Dishes reminiscent of home-cooked meals


  • Eat And Drink
  • Wednesday, 01 Feb 2017

Golden Crispy Roasted Spring Chicken with Prawn Crackers.

A UNIQUE combination of the sweetness of fruits and crunchy seafood in yee sang is one sure way to get the attention of diners.

The soft shell crab and Korean pear that starred in the fruits and seafood yee sang on the Royal Reunion Chinese New Year menu at The Emperor, Dorsett Grand Subang definitely got dinner off to a good start.

Surprisingly light, the fried crab was crunchy on the outside and soft on the inside while the pear lent natural sweetness to the dish.

The pear paired well with the apricot jam sauce prepared by the kitchen team.

Steamed Silver Cod Fish with Taiwanese Bean Curd and King Soya Sauce. The large cut is placed over a bed of soft tofu and drizzled with dried prawns to add depths of flavour.
Steamed Silver Cod Fish with Taiwanese Bean Curd and King Soya Sauce. The large cut is placed over a bed of soft tofu and drizzled with dried prawns to add depths of flavour.

The apricot jam’s tangy flavour coated the ingredients in the yee sang to offer a balance of sweetness and acidity.

There are several different types of yee sang to choose from including the Prosperity Yee Sang with Shredded Young Mango, Prosperity Yee Sang with Salmon Fish and Korean Pear, Prosperity Yee Sang with Sliced Abalone and Korean Pear, Prosperity Yee Sang with Jellyfish and Fresh Fruits, and Prosperity Yee Sang with Soft Crab and Korean Pear.

The yee sang kicked off dinner, during a review, which featured the Everlasting Prosperity menu.

Worth RM1,888 per table of eight to 10 diners, the menu was inspired by executive Chinese chef Loh Jiunn Voon’s uncle who taught him the ropes during Loh’s apprenticeship.

“As a token of gratitude and appreciation, I came up with a menu that not only resonates with me but with diners.

“I am hoping that this year’s menu will give diners a taste of home if they can’t be with their families,” he added.

The chef has also included healthier options since consumers are more conscious about the food they eat.

Another surprise was the Steamed Fresh Water Prawns with Golden Garlic and Egg White.
Another surprise was the Steamed Fresh Water Prawns with Golden Garlic and Egg White.

Some of the premium quality ingredients used in the menu are fish maw, freshwater prawns, baby abalone, fresh crab meat and many more.

True to his word, the menu was reminiscent of a good home-cooked meal including Double-boiled Cordyceps Flowers with Dried Scallops, Black Chicken and Fish Maw Soup.

Wholesome would be a great way to describe this complex and nourishing dish.

In paying tribute to the Year of the Rooster, the chef’s Golden Crispy Roasted Spring Chicken with Prawn Crackers is unforgettable.

The chicken skin is crispy and you can hear it crack when you bite into it.

The tender and juicy meat is good on its own or can be dipped in the specially prepared chilli sauce.

“The secret to crispy chicken is to cook with love and passion.

“First, we marinate the spring chicken with ingredients such as ginger, garlic and maltose.

Double-boiled Cordyceps Flowers with Dried Scallops, Black Chicken and Fish Maw soup, a nourishing and flavourful dish.
Double-boiled Cordyceps Flowers with Dried Scallops, Black Chicken and Fish Maw soup, a nourishing and flavourful dish.

“Next, we bake it for about 45 minutes at 180° Celsius.

“Then, we deep-fry the chicken in hot oil until the skin turns crispy and golden brown,” Loh explained.

The chef’s Steamed Silver Cod Fish with Taiwanese Bean Curd and King Soya Sauce was also lovely for its combination of ingredients and minimal use of flavouring.

The Steamed Fresh Water Prawns with Golden Garlic and Egg White is Loh’s personal recommendation.

Large prawns dominated the plate while soft fluffy egg whites helped bring out the sweetness of the crustacean.

We also had scallops in the Pan-fried Scallops stuffed with Prawn Paste with Broccoli which was a welcome change.

The Steamed Lotus Leaf and Glutinous Rice with Diced Chicken, Yam and Duck was very aromatic and rich in taste.

Scallop lovers will find the Pan-fried Scallops stuffed with Prawn Paste with broccoli a welcome change.
Scallop lovers will find the Pan-fried Scallops stuffed with Prawn Paste with Broccoli a welcome change.

To seal our meal with something sweet, the chef served Chilled Mango Puree with Mix Fruits and Sago and Deep-fried Chinese New Year Cake with Mochi Green Tea paste.

The four reunion set menus at The Emperor are available until Feb 12.

The others include Fortune of Gold priced at RM1,188, Abundance and Wealth (RM1,388) and Luxurious Prosperity (RM1,688).

The Toss for Prosperity Yee Sang are priced between RM68 nett and RM138 nett for half portions and RM98 nett to RM258 nett for full portions.

Steamed Lotus Leaf and Glutinous Rice with Diced Chicken, Yam and Duck.
Steamed Lotus Leaf and Glutinous Rice with Diced Chicken, Yam and Duck.

THE EMPEROR CHINESE RESTAURANT, Dorsett Grand Subang, Jalan SS12/1, Subang Jaya, Selangor. (Tel : 03-5031 6060 ext 1954). Business hours: Noon to 2.30 pm (Mondays to Saturdays), 10am to 2.30 pm (Sundays and Public Holidays) and 6pm to 10pm.

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


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