IMAGINE dining on abalone as big as your palm, fresh Alaskan snow crab and bird’s nest plucked from a mountain range.
A gastronomic adventure of this magnitude comes with a hefty price tag of RM6,888++ in an exclusive menu for Chinese New Year and advanced reservation at Grand Imperial Restaurant’s luxurious setting.
The menu starts off with the abalone from South Africa and Japanese yellow tail yee sang, tossed with sesame seeds and the usual combination of sour plum sauce.
But the draw here lies in its premium seafood combination.
The dish features thick
slices of yellow tail, known for its buttery texture and bold flavour owing to its diet of shrimp, crabs and smaller fish in the Atlantic ocean.
The slices of abalone have a sweetness and firmness much like calamari, chewy yet soft.
Rich with an aftertaste of sea kelp, the abalone is fresh from the supplier. Shark’s fin soup with Alaskan crab meat comes next.
The premium stock is prepared with rib bones, smoked ham, chicken and pork muscle slowly simmered for eight hours.
Firm, white and sweet, there was no discounting the quality of the Alaskan crab meat and the red colossal shell was brought out for show by the kitchen team.
Together with about 80gm of first grade Australian shark’s fin, the crab meat combined with the soft cartilaginous fibres created a contrast in texture within a rich, flavourful soup.
The restaurant’s signature London Style Roasted Crispy Duck is also featured on the premium menu.
Marinated in red vinegar, sugar, raw liquorice and black cardamom, only drumsticks from 30-day-old birds are used.
The crisp and flavourful skin covered a layer of white fat, some of which had melted to moisten the underlying meat.
The tender drumsticks released fragrant gaminess, rolling across the tongue like cottony clouds of butter.
A sweet and slightly sour plum sauce made for a delightful dip on the side.
The coral trout was an eye-catcher with its flesh thinly sliced and arranged in a circular pattern. The bony carcass was propped up with a chopstick to make it seem like it was swimming in water.
Flaky with a rich sea flavour, this grouper species has a mild and clean aftertaste.
To retain the silky texture of
its flesh, it is poached in olive
oil and cooked bain marie. Soy sauce and ginger are the only flavourings used to retain the authentic taste of the fish.
A tasty gravy of premium stock makes the braised Japanese sea cucumber and sliced South African abalone dish an appetising affair.
The spiny sea cucumber was soft and squishy, with an element of springiness.
The restaurant’s signature Steamed Claypot Rice with Chinese Waxed Meat is also on the menu.
The sausages perfumed with rose dew wine, and thick slices of tender waxed pork belly is reminiscent of char siew.
Soy sauce is drizzled over the rice as the waiter heats up the dish at the table.
For dessert, there is Bird’s Nest in Soy Bean Soup. The bird’s nest is double-steamed in rock sugar and served in milky soy bean soup, resulting in a mild and delicate concoction.
We were delighted that the Steamed Nian Gao with Shredded Coconut was on the menu. It is also available for takeaways, complete with gift box sets.
The menu is available at selected Grand Imperial Group restaurants in Bangsar Shopping Centre, Hartamas Shopping Centre, Pinnacle Annexe Bandar Sunway, 1 Utama Shopping Centre and Sunway Velocity Mall.
GRAND IMPERIAL RESTAURANT, Suite 1-01, First Floor, Pinnacle Annexe, Persiaran Lagoon, Bandar Sunway, Petaling Jaya. (Tel: 03-5888 7222). Business hours: 11.30am to 2.30pm, 6.30pm to 10pm. Non-halal.
This is the writer‘s personal observation and not an endorsement by StarMetro.