Showing posts with label Set Menu. Show all posts
Showing posts with label Set Menu. Show all posts

Saturday, August 4, 2018

ORIENTAL GROUP RESTAURANTS | China Nanyang Specialty Dishes @ Oriental Group Restaurant

Oriental Group Of Restaurants Present China & Nanyang By Chef Justin Hor and Chef James Ho 


From 3rd August - 31st August 2018, The Oriental Group of Restaurants will be featuring a specially crafted China & Nanyang dishes by Chef Justin Hor (Group Executive Chef of The Oriental Group of Restaurant) and Chef James Ho (Corporate Executive Chef Ruyi Malaysia) at its Annual Chef Event.

Oriental Group Of Restaurant Present China & Nanyang By Chef Justin Hor and Chef James Ho

Together, they have crafted a fine selection of dishes starting with tapas dishes to a superior soup, main courses and right up to dessert using top quality ingredients and condiments with the most demanding Chinese cooking style to satiate the exquisite taste of the diners.

Oriental Group Restaurant China & Nanyang Menu

As highlighted by Chef Justin Hor, chef of this modern era are very different from yesteryears; where each day they have to constantly challenge to innovate new dishes and sourcing for new ingredients to present diners with a unique tasting experience. The payoff is when he sees his customers enjoying his lip-smacking creation.

To enjoy these delicacies you can either order it as a special set menu (RM2,388 Nett Per Table of 10 pax) which has 6 individual tapas dishes or ala-carte menu which has the prices listed below and available at all outlet of Oriental Group Restaurant.

Oriental Group Restaurant China & Nanyang Pink Roses - Pickled Radish

We had the pleasure to taste some of these masterpieces presented for this China Nanyang speciality dishes starting with the tapas dishes which is Pink Roses - Pickled Radish (RM28.00) per portion. The radish is coloured by the broth of the purple cabbage and artfully crafted to resemble the roses. With a sourish taste, it is indeed a palate cleanser to start off the dinner.

Oriental Group Restaurant China & Nanyang Spicy Garlic Sauce Pork Belly

Next, we had the Spicy Garlic Sauce Pork Belly (RM28.00) per portion. This dish has a slightly spicy undertone and would have been perfect eaten with a bowl of rice.

Oriental Group Restaurant China & Nanyang Hunan Wax Meat With Dried Long Beans

Followed by the Hunan Wax Meat With Dried Long Beans (RM38.00) per portion. Hunan dishes are famed for its spiciness and here the Chef uses a special concoction of chillies to cook this dish. To get the crunchy texture of the long beans, it goes through a time-consuming process of boiling and air drying it before frying with the other condiments. The above 3 dishes are the crafted by Chef James Ho.

Oriental Group Restaurant China & Nanyang Cod Fish Roll

While Chef Justin Hor presented to us the Cod Fish Roll (RM28.00) per portion. The Cod Fish fillet is julienne and coated with a special batter for deep frying to a crispy deep brown and set on the dish like a stack of timber logs.

Oriental Group Restaurant China & Nanyang Jellyfish & Okra Wasabi Sesame Sauce

The second tapas dish of Chef Justin is the Jellyfish & Okra Wasabi Sesame Sauce (RM28.00) per portion. We like this dish as it has a combination of the different texture of the individual ingredient. The springy texture of the jellyfish, the nutty peanuts and the soft crunch of the okra; all marry well with the strong wasabi sesame sauce.

Oriental Group Restaurant Zhenjiang Sweet & Sour Iberico Baby Pork Ribs

while the last tapas is the Zhenjiang Sweet & Sour Iberico Baby Pork Ribs (RM28.00) per portion.

Oriental Group Restaurant Superior Shark's Fin Soup With Morel Mushroom

The soup dish for this set is the Superior Shark's Fin Soup With Morel Mushroom (RM118.00) per pax. The broth was slow-boiled for 8 hours before double boiling it for another 3 hours to extract out all the natural flavours of the ingredient which includes Shark Fin's, Ham, Dried Scallop, Chicken and Conch Shell and Morel Mushroom from France. The result; the soup was naturally flavourful of its' taste of the essence of the ingredients that were used.

