Ee Chinese Cuisine @ Eastin Hotel Kuala Lumpur Signature Dish

Ee Chinese Cuisine @ Eastin Hotel Kuala Lumpur is a very popular Chinese restaurant in Petaling Jaya that continues to dish out some of their speciality signature dishes from its a-la carte menu.

Once again, we are here to taste some of Chef Alex signature dishes.

To start off our dinner, we had the 3 Deluxe Combination Platter. The star of this dish is the Salted Egg Oyster. A big juicy Canadian Oyster is wrapped with a crispy layer of deep fried Salted Eggs Crust. A nice feel of crispy salty taste on other outside and married with the succulent taste of the large oyster. The second combo is the Scallop Yam Basket; the scallop together with a piece of banana is nicely wrapped with the shredded Yam and deep fried to a light crunch. The third combo is the Steam Crabmeat Ball serve in a Champagne glass which provides a lighter taste. A superb combination that highlights all the different seafood taste in one platter.

Another one of the dishes at Ee Chinese Cuisine that we always look forward to is the double boiled soup. Tonight we were served the Double Boiled Dried Scallop Top Shell and Fish Maw Soup. One can taste the encompassing all natural flavours of the ingredient till the last drop. Served hot; it is a real delight to start the dinner with this tummy warming delight.

Next on;  is Chef Alex speciality Roasted Crispy Pi Pa Duck. We have always enjoyed this dish as one can appreciate the process used to cook this speciality. Chef Alex Pi Pa Duck recipe lies in the special marinade sauce that is spread onto the duck cavities. Left to a slow natural air drying process to infuse the marinade and to have a real dry skin; it is then roasted with perfection that is evident by the crispy crackling skin with a moist tender texture duck meat. A wonderful delight to be eaten with a bowl of steaming white rice with a dollop of gravy.

For the fish dish; we were served the Steamed River Patin With Preserved Vegetables & Onion in Superior Soya Sauce. Not many restaurants take up the challenge to serve steam fresh water fish as it can be very challenging and not a simple task; firstly is to ensure that you have a good quality stock, to begin with. Paired with a preserved vegetables that offer a special taste and with the superior soya sauce coupled with the nice texture of the meat; it was a job well done by the Chef.

Our last main for the night is the Stir Fried Prawn, Homemade Beancurd and Broccoli with Spicy Sauce. This dish has 2 cooking style which is stir fried and steam. The homemade bean curd which is topped by a layer of chopped spinach is soft and silky. This is then bedded with a layer of steam eggs. Garnished with poached Brocolli in the middle and topped with the Spicy Stir Fried Prawn makes this; a 2 flavour dish.

Ending our night, the Chef serves us the Stir Fried Soy Noodles With Shredded Chicken and Dried Shrimp to ensure we go home with a filled tummy.

For dessert, we had the Double Boiled Fig with Crystal Pear and Peach Gum which is served chilled and has the right balance of sweetness level to tone down taste-bud for the night.

Read our other review of Ee Chinese Cuisine

Mooncake Festival 2017 at Ee Chinese Cuisine Eastin Hotel Kuala Lumpur

Ee Chinese Cuisine @ Eastin Hotel Kuala Lumpur Signature Dish 

Eastin Hotel 2017 Chinese New Year Set Menu at Ee Cuisine Restaurant

Ee Chinese Cuisine Restaurant Eastin Hotel - A Scrumptious Feast For A Grand 2016 Year of Fire Monkey Chinese New Year

Ee Chinese Cuisine @ Eastin Hotel Kuala Lumpur Location Address Map

Kuala Lumpur Food : Oriental Group Restaurant Annual Chef Event Classic Nanyang Cantonese Cuisine Promotion

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.

Noble House Restaurant Location Address Map

Lobster Promotion at Tung Yuen Halal Chinese Restaurant Grand Blue Wave Hotel Shah Alam

What is the latest halal Chinese food promotion in Shah Alam? You can try out the latest promotion at the Grand Blue Wave Hotel Shah Alam Tung Yuen Halal Chinese Restaurant Lobster Promotion.

