April 30, 2018

The Emperor Chinese Restaurant @ Dorsett Grand Subang

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

Dorsett Grand Subang
Jalan SS12/1,
47500 Subang Jaya
Tel: +603 5031 6060
Fax: +603 5031 8686


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