Monday, January 23, 2017
NOSTALGIC FLAVOURS FROM BABA NYONYA
Sunday, January 22, 2017
LOTS TO CROW ABOUT AT SHANGHAI
Steamboat or more accurately, a
charcoal-fuelled hot pot is the festive favourite bill of fare for Chinese New
Year for Executive Chinese Chef Wong Wing Yeuk of Shanghai Restaurant.
The affable chef revealed this
interesting nugget during the Q&A session with media and bloggers after we
had savoured a selection of his classic Shanghainese creations to welcome the
Year of the Rooster.
Starting from RM238 nett per person, Shanghai
will be offering both set and a la carte menus throughout the festive
celebration until 11 February. Richly furnished in red and gold hues, Shanghai
is an exquisite haven for Shanghainese cuisine by Chef Wong.
The chef explains the restaurant’s Yee
Sang is specially created to cater to local custom as the dish is non-existent
in China. For those who wish to lou hei, the festive salad can be accompanied by
a choice of abalone, salmon, lobster, sea urchin, octopus or fresh fruit strips.
Although the various colours appeared
muted in Shanghai’s version of Yee Sang those served at some Chinese restos, we
spotted fresh grapes with strips of rose apple, musk melon and snow pear
instead of pre-packed crisps in striking hues. It was the sauce that caught our
imagination with zingy bursts of wasabi making its presence felt on our palate.
Inspired by the Japanese sashimi-eating practice, Chef Wong had reinterpreted
the shoyu and wasabi combo as the premise for his titillating Yee Sang sauce.
His inclusion of ‘fermented’ black
garlic also brought surprisingly complex depth to the Double-boiled Superior
Fish Maw Soup with Black Chicken and Cordycep Flowers. Interestingly, black
garlic is produced by ‘fermenting’ whole bulbs of fresh garlic in a heated,
humidity-controlled temperature environment for up 30 days.
An intoxicating whiff and accent of
brandy was discernible the instant we bit into the chef’s signature Pan-fried Cod
with a touch of Brandy. That flash of boozy warmth and subtle gingery hotness
served to amplify the natural fish sweetness, transforming it into a
gastronomic delight.
The enticing muskiness of black truffle stealthily
reached our nostrils way before plates of Shanghainese Seafood Noodles with
Black Truffle Paste hit our table. Despite the noodles plain Jane appearance,
the eventual taste was anything but. Hand-made by Chef Wong, the silky strands
was suffused with soul-satisfying nuances bestowed by a stock base of Chinese
ham, old chicken and lean pork used to cook the noodles.
Naturally, no visit to Shanghai would be
complete without a sampling of its famed Steamed Shanghainese Meat Dumplings or
xiao loong bao. We admired the dumpling’s translucent skin which was sturdy
enough to hold its catchment of broth without bursting before we savoured it.
This dainty offering paved the way for Chilled
Cream of Sago with Seasonal Mango & Pomelo accompanied by sticky-chewy
slices of Pan-fried Glutinous Rice Cakes with Sesame Seeds to ensure our
preview finished on a positive note.
For reservations and enquiries, please call
Shanghai, tel: 03-2719 8288. Address: Level 1, JW Marriott Hotel KL, Jalan
Bukit Bintang, KL.
Thursday, January 19, 2017
A FABBRI-LOUS EXPERIENCE AT VILLA DANIELI
Chef Marcello Fabbri returns to Villa Danieli - pix courtesy of Sheraton Imperial KL |
Discerning gourmands will find it easier to sample his inimitable culinaria here than back at the chef's own stomping ground so make haste and book a table asap. Us scribes were lucky enough to enjoy a Fabbri-lous dinner last night hosted by Sheraton Imperial KL as its annual media appreciation dinner and the chef was in top form.
A dainty amuse bouche of salmon with creamy rich cheese got the ball rolling, giving us a tantalising hint of what laid in store.
The Marcello Fabbri's Italian experience is priced at RM220 nett per head (food only) and RM380 (inclusive of matching wine) per head. Call Villa Danieli, tel: 03-2717 9922 for reservations.
FIRE ROOSTER REUNION FEASTS AT THE EMPEROR
A bed of smooth steamed egg white served
as the base to showcase tender halves of Steamed Fresh Water Prawns
with Golden Garlic and Egg White. We detected a faint whiff of Chinese wine as we savoured the fresh, springy crustacean whilst lapping up the creamy roe and sublime jus. Sedap giler!
Toothsomely QQ texture of the prawn paste made the palate-pleasing dish of Pan-fried Scallops utterly memorable. Guaranteed to put an extra spring in your step for the joyous festivities! The cluster of broccoli should ensure your green quota would be met too.
Instead of lap mei farn, a huge portion of Steamed Glutinous Rice with Diced Chicken, Yam & Duck in Lotus Leaves wrapped up the substantial parade of mains. Carb die-hards would succumb to the hearty flavours reminiscent of hearth and home.
Sweet conclusion came in a platter of Deep-fried Chinese New Year Cake and Mochi Green Tea Paste. Mindful of today's health-conscious diners, both offerings were subtly sweet; teasing the tastebuds with different textures and adroitly combining the old (nin gou) and the new (mochi).
Washing it all down with Chilled Mango Puree with Mixed Fruits & Sago, the whole plethora of festive specialities was indeed fit for an emperor. For the Fire Rooster Lunar New Year celebrations, The Emperor proffers four set menu options: Fortune of Gold (RM1,188 per table of 8-10 persons), Abundance & Wealth (RM1,388 per table), Luxurious Prosperity (RM1,688 per table) or Everlasting Prosperity (RM1,888 per table) for your picking.
For reservations, please call The Emperor restaurant, tel: 03-5031 6060. Address: Level 1, Dorsett Grand Subang, Jalan SS12/1, Subang Jaya, Selangor.
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