Starting from 15th July until 30th September 2017, Grand BlueWave Hotel Shah Alam (GBWHSA) is serving you a specially crafted luxurious Halal certified Seafood Chinese cuisines promotion, which is the ‘Baby Lobster Meets Hai Xian Delight’ at Tung Yuen Halal Chinese Restaurant. 

This ‘Baby Lobster Meets Hai Xian Delight’ promotions are exclusively prepared by Chef Patrick Ng and is available at Tung Yuen Chinese Restaurant, Level 1 daily for lunch at 11.30am till 2.30pm and dinner at 6.30pm till 10.30pm. 

You can expect the use of quality ingredient and fresh seafood that will be served with rich and flavorful taste.

This promotion is available in set for a minimum of 5 persons, priced at RM75.00+ per person and accompanied with 6 courses Chinese menu which are the Daily Special of Chinese Chilled Appetizer, 

Pan Fried Trio Seafood with Spicy Sauce on Hot Plate, 

Steam Garoupa Fish with Spicy Bean Paste, 

Braised Top Shell Abalone Slice with Hong Kong Kai Lan and Roasted Garlic, 

Fried Rice with Seafood and Anchovies topping

and finally, Pan Fried Chinese Pan Cake.

The set does not end here as there are special choices for you to choose (Select 1 cooking type) for soup and the baby lobster. For the soup, there are 2 choices, which are the Boiled Szechuan Soup and Double Boiled Fish Maw Soup. 

Other than that, choices for baby lobster @ 150gm each (1/2 portion per person) are Baked Baby Lobster With Cheese and Pan Fried Baby Lobster with Vietnamese Sauce which you can eat with the Mantou.

Guests are encouraged to make a reservation in advance by booking through Tung Yuen Chinese Restaurant at 03-5511 8811 ext. 2616 or Telemarketing Department ext. 2724. All prices are subjected only to 6% of GST. Tung Yuen Chinese Restaurant is well-equipped with Halal certified, endorsed by JAKIM.

Tung Yuen Chinese Restaurant is the Chinese restaurant located at floor 1, Grand BlueWave Hotel Shah Alam that offers you an array of Chinese cuisines. The restaurant acquires an official endorsement of the HALAL certificate from JAKIM on 1st November 2009 thus the restaurant served 100% Halal Chinese cuisines in the First Southeast Asian Five Star Hotel Accredited with Halal Friendly title.

Tung Yuen Chinese Restaurant Location Address Map

Pak Loh Chiu Chow Starhill Gallery Bukit Bintang - Week Day Set Lunch Promotion

In the heart of the city lies a well-known Chinese restaurant in Star Hill Gallery, Feast Village called Pak Loh Chiu Chow Restaurant. This restaurant is the golden sister of the world-renowned Pak Loh Chiu Chow in Hong Kong that dishes out authentic Teochew or also known as Chiu Chow delicacies for decades on the island.

Pak Loh Chiu Chow Restaurant Address

LG 12 Feast Village

Starhill Gallery

181 Jalan Bukit Bintang

55100 Kuala Lumpur

Tel: 03 - 2782 3856

Now, everyone can dine in style and experience the depth and breadth of Pak Loh Chiu Chow's famous award-winning Executive Chinese Chef Alex Au. Chef's creations with the brand new lunch menu featuring Week Day Set Lunch whetting appetites of those looking for a quick, affordable and yet delicious meal.

Starting our review is an Appetizer Of Roasted Duck With Butterfly Bun, Seasonal fruits & A Glass Of Juice. All sets with price starting from RM 35 onwards include the main of rice or noodles which come with an appetiser of Roasted Duck with Butterfly Bun, seasonal fruits and a glass of juice.

