The Oriental Group has embarked on an adventurous culinary journey, introducing a delectable menu that promises to tantalize your taste buds like never before. This exceptional event offers you the opportunity to savor the nostalgic flavors of dishes crafted by a Chinese culinary virtuoso.
Step into a world of culinary excellence at The Oriental Group of Restaurants’ annual Guest Chef Event, an occasion that promises to transport you back in time. Running from now until September 6, this event unveils a symphony of renowned dishes masterfully curated by the legendary Chef Wong Ling Soon, affectionately known as Ah Soon Kor. Collaborating seamlessly with The Oriental Group’s ensemble of skilled chefs, including Chef Paul Lee, Chef Roy Yam, Chef Meng, and Chef Wong Chin Leong, this culinary ensemble promises an unforgettable feast.
Spanning across 10 remarkable evenings, this grand dinner extravaganza will grace the different restaurants within the group, providing you with the unique opportunity to relish the flavors of the past that have shaped the present. This culinary journey is a testament to the enduring legacy of these celebrated dishes, which have graced tables for over two decades.
And this year’s special event is graced by none other than the culinary luminary, Ah Soon Kor, who carries a remarkable legacy of over 60 years in the art of cooking. At the age of 76, his vitality and enviable complexion are a testament to his enduring passion for the culinary craft. Ah Soon Kor’s illustrious journey has led him to contribute his expertise to more than 60 restaurants, a testament to his relentless pursuit of mastering the intricacies of Chinese cuisine.
His culinary journey is a captivating narrative of learning and growth, as he absorbed the wisdom and techniques of seasoned chefs in a variety of establishments. His culinary apprenticeship would take him from one restaurant to another, a testament to his dedication to perfecting the art of Chinese culinary mastery.
This year’s event, curated by the Oriental Group, immerses diners in the captivating era before the new millennium. It’s an invitation to relive the flavors and techniques that Ah Soon Kor has carried with him throughout his illustrious career. Each dish is an exquisite showcase of his finely honed skills, a culinary journey that seamlessly weaves tradition, passion, and innovation.
Abalone Rolls & Duck Tongues Braised in Special Sauce
This exquisite creation was birthed during his tenure as one of the key chefs at the illustrious Diaoyutai State Guesthouse. A creation fit for royalty, this platter is a true testament to his culinary prowess.
At the heart of this dish lies the tender and succulent duck tongues, a surprising delicacy that boasts a richness comparable to the most premium cuts of poultry. Their velvety texture is juxtaposed with the refreshing crunch of springy jellyfish, creating a symphony of textures that mirror the land and sea.
Surrounding this masterpiece are abalone rolls, elegant and intricate. They encapsulate the essence of both vivacity and luxury, offering a marriage of flavors that dance on the palate. Each bite is a journey into a world of delicate decadence, where the intricate flavors tell stories of Ah Soon Kor’s culinary adventures.
Crispy King Prawn Ball
The Crispy King Prawn Ball belies the intricate of flavors and textures it holds. At first glance, the exterior boasts a wafer-thin batter that delivers a delicate, yet satisfying crispiness with every bite. Within this ethereal casing resides a revelation – fluffy prawn paste, meticulously chopped and artfully shaped into a spherical form. As you bite into it, the initial crispness yields to a burst of flavors as the prawn paste envelopes your senses. But there’s an unexpected delight within: small diced water chestnuts. Their crunch is a joyful surprise, adding another layer of texture to an already intricate creation. The Crispy King Prawn Ball brings you with the crisp and the tender texture and it is a dish to have.
Fengcheng Style Pork and Liver Roll
We love this too. This is where the thin strips of succulent pork, adorned with a caramelized crown, are expertly rolled to conceal a hidden treasure. The dish comes with the complete richness that you definitely love.
Stuffed Old Style Chicken Wing
It is one of the dish that wow me. Deboned to perfection, the delicate chicken wing envelops a filling of pork and minced carrots. They are truly an indulgence and each mouthful is so good that I could not resist.
The Double Boiled Duck and Tangerine Peel Health Soup with Puff Crust
The Double Boiled Duck and Tangerine Peel Health Soup with Puff Crust, part of the RM2,688 nett menu designed for a party of 10, stands as a distinctive creation. It is indeed uncommon featuring duck as the core element of the soup. The soup is indeed very delicious and whats set this soup aparts is the infusion of aged tangerine peel. To amplify the richness of the broth, a delicate puff crust is provided. When delicately torn and added to the soup, the pastry imparts a layer of robust flavor that harmonizes beautifully with the duck and tangerine peel infusion.
