Serving up Cantonese delights


Delicious choices: Chef Voon displaying his signature dishes.

THE EMPEROR RESTAURANT
Dorsett Grand Subang
Jalan SS12/1, Subang Jaya
Selangor.
Pork free
Tel: 03-5031 6060 ext 1954
Business hours: noon to 2.30pm, 6pm to 10pm (Monday to Saturday), 10.30am to 2.30pm, 6pm to 10pm (Sundays and public holidays)

WALK into a Chinese restaurant in the Klang Valley and it will most likely serve Cantonese cuisine.

Steaming, shallow frying, stir-frying, braising and deep-frying are some of the cooking styles employed, and at Dorsett Grand Subang’s Emperor Restaurant, executive Chinese chef Loh Jiunn Voon and his team excel in plating tasty Cantonese dishes.

One of the dishes that chef Voon is known for is the Double-Boiled Fish Maw Soup with Bamboo Pith and Vegetables.

The soup, which is clear and light, is filled with a variety of ingredients, including black chicken and dried scallops.

His Braised Homemade Spinach Beancurd with Shimeji Mushrooms is a special delight.

Dressed in mushrooms, the beancurd is a subtly flavoured, two-toned green and beige dish that requires overnight preparation, which

can either be steamed or lightly fried according to one’s preference.

Wok-Fried Egg Noodles and Fresh Water Prawn ‘Cantonese’ Style.

With regard to his specialties, chef Voon said there were “a couple of dishes that were not on the menu, but were available by special request only.”

One of his personal favourites is the Deep-Fried Crispy Spring Chicken “Fung Sar” Style.

It is an aromatic dish, and, like any good spring chicken, makes a delightfully crisp sound when the knife cuts into the skin.

The Wok-Fried Egg Noodles and Fresh Water Prawn “Cantonese” Style may at first glance be overlooked as a simple yee mee-like fare.

However, like the unassuming chef with 16 years’ experience under his belt, it is unexpectedly flavourful.

Chef Voon revealed, “It is all in the stock, which is important for the dish.”

Delicious choices: Chef Voon displaying his signature dishes.

For the Mid-Autumn Festival, a selection of palm-sized mooncakes are available.

Traditionally, the round shape of mooncakes represents family unity, just as the yolk in its centre symbolises the full moon as a sacrifice to the moon goddess for the year-end harvest.

Newly-appointed dim sum chef Chong Foo Tuck has prepared an assortment of baked mooncakes, including customary flavours such as Pure Red Bean Paste and White Lotus Paste with Double Egg Yolk to name a few, as well as a range of chilled Crystal Skin Mooncakes.

The Crystal Skin Pandan with Single Egg Yolk just melts in your mouth, as the fragrant pandan is complemented by the slightly salty taste of the egg.

There is also a selection of mooncakes catering to the more health conscious with reduced sugar; as well as contemporary flavours such as

Green Tea Lotus Paste with Single Egg Yolk, Pandan Lotus Paste and the unusual Pure Sweet Potato Paste with Single Egg that was enjoyably smooth and ever so slightly textured.

The mooncakes are priced from RM15++ to RM20++ and are available until Sept 19.

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

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