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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
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
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
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
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 with black moss
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
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
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.

map to Bangsar Shopping Center

Address:
Grand Imperial Restaurant
3rd Floor, East Wing,
Bangsar Shopping Centre,

285 Jalan Maarof,
Bukit Bandaraya, 59000 Kuala Lumpur

GPS: 3.142808, 101.667448
Webwww.grandimperial.com.my
Tel: 03-2283 1118

Right after participating as a guest speaker at “A Food Biz Workshop” a week ago where I found out that some 80% food business fails within the first two years of operation, I got to attend an event hosted by one that represents the other extreme end – the Martell Pure Gourmet event by the brand that has been in existence since 1715.

Yeap, that’s just a year shy of 300, with perhaps one of the oldest single product, the Martell VSOP being in the market since 1831.

Martell is celebrating 300 years anniversary in 2015
Martell is celebrating 300 years anniversary in 2015

While last year’s dinner was hosted at JW Marriott, Martell chose the Grand Imperial Chinese restaurant at Hartamas Shopping Centre for this year’s annual Pure Gourmet. I was very delighted and honoured to be invited to this year’s dinner again after having had a very good experience last year.

I was surprised that Malaysia actually happened to be the 2nd largest market in the world for Martell after China, and I guess this is partly due to the way we consume cognac, which, fortunately or not, was in full display during the dinner with many happily cheering each other “Happy Birthday to You” while emptying their glasses as the night went on.

P/S: It wasn’t anyone’s birthday, but we had a lot of fun.

sze chuan jelly fish with thousand layer pig ear & deep fried scallop
Sze Chuan jelly fish with thousand layer pig ear & deep fried scallop

Anyway, pure gourmet is about the blend of exquisite ingredients, skills, and passion in the creation of inspiring dishes, as with how each bottle of Martell cognac is created, so lets get on with the dinner.

We started out with chilled Sze Chuan jelly fish with thousand layer pig ear accompanied deep fried scallop wrapped with German vermicelli rice noodle. A pretty descriptive dish and one that has several characters all rolled into one.

The jelly fish and pigs ear with the softer texture and a more complex taste, and deep fried scallop an explosion of seafood sweetness beneath the the crispy and rawer tasting vermicelli. This was paired with Martell V.S.O.P.

baked king prawn with cheese, paired with Martell Cordon Bleu
baked king prawn with cheese, paired with Martell Cordon Bleu

Next up was a relatively unpretentious baked water king prawn with cheese to go with the very recognizable Martell Cordon Bleu, perhaps the gold standard of cognac.

The execution of the prawn was on the dot, I really dug into the head and savour the juices out of this. Though this is probably the only dish I could come close to replicating at home, it was also one of my favorites.

deep fried airflown  Japanese Ayor fish with lemon
deep fried air flown  Japanese Ayor fish with lemon

Third dish of the night was deep fried air flown Japanese Ayor fish with lemon (also known as Ayu fish).

Found in the rivers and lakes around Hokkaido, this fresh water fish is famous for the sweetness of its flesh, which was brought out to its fullest potential when paired with Martell Cordon Bleu.

pan fried lamb cutlet with chef's special sauce, paired with Martell XO
pan fried lamb cutlet with chef’s special sauce, paired with Martell XO

Following the fish, we had the pan fried lamb cutlet with Chef’s special sauce to go with Martell XO.

Perhaps I was more accustomed to Western style of lamb cutlet preparation, it took a while to appreciate the more traditional Chinese preparation method of the red meat that is inherently more cooked. In this instance, the sauce takes center stage with the meat playing supporting role.

braised spaghetti with sliced abalone, black truffle n mushroom, Martell Chanteloup Perspective
braised spaghetti w/ sliced abalone, black truffle & mushroom, Martell Chanteloup Perspective

Last dish before dessert was the braised spaghetti with sliced abalone, black truffle and mushroom. The hint of black truffle went well with abalone, and the fine angel hair spaghetti was the right choice to soak up the flavour. We just wished that it was a whole abalone instead (who doesn’t?).

The aroma and elegance of Martell Chanteloup Perspective complimented the dish perfectly.

Grand Imperial special dessert paired with Martell Creation Grand Extra
Grand Imperial special dessert paired with Martell Creation Grand Extra

Finally, we end the dinner with a host of three desserts prepared by Grand Imperial and had the pleasure to pair them with Martell Creation Grand Extra, the silky smooth and yet very powerful tasting cognac. A unique taste to end a pretty unique and special dinner.

and we were cheering to each other "happy birthday to you".. yes, it's a "trend"
and we were cheering to each other “happy birthday to you”.. yes, it’s a “trend”

A big thank you to Siew Kheng for the invitation, and hopefully we’ll have the privilege to be a part of this again next year!

map to Hartamas Shopping Centre

Address:
Grand Imperial
Lot F33 – F35, First Floor,
Hartamas Shopping Centre
No. 60, Jalan Sri Hartamas 1,
Sri Hartamas, Kuala Lumpur
GPS: 3.163480, 101.656136
Tel03-6201 9777