Tag / chinese-food
How time flies, while many of us were still contemplating about 2015 new year resolution, the calendar indicates that it is already past mid of January, so I guess it’s time to forget about what you promised yourself one the last day of 2014 and start getting ready for Chinese New Year.
One of the things we worry about when it comes to CNY is the big “sau kong”/reunion/”hoi kong” dinner. Where to have the dinner? Is it going to be awesome? Expensive? Good? etc etc.
I’m quite happy to report that the first of such dinner I sampled this year turned out to be a gem.
Special 2015 CNY Guinness dinner menu at Grand Imperial BSC
I’ve been to Grand Imperial BSC before for a few wedding dinners and generally were quite impressed with their food. So when Guinness invited me to sample their “Guinness Chinese New Year Banquet Menu” that’s available at BSC, I was quite happy to oblige.
Haze performed a caligraphy piece for the opening of the event
Making the trip even more worthwhile is the fact that Haze was the performer of the night, showcasing her Chinese calligraphy skills on the stage. If you want to make your event/annual dinner/etc more interesting, consider hiring a speed painter/calligrapher like her, not only the performance is interesting, you also have a piece of artwork to bring back to the office.
You can contact Haze via artmisfits.com, other than speed painting, they also provide wall murals and other art related services.
yee sang with silverfish
Anyway, lets talk about food. Here’s the Guinness Chinese New Year Banquet Menu, available for table of 10 and come with 2 large bottle of Guinness for RM 1,888++
- Yee Sang with Silver Fish
- Braised Bird’s Nest with Fresh Crab Meat
- Roasted Whole Suckling Pig
- Steamed Pomfret “Traditional” Style
- Fresh Water King Prawn in Casserole
- Braised Sliced Abalone with Black Moss and Dried Oyster
- Clay pot Rice with Chinese Sausage and Dried Meat “Hong Kong” Style
- Chilled Fresh Mango Puree with Sago and Pomelo
- Deep Fried Nian Gao and Deep Fried Sweet Potato Pastries
The menu is available from January 13th until March 5th, 2015.
braised birds nest with crab meat, roasted whole suckling pig
As every CNY dinner goes, we started off with yee sang (which is invented right here in Malaysia). I really liked the interpretation of yee sang here with the usage of fresh vegetables and fruits as well as deep fried silver fish to create a crunchy and fresh feeling starter. the minimal plum sauce used also ensured that the dish did not turned out to be overly sweet. It was a good starter.
The braised birds nest with crab meat, to me, was one of the highlights of the night. The soup was infused with bits of black truffle to give it that distinct aroma, birds nest gave it the character and texture of sharks fin without the environmental impact, and fresh crab meat provided extra sweetness. I loved it!
Suckling pig was roasted to perfection, and I think we finished it in less than the time you’d take to boil a bowl of instant noodle.
steamed pomphret, fresh water king prawns, braised abalone w/ black moss
The huge pomphret was abit of a concern to me as most restaurants tend to over steamed a fish this size, but fortunately the chefs at Grand Imperial seem to know exactly what they’re doing. It was prepared expertly with top grade soya sauce and we really enjoyed the seafood.
Fresh king prawn was a pretty good dish too if not a bit messy to consume. The head of the prawn had all the right juices that’ll clog your artery, but that’s the way we love it.
Braised abalone slices with black moss and dried oyster is another well prepared traditional dish that I always enjoy having, though sometimes I wish there’s a chef somewhere who’d be bold enough to replace those dried oysters with fresh ones, or even with scallops.
clay pot rice with dried meat, Chinese desserts
Stomach filler in this CNY menu was the clay pot rice with Chinese sausage and dried meat “Hong Kong” style. The rice was alright, but those dried meat were great! I especially love the darker “lap cheong” that’s made from duck liver. If you haven’t had those, try it! It’s literally like the foie gras of wax meat.
Desserts were chilled mango puree with sago & pomelo as well as fried nian gao and deep fried sweet potato balls. I love the mango puree as well as fried nian gao that was coated with a layer of dried coconut meat, the potato balls pastries though, would be great for afternoon tea time snack instead of dessert.
I think we were the noisiest table at Grand Imperial BSC that night
Overall, it was a pretty awesome dinner, we had plenty of Guinness to go along with those awesome food. There are also other CNY menu available at various Grand Imperial branches, so be sure to check them out.
