Kuala Lumpur Food: The Oriental Group of Restaurant headed by award winning Group Executive Chef Justin Hor with collaboration with renowned guest Chef Peter Tsang with more than 47 years of Cantonese cuisine speciality with accolades spanning across the Asian region in its Annual Chef Event; brings forth the Classic Nanyang Cantonese Cuisine for Malaysian to savour this specially crafted dishes.
These tantalising dishes which preserves the authentic flavours will be available for all diners to devour at all Oriental Group Of Restaurant from 21st August 2017 to 30th September 2017. Spoilt for choice from the elaborate ala-carte menu, you can order the 2 preset menus namely the Majestic Set (RM1,888 Nett) per table for 10 pax or the Royal Set ( RM3,888 Nett). For more information about the promotion, you can visit Oriental Group of Restaurant Facebook page.
As explained by Chef Justin Hor, all the ingredients used for these dishes are of the top quality and cooked using techniques that will exude the natural flavour of the ingredients and taste that will linger in your taste bud.
For this review, we taste the Majestic Set at Noble House Restaurant; which starts off with 6 individual tapas-like dishes instead of the more commonly Four or Five Season platter which are norms for Chinese set meals. The first to arrive on the table was the Chilled Bittergourd in Sweet Chilli Sauce. Served with an orange peel as decor, the bitter gourd has a light crunch chill taste which is refreshing to bite in. Married to the Thai inspired light sweet spicy taste, it is a real nice starter, to begin with.
Next, we had the Chilled Chicken With Szechuan Peppercorn Sauce which is also served chilled and has a mild taste of peppery taste to suit the palate of most Malaysian which like a little spicy taste.
This is followed by the Capsicum & Apricot Mushroom in Miso. A simple dish of yellow, green and red capsicum cut into bite size and stirred fried with Japanese White Miso sauce. It has a light flavoured Miso taste; which inspired Chef Peter during his stints with a Japanese Chef on the use of Miso as a sauce base for stirred fried dishes.
Next is a deep fried dish, we were served the Radish Cake Typhoon Shelter Style. Normally this Typhoon Shelter cooking style uses the crab as the main ingredient, but the Chef has replaced it with deep fried radish cake which is infused with a subtle garlicky taste.
The fifth starter is the Fragrant Black Sesame Flat Noodle. When the dish arrives at the table, our first thought is that this dish is eel but when Chef Peter explain it is actually hand made Black Sesame Flat noodle, we were a little surprise as the texture does have that soft firm texture much akin to the eel meat.
Our final starter is the Liver Sausage with Prawn Roll; it has a fried to a crisp bean curd skin while the filling of the bouncy prawn meat was a real delight that matches with the savoury taste of the liver sausage that is matched with the crunch of the cucumber and finally the natural taste of the cherry tomatoes all in one mouthful.
After our starter dish, our first main is the Double Boiled "Haruan" Soup with Fish Maw served in a Paper Wok. We were really delighted to taste this soup as it's soup based is cooked with the Haruan fish bones that were boiled until a thick white milky broth. With every spoonful, you can literally stain your mouth with the rich fish oil flavour. According to Chef Justin, the Thousand Layer Tau Foo was included to balance the fish oily feel as the broth deeply penetrates into the bean curd. To finish off with the silky smooth taste of the fish maw; this soup set the tones for more surprises and expectations of the next few dishes to be served.
In this Majestic Set, the poultry dish is the Treasures Chest Duck, Braised with Abalone and Soft Boiled Quail Egg. This dish used to be very popular in the 70's in Hong Kong which was called the "Ba Wong Ngap". Chef Peter remembers during his early days' apprenticeship in Hong Kong, the restaurant he used to work in; serve about 35 to 40 bird per day. To prepare this dish takes plenty of efforts; as it first needs; to be deboned and kept overnight in the fridge. On the next day, the stuffing which is cooked using Salted Eggs, Barley, Lotus Seed, Mushroom, Chicken Dice (replace with Bacon) are put into the duck carcass and then fried to a light crisp before stewing it with a superior broth. The final result is the tender meat skin with the enhanced natural flavour of the ingredient.
One of the other highlights of this dish is the boiled quail eggs, we thought it was just an ordinary hard boiled quail eggs but we made aware by Chef Justin that this is no ordinary boil quail eggs as when we bite into the quail eggs, we can feel the bursting warms of the flowing quail egg yolks much like the Ajitama eggs.
The third main dish is presented as a gift set when it arrives on the table. This dish is called the Crystal Wrap Steamed "Soon Hock" with Radish and Green Ginger. According to the Chef; the traditional steaming process will release all the flavour as steam which escapes during the steaming process. With the wrapping, the flavours of the condiment and ingredient are sealed in the wrapping.
Once the wrapping is removed, we can smell the natural fresh fish flavours with the strong aroma of ginger and scallion. As the fish was deboned making it easier to eat; with every bite of the firm texture of the fresh fish meat which marries perfectly to the soft ginger/ scallion paste, it was a pleasure to slurp up each piece of the fish meat and raddish.
Next on the table is the Scallop in Golden Egg White Souffle; this dish does spring a surprise to all of us. For this dish; Chef Peter offers to do a live cooking for us to appreciate this simple and delicate dish. The white of the eggs is beaten to a creamy like texture and stuffed with the fresh scallop to be deep-fried to a golden brown finish. This is then braised with a Bacon/ Chicken superior broth which is infused with scallion and slow cooked. To serve to the diners the soupy based is bedded with boiled spinach to absorbs the full flavour of the broth. The Egg white has a soft texture while the fresh scallop which has a firm bouncy texture was a good combination with the broth.
Our final main dish is the Yin Yang Rice With Lobster & Crab Meat in Superior Crab Soup. The Yin Yang rice is made up of 1/3 portion of Glutinous Rice and 2/3 of Deep Fried Rice Cracker. This provides a nice soft crunch of the rice. The rice cracker is cooked with the specially curated crab soup to embed the taste into the golden rice grain. Although our stomach by now, is almost over the top, the taste of the lobster meat, crab meat and the infused flavoured rice was too much for us to resist and we end up wanting a second helping of this addictive dish.
For dessert, we had the Chilled Peach Resin in Snow Pear. This dessert is served chilled. The Snow Pear is first double-boiled and then stuffed with peach resin that can easily be mistaken to bird nest. It is accompanied with Pak Hup, Wolfberries and Longan fruits.
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