A Joint Culinary Journey of 88 Years
with Chef Jacky Lam & Chef Justin Hor
Nothing
short of a stunning culinary indulgence best describe the dining experiences at
all The Oriental Group restaurants! The
annual chef event where legendary “Old Master” chefs collaborates with The
Oriental Group Executive Chef Justin Hor and the group’s in-house talent is
back for the 11th year with a big bang.
Taking
on new culinary heights, Chinese veteran Chef Jacky Lam from Macau’s Galaxy
Hotel and Oriental Group Executive Chef Justin Hor has curated A Joint Culinary Journey of 88 Years
menu for this year’s Grand Dinner series. Having collaborated previously back
in 2011, both chefs are excited in combining their culinary experiences of 35
years and 53 years in the industry with an unforgettable gastronomical menu to
be available from 19 August to 22 September 2019 at their leading restaurants.
Our culinary journey this year led us to Noble Mansion at Plaza 33 in PJ area.
The exclusive fine dining Noble Mansion is the perfect venue for indulgence set
in an elegant ambiance.
Combining
flavours of yesteryears and brining new updates to the culinary palates, the Joint Culinary Journey of 88 Years Grand
Dinner had both chefs working for the past 6 months in planning, curating
and sourcing for ingredients for the menu. The talents and skills from both chefs
certainly spark new culinary dishes for gourmands.
The
menu commenced with five signature tapas platter from both chefs. These are
available a la carte or in the Grand Dinner set menu. Chef Lam’s repertoire
includes Macau Crab Meat Cake (RM24
per portion) and Chilled Szechuan Farm
Chicken (RM20 per portion) while Chef Hor curated Oriental Group’s Signature Char Siew (RM20 per portion) and Ginger Sauce Jelly Fish (RM18 per
portion). Vinaigrette Kyuri & Black
Fungus (RM18 per portion) is a combining effort from both chefs.
Golden
discs of Macau Crab Meat Cake tasted
so delicious that one may need to seize the urge to reach out for another one. The
meat cake has a tasty meat and crab meat filling that is juicy and bouncy with
a subtle sweetness that is very enjoyable.
Chilled Szechuan Farm Chicken, tender and firm chicken doused generous
in the piquant and lightly Szechuan peppercorn laced chili sauce, is a guaranteed
explosion of flavours in the mouth. Aromatic and a classic dish that always has
a spot in my books.
Oriental Group’s Signature Char Siew is simply faultless. All the right
markings of a wondrous caramelized pork strip with solid ratios of fat and lean
meat, the balance of sweetness and savory notes borders pleasurable
satisfaction.
The
Ginger Sauce Jelly Fish was an
interesting update to the classic version. Bold Bentong gingery notes perked up
the dish with a kick of flavours. It’s spicy from chilies and aromatic of the
fried shallots plus the crunchy jelly fish made this dish a memorable one indeed.
The
simple combination of Vinaigrette Kyuri
& Black Fungus along with bell peppers and radish in an aromatic
dressing has such lovely moreish notes that is worthy of an order.
In
one of their culinary expeditions to remote mainland China, both chefs
discovery of a rare aged preserved radish or choy poh was a delicious discovery
in the menu. Said to be an ingredient with nutritious benefits such as maintaining
respiratory system and strengthening immune, the aged choy poh is a rare fine
these days. The tedious process requires salting, brining, drying and constant
repeated yearly drying to result in the darken blackish colour with unique
muskiness and intense salty-sourish notes.
Combining
three types of Chinese radish from the 30-years old aged radish to 6 months old
radish and fresh radish into the broth of the Double-Boiled Superior Shark’s Fin Soup with Chicken & Preserved
Vegetable (RM118 per pax) epitomize the creative and talents of both chefs.
The result is simply luxurious. The 3-hours of double-boiled broth has such
gorgeous earthy and musky notes with subtle sweetness that is so flavoursome
and satiating on the palate. The various textures of the radishes along with
premium shark’s fin and chicken is also delectable and unique. Simply unforgettable!
A
dish inspired from Manchu Han Imperial Feast, the Whole Pork Trotter with Hokkaido XL Dried Scallop, Japanese Mushroom &
Quail Egg (RM488 portion for 10 pax) is a sight to behold!
