Noble House
Taking It Up A Notch With Its
Chinese New Year Specialties Dishes For 2017
I recently have the pleasure of sampling the exquisite Cantonese cuisine at Noble House featuring award-winning Chef Justin Hor's Chinese New Year dishes to usher in a prosperous and auspicious festive season. Time-honoured festive offerings such as fish, abalone, scallops and Nin Kuo are a must this time of the year as they are thought to welcome abundance and happiness for the new year.
Chef Justin Hor
Group Executive Chef / Director
Group Executive Chef Justin Hor at Noble House have planned a sumptuous festive feast fit for a King, offering specially-crafted menus to welcome a bountiful Lunar New Year Of the Rooster. Chef Justin, who has 3 decades years of culinary experience, has come up with an extensive menu of set dishes and 15 a la carte Chinese New Year Specialties dishes that incorporates prosperous sounding ingredients to invite good luck in the coming year.
Click Here For CNY Set Menus: HERE
Tuna and Crispy Fish Skin Yee Sang
At a recent food-tasting session, Chef Justin picked items from their Chinese New Year Specialties Menu, so that we would get an idea of what is in store for diners when they bring their families or friends over to usher in the Year of the Rooster. 🐓🐓🐓
The auspicious festive menus begin with Yee Sang - the must-have prosperity salad during Chinese New Year and Noble House's Prosperity signature dishes includes the Tuna and Crispy Fish Skin Yee Sang.
The tuna slices were thick and fresh, while the well-fried fish skin was thin and crispy thus complementing the Yee Sang which was zesty, fresh and a great start to the meal.
Pan Fried Hokkaido Scallop With Black Truffle
RM 33 per pax
Next is the Pan Fried Hokkaido Scallop With Black Truffle, a lovely dish. I loved scallops and the pan fried scallop did not disappoint. A simple execution of pan-frying the scallop and serving with the aromatic black truffle sauce did wonder to the dish. This is clearly evident when everyone was busy 'mopping up' the black truffle sauce that goes so well with the fresh scallop. 😋😋😋
Steamed Ocean Garoupa With Fresh Abalone, Glass Noodle and Dried Shrimp Taishan Style RM 488 per portion for 8 pax
Seafood Galore With Premium Ingredients
The highlight of the meal, however, is the Seafood Galore of Steamed Ocean Garoupa With Fresh Abalone, Glass Noodle and Dried Shrimp Taishan Style. A hearty plate brimming with ocean-fresh ingredients comprising of deboned Ocean Garoupa fillet, house made squid balls and fresh abalone steamed-to-perfection together with glass noodles which soaked up the flavourful sauce in the dish. Double thumbs up to a well-executed dish!
For the festive season, more is better and diners usually love an abundance of seafood. Keeping this in mind, I believe Chef Justin must have crafted this special seafood dish to satisfy any seafood lover cravings. 👍👍👍
Fresh abalone was really tasty and succulent especially topped with the dried shrimp sauce.
Braised Oxtail With Dried Oyster and Fatt Choy In Clay Pot
RM 118 per pax
Braised Oxtail With Dried Oyster and Fatt Choy In Clay Pot was a unique and unusual festive dish, crafted by Chef Justin. First time tasting oxtail being stewed together with dried oyster and fatt choy.
You see, "Ho See Fatt Choy" ~ Dried oyster and black moss is a must-have ingredient and traditional dish for eaten for Chinese New Year. The dried oyster is called “ho see”, which sounds like the word for good events whereas “Fatt choy” (the black moss) sounds like the word for prosperity or “to get rich”.
These two are usually cooked with dried shittake mushroom, sea cucumber and roast pork, but chef gave this festive dish a new twist by substituting with oxtail instead. The end result was a meatily delicious dish with the oxtail being tender texture infused with a savoury, smoky flavour. Best eaten with a warm bowl of rice.
These two are usually cooked with dried shittake mushroom, sea cucumber and roast pork, but chef gave this festive dish a new twist by substituting with oxtail instead. The end result was a meatily delicious dish with the oxtail being tender texture infused with a savoury, smoky flavour. Best eaten with a warm bowl of rice.
