NOBLE MANSION, Oriental Group of Restaurants Presents
It's 26th Anniversary Grand Banquet Series Theme
"The Tradition Of Liquors In Chinese Cuisine" At Noble Mansion
A Toast to Tradition: My Unforgettable Night At Noble Mansion’s
Liquor-Infused Grand Banquet
When an invitation from the prestigious Oriental Group of Restaurants lands in your inbox, you know you’re in for a treat. But nothing could have prepared me for the sheer artistry and indulgence I experienced at the media food tasting for their 26th Anniversary Grand Banquet Series: "The Tradition of Liquors in Chinese Cuisine."
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An Evening Of Pure Indulgence for My Family & Me
Held at the elegant Noble Mansion in Petaling Jaya, this wasn't just a meal; it was a masterclass in culinary heritage, a symphony of flavours where fine liquor was not just a pairing, but the heart and soul of every dish.
Oriental Group's Team of Culinary Maestros
A Celebration of Legacy & Liquor 🍶
Running from August 13 to September 9, 2025, this grand banquet is the Oriental Group's tribute to the centuries-old tradition of pairing liquor with Chinese cuisine. We’re talking about the aromatic depth of Shaoxing wine, the bold character of XO, and the fruity whisper of Japanese plum wine, all masterfully infused into dishes by a team of the group's most celebrated chefs.
As Auntie Lilly sat down, the anticipation was palpable. Here’s a dish-by-dish recount of the epicurean journey that unfolded.
The Culinary Journey: A Dish-by-Dish Review
The Opening Act: Appetisers that Dazzle
Our palates were gently awakened by a quartet of exquisite starters. The Pickled Radish Roses with Japanese Plum Wine were a visual delight—crisp, tangy, and subtly sweet. It was followed by Spring Rolls with Chinese Wine, a familiar comfort food elevated with a sophisticated, earthy perfume.
Spring Rolls with Chinese Wine
Drunken Chicken with Vinegar Pearls
The Drunken Chicken with Vinegar Pearls was a stroke of genius; the molecular pearls burst in the mouth, delivering a sharp, clean acidity that perfectly balanced the rich, wine-soaked chicken.
XO Cognac Stuffed Duck with Fin and Whole Abalones
The Showstopper: XO Cognac Stuffed Duck with Fin and Whole Abalones
This was decadence personified. A whole duck, skin glistening and meat tender, arrived stuffed with the most luxurious treasures of the sea.
The Showstopper
XO Cognac Stuffed Duck with Fin and Whole Abalones
Culinary Maestros Chef Paul Lee Kim Yew
Watch This Video As Chef Paul Lee Kim Yew Explained
The Full Cooking Process For This Excellent Duck Dish!
The rich, bold notes of XO Cognac permeated every bite, complemented by the silky texture of whole abalones. It was a stunning medley of land and sea, a dish that commanded silence and reverence at the table.
The Soulful Centrepiece: 8 Years Aged Hulu ‘Shao Hsing’ Steamed Wild Sultan Fish
The Soulful Centrepiece: 8 Years Aged Hulu ‘Shao Hsing’ Steamed Wild Sultan Fish
The highlight of the evening. A rare, wild-caught Sultan Fish, prized for its buttery and delicate flesh, was steamed to perfection with a premium 8-year aged Shao Hsing wine.
The Soulful Centrepiece
8 Years Aged Hulu ‘Shao Hsing’ Steamed Wild Sultan Fish
The mellow, nutty warmth of the aged liquor didn’t overpower the fish but enhanced its natural sweetness, creating a refined and deeply soulful flavour that lingered long after the last bite. This is the art of liquor pairing at its absolute peak.
Stuffed Prawn Paste In Morel Mushroom
The Grand Finale: Indulgence Redefined
Just when we thought it couldn't get any better, two more masterpieces arrived. The Stuffed Prawn Paste in Morel Mushroom was a rich umami bomb, featuring springy prawn paste and earthy morels, bathed in a divine homemade dried scallop sauce.
Suckling Pig with ‘Mei Kui Lu’ Glutinous Rice Rolls & Cinnamon Whisky Braised Pork
Finally, the Suckling Pig with ‘Mei Kui Lu’ Glutinous Rice Rolls & Cinnamon Whisky Braised Pork. The suckling pig skin was shatteringly crisp, a perfect contrast to the fragrant, rose-scented glutinous rice.
But the star was the braised pork—impossibly tender and infused with a warming, aromatic blend of cinnamon and whisky. Pure, unadulterated indulgence.
Red Bean Paste With Guangzhou Old Tangerine Peel In Coconut
Sweet Endings: Red Bean Paste With Guangzhou Old Tangerine Peel In Coconut. Velvety red bean paste is infused with aromatic, aged tangerine peel for a sophisticated citrus note. Served warm in a coconut, this dessert is a creamy and comforting blend of earthy sweetness and fragrant zest.
Award Winning Teochew Taro Puff
A culinary masterpiece. Their award-winning puff features a stunningly crisp, lace-like shell that gives way to a smooth, sweet taro paste and a savory filling. A perfect harmony of texture, sweetness, and umami in every bite.
RM 2,988++ Per Table Of 10 Pax
A Banquet Crafted by Culinary Maestros
The menu is the brainchild of the Oriental Group’s finest chefs, including:
- Chef Wong Chin Leong (Noble House)
- Chef Paul Lee Kim Yew (Oriental Pavilion & Noble Mansion)
- Chef Jay Chan Meng Heng (Oriental Treasure & Han Room)
- Chef Vincent Ong Chee Sin (The Ming Room & Ruyi)
- Chef Kent Yam Kean Boon (BBQ Master, Oriental Pavilion)
XO Cognac Stuffed Duck with Fin and Whole Abalones
8 Years Aged Hulu ‘Shao Hsing’ Steamed Wild Sultan Fish
Stuffed Prawn Paste In Morel Mushroom
Suckling Pig with ‘Mei Kui Lu’ Glutinous Rice Rolls & Cinnamon Whisky Braised Pork
An Epicurean Tour Across Venues
Each participating restaurant will host the banquet on selected dates:
- The Ming Room – 13 August 2025
- Tang Room – 14 August 2025
- Noble House – 20 August 2025
- Noble Mansion – 21 August 2025
- Oriental Sun – 22 August 2025
- Ruyi (Pork-Free) – 25 August 2025
- Oriental Pavilion – 26 August 2025
- Oriental Star – 27 August 2025
- Oriental Parade – 29 August 2025
- Oriental Treasure – 30 August 2025
- The Han Room – 9 September 2025
The Verdict: An Essential Experience
Crafted by culinary maestros like Chef Paul Lee Kim Yew of Noble Mansion, this banquet is more than just dinner—it's a story told through flavour, aroma, and texture. This one-of-a-kind experience is priced at RM2,988+ per table of 10 diners, a fair indulgence for a menu that bridges heritage with innovation, paired masterfully with a curation of fine liquors.
It is an investment in an unforgettable experience, perfect for a milestone celebration or for anyone who truly appreciates the art of Chinese fine dining. This exclusive menu is touring across 12 of the Oriental Group's restaurants on specific dates. Seats are limited and in high demand — early booking is highly encouraged.
Booking & Enquiries:
Contact your preferred Oriental Group restaurant directly or visit their OFFICIAL WEBSITE for the full schedule and details. Don't miss out!
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