Grand Imperial Restaurant
3rd Floor, East Wing,
Bangsar Shopping Centre,
285 Jalan Maarof,
Bukit Bandaraya, 59000 Kuala Lumpur
GPS: 3.142808, 101.667448
Tel: 03-2283 1118
Despite staying at SS3, I seldom venture into the commercial area arguably nearest to where I stay for dinner. Restaurant Double Joy was actually introduced by Shiang, one of my futsal buddies, who was in turn introduced to this “tai chao” place by one of his friends, a regular customer.
Restaurant Double Joy, PJ SS3
The restaurant is located at an unassuming shop lot on Jalan SS 3/37. Parking is usually a pretty simple affair, but the restaurant does get crowded if you don’t get there early enough.
The dining area is air conditioned (except for a couple tables on the walk way), and the place is kept pretty clean and comfortable for a restaurant of this standard.
3 cup chicken, fish head with fermented soya bean, simple vege dish
For the five of us, we ordered four dishes to go with steamed rice for dinner.
The three cup chicken was quite flavorful but slightly to the sweeter side, which goes well with steamed rice and a bit of chili padi. For those who likes a stronger tasting chicken cooked in clay pot, “fa tiu kai” would be a better choice, and my favorite would be the version at Kien Kee Seri Kembangan (which also serves very good spicy soup).
The fish head with fermented soya bean is one of the dishes that’s quite special. The sauce hits the palate just the right way. If you’re a fan of fish head, this is a version that you must try.
clay pot pork with yam, best consume while piping hot
Another unique dish here was the clay pot pork with yam. The pork was very tender, and the yam cooked to the point they pretty much blend together with the sauce. It was a dish that is very rich and satisfying, but also one that you have to eat while piping hot, lest it become too overwhelmingly sticky. I really enjoyed this.
As always, we also ordered a plate of green vegetable to satisfy the illusion of ingesting some fiber with vitamin C. This dish was not very eventful, but aren’t they always?
5 of us had these four dishes, recommended by Shiang
The meal came to be around RM 15 or so per person, I’d put Restaurant Double Joy right up there with the likes of Lucky Loke so far as tai chau goes, and would love to re-visit to try their other dishes again.
Restaurant Double Joy
27 Jalan SS 3/37,
47300 Petaling Jaya, Selangor
GPS: 3.09739, 101.61333
Tel: 012-673 1889
HGW: Restaurant Double Joy
It’s two more weeks to Mid Autumn festival, a time where Chinese everywhere light up lantern, look at the fullest moon of the year, and gives each other mooncakes while attending those parties for the sake of their kids. Well, at least this is what traditional families in small towns do, in KL, maybe slightly less so.
Anyway, a week or so ago we went to Prince Hotel to sample their mooncakes for 2013 as well as some of their pork free dimsum. The mooncakes will be available now till 19th September, 2013.
Tai Zi Heen at Prince Hotel KL
Behind the Chinese restaurant at Prince Hotel KL, Tai Zi Heen is a chef who was trained both in traditional Chinese cuisine as well as Western cooking method. Thus, many of the dishes, including dimsum and mooncakes, are created with a bit of influence from the west.
While some might readily dismiss them as gimmicky or not “pure”, I always applaud chefs who dare to push the limit and create something out of the ordinary. After all, how would any cuisine improves if you only stick to what’s taught?
four types of steamed dimsum
We sampled four types of steamed dimsum.
My favorite being the purple spinach dumplings topped with Mexican clam, the taste of seafood and texture of those clam (something like in between lala & scallops) were really fantastic.
The prawn dumpling with crab meat and dried scallop as well as crystal yam dumpling with chicken and mushroom were both pretty good as well, with the latter come in a beautiful flowery shape.
The meatless choice of crystal vegetable and mushroom dumpling though, was a bit too bland for me, but perhaps those who are vegetarian would enjoy it more.
crispy bean curd with prawn & cheese, yum puffs with beef bacon & chives,
crispy salmon & cheese roulade
I enjoyed the fried dimsum here more than their steamed counterparts. Crispy bean curd with prawn & cheese, yum puffs with beef bacon & chives, as well as the crispy salmon & cheese roulade were all pretty creative and carry a taste that isn’t very typical of traditional fried dimsum, but in a good way.
