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 firstname.lastname@example.org
THE EMPEROR CHINESE RESTAURANT
Dorsett Grand Subang
47500 Subang Jaya
Tel: +603 5031 6060
Fax: +603 5031 8686
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