Disable Copy paste

Sunday 5 August 2018

ORIENTAL GROUP OF RESTAURANTS | China & Nanyang Cuisine By Chef Justin Hor & Chef James Ho At Noble House Kuala Lumpur

 China & Nanyang Cuisine By Chef Justin Hor & Chef James Ho
China & Nanyang Cuisine By Chef Justin Hor & Chef James Ho At Noble House Kuala Lumpur

Thanks to the wonderful invitation from Oriental Group Of Restaurants recently, I had an amazing luncheon at Noble House Kuala Lumpur to dine and review their China & Nanyang Cuisine - featuring a collaborative menu curated by Executive Chefs of Oriental Group of Restaurants, Chef Justin Hor and Ruyi & Lynn's Chef James Ho. 

Honoured To Dine With Chef Justin Hor (Right) & Chef James Ho (Left)

Available from 3rd August - 31st August 2018, the fine selection of specially crafted dishes by the award-winning chefs brings together the innovative flavours of China and Nanyang region in the Oriental Group's 2018 Annual Chef Event this year. 

Website www.orientalrestaurants.com.my
Facebook www.facebook.com/theorientalgroupofrestaurants
 Executive Chefs of Oriental Group of Restaurants, Chef Justin Hor (R) and Ruyi & Lynn's Chef James Ho (L)

The Oriental Group Of Restaurants is proud to present a grand selection of new and unique masterpieces to tempt the palates and senses of discerning diners at their respective participating Oriental Group and Ruyi restaurants.    

The dishes, which include seafood and meat, features tapas platter to superior soup, main courses and dessert using top quality ingredients and condiments with the most demanding Chinese cooking style to satiate the exquisite taste of the diners.

As highlighted by Chef Justin Hor, chef of this modern era are very different from yesteryears; where each day they have to constantly challenge to innovate new dishes and sourcing for new ingredients to present diners with a unique tasting experience. The payoff is when he sees his customers enjoying his lip-smacking creations every day.

Set Menu For 10 Pax
RM 2,388 Nett Per Table

To enjoy these delicacies you can either order the Set Menu priced at RM2,388 Nett per table of 10 pax which comes with 6 individual tapas dishes or enjoy them in ala-carte style.

Tapas Platter

Our tasting menu begins with six appetisers - Pink Roses - Pickled Radish, Spicy Garlic Sauce Pork Belly, Hunan Wax Meat With Dried Long Beans, Cod Fish Roll, Jellyfish & Okra Wasabi Sesame Sauce and Zhenjiang Sweet & Sour Iberico Baby Pork Ribs.

 Pink Roses - Pickled Radish
RM 28 

We started off the China Nanyang speciality dishes with Pink Roses - Pickled Radish. The radish was naturally coloured by the broth of the purple cabbage and artfully crafted to resemble the pretty roses. With a sourish taste, it is indeed a great palate cleanser to start off our sumptuous lunch.

 Spicy Garlic Sauce Pork Belly 
RM 28 

Moving on, the second tapas on the table was the  Spicy Garlic Sauce Pork Belly. I enjoyed the tender finely sliced pork belly topped with the spicy housemade sauce resting on a bed of shredded zucchini. Both ingredients complemented each other perfectly. 

 Hunan Wax Meat With Dried Long Beans 
RM 38

Next was the Hunan Wax Meat With Dried Long Beans. This Hunan-inspired dishes famed for its extreme spiciness brought together the curated dish prepared with a host of ingredients such as bacon, chillies, scallions, ginger and garlic to excite our palate.

To get that special crunchy texture of the long beans, chef goes through a tedious and time-consuming process of boiling and air drying it before frying with the other condiments. The above 3 dishes were the crafted by Chef James Ho.

Cod Fish Roll 
RM 28

While Chef Justin Hor presented the following 3 dishes starting with the Cod Fish Roll (RM 28). The Cod Fish fillet was julienne and coated with a special batter for deep frying to a crispy deep brown and set on the dish like a stack of timber logs.

 Jellyfish & Okra Wasabi Sesame Sauce 
RM 28

The second dish tapas by Chef Justin was the Jellyfish & Okra Wasabi Sesame Sauce. The combination of this dish was perfect. Everyone enjoyed the springy texture of the jellyfish, the nutty peanuts and the soft crunch of the okra; all three ingredients go hand-in-hand very well together bonded with strong wasabi sesame sauce.

 Zhenjiang Sweet & Sour Iberico Baby Pork Ribs 
RM 28

Next, we had the  Zhenjiang Sweet & Sour Iberico Baby Pork Ribs, featuring mouth-watering juicy ribs coated in thick black sauce with the sourness and spiciness nicely balanced.

