CNY Menu 2021 @ The Oriental Group of Restaurants

A Niu Year Feast
 

A brand-new Lunar Year of the Ox is barely a few weeks away and the nation is currently facing an unavoidable global pandemic situation through a lockdown. Despite the current situation, The Oriental Group of Restaurants is bringing festive cheer to everyone to usher in the festivity with a sumptuous CNY menu available for takeaway or delivery.
 

Their festive CNY menu starts 12 January and diners can still enjoy a feast at the comfort of their homes with Group Executive Chef Yap Poh Wong and culinary team creations. All restaurants offer something different while signature favorites are also available at most outlets. Here’s what a peek at new festive dishes available from the Oriental Group…
 

This Year of the Ox inspired their pretty and scrumptious creation of Golden Bull Yee Sang (RM168). An abundance of ingredients to represent an abundance of good blessings for the new year ahead, the yee sang is a stunner in terms of presentation and flavours as well as textures. Lots of fresh vegetables along with fruits, nuts and choices of seafood, the yee sang has a beautiful juiciness that makes one go back for more.

The Oriental Group From Macau to KL Grand Dinner 2020

 

Majestic Macau to KL Feast with Chef Yap Poh Weng & Chef Chung Kuy Fai

 

The much-anticipated Grand Dinner series by The Oriental Group is back this year with honorary Macau Master Chefs Yap Poh Weng & Chef Chung Kuy Fai. 4 hands, 9 exclusive evenings from 22 Aug to 8 Sept 2020, the Grand Dinner menu with the master chefs will be available across the Group’s various restaurants.

Chef Yap Poh Weng and Chef Chung Kuy Fai, both have over 30 years of culinary experience with international stints across the globe. Award winning Chef Yap, having named one of “China Top 50 Celebrity Chefs” by Food and Wine magazine as well as listed as diamond-rated chef by both Asian Diamond Chef Association and the American Academy of Hospitality Sciences, is currently helming the legendary Yan Yu Chinese restaurant in Guangzhou along with the award-winning Grand Dragon Chinese Restaurant in Hangzhou and world-famous restaurant Whampoa Club in Beijing and Shanghai. 

Chef Chung has also trotted across the globe with stints in Tokyo, Shanghai, California’s Napa Valley before settling in Macau as executive chef. Renowned for his bold culinary-scapes, he also has several accolades including an inclusion into the prestigious Black Pearl Restaurant Guide.

 

The first Grand Dinner series kicked off at Ruyi located at Bangsar Shopping Centre. Ruyi, a modern multi conceptual dining space that combines a beautiful bar with an award-winning pork-free kitchen serving eclectic Chinese menu, a mezzanine area and a Western bistro as well as private rooms. 

Dinner commenced with five Signature Appetizers Combination. The Suzhou Style Crispy Eel, stacked high in a pretty noodle basket and crowned with crispy meat floss and sugary strands, tasted as good as it looks. The crispy eel pieces are glazed with a caramelized sweet honey glaze, making it deliciously enjoyable.

CNY Menu 2020 @ The Oriental Group of Restaurants

Noble Offerings for New Lunar Year

The Oriental Group of Restaurants is out to make headlines again this New Lunar Year! Executive Chef Justin Hor and his culinary team never fails to curate sumptuous Chinese New Year menus every year. Diners can expect nothing but the very best of ingredients coupled with the talents of the Chef Hor and his culinary brigade.

We caught up with Chef Hor at Noble Mansion for a sneak preview of this year’s finest Chinese New Year menu to usher in the Year of the Rat. Noble Mansion, the exclusive Chinese mansion inspired restaurant, serves delicacies of Shunde, the renowned food province in Guangzhou. Expect premium and fresh ingredients prepared with fine culinary methods, served in an elegant and grandeur ambiance. Diners can opt to dine in the main dining room or any of their large private rooms available.

Executive Chef Justin Hor and his Noble Mansion team

Going all out, this year’s prosperity Yee Sang takes on the King of Crab in Alaskan Spider Crab Vegetable Yee Sang (RM198 – medium | RM298 – large). It may just be the dish of year if one is set out to impress your dining companions!

The Oriental Group Grand Dinners @ Noble Mansion

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 11^th 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.

Oriental Group of Restaurants Present China & Nanyang Grand Dinner

The Oriental Group’s 2018 Chef Event: Tradition and Innovation South East Asian Chinese Cuisine

It’s an epicurean feast of gourmet Chinese cuisine at The Oriental Group of Restaurants through the month of August! The acclaimed Oriental Group has been hosting its annual chef event with different themes together in collaboration with legendary “Old Master” chefs from Hong Kong and Shunde District in Guangdong with Group Executive Chef Justin Hor and the group’s in-house talent. The result has always been an exclusive soiree of authentic menus featuring various Chinese cuisines of 1960s yesteryears, Hong Kong cuisine, Teochew cuisine and more.