Oriental Group Restaurant Roast Suckling Pig With Foie Gras Mousse

For the main dish, we were presented with the Roast Suckling Pig With Foie Gras Mousse (RM 328.00 per set). Normally in most Chinese Restaurant the best way for Suckling Pig is just by serving is as a  Roasted Suckling Pig, but here thru the combination of both Chef, they have crafted out an East Meet West masterpiece dish.

Annual Chef Event Roast Suckling Pig With Foie Gras Mousse

It uses the crackling skin of the roast suckling pig and sandwiched with the special Foie Gras Mousse with an in-house made cracker at the bottom. Again, this dish presents a nice bite texture with a smooth taste of the duck liver mousse which was cooked with Szechuan pepper and ginger to eliminate the liver gamey taste.

Annual Chef Event Salt Baked 3 Head Abalone, Truffle & Kombu

The Star of the night has to be the Salt Baked 3 Head Abalone, Truffle & Kombu (RM138.00) each.  The dish is presented in a burning salt mound which has been embedded with cinnamon sticks and star anise. Upon breaking of the mound, the treasure trove is revealed.

Annual Chef Event Salt Baked 3 Head Abalone, Truffle & Kombu

 The salt mound was used to ensure the flavours and aroma are encapsulated into the ingredient. The thick, meaty, firm and succulent abalone was cooked in a superior broth; is enriched with the essence of truffle oil and is served with a piece of Kombu and Broccoli Florets at the side.

Annual Chef Event Deep Fried Yellow Corvina Fish Shanghainese Style

For the fish dishes, Chef Justin presented the Deep Fried Yellow Corvina Fish Shanghainese Style  (RM38.00) each. The Corvina fish which is air-flown from Fujian, China has been deboned of its top fin to enable the deep frying (to a crispy, golden brown texture) process to penetrate the meat making it crisp on the outside and firm on the inside. According to Chef, this process is to retain the moisture, succulence and meat texture of the fish meat.

Annual Chef Event Baked Rice With Cheese & Crispy Rice In Baby Pumpkin

To fill those tummies which still has some room, the Chef introduces its Baked Rice With Cheese & Crispy Rice In Baby Pumpkin (RM28.00) per pax. The rice with seafood are first fried and then topped with cheddar and mozzarella cheese and send to the oven for baking. It is then topped with fried crispy rice before serving to its guest.

Annual Chef Event Peanut Lava Carrot  and Refreshing Rainbow Bird's Nest

For dessert, we were served the Peanut Lava Carrot  (RM15.00 for 3 pcs) and Refreshing Rainbow Bird's Nest (RM28.00) per pax. The puff was made using natural carrot extract with a smooth crushed peanut filling. As for the Birds Nest dessert which is chilled, the Chef has added a twist of natural lemongrass taste with some freshly cut berries to give a refreshing end to our exceptional meal.


Oriental Group Of Restaurants has also come out with a PORK FREE China & Nanyang promotion.
For enquiries / reservations: +6012 392 2082 Ms. Emily or +6012 599 6028 Ms. Melysa

Thursday, January 25, 2018

Chinese New Year CNY Menu 2018 | Summer Palace Putrajaya Marriott Hotel


For the Chinese; it is important to have a good beginning as well as a good ending. For some companies "Sau Gong" which signifies the closing of the year is a paramount event. Staffs of the companies are feasted with a grand dinner to celebrate this Sau Gong event.

Besides the Sau Gong menu, Chef Yip Boon Seng at the newly refurbished Summer Palace Putrajaya Marriott Hotel has also crafted out symbolic meaning Chinese New Year Set Menu to usher the Year Of  Earth Dog.

This festive set menu is available from 8th January 2018 until 8th March 2018.

For the review, we sample the Sau Gong Set Menu which started with the Prosperity Salmon ' Yee Sang' 新春旺年大家捞(鸿运三文脆皮鱼生)

For the soup, in this set menu we were served with the Braised Crabmeat & Top Shell Soup With Dried Scallops 财圆金玉庆丰收(红烧干贝蟹肉海螺羹). With the use of Top Shell as one of the ingredient; it provides your tastebud with a firm texture of the top shell.

