Cantonese Cuisine At Its Best!
The Emperor Chinese Restaurant is renowned for exquisite Cantonese cuisine at Dorsett Grand Subang. The chefs at The Emperor are skillful, crafting scrumptious Chinese dishes so well that one won’t even notice the pork free code.
Besides the superb dim sum available daily and weekends, The Emperor is constantly introducing new dishes in addition its signature list of a la carte menu. Here are some dishes that is drool-worthy in The Emperor that taste just as irresistible as its presentation.
It is essential that every Chinese meal includes a soup to warm the soul, especially during dinner time. The Double-Boiled Cordyceps Flower with Fish Maw Soup is not only nutritious with medicinal benefits but has a glorious umami and earthy note. Coupled with the precious fish maw, it was a crowd pleaser at the table that evening.
When the Oven Roasted Spring Chicken was placed in our table, we could immediately smell the luscious aroma from that gorgeously lacquered bird that wafted through the air. The skin was lightly crisp while the meat was utterly juicy and tender. I had this dish during the CNY earlier this year and the dish is consistently sublime. Coupled with the crispy prawn crackers, it’s a classic Chinese dish executed with perfection.
A glorious piece of cod, crusted in robust flavours summed up the Baked Cod Fish with Garlic Buttered Cream. Utterly sweet and creamy, the cod was a masterpiece of oceanic deliciousness.
The Sautéed Shelled Prawns with Oriental Buttered Sauce and Chicken Floss had bouncy prawn balls lightly battered and fried till crispy, coated in a fairly sweet and cream sauce, finished with generous sprinkling of savory chicken floss. The dish goes well with steamed rice or on its own with a beer!
I am always amazed how Chinese chef can make beancurd so delectable. The Sautéed Spinach Beancurd with Shimeji Mushroom is deliciously comforting. Crispy beancurd with soft eggy center and layered with cooked spinach is crowned with asparagus and mushrooms before being drenched in an oyster sauce. I am pretty sure I can eat this often.
The next dish of Sautéed Teo Chew Style Mixed Vegetables in Nest showcases a myriad of vegetables all cleverly matched, sautéed lightly to give the dish a lovely sweet lightly of clean flavours of the ingredients. Crispy lotus roots, asparagus, water chestnut, celery, lily bulb, bell peppers, mushrooms and golden macadamia nuts provide the dish with various textures and flavours that seemed to sing harmoniously well.
Apparently they saved the best for last with Fried Cantonese Noodles with Water Prawn in Superior Sauce! Amazing at sight, the large crustacean sitting on a bed of crispy ‘sang meen’ drenched in egg swirled and thicken sauce taste as glorious as it looks. Flavours are well-balance with light and fresh note of the sweetness from the water prawn. It’s a dish that we gladly polished for its comforting note.
Hot sweetened Almond Cream in Coconut Shell is unusual but we like the twist of serving the silky and nutty sweet broth in the coconut shell. Because it’s hot sweet broth, the coconut aroma is released, blending wonderfully well with the almond aroma.
If you enjoy fine Cantonese dishes, The Emperor is the restaurant to be at Subang. The restaurant is also usually packed for their pork free dim sums on the weekends. Coupled with the simple and elegant ambiance, it’s a great Chinese restaurant where the food is consistently delicious.
For booking or more information please call +6 03 5031 6060 ext. 1954 or email email@example.com.
DORSETT GRAND SUBANG
47500 Subang Jaya
Tel: +603 5031 6060
Fax: +603 5031 8686
Lunch 12:00 noon - 2:30 pm (Mondays to Saturdays)
10:00 am - 2:30 pm (Sundays and Public Holidays)
Dinner 6:00 pm - 10:00 pm
Yummy... love sang har meen!ReplyDelete
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