Exquisite fish dishes to thrill all

H’ng (right) and Tan showing off some of the large fish they offer when in season.

THE elegant selection of delicacies served by Imperial Chinese Cuisine at Lot 33 in Prangin Mall will delight discerning food lovers in Penang.

New head chef Tan Weng Onn has an impressive repertoire of Cantonese, Sichuanese and Hunanese dishes alongside Malaysian Chinese and Nyonya favourites.

The George Town native spent the last 30 years working at hotels and restaurants across Malaysia, Indonesia, Hong Kong and Singapore.

He wants to bring new experiences to diners now that he is back home.

This includes offering dishes of special fishes which are not commonly available such as Steamed Parrotfish in Hot Bean Sauce and Steamed Sultanfish in Superior Soya Sauce.

“The parrotfish has firm meat which stands up well to robust or spicy sauces.

“The sultanfish is more delicate and fragrant so a lighter cooking method is better. It also has a lot of collagen which is good for the skin, ” Tan said.

Steamed Sultanfish, otherwise known as Hoven’s Carp or jelawat, cooked here with Superior Soya Sauce.Steamed Sultanfish, otherwise known as Hoven’s Carp or jelawat, cooked here with Superior Soya Sauce.

The sultanfish is also known as Hoven’s Carp or jelawat in Malay. A freshwater species under the barb family, it was served only to royalty in the past, hence the name.

Meanwhile, the parrotfish is a relative of the wrasse and is abundant around Indo-Pacific tropical reefs.

Other large fishes will also be available at the restaurant depending on season.

Lot 33 chairman Datuk H’ng Ban Choon said notable ones included the prized Estuary Grouper (‘long tan’ in Cantonese) and Jullien’s Golden Carp (ikan temoleh in Malay).

The restaurant’s swanky ambience makes it great for banquets. Counter seating where the chef plates up food in front of the customer will soon be introduced.

“It brings a fine dining element to Chinese cuisine. Diners are more discerning nowadays and we want to thrill them with unique experiences, ” H’ng said.

Besides fish, there are many delicious new items such as Honey Pepper Iberico Pork Ribs, Braised Pork Knuckle, Wok-fried Chicken with Salted Egg and Oats, and Spanish-style Stir-fried Prawns.

Imperial Chinese Cuisine is open from 11.30am to 9pm Monday to Friday, and up till 10pm on Saturday and Sunday.

Call 04-250 5505 or 011-716 80289 for reservations.

Visit www.lot33.com.my or follow www.facebook.com/ImperialChineseCuisine/ for updates.

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