Juicy selections for Mid-Autumn Fest


  • Eat And Drink
  • Friday, 22 Sep 2017

The Coral Trout Poached in Olive Oil is cooked in front of guests.

THIS Mid-Autumn festival, feast your eyes and fill your stomachs with sumptuous masterpieces from the Grand Imperial Group.

Diners will be able to enjoy three signature dishes until Oct 15 at all Grand Imperial restaurants except for the one in Pavilion Kuala Lumpur.

The dishes are the Grand Imperial Lobster Combination, Coral Trout Poached in Olive Oil and London Roast Duck.

“These dishes were specially chosen and recommended by the chefs to represent the Mooncake Festival,” said the group’s business development manager Maggie Chow.

First up were the two types of lobster combinations artistically presented on a huge round plate with the empty shell used to further enhance the dish’s presentation.

“In Chinese, the name of this dish literally means to come out of and present something,” said group deputy executive chef Chai Wai Keong.

The London Roast Duck, which is only available for the Mid-Autumn festival and is imported from London specially for the celebration.
The London Roast Duck, which is only available for the Mid-Autumn Festival and is imported from London specially for the celebration.
 

Chai used a whole winter melon and placed it in the centre of the plate, flanked by lobsters on both sides with another emerging from the melon.

This uniquely designed dish also had big shells filled with lobster meat stuck onto the sides of the melon.

“Normally people will be expecting a hot dish for their Mid-Autumn festival meal but this year we are recommending cold dishes,” he said.

Both lobster combinations were served cold, with the first cooked in boiling water, cooled down and then grilled lightly before being topped with Japanese mayonnaise and placed in a round biscuit mould.

The second is made from lobster claw mixed with balsamic vinegar and placed on big shells attached to the winter melon.

We liked both the combinations as each had a unique taste and texture.

Some of the moon cakes for sale at the Grand Imperial Group of restaurants.
Some of the moon cakes for sale at the Grand Imperial Group of restaurants.
 

“Not many Chinese restaurants would prepare lobster this way as most normally serve the shellfish hot so this is like a Western fusion dish,” he said.

The lobster dish is priced at RM138++ per 100g and the chef recommended a 2.5kg lobster for six persons.

The coral trout poached in olive oil over low temperature is also recommended.

This dish is not only eye-catching, it was also prepared in front of us.

The meat is thinly sliced and carefully arranged around the plate while in the centre, the fish carcass sits on carved white radish, held up by chopsticks.

“We want our diners to have the freshest fish which is why it is cooked in front of them so they can enjoy it immediately,” he said.

Before being served in individual bowls, the fish slices are poached in olive oil over a pot of boiling water.

The Grand Imperial Lobster Combination artistically presented with the crustacean surrounding the winter melon.
The Grand Imperial Lobster Combination artistically presented with the crustacean surrounding the winter melon.
 

The fish is served with soy sauce, topped with julienne spring onions and coriander.

“This is actually a very healthy way of cooking fish,” said Chai, adding it costs RM39++ per 100g.

Both the dishes are in the a la carte menu but due to their popularity, Chai has included them for the promotion.

The London Roast Duck, however, is only available for the Mid-Autumn festival.

The duck, which is imported from London, costs RM178++ and is only available at this time of the year.

“It is very different from other ducks as the meat is more tender and juicy,” said group barbecue chef Lee Swee Aik.

The meat was indeed juicy and tender and the skin crispy and well marinated.

Advanced booking is required if you are ordering the duck.

Grand Imperial is also selling mooncakes featuring the chef’s personal recipes.

There are eight flavours of the baked variety and two snow skin mooncakes to choose from.

This year, the snow skin Osmanthus and Pu Er mooncakes are the signature items.

“We decided to make a pu er flavoured mooncake as it is a healthier choice.

“In fact, all our mooncakes are made with less sugar,” said group dim sum head chef Fanny Foo.

Foo, who has been making mooncakes for over 30 years, came up with all the mooncake flavours.

Foo also recommended the Almond with Sesame White Lotus Paste which is one of the restaurant’s bestsellers.

Prices range from between RM19.80 and RM22.80 per mooncake which are sold in packs of two or four.

The mooncakes can be purchased from any of their eight restaurants in Klang Valley.

GRAND IMPERIAL PINNACLE ANNEXE, Suite 1-01, First Floor, Pinnacle Annexe Persiaran Lagoon, Bandar Sunway, Petaling Jaya (Tel: 03-5888 7222) Business hours: 11.30am to 2.30pm; 6pm to 10.30pm (Monday to Saturday), 10am to 2.30pm; 6pm to 10.30pm (Sundays and public holidays). Non-halal.

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

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