A four-course meal for 10 at RM15,000


  • Nation
  • Thursday, 06 Mar 2003

BY LEE YUK PENG

MALACCA: Ten gastronomes spent RM15,000 just on a four-course dinner recently, which included the RM1,500 Kobe beef – meat from cows fed with beer and given regular massage to improve the quality and tenderness of the meat.  

The diners were also served high-end quality abalone, shark fin soup and the famous high-finned grouper from Australia. 

While the Amidori abalone cooked with fish maw took the chefs five days to prepare and came up to RM8,000 per dish, the high-finned grouper and Sumei fish, both flown from Australia alive, cost RM800. 

Another dish was the shark fin, cooked with top quality soup, prepared a day earlier using five old hens, bacon and pork. This dish was billed RM2,000. 

TASTE OF THE BEST: The 10 gastronomes with Kua (far right) and the staff of the restaurant including the two chefs Yong Hong Huei (fifth from left) and Liew Lee Ming during the gourment dinner Wednesday.

The dessert was no less impressive. Costing RM2,000 itself, the dessert wasAmerican ginseng boiled with blood bird’s nest – this is a very rare top quality bird’s nest soup as it is believed that it contains blood mixed in the bird’s saliva while the nest was being made. The gastronomes, including a lawyer, a contractor, a seafood wholesale importer, a suckling pig wholesaler and a Chinese restaurant chef, gave Restoran Pei Zing here two weeks to prepare their RM15,000 dinner. 

It was the first time that Kua Mong Lui, the restaurant’s managing director, had to prepare a dinner for 10 persons which costs more than RM10,000. 

Kua planned the menu and spent a few days in Kuala Lumpur “hunting” for the raw materials like Amidori abalone, which costs RM400 per piece and is difficult to obtain. 

He used a torchlight to “scan” the Amidori abalone, the “superb type” in the abalone family, to check its quality based on transparency. 

“It has a special taste with a sweet sensation. This is the effect of chemical reaction from the process of desiccation. 

The 10 diners from Muar, Batu Pahat, Kuala Lumpur and Seremban, met regularly and travelled around the country for the best food. 

One of them, Goh Chwee Soon, a chef at Grand Sea View Restaurant in Batu Pahat, said all of them were satisfied with the dishes. 

“Our hobby is to eat good food. Price is not a problem,” said Goh. 

Toh Seng Han, whose Han Kee Trading company supplied suckling roast pigs to the southern region of the peninsula, said the Kobe beef “just melted in my mouth” and the taste of Amidori abalone was “superb”.  

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