nutty variant seems a little dry and underwhelming. Overall, I’d recommend mooncakes from The Emperor as gifts this Mid-Autumn Festival. They are Halal-certified too.
 
To order Dorsett Grand Subang’s mooncakes, call The Emperor restaurant, tel: 03-5031 6060 ext 1912 or email: bookfnb.subang@dorsetthotels.com

OVER THE MOON WITH ORIENTAL GROUP’S MOONCAKES

Moonlight and love converge this Mid-Autumn Festival when you celebrate with delicious mooncakes from Oriental Group of Restaurants.

A vibrant red oblong gift box adorned with pretty blossoms and a pair of birds can be filled with your choice of baked or snowskin mooncakes from the restaurant group.

My favourite is the old-school Baked Mixed Nuts (RM30) mooncake. Packed with almonds, sesame seeds, walnuts, sunflower and melon seeds, the mooncake’s subtly sweet and nutty filling has a subtle whiff and taste of kaffir lime leaf too.

More unusual is the Black Sesame with White Lotus Snowskin (RM24) variant which boasts a rich nuttiness complemented by the delicate sweetness of white lotus.

 

Fans of classic mooncakes may prefer the buttery crumb texture of the Single Egg Yolk Shanghai Style (RM37) mooncake or the Baked Single Yolk with White Lotus Paste (RM34) mooncake.

To order Oriental Group’s mooncakes, kindly WhatsApp: 012 811 8812.

DISCOVER ROYAL KLANG TOWN VIA HERITAGE WALK

 

The rich historical and cultural heritage of Royal Klang Town came to light after we went on the Royal Klang Town Heritage Walk (RKTHW) hosted by Tourism Selangor.

In collaboration with the Royal Klang Town Municipal Council, our media group was welcomed to Sultan Abdul Aziz Royal Gallery, one of the town’s landmark buildings. According to Mayor of Royal Klang Town, Datin Paduka Noraini Roslan, the Royal Klang Town Heritage Walk (RKTHW) reinforced the state committee’s efforts in preserving historical buildings and cultural practices.

It was a Muhibbah affair as members of the media were invited to experience various activities onsite. After we saw how Lo Han Guo (monkfruit) herbal drink was brewed, we sampled the drink itself.

Then we watched how meticulously Malai floral garlands were made. Another group of enterprising ladies taught us how to use coffee beans and saga seeds repurposed into little trapezoid pouches for the folk game of Batu Seremban.

A popular snack vendor was also at hand, to rustle up freshly made Vadai for us to savour. The chosen activities were integral to Klang’s multi-cultural identity and can be experienced during the RKTHW.

After the immersive activities, we spent some time touring the Sultan Abdul Aziz Royal Gallery. The well-curated exhibits and displays proved insightful, enabling us to learn the history of the Selangor sultanate and how the royal families spurred the state’s progress and development throughout the centuries.

We then proceeded to Chennai Silk House to admire the vast textile selection and how the team helps shoppers with their needs: from purchasing saree fabrics to the tailoring of bridal and special occasion attires.

The heritage walk route also covers notable locations and significant places such as Royal Klang Club, Alam Shah Palace, Jalan Tengku Kelana, Klang Convent School and Church, Masjid India and Balai Bomba Klang.

The complimentary RKTHW tour begins at 9.15am and ends around 12.30pm, every weekend. Registration begins at 9am sharp at the Sultan Abdul Aziz Royal Gallery. Contact Klang Municipal Council Tourism Department, tel: 03 3375 5555 ext. 1013/1235 for more information.