Pan Fried Lamb Cubes With Black Garlic Sauce on Hobba Leaf
RM 30 per pax
Also on the table was another favourite of mine, Pan Fried Lamb Cubes With Black Garlic Sauce on Hobba Leaf. Lending ingredients from Japan, the Land Of The Rising Sun, Chef Justin clever use of the Black Garlic and Hobba leaf (magnolia leaf) was indeed a refreshing take on his culinary skills.
A quick google on the web reveals that the prized black garlic is a delicacy from the Aomori region in Japan. Many are catching on to the benefits of black garlic, both in the health and culinary spheres.
The black garlic-pickled was one of the most eye-catching offerings in the lamb dish, so humble in its wonderful fresh form, yet it tastes so amazing, giving out a subtle and very balsamic aromas. When cooked together with the tender lamb cubes, it enriches the taste and flavour. A lovely and memorable dish that you must try when dining here! 😍😍😍
Must Try Dish
Roast Baby Duck With Sweet Corn
Roast Baby Duck With Sweet Corn
RM 50 each
Among some of his specialities is the Roast Baby Duck With Sweet Corn. The dish uses the baby duck which meat is of smoother texture. True to chef's words, one bite of the crispy baby duck proves a juicier, tastier and smoother taste and texture of the meat. Yummylicious!
The duck skin was roast to perfection, giving you that signature crunch which was thin and crispy. while the flesh was tender and juicy interior that was oozing with flavour. It sufficed to say that both bones were licked clean that night. The delicious sweet corn also enhances the overall taste of the duck dish. Thumbs up to that! 👍👍👍
Stir Fried Celery & Baby Black Fungus With Wax Meat & Fresh Huai Shan
RM 38 Per Portion
The Stir Fried Celery and Baby Black Fungus With Wax Meat and Fresh Huai Shan is not your common stir-fried vegetable dish. Ingredients consisting of celery and Huai Shan was selected for its crunchiness, while waxed meat and dried shrimps enhance the overall dish.
A dish is judged not just based on its taste alone but also its presentation. In this plate of goodness, the ingredients chosen add colour to the dish.
Fried Glutinous Rice With Whole Abalone in Pumpkin
The fragrant glutinous rice in the cute golden pumpkin was done to perfection and tasty with the right amount of umami flavour. The whole abalone, needless to say, complete the whole dining experience to another level of yumminess.
Picture Worthy & Probably The Most Instagramable Dish Of The Day
Deep Fried Nin Kuo
As for dessert, the deep-fried version of Deep Fried Nin Kuo, also known as the sticky rice cake, made from coconut, sweet potato and yam was coated in batter and deep-fried prior to serving. Sinful treat when eaten hot, so you can taste the chewiness from the warm melted Nin Kuo with the crispy outside of the dessert.
Golden Nin Kuo
Meanwhile, if you like the crispy and crunchy type of Nin Kuo dessert, then I think the Golden Nin Kuo might appeal to you. It's very light and delicate. The crunchiness greets you upon the first bite and then you'll be able to taste the Nin Kuo, warm and soft.
Refreshing & Nutritious
Golden Pudding With Bird's Nest In Whole Orange
Golden Pudding With Bird's Nest In Whole Orange
Apart from that, for dessert, the chef also served us the Golden Pudding With Bird's Nest In Whole Orange. I found it really refreshing as the orange was sour and sweet with the smooth-tasting bird nest, and is best eaten thoroughly chilled.
For More Information On Their CNY Menu, Click Here > Noble House Menu
Overall, we had a great tasting of their Chinese New Year Specialities dishes at Noble House. Chef Justin Hor has succeeded in providing us with a proper culinary journey, not just to fill up our stomach, but an experience of good service and good food to go home with great memories. I do look forward to more amazing cuisines from his creations at Noble House in future!
NOBLE HOUSE
No.19 Jalan Delima
Off Jalan Imbi
55100 Kuala Lumpur
Tel: 03- 2145 8822
Website: Restaurant Noble House
Website: www.orientalrestaurants.com.my
FaceBook: www.facebook.com/noblehousekl
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My top picks are their Pan Fried Hokkaido Scallop With Black Truffle, Steamed Ocean Garoupa With Fresh Abalone, Glass Noodle and Dried Shrimp Taishan Style, Roast Baby Duck With Sweet Corn & Pan Fried Lamb Cubes With Black Garlic Sauce on Hobba Leaf.
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