Chef Bryan Teh SIAL Award-Winning
Creations
Dorsett Grand Subang is rejoicing for the 2nd consecutive
year as Executive Chinese Chef Bryan Teh and his culinary team has emerged as
winners again for this year at the Salon
International De L’alimentation (SIAL) Shanghai competition.
2019
China International Top Chefs Invitational Competition by SIAL took place in
May 2019 and is co-host by CCA, World Association of Chefs Societies and SIAL
China. This prestigious competition is participated by top chefs from Hongkong,
Malaysia, Korea, Italy, and Shanghai, Beijing, Shenzhen and Chengdu of China exclusively.
Judged by top judges of World Association of Chefs Societies with International
Judge Certification, the participants are tested on cuisine creativity, cooking
skills, utilization of assigned ingredients, taste, and cleanliness in kitchen.
Chef
Bryan clinched the Gold with Distinction Award with two unique dishes of Wok-fried Ribeye Beef with Grape Sauce
and Deep-fried Chicken Wing Stuffed with
Otak-Otak. The unique pairing of ingredients is what sealed the winning
points for Dorsett Grand Subang’s Executive Chinese Chef.
Foodies
can now enjoy Chef Bryan’s award-winning dishes along with his signature dishes
at Dorsett Grand Subang’s Chinese Restaurant, The Emperor for lunch or dinner with advanced order. The Emperor is
well-known for their sumptuous Chinese cuisine that is also pork-free. From fiery
Szechuan to Cantonese dishes, the menu at The Emperor also includes a delicious
dim sum list for yum cha session.
The
golden Deep-fried Chicken Wing with
Otak-Otak offer diners an unusual moreish flavour from our local otak-otak
spices. Stuffed to the max, the otak-otak filling has a well-balanced spice
note that complimented the crispy deboned chicken wing well. A side sauce that
has a creamy and unctuous flavour added much oomph to the dish.
The
Wok-fried Ribeye Beef with Grape Sauce
was not only pretty in presentation but beautifully delicious. Tender beef well
marinated and glazed with a sticky and fruity note, the beef was also served
with some grape and bell pepper salad on the side. The addition of the grape to
the sauce elevated a light and fresh sweetness to the dish, making it easy to
enjoy without the heavy guilt.
Besides
the award-winning dishes, we also tucked into Chef Bryan signature dish of Oil Poached Mandarin Fish with Superior
Soya Sauce. A classic dish that requires excellent skills to perfectly
cooked the fish and enhanced it with a good balance of sauce, Chef Bryan’s
version was amazing. The Mandarin fish is tender and almost creamy. The
superior soya sauce is just right in terms of savory and sweet along with a
beautiful aroma that worked wonders on the fish. The addition of baby black
wood fungus, bok choy, shredded crispy ginger and cilantro gave the dish a
vibrant freshness.
Other
dishes from Chef Bryan’s personal favorites include Deep-fried Aromatic Crispy Duck Serve with “Mongolian” Sauce and Steam Fresh River Prawn with Glutinous Red
Brown Rice in Lotus Leaf.
We
also savored another fish with Poached
Mandarin Fish with Sichuan Preserved Vegetables. Chef Bryan has also mastered
and refined Szechuan cuisine. The fish is cooked in suan chai or Sichuan preserved vegetables along with aromatics of
garlic, herbs, Szechuan peppercorn and more. The broth is addictive and leaves
a tangy and tingling note from the spice used. A dish that goes very well with
steamed rice!
The
course ended with a healthy dish of Fried
Brown Rice with Conpoy and Pine Nuts. Well-studded with lots of crunchy brunoised
of vegetables, the rice is delightfully light and very delicate in flavours.
Easy to enjoy, it’s a tasty dish minus the guilt.
For
a Durian Indulgence, tuck into the king of fruits in Deep fried Durian Fritter. A seasonal fruit, Chef Bryan has taken
the fruit and turn it into a luscious durian ice cream before coating it in a
light batter and frying it till golden crisp. Served with some cubed fruits,
the dessert is certainly not for the faint-hearted as it is pungent and fully-loaded
with durian!
The Emperor, Dorsett Grand Subang’s 5-star Muslim-friendly Chinese
restaurant is open daily for lunch from 12 noon to 2.30 pm (Mondays to
Saturdays) and for dinner from 6.00 pm to 10.00 pm, daily. On Sundays and public holidays, the
restaurant is open from 10.00 am to 2.30 pm with the Dim Sum brunch featuring
the best handcrafted dim sum at only RM88 nett per person; 50% off for senior
citizens and children between the ages of 6-12 years old.
Call
to book at +60350316060 ext 1954 or email at bookfnb.subang@dorsetthotels.com
THE
EMPEROR CHINESE RESTAURANT
Dorsett Grand Subang
Jalan SS12/1,
47500 Subang Jaya
Tel: +603 5031 6060
Fax: +603 5031 8686
Website:
www.dorsetthotels.com/malaysia/subang
Facebook:
www.facebook.com/DorsettGrandSubang/
Business Hours:
Lunch: 12:00 noon – 2:30p.m. (Mondays to
Saturdays)
10:00a.m. – 2:30p.m. (Sundays
& public holidays)
Dinner: 6:00p.m. – 10:00p.m
My favorite food on the planet may be Chinese food. It's so yum.
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