Feasting on Hong Kong Roasts!
Some
food just never goes out of trend. Some never cease to satiate foodies like me.
Some just are classically delicious and can never be enough for anyone. One of
these kinds of food is the much consumed and much sought after Chinese roast
meat and poultry. Yes, I am talking about Roast
Pork, Roast Duck, Roast Chicken, Char Siew and more but you get my drift,
right?
I
swear a plate of Roast Pork would make my day 10 times better than anything
else. So when we were invited to Master
Chef Kitchen by Chris from Pureglutton, we were excited at the thoughts of glorious
Hong Kong style roasts meat and poultry. Master
Chef Kitchen is located at One City in Subang. It is set in a shop lot at
the Garden Shoppe outside the big One City mall. It’s been 3 months since they
have opened and many have yet to be aware of the signatures of their Hong Kong
style roasts. Master Chef Kitchen’s roast master hailed from Hong Kong and has
more than 20 years of experience in the art of Roast.
The
ambience is spacious, simple and neat. It’s decorated with simplicity in mind
with basic wood furniture, tiled walls, practical cement flooring and
industrial lamps. There is a long counter where diners can catch some kitchen actions.
Choose from regular seating tables to banquette seatings.
Master Chef Kitchen’s menu highlights their Hong Kong
roast meats and poultry but they also have a list of Chinese dishes that one
can enjoy with rice or noodles. Before our mains arrive, we had soups. Now we
all know that it is pretty much a must for most Chinese meals, especially
Cantonese, to start a meal with soup. A good soup should have great depth of
flavours with good base of meaty essence. Suffice to say, Master Chef Kitchen does a few types of double-boiled soups in
their menu.
We
had two and both are beautifully tasty and comforting. Homestyle Lotus Root Soup and Sweet
Corn & Buddha Palm Soup have all the makings of a full-bodied soup with
lots of warming essence. The chef uses sufficient ingredients hence both soups
are delicious from the long hours of simmering.
The
first dish to arrive was Beef Char Siew
(RM25), an unctuous plate of Australian beef marinated and roasted till
tender and doused with a robust and sweet Char Siew sauce. The dish is perfected
through time and even won an award under beef category in a Chinese Muslim
culinary competition. It’s got a heavier beefy flavour than the classic Char
Siew but nevertheless tasty and fork tender.
I
highly doubt many will be able to resist this platter of golden crispy Roast Pork. It was so good, we even
forgot to ask the price. One can see the layers of pork belly moist and
glistening with translucent bits of fats. The crackling of the skin is sinful
and addictive. Master Chef Kitchen’s Roast Pork is heavenly and simply a
must-order…
Roast Duck (RM16 to RM68) is another signature
that one must try at Master Chef Kitchen.
Chef Chan uses a younger duck for his roast because the duck has less fat and
has a finer meat texture. The Roast Duck has a gorgeously hued rich deep amber
lacquered skin. The skin is superb in taste while the flesh is tender, juicy
and flavoured with a scent of spices and herbs. Served in its own jus, we
simply cannot get enough of the Roast Duck.
Another
unique signature of Chef Chan is the Long
Jing Tea Smoked Chicken (RM18 – RM50). Chicken braised in special ‘lou sui’
and then smoked with Dragon Well tea leaves. It is served with a dark aromatic
sauce that is lightly savory and sweet with a nice tea aroma. The chicken is
moist and goes well with the side of Hong Kong style ginger and spring onion
sauce.
To
go with all the luscious roasts, Master Chef Kitchen serves rice and noodles as
well. We had their Fish Soup Wantan Prawn
Noodle which is available in soup or dry. The wantan noodle has got a good
firm bite and is sufficiently dressed in the classic soy sauce for the dry
version. The soup version is also comforting and tasty. Prawn wantans fared
well too with a good filling of prawns.
We
also tried some a la carte dishes from their dinner menu as well. Master Chef
Kitchen serves up more comfort classics such as Braised Soft Pork Ribs and
Steamed Fish with Bean Curd and Wood Fungus.
The
Braised Soft Pork Ribs is a pretty
satisfying dish to be enjoyed with rice. The salty notes of the thick sauce
enveloped the soft pork ribs beautifully together with pieces of tender carrot
and radish. It’s moreish and lip-smacking yum!
Fish
lovers will be please at the choice of Steamed
Fish with Bean Curd & Wood Fungus. It’s a Cantonese classic that
highlights the fish well as the delicate bean curd or tau kan and wood fungus are both light in flavours. Coupled with
the supreme soy sauce, one can really enjoy the freshest of the fish that way.
For
vegetable, we had a very delicious Stir
Fried Lotus Root with Nuts and Fermented Bean Curd. This one is really
yummy and all the ingredients worked well together. Lotus roots, celery, almond
flakes and macadamia nuts are given a quick stir fried and every ingredient
retained its lovely crunchy textures.
My
little one loves Fried Rice
(RM14.50) and got his wish. It had good wok
hei and well-seasoned. One can even enjoy this with all the roast meats…
Chef
Chan also has a few Hong Kong snacks under his menu. Hong Kong style Baked Polo Buns and Kai Tan Chai or Bubble Waffle proved to be a hit, especially the Kai Tan Chai!
The
Baked Polo Buns has that golden
signature crusty top with a soft bun filled with sweet and sticky Char Siew
filling. The Kai Tan Chai is so
aromatic and full of eggy flavours. You get crisp on the outside and fluffy on
the inside. We love the Kai Tan Chai
so much we had three portions of this. That’s how good the Kai Tan Chai is…
Master
Chef Kitchen also
has lunch sets available and for under RM10, diners gets to choose from 21
options from their lunch set menu that also comes with free drink. Highlights
of Master Chef Kitchen are all their
Hong Kong style Roasts, homemade soups and Kai Tan Chai of course!
MASTER
CHEF KITCHEN
D-01-GF Garden Shoppe
OneCity
Jalan 25/1A,
47650 Subang Jaya
Tel: 011-2313-6769
