Royal Gourmet Chinese Fine Dining Restaurant @Bandar Bukit Tinggi Klang by FollowMeToEatLa

The Royal Gourmet at Premiere Hotel is not a place to go to for a quick bite. It is a place to savour a meal leisurely while enjoying the ambience.

For diners, who love their home-cooked dishes, take note that Premiere Hotel Royal Gourmet restaurant has been rolling out a series of traditional dishes recently and many of the items will be an added to the restaurant's repertoire, permanently.

Star of the night: Double Boiled Black Chicken Soup with Chinese Herbs

Starting off with soup, our dinner commenced with the Double Boiled Black Chicken Soup with Chinese Herbs.

Boiled in claypot over slow fire for about 5 hours before serving, the soup was superb to taste and fragrant with the special main ingredient called 'Hak Fu Cheong' (in Cantonese) or Fresh Black Tiger Palm (黑虎掌菌、香肉齿菌、香茸、皮茸). It's also known as the Sarcodon Aspratus, this fungus mushroom gets its name from its brown and black striped pattern. Its intense, interesting aroma and great nutritional value make it a traditional as well as contemporary delight to any double-boiled soup.

Highly Nutritious Hak Fu Cheong or Fresh Black Tiger Palm

As it contains 7 essential amino acids and 11 essential minerals, this healthy and highly nutritious soup is good for the liver, prevents cancer, and helps to maintain cholesterol.This thick, tender, and meaty flesh adds taste and strong aroma to any meal.

Besides that, the soup is cooked with dried scallops, black chicken, canned abalone, wolf berries (kei chee) and red dates for additional flavours. The chicken meat was extremely tender to the point of falling off the bone, while the dried scallop added a subtle umami flavour or taste to the soup.

Standing Out: Steamed Sea Grouper in Village Style

Next came the grand Steamed Sea Grouper in Village Style. This was a huge plate of the whole fish loaded shiitake mushroom, bean curd stick, black fungus (mook yee), red dates and vegetarian glass noodle. The fish, being grouper was very fleshly, sweet, firm and fresh. Garnished simply with shredded carrots and chopped cilantro leaves, the sauce of the fish was equally tasty too.

The huge Sea Grouper Fish Head didn't go to waste either especially when dining with my hubby, aka a 'fish head specialists'. He finishes it and summed up that it was not only tender and fresh, it was smooth with a sticky yet springy texture.

Simple and Good: Stir Fried Baby French Bean with Top Shell

For the vegetable dish, we were served Stir Fried Baby French Bean with Top Shell. Simple and good, the younger shoots of french beans was well cooked, crisp and crunchy. Execuitve sous Chef Johnson clever idea of stir frying it with chewy top shell was an excellent choice as both gave a different kind of texture and taste to this simple home style dish.

Appetising: Steamed Minced Chicken with Salted Fish

Our fourth dish was certainly interesting; Steamed Minced Chicken with Salted Fish. Everyone at the table could have been taken it was pork and not chicken meat. Looking similar to almost every home regular steam dish - minced pork with salted fish (mui heong ham yee ching chee yok), we were impressed by the expertise cooking skill of the chef that night.

Execuitve sous chef Johnson explained that the secret of the dish lies in the type of chicken meat used and the process of mincing the meat which is done entirely manually by dicing finely with a cleaver on the chopping board. According to him, the usage of a food processor or mechanical mincer will result it turning into a paste instead of minced meat. He also chooses the chicken thigh for its smooth texture.

The clever combination of the minced meat and runny eggs was wickedly delicious. It's amazing how a simple dish like this can satisfy even the most picky eaters ....

Impressive Dish: Baked Lamb Rack with Chef Special Sauce

Baked Lamb Rack with Chef Special Sauce was specially created by Executive sous Chef Johnson who had 30 years of culinary experience serving Chinese dishes. He takes pride in the dishes he concocts for the new menu.

Chef Johnson said his method of preparing the lamb rack was somewhat different and original. His is almost fusion as he marinates the lamb using Chinese and Western ingredients. Red wine, garlic and shallots were used to marinate the lamb for 2 hours which later oven baked and topped with savoury sauce of ginger, shallots, garlic and tau choo (meen see). The result was fork-tender, flavourful roasted and juicy lamb rack.

Wholesome dessert: Double Boiled Saussurea Involucrate with Snow Fungus and Red Dates

Last, but definitely not least, is the healthful Double Boiled Saussurea Involucrate with Snow Fungus and Red Dates.

This chinese sweet soup or tong shui is a soothing soup with the sweetness coming from the red dates. I love it as it's full of all those good and nutritious ingredients; crunchy snow fungus, lotus seeds, magnolia petals (pak hup) and unique wild snow lotus (Saussurea Involucrate).

To me, this hot dessert was a good finish to the sumptuous meal at Royal Gourmet that night.