Classic Nanyang Cantonese Cuisine
By Oriental Group of Restaurant
Honoured Dining With Fabulous Chef Justin Hor (Left) & Chef Peter Tsang (Right)
Recently, I was invited to dine at Noble House sampling the winning creations ‘Classic Nanyang Cantonese Cuisine’ by Chef Peter Tsang and Chef Justin Hor in conjunction with Oriental Group ‘Annual Chef Event’ kicking off from 21st August 2017 to 30th September 2017.
Classic Nanyang Cantonese Cuisine By Oriental Group of Restaurant For Annual Chef Event With Chef Justin Hor & Chef Peter Tsang
The Oriental Group of Restaurant headed by award winning Group Executive Chef Justin Hor with collaboration with renowned guest Chef Peter Tsang with more than 47 years of Cantonese cuisine speciality with accolades spanning across the Asian region in its Annual Chef Event; brings forth the Classic Nanyang Cantonese Cuisine for Malaysian to savour this specially crafted dishes.
Classic Nanyang Cantonese Cuisine
These tantalising dishes which preserves the authentic flavours will be available for all diners to devour at all Oriental Group Of Restaurant from 21st August 2017 to 30th September 2017. Spoilt for choice from the elaborate ala-carte menu, you can order the 2 preset menus namely the Majestic Set (RM1,888 Nett) per table for 10 pax or the Royal Set ( RM3,888 Nett). For more information about the promotion, you can visit The Oriental Group of Restaurants FaceBook Page
Exquisite Presentation
As explained by Chef Justin Hor, all the ingredients used for these dishes are of the top quality and cooked using techniques that will exude the natural flavour of the ingredients and taste that will linger in your taste bud.
Tapas-Like Dishes For Starter
For this review, we taste the Majestic Set which starts off with 6 individual tapas-like dishes instead of the more commonly Four Season platter which are norms for Chinese set meals.
Chilled Bittergourd in Sweet Chilli Sauce
We started off our lunch with the Chilled Bittergourd in Sweet Chilli Sauce. Served with an orange peel as decor, the bitter gourd has a light crunch chill taste which was refreshing to bite in. Married to the Thai inspired light sweet taste, it is a real nice starter, to begin with.
Chilled Chicken With Szechuan Peppercorn Sauce
Next, we had the Chilled Chicken With Szechuan Peppercorn Sauce, served chilled with a mild peppery taste to suit the palate of most Malaysian which like a little spicy taste.
Capsicum & Apricot Mushroom in Miso
Coming up next was the Capsicum & Apricot Mushroom in Miso. An unassuming dish of yellow, green and red capsicum cut into bite size and stirred fried with Japanese White Miso sauce. It has a light flavoured Miso taste which Chef Peter was inspired during his stints with a Japanese Chef on the use of Miso as a sauce base for stirred fried dishes.
Radish Cake Typhoon Shelter Style
Next is a deep fried dish, we were served the Radish Cake Typhoon Shelter Style. Normally this Typhoon Shelter cooking style uses the crab as the main ingredient, but the Chef has replaced it with radish cake which is infused with a subtle garlicky taste.
Fragrant Black Sesame Flat Noodle
The fifth starter is the Fragrant Black Sesame Flat Noodle. When the dish arrives at the table, our first thought is that this dish was eel but when Chef Peter explained that it’s actually Black Sesame Flat noodle, we were a little surprise as the texture does have the soft firm texture of the eel meat.
Liver Sausage with Prawn Roll
Our final starter is the Liver Sausage with Prawn Roll; A real delight of deep-fried crispy bean curd skin wrapped delicately with the bouncy prawn meat and the rich fragrant taste of the liver sausage matched with the crunchy cucumber and sweet cherry tomatoes all in one mouthful.
Double Boiled ‘Haruan’ Soup with Fish Maw served in Paper Wok
After our starter dish, our first main is the Double Boiled ‘Haruan’ Soup with Fish Maw served in Paper Wok. We were really delighted to taste this soup as it’s soup based is cooked with the Haruan fish bones that were boiled in a thick rich white milky broth. It was heavenly with every spoonful as you can literally stain your mouth with the rich fish oil taste.
According to Chef Justin, the Thousand Layer Tau Foo was included to balance the fish oily feel as it penetrates into the bean curd. To finish off with the silky smooth taste of the fish maw; this soup set the tones for more surprises and expectations of the dishes to be served.
Treasures Chest Duck, Braised with Abalone and Soft Boiled Quail Egg
In this Majestic Set, the poultry dish is the Treasures Chest Duck, Braised with Abalone and Soft Boiled Quail Egg. This dish used to be very popular in the 70’s in Hong Kong which was called the ‘Ba Wong Ngap’. Chef Peter remembers during his early days’ apprenticeship in Hong Kong, the restaurant he used to work in; serve about 35 to 40 bird per day.
To prepare this dish takes plenty of efforts; as it first needs; to be de-boned and kept overnight in the fridge. On the next day, the stuffing which is cooked using Salted Eggs, Barley, Lotus Seed, Mushroom, Chicken Dice (replace with Bacon) are put into the duck carcass and then fried to a light crisp before stewing it with the broth. The final result is the tender meat skin with the full flavour of the ingredient.
Mini Ajitama Quails Eggs
One of the other highlights of this dish was the boiled quail eggs, we thought it was just an ordinary hard boiled quail eggs but we made aware by Chef Justin that this is no ordinary boil quail eggs as when we bite into the quail eggs, we can feel the bursting warms of the flowing quail egg yolks much like the Ajitama eggs.
Crystal Wrap Steamed “Soon Hock” with Radish and Green Ginger
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