Tribute to Hong Kong roots

Choong’s personal favourite is Crispy Roasted Duck stuffed with Yam Paste served with Sweet Sauce.

IN a nod to the place where he started his career, chef Tommy Choong Chan Hoo has created a special menu of Hong Kong-inspired Chinese dishes for Malaysians to indulge in.

The executive Chinese chef of Zuan Yuan Chinese Restaurant at One World Hotel, Petaling Jaya has prepared the dishes on the “Best of Hong Kong” menu to cater to local taste buds.

Choong said out of the five dishes featured, his personal favourite was the Crispy Roasted Duck stuffed with Yam Paste served with Sweet Sauce.

At first bite, the roasted duck melted in the mouth with hints of sweetness from the yam and sweet sauce in the recipe.

“I modified the cooking method slightly to ensure the duck meat remains moist. The duck is stuffed into the yam, instead of the other way round which would have made the meat dry, ” he said.

Next was the Oven Baked Assorted Mushrooms and Crab Meat with Cheese Stuffed in Crab Shell.

Served with bright coloured edible flowers, the crab meat’s rich creamy taste comes from the use of melted cheese.

“This was inspired by a French dish. The crab shell is filled with fresh oyster mushrooms and shiitake mushrooms, topped with cheese and baked until golden brown, ” said Choong.

The Curry Fish Ball and Fish Maw “Hong Kong” Style served in Claypot was adapted to suit the Malaysian palate, said Choong.

“The curries in Hong Kong taste different. I added some spices and herbs to make the curry more flavourful, ” said Choong about this version of the dish.

The other dishes from the “Best of Hong Kong” menu are Pan-fried Scallop stuffed with Prawn Paste served with Superior Sauce, Bean Curd stuffed with Pan-fried Fish Paste, Chilli and Eggplant served in Claypot with Black Bean Sauce.

Also available at Zuan Yuan throughout the month is the organic village chicken promotion.

When it was served, the aromatic smell of the dish lingered in the air. The organic village chicken, served in a savoury broth, was tasty and tender.

“The chicken is sourced from organic suppliers. It takes at least three to four hours to cook the Organic Village Chicken with Chinese Herbs.

“I use herbs like angelica and ginseng for this recipe, ” added Choong.

An advance 24-hour notice is required for those who want to savour the organic village chicken dish.

Dishes on the “Best of Hong Kong” menu are available as a la carte items, priced between RM36 and RM48 nett per dish.

The organic village chicken is priced at RM60 for a half bird and RM120 for one bird.

Both promotions are available for lunch and dinner until Oct 31.

ZUAN YUAN CHINESE RESTAURANT, One World Hotel Petaling Jaya, First Avenue, Bandar Utama City Centre, Petaling Jaya, Selangor. (Tel: [phone]) Business hours: Noon to 2.30pm, 6pm to 10.30pm daily. Pork-free.

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