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Tag / prawns

My unwritten policy on food review is that I usually don’t review the same place twice, but when Elegant Inn came calling, there was no doubt that an exception had to be made.

The experience I had at Elegant Inn on the last review was so good I couldn’t possibly pass up another chance. Thank you Meena!

Elegant Inn's chef Wesley Ng & Timothy Johnson of Standard Chartered
Elegant Inn’s chef Wesley Ng & Timothy Johnson of Standard Chartered

As with the previous two posts, this review is  about the Extravagant 8 menu with  Standard Chartered. Basically credit card member from the bank can enjoy this 8 course dinner for 8 person at the price of RM 888++ during the duration of the promotion that runs from 20th Jan till 17th Feb, 2011.

fresh yee sang to welcome the year of Rabbit
fresh yee sang to welcome the year of Rabbit

We started off with yee sang.

While Gu Yue Tien‘s version with its strawberry sauce is pretty new age and Li Yen’s prototypically traditional, Elegant Inn’s yee sang’s philosophy is something in the middle. Every ingredient is freshly prepared on the same day, there’s crushed nuts, plum sauce, oil, and also fresh raw salmon and jelly fish too.

The taste is a little more subtle, but you can feel the freshness. I like it.

double boiled village chicken soup w cordyceps flowers & US top shell
double boiled village chicken soup w cordyceps flowers & US top shell

Then came the double boiled village chicken soup, A whole kampung chicken double boiled with cordyceps flower, US top shell, dried scallops, oysters, cutter fish, and a few other ingredients.

The owner Jeanette leave no secrets as to what goes into the soup for the effort of making one  yourself would worth way more trouble (and cost in ingredients flown from HK & other places) than simply going to Elegant Inn and order a bowl (even if it costs RM 128 on the menu).

The soup of course, was superb. The server separates the ingredients and then presents us the soup as is. I of course, still picks up the chicken, scallops and such and send them to my mouth while enjoying the liquid. No wastage ok.

golden fried estuary grouper with chinese leeks, crystal prawns - signature salted egg yolk style
golden fried estuary grouper with chinese leeks
crystal prawns – signature salted egg yolk style

Next up was a big slice of “long dan”, or estuary grouper (giant grouper). The difference between deep fried and “golden fried” is that the fish is prepared by pouring hot oil over and over again until cooked. This method ensures that minimal amount of oil absorbed by the fish, thus the natural flavor is sealed in.

A deceptively simple looking dish that is really yummy. I’m still dreaming of the grouper’s skin.

Then it was the crystal prawns with signature salted egg yolk style. “Signature egg yolk” style because the chef painstakingly prepare and melt the egg yolks into the prawns instead of leaving them on the shells. This way you don’t have to lick the prawn’s shell for egg yolk and then eat the prawn meat pretty much separately afterwards.

The extra effort obviously paid off, it was delicious.

Haze, golden boneless stuffed chicken with chicken tomato salad
Haze, golden boneless stuffed chicken with chicken tomato salad

Then there’s this golden boneless stuffed chicken, a dish that is so unique I couldn’t have imagined it in a thousand years.

The chicken is basically stripped completely, leaving only the skin. A layer of prawn is then “stuffed” under the skin, and everything is roasted till it looks almost like the skin of suckling pig. The end result? It tasted as good as it is fancy. Crispy chicken skin with succulent prawns makes a very good combination, who would have thought?

The left over chicken meat is served on top of little slices of tomato at the side.

braised sea cucumber with dried oyster, fatt choy & mushroom, KY
braised sea cucumber with dried oyster, fatt choy & mushroom, KY

We had braised sea cucumber with dried oyster next, a classic Chinese dish for CNY. The dried oyster’s imported from Hong Kong, fat and juicy. I’ve always enjoyed sea cucumber, and this one did not disappoint at all.

braised seafood rice w australian scallop, desserts
braised seafood rice w australian scallop, desserts

Instead of fried rice, we had braised seafood rice instead. The rice is wrapped with lotus leaf and cooked with Australian scallop, fresh crab meat, and abalone sauce. At Elegant Inn, abalone sauce really does mean that they made the sauce with real abalone.

I’m usually not a big fan with the rice at the end of an 8 course meal, but I couldn’t help it, I finished my portion this time despite being pretty much full to the brim already.

We wind things down with some desserts – pan fried traditional rice cake & hazelnut cookie and chilled Japanese pumpkin sago with green bean. The two desserts, just like everything we had at Elegant Inn, were pretty good too, but by then I was pretty much deep in food coma already.

map to Elegant Inn, KL
Address:
2.01, 2nd Floor, Podium Block,
Menara Hap Seng,
Jalan P.Ramlee,
50250 Kuala Lumpur

GPS: 3.153034,101.70752
Tel: 03-2070 9399

It’s January, Christmas jingles made way to those Chinese New Year songs that seems to always resurrect the career of a few non-Chinese singers who sings in Mandarin but nobody ever care the rest of the year.