Manchu
Han Imperial Feast, reserved for Emperors, was one of the grandest meals ever documented
in Chinese cuisine according to Wikipedia. It was said to originate from during
the era of Qing Dynasty when Kangxi Emperor held a grand banquet for his 66th
birthday celebration. The feast lasted three whole days with six banquets
consisting over 300 dishes. One of the dish was a braised bear paw hence Chef
Lam uses Pork Trotter to replace the illegal ingredient.
The
Whole Pork Trotter with Hokkaido XL
Dried Scallop, Japanese Mushroom & Quail Egg symbolizes Kangxi Emperor’s
conquest of China with ingredients based on elements of land, people,
prosperity and power. The pork trotter is utterly glorious, braised till the
meat is beautifully tender and flavourful while the skin is gelatinous and
melts-in-the-mouth.
Premium large dried scallops are literally almost falling
apart with plump mushrooms and fried quail eggs with flower-cut greens are
simply sublime in that dark robust sauce. It’s a dish that oozes comfort
pleasures yet shows off how skillful the chefs are in perfecting all the elements
of the fine dish. Simply impeccable in all senses!
The
next dish of Boston Lobster Macau Taipa
Style (RM368 each) takes lobster and elevated the King of crustaceans to a
whole of scrumptiousness. Unbelievable aroma and flavours from the abundance of
garlic, shallots, chilies, spring onions and lots of secret swine bits in the
form of pork neck!
The chunks of lobster meat and claw is nicely cooked with
tender sweetness that marries so well with the aromatics, so much so that one
will be licking the shells clean.
Malaysia’s
river holds plenty of wild fishes that deserves some limelight. The clever take
on using one of Malaysia’s premium Sultan fish paid off in Braised Sultan Fish Shunde Style (RM388 each). A fish that evoked a
lot of memories for Chef Hor, the highly sought-after Sultan fish may be full
of fine bones but the flesh is milky soft and smooth with a delicious sweetness
that the fish is well-known for.
It
takes a skillful chef to braise the fish long enough to absorb the glorious
pork bone broth without compromising the fresh flavours of the fish. Served
with scales on, the chewy scales are edible and helps to protect the flesh
during the braising period. The golden creamy broth is a bomb of flavours with
ends with much lusciousness on the lips. Such a sensual dish at sight and in
flavours…
More
seafood goodness with a generous mount of handpicked crab meat chunks
glorifying the Lotus Leaf Treasures Rice
(RM128 portion for 10 pax). The lotus leaf aroma has permeated the fluffy rice
well, adding on much tasty aroma and flavour to the dish while the sweet crab
meat is always a yummy touch.
The
Grand Dinner ended with an amazing piping hot Peach Resin with Snow Fungus & Papaya in Coconut (RM14 per pax)
along with pretty desserts of Sweet Corn
Lotus Paste (RM15 – 3 pieces) and Mangosteen
Custard Lava (RM15 – 3 pieces).
There’s
something utterly soothing when enjoying the Peach Resin with Snow Fungus & Papaya in Coconut with
nutritious wobbly bits of peach gum with soft papaya and snow fungus.
Double-boiled for hours in the coconut, the broth has taken on the delicious
aroma and flavour of the coconut along with the subtle sweetness of the other
ingredients. It’s a dessert that really warms up the soul after a luxurious
meal. This dessert deserves a spot in their regular dining menu.
The
pretty basket of Sweet Corn Lotus Paste
and b are almost too pretty to be eaten. Tuck into a crisp skin encasing rich
lava custard and a lightly chewy mochi-like skin encasing lotus paste with
sweet corn bits and macadamia nuts. The desserts are exceptionally creative and
delicious this year.
A Joint Culinary Journey of 88 Years Grand
Dinner is priced at RM 2688 nett per table of 10 pax. A la
carte orders of the individual dishes are also available. Gourmands can enjoy
this year’s grand dinner menu till 22 September, 2019. Reservations are
recommended.
Kudos
to the culinary team at The Oriental
Group for another year of success in raising the bar for Chinese cuisine!
For
more information and reservation, visit www.orientalrestaurants.com.my
or Facebook: www.facebook.com/TheOrientalGroupofRestaurants
for the
respective restaurant details.
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