What To Eat At The Emperor
The Emperor Chinese Restaurant has always been a favorite Chinese
restaurant to many diners, including mine. Located at Dorsett Grand Subang, the elegant dining space offers new
signatures with a new executive chef on board this year.
We
revisited The Emperor recently to
check out what to eat from Executive Chinese Chef Bryan Teh’s new menu of
signatures. Dine at the spacious main dining room or choose from the few
private rooms available.
It’s
no secret that some of the Dim Sum in
Selangor is at The Emperor Chinese
Restaurant. The Dim Sums maybe pork free but the skilled dim sum chefs are
the restaurant makes of the best dumplings and small bites.
Tuck
into gorgeous plump Siew Mai, Har Kow,
Char Siu Bao Chee Cheong Fun, Crispy Shrimp and Cheese Roll, Fried Fish Ball,
Fried Dumpling, Yam Puff, Black Charcoal Bun with Salted Egg Lava and more.
Chef
Bryan’s Smoked Farm Village Chicken (茶香煙焗菜園雞), priced at RM128, is so aromatic that
one can salivate at sight of the bird. Dark rich amber hue denoted the smoking
process while the air lingers with a wonderful fragrance from the tea and rice
smoked process. The chicken is firm and smooth, each bite wondrously yummy with
a light dip at the pepper salt mixture and chili sauce.
The
next of Wok-fried Lamb with Crispy
Garlic and Dry Chilies (避風塘炒羊架), priced at RM25 per piece, was
literally mind-blowing yum. Taking inspiration from a classic dish named ‘bei
foong thong’ made famous in Macao and Hong Kong, lamb takes precedent in the
dish as the main ingredient instead of the usual seafood. Not that we mind
because the lamb chops were utterly tender, tasty and irresistible. The renderings
of crispy golden bits of garlic, Sichuan peppercorns and dried chilies gave the
lamb the wow factor in the dish. A must-order for lamb lovers…
The
Poached Pearl Grouper with Taro, Radish
and Superior Stock (上湯香芋浸珍珠斑), priced at RM58.30 per 100gm of the
fish, was pure comfort at sight. This is a dish that comes from the heart of
some family recipes. The freshwater fish is first pan seared before being
braised in the broth. The cloudy broth was a result of hours of simmering to
extract the essence from Tong Kwai, fish bones, ginger and white pepper. Yam,
bean curd and mushrooms are added along with Kei Chi to add more flavours and
textures.
End
the meal with more nutritious goodness from Double-boiled Peach Resin with Snow Fungus in Young Coconut (椰盅雪耳燉桃膠) at RM42 per bowl. Peach resin is known for collagen
enhancing benefit and has a blood lipid, stress-reliever and anti-wrinkle
benefits as well. This delicate and sweet broth is served double-boiled in
coconut for more goodness and aroma. This sweet broth also has white fungus and
lotus seeds as well as longan.
For
bookings or inquiry, please call +603 5033 7400 / +6 016 2011 259 or email
danyal.chong@dorsetthotels.com
THE
EMPEROR CHINESE RESTAURANT
Dorsett Grand Subang
Jalan SS12/1,
47500 Subang Jaya
Tel: +603 5031 6060
Fax: +603 5031 8686
Facebook: www.facebook.com/DorsettGrandSubang/
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