After the sumptuous Father's Day buffet at Grand Dorsett Subang Hotel, I'm back for something different and totally new--- the Legendary Cantonese Cuisine by a renowned chef from Hong Kong at The Emperor Restaurant.
Set within a lush garden across the arch bridge, the Grand Dorsett’s award-winning Cantonese restaurant, The Emperor is currently offering the very finest of classical Cantonese cuisine from 15 June to 14 July 2012. Equipped with over 35 years of experience, Hong Kong Guest Chef Shek Kam Yung has created an unique and authentic Halal menu to appeal to all palates.
Upon entering the restaurant, I am entranced by the elegance, while admiring the traditional Chinese paintings and décor’ in the wooden setting.
#1 Complimentary Snacks
Instead of serving peanuts and crackers, we're greeted with deep-fried tofu which is crispy on the outside, soft and white inside. It's so addictive that it keeps me reaching for more!
#2 Andaman of Sea Prawn Salad in Crispy Golden Cup @ RM20
I am fortunate to sample some dishes among his 30 traditional specialties. We begin with a medley of appetizers, one which looks very similar to Pai Tee. The crispy hat is filled with chunky fruit cuts and crowned with succulent prawns, bringing layers of texture which blend so well.
It's true that the Chef will sweep you off your feet with his creative interpretation of classic Cantonese cuisine. To complement with the first appetizer, this sauce is so unique, with a mixed concoction of sweet, sour and spicy flavours. Amazing!
I'm surprised to find another cold appetizer hidden in the middle of the platter. The most discerning one I'd say is the chewy, thin slices of fresh octopus. The sliced octopus is bracingly fresh, further enhanced by the slightly salty sauce. Thumbs up!
#4 Braised Fresh Scallop with Yellow Chives in Soup @ RM25
Chinese usually begin a full course meal with soup, and this is one of the house specialities that takes memory lane. Slow-cooking for many hours has created this thick, creamy-white broth with strong seafood flavour and full of health goodness. Light yet satisfying.
#5 Crispy Sliced Duck Meat with Pineapple in Sweet and Sour Sauce @ RM30
The star of the evening then arrives. The indulgent duck meat has been left overnight in a special marinade before it is deep-fried to perfection. I find the tender meat has a very porky texture, well-suffused with deep-seated sweet and sour nuances.
Chef Shek explains that it is a famous dish he learned 40 years ago, and now it has almost extinct among the traditional Cantonese cuisine. It takes years of practice and effort to develop such tender chunks of mock pork from the duck meat. Truly delicious!
#6 Stir-fried Red Garoupa Fillets with Yellow Chives in Noodle Basket @ RM34
The duck dish has definitely raised my expectation of what is to come, and therefore our next main course is not as fulfilling. I find the fillet slightly tough, but overall it is really fresh, lightly salty with smooth, creamy gravy.
The presentation is impressive. It is obvious that some young chef has craved this golden dragon delicately under the guidance of Chef Shek.
#7 Stir-fried Diced Chicken with Hong Kong Prawn Paste @ RM26
Next, here comes the poultry dish which keeps me fascinated during the evening. This chicken is only as good as what it is cooked with! Lightly coated with prawn paste, the flesh reveals tender juicy goodness, along with the tantalizingly tangy condiments.
#8 Stir-fried Prawns with Garlic and Chilli @ RM54
The presentation is impressive, it is obvious that the sides have been chosen with care to complement the main's flavours. The mixed concoction of garlic and chilli is sweet and spicy, but not too sharp for my liking as the fresh succulent prawns retain its sweetness.
#9 Stir-fried French Beans with Minced Meat @ RM24
#10 Braised Chinese Baby Cabbage with Dried Scallop in Egg White Sauce @ RM30
Then we sample a vegetarian dish that is an excellent blend of fresh and seasonal ingredients. The gooey egg-white gravy and sweet dried scallop marry the tastes together, eliminating the bland flavour of the vegetables. Of course, it tastes much more heavenly than the simple Wat Dan Hor (Fried Rice Noodle with Seafood and Egg Gravy).
#11 Double Boiled Papaya with White Fungus @ RM20 per serving
A dessert that's reminiscent of mother's cooking is the double boiled soup. Although an obscure combination, if it goes easier on the sugar level, then this can be a winning taste.
#12 Chilled Rainbow Jelly Cake (Price unavailable)
At my first piece, I am both elated and mystified. It reminds me of souffle-- Puffed, fluffy and with a lift from the egg whites. Soft and lightly sweet, the colorful dessert has the melt-in-the-mouth texture which leaves me totally speechless. What makes it even better is the better scent from the sprinkles of grated coconut. The biggest applause is definitely left for this!
#13 Orange Juice and Starfruit Juice
#14 Chef Shek Kam Yung
At the end of the satisfying meal, we have the Chef to explain more signature dishes of his, including Deep-Fried Eel with Salt and Pepper, Fried Fresh Scallop with Yellow Chives, Braised Fish Maw with Sea Cucumber and Black mushroom in Brown Sauce, Braised Abalone with Sea Cucumber and Kailan in Brown Sauce; just to name a few.
#15 Achievements of The Emperor
In a nutshell, this is truly a feast of nostalgic and cheerful food. At The Emperor, you can also enjoy a wonderful selection of homemade dim sum, ala carte and set menus.
Legendary Cantonese Cuisine Promotion: Hong Kong Guest Chef Shek Kam Yung
Time: 10am-3pm (Lunch) and 6pm-10pm (Dinner)
Price: As stated per dish and serving
Promotion Period: 15 June to 14 July 2012
1. From the full-course menu, I'm totally smitten with Chef's innovative dishes from such simple ingredients.
2. Recommended: Crispy Sliced Duck Meat with Pineapple in Sweet and Sour Sauce and Chilled Rainbow Jelly Cake
3. Pricewise, it has great value for money and I highly recommend you to try.
Grand Dorsett Subang Hotel
47500 Subang Jaya,
Contact: 603-5031 6060
Fax: 603-5031 8686
Operating Hours: 10am to 10.30pm