web analytics

Classic Nanyang Cantonese Cuisine @ The Oriental Group’s 2017 Chef Event

Food lovers, here’s the good news for you! The Oriental Group of Restaurants will be launching its Annual Guest Chef Grand Dinners series real soon. For this year, gourmands and loyal fans of Oriental Group can look forward to classic creations by the group’s Executive Chef Justin Hor, in collaboration with internationally renowned Hong Kong -born Chef Peter Tsang of Si Chuan Dou Hua Parkroyal Singapore .

Recently, I was invited to a food review session with a few foodies and had the opportunity to try some of the delicious and flavorful classic Nanyang Cantonese dishes.

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event

Priced at RM1,888 nett and RM3,888 nett per table of 10pax for the set, the many flavours in the menus will be available for a limited period from 21 August to 30 September 2017 at all participating outlets under the Oriental Group of Restaurants. Diners can also enjoy these scrumptious dishes on an ala carte basis from 25 August to 30 September 2017.

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Capsicum & Apricot Mushroom in Miso

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Chilled Bitter Gourd in Sweet Chili Sauce

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Chilled Chicken with Szechuan Peppercorn Sauce

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Liver Sausage & Prawn Roll

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Radish Cake 'Typhoon Shelter' Style

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Fragrant Black Sesame Flat Noodle

Tapas Platter – Capsicum & Apricot Mushroom in Miso, Chilled Bitter Gourd in Sweet Chili Sauce, Chilled Chicken with Szechuan Peppercorn Sauce, Liver Sausage & Prawn Roll, Radish Cake ‘Typhoon Shelter’ Style and Fragrant Black Sesame Flat Noodle.

The first course was a colorful and elegant tapas platter tastefully arranged. I must say that these little bites pack a big flavor punch. A very appetising dish!

We also got to sample two tapas dishes from Royal Set; Deep-Fried Salt & Pepper Sea Cucumber and Pork Kyuri Roll with Spicy Sauce.

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Deep-Fried Salt & Pepper Sea Cucumber

Deep-Fried Salt & Pepper Sea Cucumber

I’ve always loved sea cucumber. As far as I can remember I’ve only had braised sea cucumber and have never tried fried sea cucumber. The sea cucumber is deep fried to perfection, has a chewy texture and makes the perfect snack!

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Pork Kyuri Roll with Spicy Sauce

Pork Kyuri Roll with Spicy Sauce

Another appetizing tapas dish from the Royal Set is this Pork Kyuri Roll made with thinly sliced pork rolled with kyuri (cucumber) and topped with spicy sauce.

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Double-Boiled 'Haruan' Soup with Fish Maw served in Paper Wok

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Double-Boiled 'Haruan' Soup with Fish Maw served in Paper Wok

Double-Boiled ‘Haruan’ Soup with Fish Maw served in Paper Wok
In Chinese culture, particularly Cantonese culture, soups are very important as it’s nutritious and good for health. The soup featured in this menu is double-boiled with ‘Haruan’ fish bone and fish maw, resulting in a light milky broth that is intensely flavorful.

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Treasures Chest Duck, braised with Abalone & Soft-Boiled Quail Egg

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Treasures Chest Duck, braised with Abalone & Soft-Boiled Quail Egg

Treasures Chest Duck, braised with Abalone & Soft-Boiled Quail Egg
As the name of this dish ‘Treasures Chest Duck’ implies, this flavorful and juicy boneless duck is stuffed with many ingredients such as barley, salted egg yolk, lotus seed and paired with abalones and soft boiled quail eggs. It’s well cooked until it is soft and the meat just falls off the bones.

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Crystal-wrapped Steamed 'Soon Hock' with Radish & Green Ginger<

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Crystal-wrapped Steamed 'Soon Hock' with Radish & Green Ginger<

Crystal-wrapped Steamed ‘Soon Hock’ with Radish & Green Ginger
I personally think that steaming is the best way to cook a fresh fish and it’s also the best way to determine the freshness of the fish. This Crystal-wrapped Steamed ‘Soon Hock’ with Radish & Green Ginger is just so delicious. Texture of the fish is superbly delicate and smooth.

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Scallop in Golden Egg White Soufflé

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Scallop in Golden Egg White Soufflé

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Scallop in Golden Egg White Soufflé


Chef Peter Tsang (曾镜雄顾问) – Scallop in Golden Egg White Soufflé

Scallop in Golden Egg White Soufflé

We had Chef Peter demonstrating how to cook this delicious Scallop in Golden Egg White Soufflé.

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Yin Yang Rice with Lobster & Crab Meat in Superior Crab Soup

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Yin Yang Rice with Lobster & Crab Meat in Superior Crab Soup

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Yin Yang Rice with Lobster & Crab Meat in Superior Crab Soup


Chef Peter Tsang (曾镜雄顾问) – Yin Yang Rice with Lobster & Crab Meat in Superior Crab Soup

Yin Yang Rice with Lobster & Crab Meat in Superior Crab Soup

The rice is well cooked with luscious crab based broth, with generous serving of lobster and crab meat.

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Chilled Peach Resin in Snow Pear

Classic Nanyang Cantonese Cuisine @ The Oriental Group's 2017 Chef Event : Chilled Peach Resin in Snow Pear

Chilled Peach Resin in Snow Pear
A meal is never complete unless you have something sweet at the end of it. I really like the chilled peach resin which tastes like jelly, sweet and smooth. It’s so refreshing and yummy! And oh, peach resin is just like birdnest, rich in collagen for beautiful skin.

Having tried the full menu, I think it’s quite difficult to choose my favorite dish as everything taste yummy-licious!

Executive Chef Justin Hor & Chef Peter Tsang

Chef Peter Tsang who flew in for a special two days media preview of the menu will also be making an appearance in a series of grand dinners on the following dates:-

21 August 2017 – Noble Banquet
22 August 2017 – The Han Room
23 August 2017 – Oriental Pavilion
24 August 2017 – Noble Mansion
25 August 2017 – Noble Banquet

For enquiries on this special set menu, do contact the respective restaurants at:-

Oriental Pavilion 03-7956 9288
Oriental Banquet 03-7957 8488
Noble House 03-2145 8822
Noble Mansion 03-7932 3288
The Ming Room 03-2284 8822
The Han Room 03-2284 8833
Tang Room 03-7733 9866
Oriental Viva 03-9283 8833
Maju Palace 03-2691 8822 (pork free)

p.s: Do make your reservations early to avoid disappointment as some of the dishes require time to prepare.

Comments

comments

Author: Saimatkong

This blog is a platform to share what I love in life: food (eat), travel (play), photography (art) and life (thoughts and ideas). With passion for food, I share my foodie adventures and indulgences here. “There is no love sincerer than the love of food.”

Traveling makes us a better human being as we recognise the similarities and celebrate the differences of cultures between where we travel to and where we come from. “The World is a book, and those who do not travel read only a page.”

Photography do more than just capturing the best moments in our lives; they also help us tell our life stories. “Photography is a way of feeling, of touching, of loving. What you have caught on film is captured forever… it remembers little things, long after you have forgotten everything.”

Share This Post On

Submit a Comment

Your email address will not be published. Required fields are marked *