The 9th Annual Guest Chef
Grand Dinner series with Chef Justin Hor & Chef Peter Tsang
It
may be an annual affair but each year takes Chinese cuisine to new heights. The
9th Annual Guest Chef Grand
Dinner series is back this year with another exclusive guest chef. Oriental Group of Restaurants Chef
Justin Hor has roped in Hong Kong-born Chef Peter Tsang of Si Chuan Dou Hua
Parkroyal Singapore in creating a truly memorable and gastronomical journey in
honor of Chinese cuisine in this year’s grand dinner series.
“We
started our annual Grand Dinners series back in 2008 with the intention of
introducing different dimensions of classic Chinese cuisine to the public,
whilst educating them on the cultural significance of the selected dishes.”
says Chef Justin Hor.
A
distinguished and passionate chef himself, Chef Hor started his culinary
journey at the age of 13 and has headed many reputable restaurants over 33
years in the industry. With many awards under his belt, he is well-known for
creating authentic married with new cooking techniques, yet preserving traditional
flavours of Chinese cuisine.
Fortunate
to be able to host this year’s grand dinner series with acclaimed Chef Peter
Tsang, both culinary maestros are celebrating the Chinese culinary heritage
with two eight-course menus as well as ala carte dishes themed Classic Nanyang
Cantonese Cuisine. Gourmands will be taken through a sumptuous journey of
culinary heritage elevated with modern presentation of the finest.
“It
is an honour to share my 47 years of experience and to work together with
Justin to create this year’s menu. The various cooking methods and combination
of ingredients used in the menus are significant as the culinary roots still
bear much resemblance and connectivity between the local ‘Nanyang’ community
and their Chinese ancestors.” shared Chef Tsang.
Chef
Tsang, currently the Master Consultant Chef at Si Chuan Dou Hua Parkroyal
Singapore, brings a wealth of 47 years of culinary experience to the table.
Besides having worked inn some of the finest Chinese kitchen in Asia, he has
also cooked for renowned distinguished leaders of the world. In addition to his
culinary repertoire Chef Tsang also gives back to the community by being an
active organizing member of the annual World Culinary Charity Dinner that
raises funds for charitable causes in various countries.
Inspired
from the little bites of the Chinese cuisine, both Chef Hor and Chef Tsang has
created a list of Chinese tapas platter to tease our palates before the main
dishes of the set menu arrives.
The
freshness of the ingredients plays an important element in the Capsicum & Apricot Mushroom in Miso
and Chilled Bitter Gourd in Sweet Chili
Sauce. Sweet crunchy bites of peppers and earthy mushrooms are cleverly seasoned
with umami miso while blanched and chilled thinly sliced bitter gourd, artfully arranged to symbolized a blooming bud is paired with sweet chili sauce
to enhance its subtle bittersweet notes.
For
heat, the classic Chilled Chicken with
Szechuan Peppercorn Sauce is deliciously familiar with a very
well-controlled numbing heat from the peppercorns. It’s not overly an explosive
taste but rather just enough to keep one hankering after it’s spiced up
flavours. For a milder heat, the Pork
Kyuri Roll with Spicy Sauce might be your best bet. Pork, cooked till firm
yet tender, are rolled up with crisp cucumber and doused in piquant sauce, an
ode of a blast from the past in Chinese cuisine.
Another
classic takes form in Liver Sausage
& Prawn Roll. Pretty much an old school dish but rendered modern in
presentation, the dish was surprisingly delicate in flavours with various
pleasing textures. The tiny cherry tomatoes balanced up the strong flavour of
the liver sausage well, making the dish easy to enjoy.
At
first sight, the Fragrant Black Sesame Flat
Noodle looked rather plain. However, the dish turned out to be a solid
favorite as the house made black sesame noodles was marvelous in flavours as
well as jellied-like texture. Coated in a spicy and nutty sesame sauce, each
strand of noodle was divine on the palate. A must-order…
Featuring
deep-fried dishes that is much-ordered in many Chinese restaurants, the Deep Fried Salt & Pepper Sea Cucumber
is a nice crispy appetizer concocted to evoke joys of savoring the gelatinous
sea cucumber. The Radish Cake Typhoon
Shelter Style combines another two classics of radish cake turned crispy
and jazzed up with the popular aromatics of garlic, onion, chilies and more
with Typhoon Shelter style flavours.
The
first main of the set menu arrives with a lasting impression of Double-Boiled Haruan Soup with Fish Maw
served in Paper Wok. Hours of labor goes into a soup of yesteryears,
doubled-boiled with the nutritious snakehead fish or haruan.