The first set that we tasted is the La Mian Soup With Bacon & Seasonal Vegetable (RM 35.00). For me, the star of the night would probably be this La Mian Soup which is served with house made bacon and seasonal vegetable drenched in a thick, concentrated and hearty pork bones broth which take hours of slow brewing to extract out the full flavours of the ingredients. 

The second set is the Stir Fried La Mian With Pork & Seasonal Vegetable (RM 35.00). Fried to an aroma filled with the charred of the Wok Hei, it is a real treat to slurp up the springy noodles which are enhanced by the juicy and tender pork slices.

While the third set is the Fried Rice With Barbecued Pork, Prawns & Seasonal Vegetable (RM 35.00).

This is then followed by the Lemon Chicken Chop With Rice & Seasonal Vegetable (RM 35.00).  A myriad of crispy battered chicken which had the sourish tone from the lemon partnering with Chef concoction of several sauces. Love the texture of the crisp-tender meat of the chicken which marries perfectly to the sauce.

Followed by the Rice With Braised Pork Belly With Preserved Moi Choy & Seasonal Vegetable

RM 45.00.  As explained by this dish is very time consuming and tedious to be prepared, and if the steps and processes are not adhered to, the result can be disastrous. The choice Pork Neck meat was used as it has a soft texture while having the fats portion that is not overly fatty as most would use the pork belly meat.

And the last set we tasted was the Rice With Baked Sweet & Sour Spare Ribs & Seasonal Vegetables

RM 45.00. The finger licking spare ribs were braised till soft and tender, oozing with flavour. Specially imported ingredients of 'Chen Kong Prized Vinegar' from China, Chinese herbs, and with sweet coming from rock sugar,  Chef utilised red yeast rice for the natural red colouring instead of using artificial colouring for the dish, so can be assured no artificial preservatives are used for the red colouring. The spare ribs get a little sweet, but one get the pork's natural flavour and the tang of vinegar is a nice contrast.

 
Apart from the Week Day Set Lunch dishes, diners can choose a variety of a la carte dishes from Hong Kong Roasted Meats, Chiu  Chow Marinade, pork, chicken cuisine to healthy soups, porridge, noodles, fried rice, eggs, vegetables and much more. The first we tasted was the Braised Spring Chicken Stuffed With Glutinous Rice, Garlic, Ginger & Straw Mushrooms RM 45.00.  A highly nutritious tender spring chicken thru the tedious cooking process of braising the chicken is stuffed with fragrant glutinous rice which was pan-fried with ginger and mushroom to enhance the flavour. To ensure it's cooked through and retains its juiciness, this dish is cooked under low fire for more than 2 hours.

Signature dish of Pak Loh is the Slow-Braised Goose With Pork Fillet, Pork Intestine, Pig's Ear, Egg & Beancurd - RM 45 (Small) RM 80 (Regular)

Honey Barbecued Pork RM 40.00 - Well-marinated in Chef's special sauce of premium 'Mui Kwai Lou', Hoi Sin sauce, Char Siew Sauce and oyster sauce, the pork belly is oven roasted to perfection. Fat melts through the meat making it luscious and buttery with a smooth mouth feel as it melts on the tongue. 

Pomfret Porridge (RM 45.00) - For those that might not like to have a heavy meal can opt for the bowl of super comforting fish porridge. The porridge broth is the result of boiling three different types of fish bones such as Red Snapper, Grouper and Seabass for the extract sweetness. The end result is a lusciously creamy and superbly rich fish flavours porridge that are served with a generous portion of pomfret meat slices.

Double-Boiled Pork Tripe with Pepper & Salted Vegetables RM 25.00

Our last dish is the Stir-Fried Kailan With Fresh Lily Bulb & Halibut Fish RM 40.00 - A lovely simple stir fried vegetable dish with rich flavour coming from the fragrant Halibut fish. The dried Halibut is deep fried and added to the dish to enhance the taste and flavour. Adding in some fresh sweet and crisp Lily Bulb, it gives this dish a multi-texture feel.

Pak Loh Chiu Chow Restaurant Location Address Map

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