Each year’s theme and menu as well as invited featuring chef exceeds its previous. This year, two culinary maestro, Group Executive Chef Justin Hor of The Oriental Group and Corporate Executive Chef James Ho of Ruyi have gone all out with a China & Nanyang menu that highlights original Chinese cuisine flavours with the evolving flavours influenced by the Nanyang community. This specially curated China & Nanyang menu is available from 3 August to 31 August in all the participating restaurants of the Oriental Group.

To tantalize the palate, a series of 6 Tapas Platters featuring Chinese appetizers from both chefs kick off, each one commemorating classic Chinese dishes of yesteryears injected with the chefs’ personal touches.

Tapas by Chef Justin Hor

Cod Fish Roll – crispy and golden cigars of deliciousness have a tasty savory with subtle sweetness of delight

Jellyfish & Okra in Wasabi Sesame Sauce – drool-worthy appetizer of crunchy jelly fish pieces with tender okra and roasted peanuts in a tingling wasabi and nutty dressing

Zhenjiang Sweet & Sour Iberico Baby Pork Ribs – aromatic of black Zhenjiang vinegar tantalizes the sense of smell deliciously as we sank our teeth into this tender and flavourful pork ribs happily

Tapas by Chef James Ho

Pink Roses – Pickled Radish – tangy with light sweetness enhanced by asam boi notes

Spicy Garlic Sauce Pork Belly – piquant with spicy and garlicky notes infused into tender and succulent pork belly slides

Hunan Wax Meat & Dried Long Beans – bold umami notes from the rich and fatty wax meat plus excellent textural notes from the ingredients

Time and quality ingredients are the main essence to a good soup. Chef Justin’s Superior Shark’s Fin Soup with Morel Mushroom is a luxurious bowl of slow and long hours of double-boiled meaty bones along with dried seafood broth. Each sip of the broth sent warm fuzzy comfort to the tummy as well as a sense of luxurious satisfaction. There is an option to enjoy the soup with fish maw instead of the fins.

Chef James culinary sorcery creation was an unusual pairing of Roast Suckling Pig with Foie Gras Mousse. Who else would thought to pair both East meets West ingredient of crispy suckling pig with unctuous and rich foie gras?

The amazing duo worked out to be superb in flavours and textures. The richness of the suckling pig and foie gras was cleverly balanced up with its centerpiece of crispy and spicy Szechuan laced chicken to pump up some heat on the palate.

A fiery volcano of salt stole the limelight as we catch a hot flaming scene before savoring the Salt Baked 3 Head Abalone, Truffle & Kombu.

         

Chinese cuisine has always been able to turn the hardest ingredient into one of the most sumptuous dish on the table. Braised for 10 hours, the abalone and the luscious abalone sauce tasted as stunning as it looks. Flavoured with umami seaweed and perfumed with heady truffles, the abalone us in awe of its beautiful flavours.

The sauce shared equal limelight with the abalone and was practically scraped off the plate by many of us that day.

The next dish of Deep Fried Yellow Corvina Shanghainese Style, by Chef Justin, was well-thought off since the last few courses has been lusciously rich in flavours. Classically simple, the crispy golden fried Corvina was deliciously delicate and has a natural briny sweetness. Marinated minty sour plum cherry tomatoes accompanied the fish as a palate cleanser.

The Yin and Yang textures of rice is cleverly highlighted in Baked Rice with Cheese & Crispy Rice in Baby Pumpkin. Presentation was utterly adorable and elevated this cheesy duo of fluffy fried rice with crispy puffed rice well.

To end the China & Nanyang feast, a grand finale of misty smoke surrounded the Refreshing Rainbow Bird’s Nest and Peanut Lava Carrot.

Meticulous effort of hand-shaped fried carrot mochi with a creamy nutty peanut filling followed by premium bird’s nest in chilled sweet broth with fresh fruits, white fungus and mint certainly made a lasting impression of this year’s special menu by The Oriental Group.

The dishes in this collaboration will be available for a limited period from 3 till 31 August 2018 at all participating outlets under the Oriental Group of Restaurants and Ruyi. The set menu is priced at RM2,388 nett per table of 10 pax. A la carte is available as well.