To many of us gluttons, this time of the year also means that we can have yee sang (鱼生) again! One of my favorite Malaysian invention (yah, they claim it’s from Singapore, or Hokkien province in China… I don’t care)

Gu Yue Tien at Chulan Square, classy place
Gu Yue Tien at Chulan Square, classy place

My very first lou sang session came with the courtesy of Meena’s invitation to the food review session at Gu Yue Tien in conjunction to the Standard Chartered’s Extravagant 8 Menu.

From 20th Jan to 17th February, Standard Chartered credit card holders enjoy great deals at 8 restaurants with special customized menu priced at RM 888++ per table for 8pax.

my very first yee sang for CNY 2011
my very first yee sang for CNY 2011

First dish was of course, the yee sang I’ve been waiting for since some 11 months ago. The version at Gu Yue Tien is a little different, fresh salad with addition of sengkuang, raisin, crushed nuts, crackers, oil, strawberry sauce, and of course, plenty of fresh raw salmon.

The taste is a bit sweeter and a bit fresher tasting, it was so good quite a few of us had second servings.

Gu Yue Tien soft boil egg with foie gras
Gu Yue Tien soft boil egg with foie gras

Next came the dish I had my eyes set on the moment the menu was sent to me via email – Gu Yue Tien’s soft boil egg with foie gras. According to Chef Frankie, he had the idea to create this dish from a visit to some charity cooking event in New York, East meet West.

It is basically a soft boiled egg, with most of the egg white taken out and replaced with foie gras sauce with chunks of foie gras in it. It was rich, savory, and pure heaven, I had two!

seafood soup with crab roe, salt bake Spanish Iberico pork ribs
seafood soup with crab roe, salt bake Spanish Iberico pork ribs

No real Chinese dinner is complete without soup, and I really give Standard Chartered a big thumbs up for NOT serving any sharks fin in all their Extravagant 8 menu.

So we had seafood soup with crab roe that comes with prawns, scallops, crab meat, and other goodies instead. Tastes better than any sharks fin soup that I had before (I’ve since stopped consuming sharks fin though, and I think you should too.)

Then there’s the salt baked Spanish Iberico pork ribs. I’ve had plenty of ribs before, but boy, this one really tops them all. Slightly salty, tender and juicy on the inside while crispy on the outside, the ribs is superbly flavorful and absolutely addictive. If you go to Gu Yue Tien, this is an absolute must-order dish.

steamed giant grouper, glutinous rice with fresh water prawns and wax meat
steamed giant grouper, glutinous rice with fresh water prawns and wax meat

Fish is another classic dish during CNY, we had steamed giant grouper with minced ginger and yellow bean paste. The fish meat is indeed tender, and I’ve always enjoy the thick but tender giant grouper skin as well. This dish is a good follow up from the ribs, with minced ginger countering the savory pork after taste.

Steamed glutinous rice with fresh water prawn & wax meat was the last main dish of the night. An unlikely combination of seafood with wax meat, but it is one that turned out very well. The wax meat imported from Hong Kong, and fresh water prawn sourced locally, the two ingredients tasted awesome themselves, but also give the glutinous rice a rich and very delicious taste.

pan fried nien gau, chilled mango cream with pamelo
pan fried nien gau, chilled mango cream with pamelo

We wind down the night with the CNY-compulsory nien gau (sticky cake), only this one is pan fried with sesame; and chilled mango cream with pamelo to cool off and try to clear off the super savory+yummy after taste in our mouth.

At this point, my stomach was protesting, and my brain shutting down due to food coma.

KY & Haze, Bald Eagle & Chef Frankie, Mei Yee & Lionel, KK & BabeKL, Meena & Alison
KY & Haze, Bald Eagle & Chef Frankie,
Mei Yee & Lionel, KK & BabeKL, Meena & Alison

For those of you who holds a Standard Chartered credit card (or know someone who does), don’t miss out on this great offer. I throughly enjoyed every dish at Gu Yue Tien, and if your taste bud is anywhere close to mine, I have no doubt you will too.

Chef Frankie is also one of the most friendly and inspiring person, he shared the story of stepping into the kitchen at the age of 13 to becoming an executive chef to owning Gu Yue Tien, amazing stuff.

Now chef, how about some of that ribs again? Gu Yue Tien is located just above Gaucho Grill at Chulan Square.

map to Gu Yue Tien at Chulan Square

Address:
Gu Yue Tien
Lot 5A, Chulan Square
Jalan Raja Chulan
50200 Kuala Lumpur

GPS: 3.148518, 101.716114
Tel: 03-2148 0808