The creamy and milky broth with essence expelled from lots of fish bones coupled with ginger and other ingredients, evoked soul-food notes in every spoonful. As if the broth was not enough, both chefs elevated the soup with delectable fried fish, premium fish maw and ‘old’ tofu. A soup like this can never be forgotten for sure…
The creamy and milky broth with essence expelled from lots of fish bones coupled with ginger and other ingredients, evoked soul-food notes in every spoonful. As if the broth was not enough, both chefs elevated the soup with delectable fried fish, premium fish maw and ‘old’ tofu. A soup like this can never be forgotten for sure…
If
there is one dish that has withstood the test of time and perhaps that took center
stage in Chinese culinary heritage, it would be the Treasures Chest Duck, braised with Abalone & Soft-Boiled Quail Egg.
A dish that requires skills of deboning a whole duck while retaining its
original shape before stuffing it with bejewels of lotus seeds, barley,
mushrooms and salted egg. Each duck, weighing in about 2.2kg, goes through a
tedious process of cooking before it’s presented with more lux of
braised whole abalones and quail eggs.
Melt-in-the-mouth
tender duck meat is rendered even better with the loads of creamy, nutty and
earthy stuffing. In fact, the duck was so luxuriously delicious, one might even
let the abalone take a side seat. The soft-boiled quail egg with a
molten egg yolk center was the final standing ovation to the dish. A
masterpiece of Chinese cuisine indeed!
It
nearly felt like Christmas came early when the Crystal-Wrapped Steamed Soon Hock with Radish & Green Ginger
was placed on the table. The presentation not only evoked an element of
excitement within the child in us but it kept the premium fish nicely hot and
steamy. Fresh and large sweet Soon Hock fish along with soft radish pieces goes
so well with the piquant green ginger sauce.
Chef
Tsang personally took us on a quick masterclass of his Scallop in Golden Egg White Soufflé. Inspired by one of his trip in
Japan, he enveloped sweet diver scallop in a fluffy egg white soufflé and
sprinkled shrimp roe or Har Chee over
it. Finishing the broth stuffed with bits of vegetables, the scallop ball was
simmered in the broth again till it soaks up the goodness of the broth.
The
scallop ball was superbly light, almost fluffy with a delicate eggy note
enhanced with glorious fresh sweet scallop. The shrimp roe elevated the umami
note in the dish well and the wilted spinach gave the dish a lovely finishing
of the greens we needed after all the heavier dishes earlier.
Chef
Tsang also took center stage again when he prepared the Yin Yang Rice with Lobster & Crab Meat in Superior Crab Soup in
front of us. A dish he holds dearly in his heart, he spoke about classic dishes
from his past and how important it is to maintain authentic flavours while
added the need to uplift the dish to our modern culinary palates.
Using
a ratio of 1/3 of steamed glutinous rice with 2/3 of crispy rice puff, he cooks
both in a luxurious crab broth along with sweet chunks of lobster and crab meat
till the rice has soaked up all the flavours of that broth. Adding some final
touches of French beans and spring onion, the rice looked gloriously majestic
and extravagant.
A
single spoonful of this Yin Yang Rice
with Lobster & Crab Meat in Superior Crab Soup reaffirmed the decadent
flavours and myriad of textures this dish has. Deemed simply the best course of
the evening, there was no doubt that everyone was secretly hoping for an encore
of the dish.
The
journey ended with a sweet and nutritious Chilled
Peach Resin in Snow Pear. Peach resin is renowned for beautification
purposes while snow pear is good for cooling down the body.
It makes perfect sense to end the meal with this dessert on our ode to Classic Nanyang Cantonese Cuisine with Chef Justin Hor and Chef Peter Tsang.
It makes perfect sense to end the meal with this dessert on our ode to Classic Nanyang Cantonese Cuisine with Chef Justin Hor and Chef Peter Tsang.
Don’t
miss this exclusive Grand Dinner by The
Oriental Group of Restaurants as the gastronomical journey from Chef Hor
and Chef Tsang is truly one of its kind in our culinary scene!
Chef
Peter Tsang will be making an appearance in a series of grand dinners on the
below dates:
Noble
Banquet 21 August 2017
The
Han Room 22 August 2017
Oriental
Pavilion 23 August 2017
Noble
Mansion 24 August 2017
Noble
Banquet 25 August 2017
The
Classic Nanyang Cantonese Cuisine set
menu is available at all participating Oriental
Group of Restaurants from 21 August to 30 September 2017. Priced at RM1,888
nett per table of 10 pax and RM3,888 nett per table of 10 pax. Diners can enjoy
these dishes on ala carte basis from 25 August to 30 September 2017.
Reservations
are encouraged for the Classic Nanyang
Cantonese Cuisine with Chef Justin Hor & Chef Peter Tsang as some
dishes require time to prepare.
Participating Oriental Group of Restaurants
Oriental
Pavilion 03-7956 9288
Oriental
Banquet 03-7957 8488
Noble
House 03-2145 8822
Noble
Mansion 03-7932 3288
The
Ming Room 03-2284 8822
The
Han Room 03-2284 8833
Tang
Room 03-7733 9866
Oriental Viva 03-9283 8833
Oriental Viva 03-9283 8833
Maju Palace 03-2691
8822 (pork free)
For
more information, please visit:
Website: www.orientalrestaurants.com.my
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