Classic Nanyang Cantonese Cuisine
By Oriental Group of Restaurant
Honoured Dining With Fabulous Chef Justin Hor (Left) & Chef Peter Tsang (Right)
Recently, I was invited to dine at Noble House sampling the winning creations 'Classic Nanyang Cantonese Cuisine' by Chef Peter Tsang and Chef Justin Hor in conjunction with Oriental Group '9th Annual Chef Event' kicking off from 21st August 2017 to 30th September 2017.
Classic Nanyang Cantonese Cuisine By Oriental Group of Restaurant For Annual Chef Event With Chef Justin Hor & Chef Peter Tsang
The Oriental Group of Restaurant headed by award winning Group Executive Chef Justin Hor with collaboration with renowned guest Chef Peter Tsang with more than 47 years of Cantonese cuisine speciality with accolades spanning across the Asian region in its upcoming 9th Annual Chef Event; brings forth the Classic Nanyang Cantonese Cuisine for Malaysian to savour this specially crafted dishes.
Classic Nanyang Cantonese Cuisine
These tantalising dishes which preserves the authentic flavours will be available for all diners to devour at all Oriental Group Of Restaurant from 21st August 2017 to 30th September 2017. Spoilt for choice from the elaborate ala-carte menu, you can order the 2 preset menus namely the Majestic Set (RM1,888 Nett) per table for 10 pax or the Royal Set ( RM3,888 Nett). For more information about the promotion, you can visit The Oriental Group of Restaurants FaceBook Page
Exquisite Presentation
As explained by Chef Justin Hor, all the ingredients used for these dishes are of the top quality and cooked using techniques that will exude the natural flavour of the ingredients and taste that will linger in your taste bud.
Tapas-Like Dishes For Starter
For this review, we taste the Majestic Set which starts off with 6 individual tapas-like dishes instead of the more commonly Four Season platter which are norms for Chinese set meals.
We started off our lunch with the Chilled Bittergourd in Sweet Chilli Sauce. Served with an orange peel as decor, the bitter gourd has a light crunch chill taste which was refreshing to bite in. Married to the Thai inspired light sweet taste, it is a real nice starter, to begin with.
Chilled Bittergourd in Sweet Chilli Sauce
Chilled Chicken With Szechuan Peppercorn Sauce
Next, we had the Chilled Chicken With Szechuan Peppercorn Sauce, served chilled with a mild peppery taste to suit the palate of most Malaysian which like a little spicy taste.
Capsicum & Apricot Mushroom in Miso
Coming up next was the Capsicum & Apricot Mushroom in Miso. An unassuming dish of yellow, green and red capsicum cut into bite size and stirred fried with Japanese White Miso sauce. It has a light flavoured Miso taste which Chef Peter was inspired during his stints with a Japanese Chef on the use of Miso as a sauce base for stirred fried dishes.
Radish Cake Typhoon Shelter Style
Next is a deep fried dish, we were served the Radish Cake Typhoon Shelter Style. Normally this Typhoon Shelter cooking style uses the crab as the main ingredient, but the Chef has replaced it with radish cake which is infused with a subtle garlicky taste.
Fragrant Black Sesame Flat Noodle
The fifth starter is the Fragrant Black Sesame Flat Noodle. When the dish arrives at the table, our first thought is that this dish was eel but when Chef Peter explained that it's actually Black Sesame Flat noodle, we were a little surprise as the texture does have the soft firm texture of the eel meat.
Liver Sausage with Prawn Roll
Our final starter is the Liver Sausage with Prawn Roll; A real delight of deep-fried crispy bean curd skin wrapped delicately with the bouncy prawn meat and the rich fragrant taste of the liver sausage matched with the crunchy cucumber and sweet cherry tomatoes all in one mouthful.
Double Boiled 'Haruan' Soup with Fish Maw served in Paper Wok
After our starter dish, our first main is the Double Boiled 'Haruan' Soup with Fish Maw served in Paper Wok. We were really delighted to taste this soup as it's soup based is cooked with the Haruan fish bones that were boiled in a thick rich white milky broth. It was heavenly with every spoonful as you can literally stain your mouth with the rich fish oil taste.
According to Chef Justin, the Thousand Layer Tau Foo was included to balance the fish oily feel as it penetrates into the bean curd. To finish off with the silky smooth taste of the fish maw; this soup set the tones for more surprises and expectations of the dishes to be served.
