FRESH TAKE ON CHINESE CLASSICS AT KITCHEN RESTAURANT

Steamed fish used to be a staple favourite of my late Dad. As kids, we didn’t care much for it but now, I realise why Dad was such a stickler when it came to steamed fish dishes. Nothing measures up to the fine, silky smooth texture of an on-point steamed fish — the Steamed Pomfret with Deep-fried Ginger Shreds we relished at 文華輕小厨 Kitchen

Restaurant at Damansara Kim is an excellent example.

 

Just the show-stopping presentation of the dish alone elicits much ‘ooh’ and ‘aah’ from our dining party. By the time the sumptuous fish hits our palate, we are well and truly hooked. Generously garnished with finely shredded deep-fried ginger and soused in fragrant superior soya sauce, the exquisite fish easily ranks as one of the most memorable ones I have had. Take note this signature dish needs to be ordered ahead of your visit though.

Now occupying the space where Extra Super Tanker used to be, Kitchen Restaurant is run by the same owners so expect your fill of hearty and comforting Chinese food, tricked up with inimitable touches of the resident chef’s.

While the pragmatic and functional setting is unlikely to hog the social media limelight, bona fide food lovers comprising neighbourhood residents, the white collar and family crowd are unlikely to grouse about the air-cond premise and low-key, casual vibes.

 

For curtain-raiser, we can vouch for the delightful Era Rojak Sotong. A winsome take on regular fruit rojak, with the inclusion of crispy deep-fried squid rings. Some may dismiss it as an odd combination but the lush sweetish-savouriness of the rojak sauce works cohesively well with the fresh crunchiness of pineapple, young mango, jicama, cherry tomatoes and cucumber interspersed with that of tender squid.

A whiff of the appetising saucy aroma is enough to make you drool and anxious in getting to grips with the house speciality of Baked Freshwater Prawns with Ginger and Spring Onion. To fully appreciate and savour the creamy roe and sweet, succulent meat of the prized crustaceans, it’s best to get your hands dirty.

Braised dishes are another forte of the chef here. My friend tells me the braised yam and pork ribs in claypot remains noteworthy but the current contender of Braised Tofu with Meatballs, Fish Maw and Mushrooms also ticks all the right boxes.

 

 

I’m partial to the utterly sublime pork meatballs. Bigger than golf balls, they incorporate minced prawns and diced waterchestnuts for extra texture and well-rounded flavours. Braised together with smooth, soft cubes of fried beancurd, spongy fish maw pieces and tender mushrooms, the resultant pot of homely goodies is transformed into a surefire crowd-pleaser.

 

The super crispy skin and juicy meat of the Roast Duck with Superior Sauce (Jiong Wong Siew Ngap) proves equally memorable. Instead of serving the sauce separately as a dip, the chef serves the duck on top of it. Hence each piece is touched by dabs of the house sauce, enhancing its meaty appeal and inducing one to eat more. This is another house speciality that also needs to be pre-ordered in advance.

 

 

Birthday celebrants may want to savour the signature Fried La Mian with Mushrooms, Egg and Pork Lard Croutons. Fresh hand-pulled noodles and crunchy dices of chee yau char play a key role in amping up the dish’s appeal. Slick with an irresistible, flavourful sauce with hints of zingy hotness, the delicious, slippery smooth noodles taste even more delicious with shredded omelette, white shimeiji mushroom and scallion.

For reservations at Kitchen Restaurant, call tel: 03-7732-1329. Address: 48, SS20/10, Damansara Kim, Petaling Jaya, Selangor. Accessible via MRT Kajang-Sg Buloh line; disembark at the TTDI station.

THE LEAGUE OF KITCHENS COOKED UP A STORM AT FRIM

A hundred orphans and stateless children from Sekolah Bimbingan Jalinan Kasih was treated to a lunch feast, cooked by 40 chefs who participated in The League of Kitchens, Marriott International Asia-Pacific’s 3-day immersive culinary workshop in Kuala Lumpur.

 

Hosted by Le Méridien Kuala Lumpur, the outdoor cooking session at Forest Research Institute of Malaysia (FRIM) saw the participating chefs from different Marriott properties in Malaysia, Singapore, Indonesia, Philippines and The Maldives joining forces with 12 top culinary students from Taylor’s University School of Culinary Arts & Food Studies, Sunway’s Le Cordon Bleu Institute Malaysia, and KDU University College.

 

Divided into six teams, they prepared Satay, Ulam Kerabu, Butter Chicken, Vegetable Dalcha, Grilled Fish and Squid, Chinese Style Fried Vegetables, Stir-fried Noodles, Steamed Ghee Rice, Malay Kuih, Roti Jala with Durian Porridge, and Sweet Banana Porridge for their coterie of young guests.

 

According to Toine Hoeksel, Senior Culinary Director of APAC (pix above, left), this year’s League of Kitchens is the 5^th edition of the annual Marriott International APAC’s Culinary Workshop. “It’s aimed at providing a high level and immersive experiential training to the participants. The 3-day sessions covered discussions on F&B industry innovations and trends, and fun culinary cook-offs to encourage interactive learning. It's also an avenue to network among fellow chefs and peers in a setting where they can inspire and be inspired.”

 

In today’s challenging environment where attracting and retaining young talents is paramount, Toine said “With rapid expansion in China and across the globe, Marriott International is constantly seeking to attract new culinary talents into the fold. We work closely with culinary schools and universities by offering internships and industry collaborations. For instance, several local culinary institutions were invited to send their top students to join us for the League of Kitchens. The certificate of recognition they received upon completion of the workshop will serve as good leverage when the students seek employment opportunities with any Marriott property in the future.”

 

He said a holistic approach is necessary to draw young talents into the hotel industry. "It's challenging to attract new, young talents but it can be done once we can convince them on the long-term career prospects and the roadmap to chart their personal growth and development. We need to be hands-on and fully engaged with them; they need to be nurtured, mentored and guided on their career paths. 

“It’s important to constantly listen and communicate with them, to check on their well-being and different aspects of their life. We want to cultivate a long term relationship which makes them aware options are aplenty within the Marriott group; what direction they wish to pursue, where they want to be located or the type of property they want to work in.”

For those already working with Marriott, Toine said initiatives such as The League of Kitchens also enable participating chefs from different countries and properties to take home new insights and experiences, to help them further enhance and elevate guests’ dining experiences. “The workshops touch on traditional cooking techniques, food quality, involvement of local suppliers, wedding trends and the scope of collective growth towards newer and higher standards of service.”

 

Also doing their bit for the Marriott International’s Spirit To Serve CSR cook-out were Raheel Ahmed, Regional Culinary Director of APAC, Marriott International, Nicolas Kassab, Area Director of Operations, Singapore, Malaysia and Maldives.