THREE master chefs will leave no pot and wok unturned as they prepare to serve visitors a scrumptious spread of Sichuan cuisine at Dorsett Regency Kuala Lumpur during the ‘Chengdu Can Do’ food festival.
Running until Nov 16, the promotion allows visitors to challenge themselves to a wide selection of hot and spicy dishes served up by the master chefs from Dorsett Cheng Du.
A series of cultural showcases such as mask-changing and Chinese tea-pouring performances accompanied the food review.
Dorsett Hospitality International vice-chairman Datin Jasmine Abdullah Heng said the food festival would further propagate cultural and tourism ties between Malaysia and China.
“We are delighted to house three experienced master chefs here in Kuala Lumpur to bring us the very best of Sichuan cuisine.
“Through the love of food among most Malaysians, we also hope to promote Chinese culture,” she said.
When it comes to Sichuan dishes, one must-try is the Mapo Tofu as the spicy dish is unlike those that one can find in any local restaurant.
Scooping a spoonful of Sichuan Mapo Tofu into the mouth, one can taste the numbing sensation after the diced Chengdu chillies kick in.
“We used soft local tofu for this dish but opted for imported chillies from Chengdu as it is different from the local chillies. It is spicier and gives the extra kick to the dish.
“Ingredients like chillies and garlic were given a quick fry in hot oil before adding in our own soup-based recipe and tofu to cook,” said master chef Zhou Xiang Rong.
I tried out other dishes such as Griddle Cooked Cauliflower with Chilli, Boiled Turbot With Szechuan Pepper, Braised Beancurd with Brown Sauce and Assorted Mushroom in Superior Soup.
The cauliflower was appetising with a hint of spiciness that most might find it suitable to be eaten with rice.
While I was not a fan of the Boiled Turbot with Szechuan Pepper due to its rather pungent smell and strong taste, the Assorted Mushroom in Superior Soup redeemed itself with a balance of spiciness.
Living up to his expertise in noodle preparation, master chef Bill Wang, who is currently the master chef in the Ramen Division, showcased some tricks with his noodle-pulling skills.
Visitors tasted the noodles in clear soup as well as the spicy soup base served with beef during our visit.
The noodles has a nice chewy bite and the beef and spicy Sichuan sauce add in extra flavours.
Zhou said the noodles here were fairly different from Chengdu ones.
“The texture of the noodles depends on the moisture and the noodles from Chengdu have a more chewy texture,” he said.
Other dishes are Asparagus Lettuce in Sesame Paste, Beef Shank with Chillies, Marinated Black Fungus with Chillies, Steam Fish with Chopped Chillies and Sauteed Chicken Gristle with Dry Tea Leaves.
The ‘Chengdu Can Do’ food festival is priced at RM88++ (adult), RM44++ (children) for lunch and RM108++ (adult) and RM54++ (children) for dinner.
Daily lucky draw prizes such as room stays, complimentary dinning vouchers and discounted dinner vouchers within Dorsett Hospitality international’s chain of hotels are up for grabs during the promotion period.
> CHECKERS CAFE, Dorsett Regency Kuala Lumpur Hotel, No. 172, Jalan Imbi, Pudu, Kuala Lumpur (Tel: 03-2716 1000). Business hours: Noon - 2.30pm, 7pm - 10.30pm daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.