Should you wish to catch both chefs during the China & Nanyang Grand Dinner, Chef Justin Hor, Group Executive Chef of The Oriental Group of Restaurants and Chef James Ho, Corporate Executive Chef of Ruyi will be making an appearance on the below dates of the respective restaurants:

Noble Banquet

3 & 14 August 2018

Oriental Pavilion

6 August 2018

Noble Mansion

7 August 2018

The Han Room

9 August 2018

Oriental Treasure

13 August 2018

Ruyi Restaurant & Lounge

10 August 2018

For more information, enquiries and reservation on this special set menu, please visit the Oriental Group of Restaurants website and Facebook or by contacting Emily at +6012 392 2082 or Melysa at +6012 599 6028 or email: enquiry@orientalrestaurants.com.my

Website: www.orientalrestaurants.com.my

Facebook: www.facebook.com/theorientalgroupofrestaurants/posts/

Oriental Group of Restaurants Presents Classic Nanyang Cantonese Cuisine

The 9^th Annual Guest Chef Grand Dinner series with Chef Justin Hor & Chef Peter Tsang

It may be an annual affair but each year takes Chinese cuisine to new heights. The 9^th Annual Guest Chef Grand Dinner series is back this year with another exclusive guest chef. Oriental Group of Restaurants Chef Justin Hor has roped in Hong Kong-born Chef Peter Tsang of Si Chuan Dou Hua Parkroyal Singapore in creating a truly memorable and gastronomical journey in honor of Chinese cuisine in this year’s grand dinner series.

“We started our annual Grand Dinners series back in 2008 with the intention of introducing different dimensions of classic Chinese cuisine to the public, whilst educating them on the cultural significance of the selected dishes.” says Chef Justin Hor.

A distinguished and passionate chef himself, Chef Hor started his culinary journey at the age of 13 and has headed many reputable restaurants over 33 years in the industry. With many awards under his belt, he is well-known for creating authentic married with new cooking techniques, yet preserving traditional flavours of Chinese cuisine.

Fortunate to be able to host this year’s grand dinner series with acclaimed Chef Peter Tsang, both culinary maestros are celebrating the Chinese culinary heritage with two eight-course menus as well as ala carte dishes themed Classic Nanyang Cantonese Cuisine. Gourmands will be taken through a sumptuous journey of culinary heritage elevated with modern presentation of the finest.

“It is an honour to share my 47 years of experience and to work together with Justin to create this year’s menu. The various cooking methods and combination of ingredients used in the menus are significant as the culinary roots still bear much resemblance and connectivity between the local ‘Nanyang’ community and their Chinese ancestors.” shared Chef Tsang.

Chef Tsang, currently the Master Consultant Chef at Si Chuan Dou Hua Parkroyal Singapore, brings a wealth of 47 years of culinary experience to the table. Besides having worked inn some of the finest Chinese kitchen in Asia, he has also cooked for renowned distinguished leaders of the world. In addition to his culinary repertoire Chef Tsang also gives back to the community by being an active organizing member of the annual World Culinary Charity Dinner that raises funds for charitable causes in various countries.

Inspired from the little bites of the Chinese cuisine, both Chef Hor and Chef Tsang has created a list of Chinese tapas platter to tease our palates before the main dishes of the set menu arrives.

The freshness of the ingredients plays an important element in the Capsicum & Apricot Mushroom in Miso and Chilled Bitter Gourd in Sweet Chili Sauce. Sweet crunchy bites of peppers and earthy mushrooms are cleverly seasoned with umami miso while blanched and chilled thinly sliced bitter gourd, artfully arranged to symbolized a blooming bud is paired with sweet chili sauce to enhance its subtle bittersweet notes.

For heat, the classic Chilled Chicken with Szechuan Peppercorn Sauce is deliciously familiar with a very well-controlled numbing heat from the peppercorns. It’s not overly an explosive taste but rather just enough to keep one hankering after it’s spiced up flavours. For a milder heat, the Pork Kyuri Roll with Spicy Sauce might be your best bet. Pork, cooked till firm yet tender, are rolled up with crisp cucumber and doused in piquant sauce, an ode of a blast from the past in Chinese cuisine.

Another classic takes form in Liver Sausage & Prawn Roll. Pretty much an old school dish but rendered modern in presentation, the dish was surprisingly delicate in flavours with various pleasing textures. The tiny cherry tomatoes balanced up the strong flavour of the liver sausage well, making the dish easy to enjoy.

At first sight, the Fragrant Black Sesame Flat Noodle looked rather plain. However, the dish turned out to be a solid favorite as the house made black sesame noodles was marvelous in flavours as well as jellied-like texture. Coated in a spicy and nutty sesame sauce, each strand of noodle was divine on the palate. A must-order…

Featuring deep-fried dishes that is much-ordered in many Chinese restaurants, the Deep Fried Salt & Pepper Sea Cucumber is a nice crispy appetizer concocted to evoke joys of savoring the gelatinous sea cucumber. The Radish Cake Typhoon Shelter Style combines another two classics of radish cake turned crispy and jazzed up with the popular aromatics of garlic, onion, chilies and more with Typhoon Shelter style flavours.

The first main of the set menu arrives with a lasting impression of Double-Boiled Haruan Soup with Fish Maw served in Paper Wok. Hours of labor goes into a soup of yesteryears, doubled-boiled with the nutritious snakehead fish or haruan.