As for the chicken dish, we were served the Steamed Soya Chicken With Chicken Ham 黄金彩凤报喜讯(金华玉树豉油鸡). Frankly speaking for me, if the chicken is of a high grade; the best way to serve it is by steaming it; This cooking style will enhance the natural taste and also the firm and plump texture of the chicken meat. Added with the premium soy sauce; it brings out the deep flavour of the chicken.

Normally for the fish dish, Garoupa will be a top choice these days but here at the Summer  Palace the Chef has selected the Golden Pompano aka Golden Promfet i.e. Deep-Fried Golden Pompano Fish With ‘Pattaya’ Sauce  一帆风顺年年(暹式芭提雅炸黄立鲳鱼). Usually, you will find a smaller size fish which is not so suitable for Set Menu dish. But the Chef has managed to get a supply of this bigger size fish which means plenty of meat to go around. Secondly; the name of the fish which carries the word Golden has a symbolic meaning for the Chinese New Year. We like the sweet spicy taste of the Pattaya sauce which has some Thai influence.

The next dish is the Baked Tiger Prawns With Homemade Sauce 金龙呈祥贺新岁(香叶干煎大老虎虾). The juicy and plump prawns are Deep Fried and coated with an LP Sauce and BBQ-inspired sauce which is really great with a bowl of white rice.

The next dish which is Braised Dried Seafood With Garden Green 荣华盘满财好市(发菜海味盘菜) is one of the festive must-have dishes to celebrate the CHINESE NEW YEAR due to the ingredient used. I particularly enjoyed the Sea Cucumber which was braised to a firm texture and the sight of the Abalone, Dried Oyster and Black Moss, heighten the overall flavour of this auspicious dish.

Moving out of the norm, The Chef decided not to served a rice dish on this set menu instead. He is serving the Stir-fried Egg Noodles With Squid ‘Singaporean’ Style  金银盘满满钵满(星洲花枝片炒帝皇面). Most will be familiar with this Singapore style but it is usually cooked with BeeHoon. With this slight twist, the egg noodles give out a slightly different flavour.

This simple looking dessert which is Chilled Mango Cream With Ice-cream & Sago 雪花齐放迎新年(香芒雪糕西米露) hides the full flavours of the dish. The Mango cream was very fragrant and marries to the ice cream to give you that extra chill while the sago gives you a bouncy feel to this dessert.

Lastly, we had the Homemade Dessert Combination 旺年吉庆百业盛(羊城美点映双辉).

There are a number of Sau Gong Set Menu available from 8th January to 14th Feb 2018 which includes the

Auspicious Sau Gong Menu (RM1388 Nett) 
Longevity Sau Gong Menu (RM1788 Nett) 
Abundance Sau Gong Menu (RM2288 Nett)

While the Chinese New Year Set Menu 15th February to 2nd March 2018 is as below
Prosperity Set Menu A  (RM1,388 Nett)
Prosperity Set Menu B  (RM1,788 Nett)
Prosperity Set Menu C  (RM2,288 Nett)

(All prices are for per table of 10 persons

For more information and booking, please call 603 8949 8888 Summer Palace Putrajaya Marriott Hotel

Summer Palace Putrajaya Marriott Hotel Location Address Map

Sunday, January 7, 2018

Halal Chinese New Year Set Menu 2018 Sunway Putra Hotel Kuala Lumpur

Sunway Putra Hotel Kuala Lumpur

Searching for a Halal Chinese Restaurant in Kuala Lumpur for this coming Year of Dog Lunar Chinese New Year to entertain your business associate, friends and families; you can try out the set menu offering from Sunway Putra Hotel Kuala Lumpur.

Halal Chinese New Year Set Menu

Sunway Putra Hotel Kuala Lumpur offers 2 Special Chinese New Year Set menu at RM1188 Nett Per set for 10 diners which will be available from 8th Feb 2018 to 12th March 2018 from 6pm onwards. You can also start off your Sau Gong Dinner or Reunion Dinner at Sunway Putra Hotel Kuala Lumpur.

Halal Chinese New Year Set Menu

The dinner set will be served at Level 9 Coffee House of the Hotel. For those who prefer some extra privacy can opt to dine with business associates and family members at the various functions rooms which can be arranged upon request.

