| Malaysian Foodie

This August and September, the Oriental Group of Restaurants proudly unveils the much-anticipated return of its Grand Banquet Series—a masterful convergence of culinary innovation, heritage, and the nuanced art of Chinese liquor in gastronomy.

Held across 12 award-winning Oriental Group outlets, this year’s series is themed “The Tradition of Liquors in Chinese Cuisine,” spotlighting the timeless practice of infusing spirits into food—not merely as pairings, but as transformative ingredients that unlock complex layers of taste, aroma, and character.

A Tribute to Culinary Heritage

At the heart of this exclusive banquet is a team of Oriental Group’s master chefs, whose curated menu blends ancestral techniques with contemporary finesse. From appetisers to desserts, each course is a poetic nod to the past and a bold embrace of the present.

We started of with the Pickled Radish Rose with Japanese Plum Wine. This impressive appetizer brings you with the delicate, floral amuse-bouche that had wow my heart from the first look. With the light sourish blend, it is indeed an appetizing delights that one willl love.

Spring Rolls infused with Chinese Rice Wine

Delicately crisp on the outside, these golden spring rolls are given a unique twist with a subtle infusion of Chinese rice wine. Each bite unveils a harmonious blend of finely shredded vegetables and seasoned fillings, elevated by the aromatic depth of the rice wine—a nod to traditional Chinese culinary techniques with a refined, modern edge. Ideal as an elegant starter to whet the appetite.

Drunken Chicken topped with Vinegar Pearls

This impressive drunken chicken is packed with flavours and each small bite telling a story of heritage, harmony, and refinement. They are so good that I am truly impressed with every mouthful of it. c

Where Spirits Meet Sophistication

The mains take centre stage with a medley of refined flavours and rare ingredients:

XO Cognac Stuffed Treasure Duck with Fin

A centrepiece of indulgence, this reimagined classic is luxuriously infused with XO Cognac, bringing a warm, spirited depth to tender duck meat. The golden skin gives way to a rich, almost theatrical layering of flavour : opulent, refined, and undeniably celebratory.

Steamed Wild Sultan Fish with 8-Year Aged Hulu Shao Hsing Wine

A dish that honours tradition, yet elevates it. The freshness of wild-caught Sultan fish is gently coaxed into full expression by the mellow, aged character of Hulu Shao Hsing wine which had matured for 8 years to perfection. It is subtle, soothing, and steeped in nostalgic soul.

Suckling Pig with ‘Mei Kui Lu’ Glutinous Rice Rolls & Cinnamon Whisky Braised Pork

This double-course ensemble is a study in contrasts and harmony. The crackling skin of the suckling pig delivers that coveted snap, while glutinous rice rolls imbued with Mei Kui Lu rose liqueur add floral complexity. Paired with pork braised in cinnamon whisky, it is a marriage of Chinese refinement and Western warmth — bold, rich, and comforting all at once.

Morel Mushrooms Stuffed with Prawn Paste in Dried Scallop Sauce

An elegant tribute to the forest and the sea, this dish celebrates textural nuance. The earthiness of morel mushrooms encases sweet prawn paste, all enrobed in a silky dried scallop sauce. Deep umami meets delicate luxury in every bite.

Sweet Finale: Red Bean Paste with Old Guangzhou Tangerine Peel in Coconut

Closing the feast is a dessert that whispers of family kitchens and festive memories. The velvety red bean paste, subtly perfumed by aged tangerine peel from Old Guangzhou, is enveloped in creamy coconut — an homage to Mid-Autumn flavours and childhood delights.

A Celebration of Liquor Culture

More than a lavish banquet, this year’s edition is a tribute to the cultural and culinary significance of liquor in Chinese cuisine. Featuring a diverse range of spirits—rose-scented baijiu, mellow Japanese plum wine, traditional Shao Hsing rice wine, delicate sake, and even cinnamon-infused whisky—each dish illustrates how alcohol can elevate a dish from delicious to unforgettable.

This spirit-forward showcase is a reflection of Oriental Group’s philosophy: that food and tradition must evolve, but never forget their roots.

Reservations and Availability

Priced at RM2,988++ per table of 10, the Grand Banquet Series is available for a limited time only, exclusively by reservation. For connoisseurs of Chinese cuisine and those eager to discover the artistry of liquor-infused cooking, this banquet offers a rare and extraordinary journey.