Bringing the best of Macau to Malaysia


The Barbecued Flaxseed Crispy Chicken is sweet and crunchy. — Photos: LOW BOON TAT/The Star

USING a wide selection of ingredients deemed healthy and nourishing, Malaysian chefs Yap Poh Weng and Chung Kuy Fai are cooking up a storm to bring the best of Macau to local diners.

The two experienced chefs working in Macau are presenting an eclectic menu of Chinese dishes at several restaurants under the Oriental Group until Sept 8.

Called “From Macau to Kuala Lumpur, ” the “four-hands” dinner promotion features an eight-course menu that will tantalise taste buds.

Diners can expect the harmonious integration of superfoods such as bird’s nest and flaxseed with Chinese herbs that are traditionally known to promote good health.

First up is a sumptuous cold dish featuring ingredients from the sea.

It has Suzhou Style Crispy Eel; Organic Cherry Tomato with Sour Plum & Pickled Radish in Traditional Shanghai Vinaigrette; Pineapple, Mango, Pomelo and Crab Meat Tartare with Spicy Dressing & Caviar; Barbecued Flaxseed Crispy Chicken as well as Japanese Scallop with Sesame Dressing & Organic Baby Spinach Roll with Caviar.

The acidity of the pickled radish and sour plum really wakes up the palate.

The crispy and savoury Suzhou Style Crispy Eel is a delight.The crispy and savoury Suzhou Style Crispy Eel is a delight.

Meanwhile, the Barbecued Flaxseed Crispy Chicken and Suzhou Style Crispy Eel stole the limelight not only with their sweet and savoury flavours but also the crunchy and appetising taste.

According to Chung, these dishes are not usually found on a local banquet menu and Macanese food tends to showcase flexibility in Chinese cuisine.

“Macanese cuisine is known for incorporating ingredients that bring out lots of different flavours, ” he said.

I enjoyed the Double-boiled Roxburgh Anoectochilus & Black Garlic with Fresh Fish Maw Soup.

Roxburgh Anoectochilus is an orchid that is said to help in anti-ageing.

(Clockwise from bottom) Organic Cherry Tomato with Sour Plum & Pickled Radish in Traditional Shanghai Vinaigrette; Japanese Scallop with Sesame Dressing and Organic Baby Spinach Roll; and Pineapple, Mango, Pomelo and Crab Meat Tartare with Spicy Dressing & Caviar.(Clockwise from bottom) Organic Cherry Tomato with Sour Plum & Pickled Radish in Traditional Shanghai Vinaigrette; Japanese Scallop with Sesame Dressing and Organic Baby Spinach Roll; and Pineapple, Mango, Pomelo and Crab Meat Tartare with Spicy Dressing & Caviar.

The garlicky taste of the black garlic became the highlight of the soup which was cooked with chicken, fish maw, dried scallop and goji berries, making it sweet and wholesome.

The poached Lobster with Chef’s Special Sauce was a definite surprise.

Its unmistakable and strong fragrance from Chinese wine, usually used for steamed fish, wafted across the room when the dish was served.

“After poaching the lobster, we dunk it into Hua Tiao wine before plating.

“We give the dish another sprinkle of the wine before serving so that it stays on the meat,” said Chung.

Malaysian-born chefs Yap (left) and Chung are showcasing Macanese cuisine in Kuala Lumpur.Malaysian-born chefs Yap (left) and Chung are showcasing Macanese cuisine in Kuala Lumpur.

The meat was perfect and the lobster’s sweetness was obvious as it was fresh while the wine elevated the dish further.

Next, the Steamed Ocean Garoupa & Guangxi Style Stuffed Japanese Beancurd Puff, Luffa Melon with Supreme Soy Sauce did not disappoint either.

The sweet and savoury superior sauce paired well with the fish.

We were also served Crispy Stuffed Sea Cucumber with Hot & Sour Sauce as well as Shark‘s Fin & Braised Meat Noodles with Chicken Lard Crackers.

Dessert was amazing with the Black Thorn Durian Glutinous Dumpling and Shanxi Red Dates sweet cake.

The Steamed Ocean Garoupa & Guangxi Style Stuffed Japanese Beancurd Puff, Luffa Melon with Supreme Soy Sauce did not disappoint.The Steamed Ocean Garoupa & Guangxi Style Stuffed Japanese Beancurd Puff, Luffa Melon with Supreme Soy Sauce did not disappoint.

The glutinous rice dumpling melted almost instantly in the mouth while the distinctive taste of Black Thorn durian flesh was sweet and creamy.

It surprisingly did not overpower the Shanxi Red Dates Sweet Cake which was toothsome.

After a heavy meal, the Double-boiled Snow Lotus and Lotus Seed, Pearl Seaweed with Osmanthus Sweet Soup was the perfect dessert to end the meal.

The light and clear taste of the soup was really pleasing to the stomach.

The promotion is priced at RM288 ++ per person with a minimum of two diners per booking.

It will be available at Oriental Star (today), Oriental Pavilion (tomorrow), Oriental Treasures (Sept 5) and Noble Mansion (Sept 8).

Reservations are limited.

RUYI, 4th Floor Annex Bangsar Shopping Center, 285, Jalan Maarof, Kuala Lumpur. (Tel:03-2083 0288) Business hours: 11am to 3pm, 6pm to 11pm, daily. Pork-free.

This is the writer’s personal observation and not an endorsement by StarMetro.

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