Malaysian Food Blog, Travel, Diving & More

Tag / sheraton

On the 15th of December, I was invited to a tea appreciation day hosted by Dilmah Tea at Sheraton PJ, and little did I know that the date coincide with International Tea Day, a day that has been celebrated since 2005 in tea producing countries.

Dilmah Tea Appreciation at Sheraton PJ
Dilmah Tea Appreciation at Sheraton PJ

For the Tea Appreciation session, Dilmah brought in Sensory Evaluation consultant and Oenologist Edwin Soon to share with us the origin of tea and the science of flavors behind it.

Oenologist Edwin Soon explaining the history of tea
Oenologist Edwin Soon explaining the history of tea

To be perfectly honest, I did not know that the different types of tea – Black, Green, Oolong, and White tea were all made from the same Camellia sinensis plant. The difference is in how the tea leaves are cured.

Basically they are as follow:

  • White: wilted and unoxidized;
  • Green: unwilted and unoxidized;
  • Oolong: wilted, bruised, and partially oxidized;
  • Black: wilted, sometimes crushed, and fully oxidized

Dilmah Tea and food pairing
Dilmah Tea and food pairing

Well, there are indeed other plants that we make tea from, but those will be in the category of herbal tea or flower tea, proper tea all from the same species of plant.

Additionally, tea plants at different elevation and climate will also produce leave that different flavors, with many high quality tea plants being cultivated up to 1,500 m above sea level.

who doesn't love a proper Hi Tea?
who doesn’t love a proper Hi Tea?

For the afternoon tea pairing session, we started off with lamb curry puffs paired with Dilmah The Original Earl Grey, most quintessential British tea in contrast to the local, slightly spicy flavor.

Then it was salmon maki roll with Green Tea Jasmine Flower, a fitting companion many of us are familiar with. We then also had a Hi-tea set with Ratatouille turnovers, spinach and cheese quiche, and smoked salmon canapes.

Miss World Malaysia Thanuja Ananthan was sharing the same table
Miss World Malaysia Thanuja Ananthan was sharing the same table

For sweets, we had pandan sweet pancakes with corn custard, together with Pure Chamomile Flowers, a tea that does not have any caffeine and perfect for late night. We then finished off with chocolate brownie paired with Moroccan Mint Green Tea.

Overall, it was a lovely afternoon well spent, and we (with Sharon & Wilson) got to share the same table as former Miss World Malaysia Thanuja Ananthan (did not find out who she was until more than half way through), lovely person with energetic personality!

This was also the second time I attended a Dilmah event, first being way back in 2013!

With the blessing of the great lady luck, I had the chance to go to the Emperor Chinese Restaurant at Sheraton Subang Hotel for the second time. The first was an appreciation dinner from a vendor (which I didn’t manage to capture any photos), and this time it was an invitation arranged by foodstreets for a food review. Excellent (and free) Chinese food within the span of a couple months, what more could I ask for?

Note: This is now Grand Dorsett Hotel, though the name of the restaurant remains the same (13/7/2013)

Emperor Chinese Restaurant at Sheraton Subang
the friendly Chef Michael Wong and his creations

I arrived at Sheraton during dinner time and was greeted by the friendly PR person Bel, who introduced me to the Executive Chinese Chef Michael Wong. Chef Michael has been with the hotel from 97 to 2000 and recently joined back to lead the kitchen team. For this “exercise”, the good chef prepared a total of six dishes and a dessert to satisfy our taste buds.

Emperor Chinese Restaurant at Sheraton Subang
double boiled soup, assorted vegetable, and cold chicken roll

First on the table was the double boiled fish maw with dried scallop and vegetable soup, it was seriously the best soup I’ve had so far. Scallop, mussel, and fish maw together with Silkie (black skinned) chicken really gave the soup a very distinct sweetness that is so delicious. I was still thinking about it for days after the session.

Then it was the cold dish, cold chicken roll with jelly fish. This dish is traditionally made with pork, but as the Emperor Chinese Restaurant serves halal food, chicken is used instead. Chef Michael explained to me the tedious process of preparing the chicken (slicing, steaming, rolling up) to create a texture consistent with the traditional ingredient. I must say he did a very good job and the substitute meat did not disappoint.

Emperor Chinese Restaurant at Sheraton Subang
baked cod fish, butter prawn, and dancing fried rice

As for the cod fish, instead of the more orthodox steaming or deep frying cooking method, the good chef baked the generous slice of cod steak in an oven with garlic sauce. It was done just nice and not over cooked, a relatively simple dish that came out just right.

Butter prawn and assorted vegetable were both good as well. However, the other interesting dish would be the “dancing fried rice”, the fried rice is topped with tobiko (flying fish roe) and decorated with katsuobushi (the topping for takoyaki) on the side that seems to ‘dance’. A very visually captivating dish that tastes as good as it looks.

Emperor Chinese Restaurant at Sheraton Subang
avocado apple juice and lemon grass pudding with mint ice cream

To round it off, we had the lemon grass pudding with mint ice cream as dessert. A nice way to cool down and refresh after the rather heavy meal. Bel also ordered us an the unique apple and avocado juice, a thick concoction that combines the sweetness of the two fruits that tasted surprisingly good!

map to Sheraton Subang
Sheraton Subang Hotel is right next to SJMC at SS12

It was a very good meal and needless to say I was very satisfied. If you’re looking for a high class Chinese restaurant (serving halal food), you should definitely consider this place.

Jalan SS12/1
47500 Subang Jaya

GPS: 3.078841, 101.598945
Tel: 03-5031 6060