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