Foie Gras in Supreme Soup with Puff Crust
For those seeking a truly opulent experience, the Foie Gras in Supreme Soup with Puff Crust from the RM3,888 nett menu tailored for 10 people offers an unparalleled option. This delicately prepared broth features the inclusion of velvety, soft foie gras, adding a layer of sophistication and luxury to the dining affair. The result is an elegant fusion of textures and flavors that redefine indulgence, bringing together the lushness of foie gras with the depth of the soup’s essence.
Braised Goose Web with Stuffed Rare Morel
Equally luxurious is the Braised Goose Web with Stuffed Rare Morel Mushroom. The goose web, generously portioned, presents a captivatingly gelatinous texture that gently releases from the bones. A hidden treasure lies within this dish – the rare morel mushroom, meticulously stuffed without compromising its delicate structure.
“Peacock’s Nest Suckling Pig Skin”
The ‘Peacock’s Nest’ Suckling Pig Skin is a masterpiece that immediately captivates both the eyes and taste buds. In here, the skin comes with the crispy bites and every nmouthful is so juicy and succulent. And what’s make it so good is where the skin is so crispy every bites and incredibly juicy and succulent. It makes a great pairing especially when with the honeydew at its base and century egg on top. The dish is not only a feast for the palate but also a visual spectacle, with celery thoughtfully arranged to resemble the majestic ‘tail feathers’ of a peacock.
The ‘Peacock’s Nest’ Suckling Pig Skin is a masterpiece that immediately captivates both the eyes and taste buds. The skin is a symphony of textures – perfectly crisp to the bite, yet incredibly juicy and succulent. Its tantalizing profile is enhanced by the harmonious pairing of honeydew at its base and century egg on top. The dish is not only a feast for the palate but also a visual spectacle, with celery thoughtfully arranged to resemble the majestic ‘tail feathers’ of a peacock.
The Deep-Fried Pomfret & Stir-Fried Scallops with XO Sauce
The pomfret takes center stage as it’s masterfully deboned and rolled up, a technique that showcases both the chef’s skills and a commitment to enhancing the dining experience. This preparation not only ensures easy enjoyment but also allows the diners to savor the fullness of the fish’s flavors without any hindrance.
The plump and succulent scallops, a true oceanic delight, are given an exquisite burst of flavor through the XO sauce. This rich sauce, infused with the aromas of dried prawns, elevates the scallops to new heights, creating a harmonious dance of tastes in every bite.
A noteworthy addition to this dish is the incorporation of fish fins. Deep-fried to a delightful crispiness, the fish fins offer a unique and indulgent texture that’s bound to captivate the palate. These fins, including the delicate bones, become a deliciously crispy delight, providing an enjoyable contrast to the tender scallops.
The Baked Glutinous Rice in Fragrant Coconut
This is indeed a satisfying and comforting choice. The grains, fabulously firm and infused with the alluring essence of coconut, guide us through a realm of rich and hearty flavors.
The ‘Dang Ying’ Red Bean Pumpkin Balls
The ‘Dang Ying’ Red Bean Pumpkin Balls, concealing nectarous bananas within, celebrate tradition with a twist.
Lemongrass-infused Bird’s Nest
The dining experience culminates with the captivating Lemongrass-infused Bird’s Nest, accompanied by a medley of basil seeds and mixed fruits. This dessert serves as a refreshing finale that rejuvenates the palate with its invigorating and delightful notes.
The infusion of lemongrass imparts a unique and aromatic essence to the bird’s nest, elevating the dessert to a level of sophistication. The subtle citrusy undertones of lemongrass interplay harmoniously with the delicate flavors of the bird’s nest, creating a symphony of taste sensations that delight the senses.
The 11-course set menu is available for RM269 nett or RM389 nett per person, for a minimum party of four people. For a table of 10, the set menu will be RM2,688 nett or RM3,888 nett.
To indulge in this remarkable culinary experience, make sure to secure your reservations at the participating restaurants of this event. Here are the contact numbers for each restaurant:
Oriental Star: 03-91348488
Oriental Pavilion: 03-79569288
Noble Mansion: 03-79323288
Oriental Treasure: 03-22422382
Ruyi ( Pork Free Menu): 03-20830288
The Ming Room: 03-22848822
The Han Room: 03-22848833
Oriental Sun: 03-56111138
Seafood World: 03-79318633
Noble House: 03-21458822
For a comprehensive look at the menu details and offerings, visit the official promotion page at https://www.orientalrestaurants.com.my/promotions/. This is your opportunity to revel in the flavorful nostalgia and exquisite culinary craftsmanship brought to you by the legendary Chef Wong Ling Soon and The Oriental Group of Restaurants. Don’t miss out on this unique dining experience that pays homage to the rich history of Chinese cuisine.