I felt that ingredients such as cheese and salmon gave the dishes an extra edge and really went will the those soft crispy pastry.
shanghai dumpling with crab meat & broth, beef patties with leeks
The “xiao long bao” alternative here comes in a small bowl, and is definitely not “xiao” (small). Stuffed with crab meat and those sweet, savory broth, it was quite a treat.
The beef patties with leeks, mayo and teriyaki sauce seems like something out of a Japanese restaurant, and tasted as such as well. I was happy to have a bit of beef after the mostly fish and chicken dishes sampled above.
2013 Tai Zi Heen mooncake collection
Then there’s the mooncakes, Tai Zi Heen’s mooncakes were all handmade in house, we sampled eight different varieties and just about the only problem I have is that they don’t have a version with double salted egg yolk! gahh.
Here are the flavors:
- baked five variety of nuts, rum & raisin (with alcohol)
- mini snow skin chocolate and whisky (with alcohol)
- baked white lotus paste and single egg yolk
- baked low-sugar white lotus paste with sunflower seeds
- baked pandan paste with melon seeds
- baked with red bean paste
- mini snow skinw ith red bean paste
- mini snow skin with pandan lotus paste and mung bean paste
- baked premium durian lotus paste
- mini snow skin with passion fruit cheese cake
Of all these flavors, I find the passion fruit cheese cake version to be most interesting and out of the ordinary. It tasted like a mix between really good sorbet and snowskin mooncake, in a good way. This is a must try if you’re adventurous. The traditional lotus paste with egg yolk version holds up with some of the bests I’ve tried as well.
KY, Kelly, Eunice, Dennis, Evelyn, Sarah
A word of caution for Muslim friends, while the food is pork free, some of the mooncakes do come with small amount of alcohol; and as far as pork free dimsum goes, the dishes we sampled here were of pretty high standard and for sure, worthy of the dishes. I like the creativity and the different ingredients used as well.
For weekends and public holidays, they also run an ala carte buffet dimsum for RM 45++ which features 45 types of their best selling dimsum dishes.
Tai Zi Heen
No.4 Jalan Conlay,
50450 Kuala Lumpur,
GPS: 3.15041, 101.71467
Tel 03-2170 8888
Hours: Lunch & Dinner daily
When I first received the invitation email for a food review at Paradise Inn, I was wondering why I haven’t heard about this hotel since it’s located near Sunway Pyramid, an area I’m quite familiar with. As it turned out, Paradise Inn is actually a Chinese restaurant WITHIN Pyramid.
Traditionally, the word “inn” refers to a place where travelers seek food, drinks, and lodging. Paradise Inn provides two out of the three functions, so I guess it is more legit to use the word “inn” than most political parties in forming government.
Paradise Inn at Sunway Pyramid, yes it’s a restaurant
Paradise Inn is a subsidary of Paradise Group Holding, Singapore. While only been in Malaysia since 2011, the group has been operating several F&B brands in Singapore since 2002. The concept of the restaurant is to combine traditional Chinese cuisine with a touch of modern innovation, and serve the resulting dishes at a reasonable price.
The interior of the restaurant reflects that very concept, with decoration true carrying tell tale traditional styling with added modern touches. I find it quite classy.
stewed pork belly with lotus bun
We kick started the food review session with one of Paradise Inn’s signature dishes, the stewed pork belly served with lotus bun (RM 4.80). It reminds me of the similar dish at Fong Lye at Mid Valley Gardens, but I like this version even more. It’s more juicy, and certainly very savory and flavorful.
The portion is perhaps a little big for appetizer, but I’m not one with huge appetite, so your mileage may vary.
doubled boil water goby with spare ribs and fresh apple
Like any proper Chinese dinner, soup is of the essence. We tried their double boiled water goby with spare ribs and fresh apple (RM 39.90 per pot), one of the nine different double boiled soups offered here.
The soup is supposed to reduce internal dryness, relieve thirst, and improve metabolism. What I know is that it tastes great, and I’d have never thought that the addition of apple in this otherwise very traditional soup managed to give it a hint of freshness and sweetness that adds to the overall taste. I should try this at home.
coffee pork ribs, eggplant with minced pork, crisp fried prawn in wasabi mayo
Next up was another pretty unique dish that was a first for me, the coffee pork ribs (RM 19.90 onwards). Imagine Guinness pork ribs, now imagine the aroma from the black beer substituted by the smell of coffee. It was different, not better or worse than it’s sibling, but different in itself, people who loves coffee would definitely love it. I quite like this.