Sunway Putra Hotel Kuala Lumpur

During the promotion period, diners can choose between 2 different set of Reunion Dinner which is Set A or Set B. These sets are specially crafted and prepared by the award-winning Chef Chew Keng Chai which has work in the Hotel industry for more than 15 years together with his team.

Halal Chinese New Year Set Menu 2018

It is a tradition to start the dinner with a toss of Yee Sang. Here both the set dishes comes with the Salmon Yee Sang which is laden with the must-have condiments that are married to freshly slices of salmon.

On the set A, the following are the dishes that will be served starting with Hot and Sour Sze Chuan Seafood Soup;

followed by the Roasted Crispy Chicken With Cucumber Plum Sauce;

Next will be the Deep Fried Red Snapper with Sweet and Sour Sauce, and for the Prawns; the Stir Fried Prawns Cooked With Salted Egg Yolk is a must try.

While the vegetable dish for Set A is the Stir Fried Broccoli With Mushroom Dumpling and to end the Set A dining is the Steamed Lotus Rice With Chicken and Yam''.

As for dessert; you will be served the Chilled HoneyDew in Rock Melon paired with Baked Spiral Lotus Puff.

For the Set B; you will be served with the Braised Crabmeat and Seaweed Soup With Dried Scallop followed by Roasted Crispy Chicken With Cucumber Plum Sauce.

Next is the Steamed Garoupa 'Hong Kong' Style.

For this set; you will be served with the Stir Fried Tiger Prawns With Nestum; while the vegetable dish is the Stir Fried Nai Pak (Milk Cabbage) in Superior Stock, Garlic and Mushroom Dumplings. 
Ending the mains dish is Salted Fish Fried Rice with anchovies toppings while the Chilled HoneyDew with Sago in Sea Coconut will be served as dessert with the accompanying Baked Spiral Lotus Puff.

Each dinner set will be served with Chinese Tea. For reservation and booking, please call 603-4040 9888.  

Sunway Putra Hotel Kuala Lumpur Location Address Map

Saturday, September 23, 2017

Japanese Halal Restaurant Agehan Express Meal at Grand Bluewave Hotel Shah Alam

Agehan is a Japanese Halal Restaurant and has just recently introduced a new promotion on which is Agehan Express Meal menu by Grand BlueWave Hotel Shah Alam. This Agehan Express Meals promotion are available from now until November 2017.

A total of 3 Express Meal Bento will be served during this period. One can expect to be served with rich and flavorful dishes of exciting taste from Agehan Japanese Restaurant, Grand BlueWave Hotel Shah Alam. This Bento meal set is Gyu Shogayaki, Yaki Udon and Onigiri that only cost RM25.00+ per box.

The first set is the Gyu Shogayaki serves with pan-fried beef with special sauce, fresh garden salad with Japanese fish cake and dressing, Japanese white rice, radish and Chuka Kurage.

While the second set is Yaki Udon, its serves with Pan Fried Udon with seafood, vinegared fish, giant sushi roll, Deep Fried bean curd with sauce and Chuka Kurage.

The last and final set is called the Onigiri, which is served with Deep Fried Chicken, Onigiri Rice, Chilled Soya Beancurd With Fish Flake, Raddish With Sliced Pan Fried Salmon and Chuka Kurage as the appetizer.

Apart from that, Agehan Japanese Halal Restaurant also offers a variety of other meals such as Edamame (boiled green bean) at only RM14.00+, California Maki (half nori, sushi rice, avocado, tobiko, lettuce, Kyuri, Kani stick, mayonnaise) at only RM29.00+, Oyako Don with Miso Soup (chicken with scrambled egg on rice) at only RM26.00+, Tsukimi Udon (thick flour noodles in soup with egg) at only RM22.00+, Tanuki Udon (thick flour noodles in soup with tempura fritters) at only RM18.00+ and lastly is Tori Teriyaki with Goham Set (sliced chicken with teriyaki sauce, rice, and miso soup) at only RM29.00+. Ala carte also available where we have Teppanyaki meat or seafood, Tempura Ebi or Yasai Tempura, and Teriyaki Saba or Gindara.

For further inquiries and reservation, simply reach us at Borak-Borak Restaurant located on the Ground Floor of the Hotel ir at03-5511 8811 ext. 2615. All prices are subjected only to 6% of GST.