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. 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. 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. 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! 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. 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. Treasures Chest Duck, braised with Abalone & Soft-Boiled Quail Egg...