Superior Shark's Fin Soup With Morel Mushroom 
RM 118

A Special Creation By Chef Justin Hor & Chef James Ho

Among the notable dishes was the soup ~ Superior Shark's Fin Soup With Morel Mushroom. Chef explained that the broth was slow-boiled for 8 hours before double boiling it for another 3 hours to extract out all the natural flavours of the ingredient including the premium Shark Fin's, Ham, Dried Scallop, Chicken, Conch Shell and Morel Mushroom imported from France.

Needless to say, this was an excellent naturally flavoured soup with the essence of all of the fresh and premium ingredients used to concoct such a superior broth. For this, I finished the soup to the last drop!   

 A Special Creation By Chef Justin Hor & Chef James Ho
Roast Suckling Pig With Foie Gras Mousse
RM 398

 Thin Crackling Skin Of Roast Suckling Pig

This grand masterpiece takes centre stage ~ Roast Suckling Pig With Foie Gras Mousse. Both chefs did wonders by crafting a wonderful East Meet West dish to entice the palate. This unique dish presents the special Foie Gras Mousse sandwiched in between the crackling skin of the roast suckling pig with an in-house made crispy cracker.  

Up close Shot Of The Heavenly Foie Gras Mousse

Again, this dish presents a nice bite texture with a smooth and rich taste of the duck liver mousse which was cooked with Szechuan pepper and ginger to eliminate the liver gamey taste. Highly recommended dish to try! 

Salt Baked 3 Head Abalone, Truffle & Kombu 
RM 138 

Another highlight was the Salt Baked 3 Head Abalone, Truffle & Kombu. The presentation of the abalone dish was interesting as it came in a burning salt mound embedded with cinnamon sticks and star anise. Upon breaking of the mound, the treasure troves of abalone and kombu dish was finally revealed!

Chef Justin Hor said that the salt mould acts to lock in all the natural flavours of this dish while the spices create an enticing aroma as the dish was served. How interesting! The thick and meaty succulent abalone was cooked in a superior broth; enriched with the essence of truffle oil and was served with a piece of Kombu and broccoli florets at the side.

Deep Fried Yellow Corvina Fish Shanghainese Style
RM 38

Next, Chef Justin Hor presented us with a special wild-caught fish ~ Corvina, a fish that took him three months to sourced from China. Air-flown from Fujian, this fish is famed for its silkier textured flesh was first deboned of its top fin to enable the deep frying to a crispy, golden brown texture. 

The fish was sliced on the sides making it crisp on the outside and firm on the inside. The spine of the fish was not removed as this is where the natural oils are retained and released during the cooking process to add flavour and moistness to the texture of the meat. 

Baked Rice With Cheese & Crispy Rice In Baby Pumpkin
RM 28

Last savoury dish to fill those tummies was the Baked Rice With Cheese & Crispy Rice In Baby Pumpkin. Featuring baked rice with crab meat served in a cute mini pumpkin topped with the cheesy combination of cheddar and mozzarella cheese. For added crunch, chef topped it with some fried crispy rice before serving. Another great comforting dish to fill the tummy!

  Peanut Lava Carrot  
RM 15 for 3 pcs

The main course ended with Peanut Lava Carrot  (RM15.00 for 3 pcs) by Chef Justin Hor and Refreshing Rainbow Bird's Nest (RM28.00) per pax by Chef James Ho. The light and flaky puff flavoured with carrot juice extract revealed a creamy rich filling of smooth crushed peanut. Crusty on the outside while soft creamy peanut paste on the inside!

Refreshing Rainbow Bird's Nest
RM 28 Per Pax

While the Rainbow Bird's Nest was a refreshing concoction of bird's nest soup infused with the fragrant lemongrass and sweetened with bits of chopped berries. This dessert definitely makes a zesty end to our exceptional meal that day.   

PORK-FREE China & Nanyang Menu 
Set Menu For 10 Pax
RM 2,388 Nett Per Table

Oh yes, Oriental Group Restaurant has also come out with a PORK FREE China & Nanyang Menu.

Both chefs will be making an appearance in a series of grand dinners on the above dates. The dishes in this collaboration will available for a limited period from 3rd till 31st August 2018 at all participating outlets under the Oriental Group Of Restaurants and Ruyi. 
For enquiries/reservations, kindly contact 012-392 2082 Ms Emily or 012-599 6028 Ms Melysa  or email at enquiry@orientalrestaurants.com.my

Follow Me At My Facebook Page For My Latest Reviews
Follow Me To Eat on Instagram

1 comment:

Note: only a member of this blog may post a comment.