Stewed eggplant with minced pork and salted fish (RM 16 onwards) isn’t quite as unique, but something that carries its own and goes well with steamed rice.
Crisp fried crystal prawns in wasabi mayo (RM 29.90 onwards) came across to me like something from a dimsum restaurant with great Japanese influence, minus the dimsum skin. The wasabi mayo and that sprinkle of ebiko really adds to the otherwise straight forward fried prawns.
fried prawns with salted egg yolk, spinach in superior stock, fried shrimp paste prawns
Another prawn dish we had was the crisp fried crystal prawns with salted egg yolk (RM 29.90 onwards). This should be quite a familiar taste to most, and execution of the dish here is pretty good. I like how the prawns are shelled.
Poached Chinese spinach with egg trio and minced pork in superior stock (RM 16 onwards) is a bit of a fancy name for the familiar “siong thong yuen choi” dish that is common across most Chinese restaurants. The difference here is that they use century egg, salted egg, and chicken egg all in one dish, which makes for a more interesting tasting soup, but I wish there was more liquid.
Crisp fried shrimp paste chicken (RM 18 onwards) might have been inspired by local Nyonya cuisine (my mom cooks this), and turns out to be quite delicious. Great with some cold beer.
chicken with fragrant herbs, steamed minced pork with salted egg yolk,
braised vermicelli with pork trotter
Another poultry dish we tried was chicken with fragrant herbs in clay pot (RM 18 onwards), this dish isn’t all too different from Taiwanese 3 cup chicken, but with a stronger taste of spices and herbs.
Steamed minced pork with water chestnut and salted egg yolk (RM 18) looks pretty interesting, the flattened egg yolk though, was probably more for aesthetics than practicality. I’m also not sure if water chestnut with pork is my thing and probably prefer the traditional type with salted fish instead. It’s not bad per se, just not really my thing.
Braised vermicelli with pork trotters (RM 19.90) is a dish that must be consumed while piping hot. The collagen and fat from pork trotter melting into those meehun – heaven! One of my favorites.
hasma with red dates & longan, lemongrass jelly w lemonade, mango sago
There are eight different traditional desserts to choose from at Paradise Inn. Hasma with red dates and logan (RM 12), lemongrass jelly with lemonade (RM 6), and chilled mango sago (RM 8) were among the few we tried. The desserts serve as sweet conclusion to the session.
there are lunch sets too, and look at how these bloggers work
To me, Paradise Inn seems to sit right in between the cheaper Chinese “tai chau” and the higher end restaurants in hotels in terms of their price point. Quality of food is pretty high up there, offering very decent value for what they are asking.
This review was arranged by HungryGoWhere Malaysia.
Sunway Pyramid Shopping Mall
OB3.LG1.7 & 1.8, Lower Ground One,
GPS: 3.07208, 101.60539
Tel: 03-5637 8822
It’s been a while since I posted any home cooked dishes. So here’s one, a simple garlic fried rice with seafood recipe.
This is something that you can prepare in less than half an hour, garlic fried rice is a pretty classic Japanese dish, I just add some seafood to kick it up a notch a bit. While traditionally they also use spring onion, I replaced it with red onion due to availability and that worked out well to add that crunchiness and freshness element to the dish.
garlic fried rice with prawns and scallops
- 1.5 cup of rice for 2 person
- 2 large eggs
- prawns (you can also add squid or other seafood)
- 2-3 bulb of garlic, chopped or cut in slices
- 1 red onion, finely chopped
- 1 tablespoon of soya sauce, some salt & pepper
- 3-4 tablespoon of cooking oil
ingredients – garlic, onion, rice, prawns, scallops
- heat up cooking oil
- fry garlic till a shade before golden brown, remove and set aside
- using the same oil, fry prawns (with a dash of salt), then remove and set aside
- sear scallops with shells on, then remove and set aside
the key is to fry the garlic, seafood, and rice separately
Cooking instructions part 2:
- with the same oil, fry eggs till 80% cooked
- add rice, and stir for a minute
- add soya sauce, salt, and some pepper
- add garlic and continue to stir for another minute
- add garlic and prawns, stir for another minute
- serve while hot (arrange your scallops with best of your artistic ability)
start with the egg, then rice, onion, then everything
The key to this dish is to have the garlic and seafood fried separately. This allows better control and ensures that each ingredients are cooked properly since they have different cooking time. Try it!
More recipes from yours truly can be found here.