One of their yearly events from the Oriental Group, this time they are bringing you a more extravaganza event where this year The Oriental Group is is proud to present an international guest chef event featuring award winning Master Chefs Yap Poh Weng and Chung Kuy Fai from the culinary capital of Macau.
The unique 4 hands dinner will take place over 10 exclusive evenings across the Group’s various outlets from 22nd August – 8th September. And this time, both the Chef Yap’s and Chef Chung’s will hand in hand to bring you with their been specially curated with the integration of superfoods such as bird’s nest, flaxseed with Chinese herbs, traditionally known to promote good health while blending in traditional Chinese cooking methods such as braise, double boiled and steam.
Malaysian-born Chef Yap boasts a culinary career spanning 30 years with five-star luxury hotels and restaurants in Malaysia, Surabaya, Beijing, Shanghai, Hangzhou, Guangzhou and Macao, SAR China. Starting off as a traditional Dim Sum practitioner, Chef Yap has since taken the helm at the legendary Chinese restaurant Yan Yu in Guangzhou, the award-winning Grand Dragon Chinese Restaurant in Hangzhou, as well as the world-famous restaurant Whampoa Club in Beijing and Shanghai. He also received the honour of being named one of “China Top 50 Celebrity Chefs” for Food and Wine magazine, as well as a diamond-rated chef by both the Asian Diamond Chef Association and the American Academy of Hospitality Sciences.
As for Chef Chung, who hails from Ipoh, has over 30 years of international experience in award winning restaurants. He launched his career in Malaysia’s hawker stalls followed by a global resume across Tokyo to Shanghai, and to California’s NAPA valley before bringing his years of experience to Macau as executive chef. Chef Chung is often regarded for his bold, creative take on traditional Chinese cuisine and has held several accolades including an inclusion into the prestigious Black Pearl Restaurant Guide.
Both chefs have cooked for world leaders and celebrated politicians from around the world, which has contributed to their rich experiences from being in the kitchens of top restaurants all over Southeast Asia.
Over 10 exclusive evenings across The Oriental Group, this is a unique opportunity to experience the finest blend of health and wholesome in Chinese Cuisine for the first time in Kuala Lumpur.
From Macau to Kuala Lumpur 8-course menu is priced at RM288++ per pax with a minimum 2 pax per booking. Highlight of the menu include Poached Lobster in Chef’s Special Sauce, Crispy Stuffed Sea Cucumber in Spicy Sauce, Black Thorn Durian Glutinous Dumpling and 9 other specialty selected dishes.
This time, we started off with the Signature Appetizers Combination which is the Suzhou Style Crispy Eel, Organic Cherry Tomato with Sour Plum & Packed Radish in Traditional Shanghai-Vinaigrette, Pineapple Mango, Pomelo & Crab Meat Tartare with Spicy Dressing & Caviar, BBQ Flaxseed Crispy Chicken, and the Japanese Scallop with Sesame Dressing & Organic baby Spinach Roll with Caviar.
We love how each dish is made. The Suzhou Style Crispy Eel comes simply impressive with the eel is beautifully deep fried and then fried with the Suzhou Sauce. It’s texture comes simply crispy and addictive.
The Sourish blend of radish really enhanced the overall taste and it is really appetizing. I am in love with the umami taste of both the cherry tomato with the sour plum and the packed radish
Another nice combination to go for. With the combination of sweet, savoury and spicy, the whole dish is indeed heavenly and what’s more is when they are topped with the caviar. Yummz!
The crispy chicken is heavenly. They are well bbq-ed till perfection and complete with the flaxseed on top. Yummz!
The Japanese Scallop comes simply huge and and juicy. They are beautifully done and wrapped with the Spinach Roll with Caviar. Amazingly good!
After the wholesome appetizers, we moved on to the soup. The hearty bowl of soup is so delicious where they are such a tummy warming soup and full of health benefits too.
The Poached Lobster is worth the order and we love the light herbal taste of the beautiful lobster where they are just beautifully poached till perfection.
Not to be missed is their garoupa fish where the meat comes fresh and with the flaky texture. It is complete with the seafood sweetness which makes the dish double thumbs up!
I would definitely say YES to this. I am loving how chef had made this which is pretty unusual way we have them. Sea Cucumber is usually braised but this time, they are being deep fried which leave you with the crispy at the outside texture and the juicy munch in the inside. Delicious!
We end with the noodles which is topped with the braised meat, lard cracker and shark-fin. For those who does not want shark-fin, you can opt to change to abalone instead.
And for desserts, we are having the Double-boiled Snow Lotus & Lotus Seed, Pearl Seaweed with Osmanthus Sweet Soup (规划双连炖天仙珠) and the Black Thorn Durian Glutinous Dumpling, Shanxi Red Dates Sweet Cake (一口黑刺榴莲糯米糍拼山西红枣糕).
Now you can make your booking for the below 9 dates. Enquiry, reservations and more info at Oriental Group Facebook . You can also book through watsapp 012 754 4796, or contact participated restaurants as below:
Event Dates and Venue
Ruyi (Muslim friendly) – 22nd August 03-2083 0288
Noble House – 25th August 03- 2145 8822
Noble Banquet – 29th August 03-2145 8822
Oriental Pavilion – 26th August & 4th September 03-7956 9288
The Han Room – 27th August 03-2284 8833
Noble Mansion – 28th August & 8th September 03-7932 3288
Oriental Star – 3rd September 03-9134 8488
Oriental Treasures – 5th September 03-2242 2382