Kyspeaks.com

Malaysian Food Blog, Travel, Diving & More

Tag / pomfret

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

As of writing, this blog has been in existence for slightly more than 6 years, and now I can proudly say that I appeared on national TV on the first day of CNY for something that has absolutely nothing to do with kyspeaks.com.

The title of this blog post too is appropriate, as I got to watch this segment of Malaysia Hari Ini on the first day of Chinese New Year 2011 with my mom, at ungodly 7 a.m. There was a total of one person who noticed the show and informed me via twitter. 😀

Malaysia Kini crew - led by Nazrul
Malaysia Kini crew – with the host Nazrul

It all started out with Nazrul informing me about this opportunity to do a segment on Chinese New Year reunion dinner a couple weeks before CNY. Being a modest attention seeker that I am, I took it up despite knowing the fact that it has to be done in *gasp* .. Malay language.

Nazrul, Haze, Kim, Gareth were all in the video
Nazrul, Haze, Kim, Gareth were all in the video

The video was taken about a week prior to CNY, and since mom wasn’t around yet at the time, I invited Kim, Gareth, and his mom who’s from all the way across the globe (yes, this Shaolintiger is really a mat salleh). Haze, of course, was the co-host.

vegetable, black chicken herbal soup, steamed fish, kung pao chicken
vegetable, black chicken herbal soup, steamed fish, kung pao chicken

For the dinner, I cooked black chicken herbal soup, steamed golden pomfret fish, kung pao chicken, and stir fried baby bok choy.

Since I also labeled this post in “cooks” category, there might as well be recipe – follow the links for kung pao chicken and steamed pomfret.

10 herbs black chicken soup preparation method
10 herbs black chicken soup preparation method

As for the black chicken herbal soup, the recipe is surprisingly simple.

Ingredients:

  • 1 black chicken, you can get this from any wet market. (they slaughter mine fresh, was a bit disturbing)
  • Chinese 10-herb packets. I got them from the store next to Ming Tien, but you can get them even at Giants/Cold Storage these days.

Steps:

  • boil the black chicken separately for 2-3 minutes to remove any foam in the soup
  • transfer the chicken to the soup pot and bring to boil with the herbs
  • keep boiling with very low fire for a couple hours
  • alternatively, you can also use a slow cooker, thermal cooker, or double boiling pot.

So there you go! Do view the video and tell me what you think about my spoken Malay, hehehe.

My third dish for the Chinese New year reunion dinner to greet the Year of Boar is steamed Pomphret (Pomfret) fish. This fish is a little pricey, and especially so during the Chinese festive season, however, it is very difficult to find a better fish as far as steamed fish dishes go.

Steamed Pomphret with garlic, ginger, and mushroom
looking at this is making me hungry again

Ingredients:

  • a good size pomphret fish (preferably around 1KG)
  • shitake mushroom
  • chopped garlic
  • finely sliced ginger
  • salt
  • soya sauce
  • pork fat (optional)

Steps:

  • clean the fish throughly and rub both sides with salt
  • put the sliced mushroom, garlic, and ginger evenly on the fish
  • sliced some pork fat (I got them from the roasted pork in the HK kailan dish)
  • add some soya sauce to the fish
  • steam it for about 15 minutes, and let the fish sit in the steamer for another 5 minutes after switching off the fire
  • be very careful not to spill the very hot dish while transferring it from the steamer to dining table

Steamed Pomphret with garlic, ginger, and mushroom
can you spot the secret ingredient?

This dish turned out excellent as expected, the secret ingredient (pork fat) makes the fish even smoother and adds a layer of that Year of Pig aroma that is irreplaceable. The garlic and ginger removes any fishy smell that might be present, and the mushroom gives a different taste and texture to enrich the whole experience.

I think adding a little bit of parsley might give a better presentation, sort of like how I dressed up the fried pomphret. You can try this method with other type of fish too, though the result might be less optimal.