The creamy and milky broth with essence expelled from lots of fish bones coupled with ginger and other ingredients, evoked soul-food notes in every spoonful. As if the broth was not enough, both chefs elevated the soup with delectable fried fish, premium fish maw and ‘old’ tofu. A soup like this can never be forgotten for sure…

If there is one dish that has withstood the test of time and perhaps that took center stage in Chinese culinary heritage, it would be the Treasures Chest Duck, braised with Abalone & Soft-Boiled Quail Egg. A dish that requires skills of deboning a whole duck while retaining its original shape before stuffing it with bejewels of lotus seeds, barley, mushrooms and salted egg. Each duck, weighing in about 2.2kg, goes through a tedious process of cooking before it’s presented with more lux of braised whole abalones and quail eggs.

Melt-in-the-mouth tender duck meat is rendered even better with the loads of creamy, nutty and earthy stuffing. In fact, the duck was so luxuriously delicious, one might even let the abalone take a side seat. The soft-boiled quail egg with a molten egg yolk center was the final standing ovation to the dish. A masterpiece of Chinese cuisine indeed!

It nearly felt like Christmas came early when the Crystal-Wrapped Steamed Soon Hock with Radish & Green Ginger was placed on the table. The presentation not only evoked an element of excitement within the child in us but it kept the premium fish nicely hot and steamy. Fresh and large sweet Soon Hock fish along with soft radish pieces goes so well with the piquant green ginger sauce.

Chef Tsang personally took us on a quick masterclass of his Scallop in Golden Egg White Soufflé. Inspired by one of his trip in Japan, he enveloped sweet diver scallop in a fluffy egg white soufflé and sprinkled shrimp roe or Har Chee over it. Finishing the broth stuffed with bits of vegetables, the scallop ball was simmered in the broth again till it soaks up the goodness of the broth.

The scallop ball was superbly light, almost fluffy with a delicate eggy note enhanced with glorious fresh sweet scallop. The shrimp roe elevated the umami note in the dish well and the wilted spinach gave the dish a lovely finishing of the greens we needed after all the heavier dishes earlier.

Chef Tsang also took center stage again when he prepared the Yin Yang Rice with Lobster & Crab Meat in Superior Crab Soup in front of us. A dish he holds dearly in his heart, he spoke about classic dishes from his past and how important it is to maintain authentic flavours while added the need to uplift the dish to our modern culinary palates.

Using a ratio of 1/3 of steamed glutinous rice with 2/3 of crispy rice puff, he cooks both in a luxurious crab broth along with sweet chunks of lobster and crab meat till the rice has soaked up all the flavours of that broth. Adding some final touches of French beans and spring onion, the rice looked gloriously majestic and extravagant.

A single spoonful of this Yin Yang Rice with Lobster & Crab Meat in Superior Crab Soup reaffirmed the decadent flavours and myriad of textures this dish has. Deemed simply the best course of the evening, there was no doubt that everyone was secretly hoping for an encore of the dish.

The journey ended with a sweet and nutritious Chilled Peach Resin in Snow Pear. Peach resin is renowned for beautification purposes while snow pear is good for cooling down the body.

It makes perfect sense to end the meal with this dessert on our ode to Classic Nanyang Cantonese Cuisine with Chef Justin Hor and Chef Peter Tsang.

Don’t miss this exclusive Grand Dinner by The Oriental Group of Restaurants as the gastronomical journey from Chef Hor and Chef Tsang is truly one of its kind in our culinary scene!

Chef Peter Tsang will be making an appearance in a series of grand dinners on the below dates:

Noble Banquet                 21 August 2017

The Han Room                 22 August 2017

Oriental Pavilion              23 August 2017

Noble Mansion                24 August 2017

Noble Banquet                25 August 2017

The Classic Nanyang Cantonese Cuisine set menu is available at all participating Oriental Group of Restaurants from 21 August to 30 September 2017. Priced at RM1,888 nett per table of 10 pax and RM3,888 nett per table of 10 pax. Diners can enjoy these dishes on ala carte basis from 25 August to 30 September 2017.

Reservations are encouraged for the Classic Nanyang Cantonese Cuisine with Chef Justin Hor & Chef Peter Tsang as some dishes require time to prepare.

Participating Oriental Group of Restaurants

Oriental Pavilion    03-7956 9288

Oriental Banquet   03-7957 8488

Noble House          03-2145 8822

Noble Mansion       03-7932 3288

The Ming Room     03-2284 8822

The Han Room       03-2284 8833

Tang Room            03-7733 9866
Oriental Viva          03-9283 8833

                Maju Palace           03-2691 8822 (pork free)

For more information, please visit:

Website: www.orientalrestaurants.com.my

Facebook: www.facebook.com/theorientalgroupofrestaurants/