Treasures Chest Duck, Braised with Abalone and Soft Boiled Quail Egg
In this Majestic Set, the poultry dish is the Treasures Chest Duck, Braised with Abalone and Soft Boiled Quail Egg. This dish used to be very popular in the 70's in Hong Kong which was called the 'Ba Wong Ngap'. Chef Peter remembers during his early days' apprenticeship in Hong Kong, the restaurant he used to work in; serve about 35 to 40 bird per day.
To prepare this dish takes plenty of efforts; as it first needs; to be de-boned and kept overnight in the fridge. On the next day, the stuffing which is cooked using Salted Eggs, Barley, Lotus Seed, Mushroom, Chicken Dice (replace with Bacon) are put into the duck carcass and then fried to a light crisp before stewing it with the broth. The final result is the tender meat skin with the full flavour of the ingredient.
Mini Ajitama Quails Eggs
One of the other highlights of this dish was the boiled quail eggs, we thought it was just an ordinary hard boiled quail eggs but we made aware by Chef Justin that this is no ordinary boil quail eggs as when we bite into the quail eggs, we can feel the bursting warms of the flowing quail egg yolks much like the Ajitama eggs.
Crystal Wrap Steamed "Soon Hock" with Radish and Green Ginger
Watch The Video Of The Grand Presentation Of The Gift-Wrapped Fish
The third main dish is presented as a gift set when it arrives on the table. This dish is called the Crystal Wrap Steamed "Soon Hock" with Radish and Green Ginger. According to the Chef; the traditional steaming process will release all the flavour as steam which escapes during the steaming process. With the wrapping, the flavours of the condiment and ingredient are sealed in the wrapping.
Once the wrapping is removed, we can smell the natural fresh fish flavours with the strong aroma of ginger and scallion. As the fish was deboned making it easier to eat; with every bite of the firm texture of the fresh fish meat which marries perfectly to the soft ginger/ scallion paste, it was a pleasure to slurp up the each piece of the fish meat.
Scallop in Golden Egg White Souffle
The next dish which is the Scallop in Golden Egg White Souffle does spring a surprise for everyone at the dining table. Chef Peter offers to do a live cooking session for us to appreciate this simple and delicate dish. The white of the eggs is beaten to a creamy like texture and stuffed with the fresh scallop to be deep-fried to a golden brown finish.
Please Watch!
Chef Peter Explaining The Process Of Making The Egg White Souffle In The Video
Yin Yang Rice With Lobster & Crab Meat in Superior Crab Soup
Our final main dish is the Yin Yang Rice With Lobster & Crab Meat in Superior Crab Soup. The Yin Yang rice is made up of 1/3 portion of Glutinous Rice and 2/3 of Deep Fried Rice Cracker. This provides a nice soft crunch of the rice.
The rice cracker is cooked with the specially curated crab soup to embed the taste into the golden rice grain. Although our stomach by now, is almost over the top, the taste of the lobster meat, crab meat and the infused flavoured rice was too much for us to resist and we end up wanting a second helping of this addictive dish.
The rice cracker is cooked with the specially curated crab soup to embed the taste into the golden rice grain. Although our stomach by now, is almost over the top, the taste of the lobster meat, crab meat and the infused flavoured rice was too much for us to resist and we end up wanting a second helping of this addictive dish.
Chilled Peach Resin in Snow Pear
I was lucky to be the first few to taste their Classic Nanyang Cantonese Cuisine Promotion curated by two awards winning chefs ~ Chef Peter Tsang, namely the 2016 Asian Top Chef In Taiwan and Chef Justin Hor, another winner of the prestigious title of 'World International Top Chinese Chef' and 'King of Kitchens (Ambassador of Cuisine) and 'Master Chef (Asian) (Master of Authenticity) at Hospitality Asia Platinum Awards (HAPA).
You must come and try for yourself this scrumptiously delicious cuisine at the followings group outlets from 21st August till 30th September 2017.
- NOBLE BANQUET ~ 21 & 25 August 2017
- THE HAN ROOM ~ 22 August 2017
- ORIENTAL PAVILION ~ 23 August 2017
- NOBLE MANSION ~ 24 August 2017
NOBLE HOUSE
No.19, Jalan Delima
Off Jalan Tun Razak
55100 Kuala Lumpur
Tel : 03- 2145 8822
No comments:
Post a Comment
Note: only a member of this blog may post a comment.