Braised Whole Five Head Abalone with Dried Seafood in Whole Lotus Root at Noble Mansion in Petaling Jaya . — Photos: YAP CHEE HONG/The Star
TO commemorate its silver jubilee, Klang Valley restaurant chain Oriental Group’s top chefs have curated a new menu.
Executive chef Wong Chin Leong, dim sum chef Mok Tin Wai, master chef Choong Yaw Loong, sous chef Yam Yoon Loy and BBQ chef Wai Kok Cheng are behind the celebratory menu.
During a media preview at Noble Mansion in Petaling Jaya, Selangor, the menu started with an appetiser of Soft Shell Crab and Crispy Enoki Mushrooms Fruit and Vegetable Salad.
It featured beautifully arranged and skilfully sliced fruits and vegetables encircling crab and mushrooms which can be mixed together like yee sang.
The variety of fruits and vegetables combined with the crispy, fragrant enoki and soft shell crab made for a sweet-savoury combination accented by a crunch in each bite.
Among the main dishes was the Double-Boiled Superior Bird’s Nest Stuffed in Chicken.
The soft, tender chicken is deboned and stuffed with bird’s nest that has been boiled and simmered in a soup with bamboo pith and ginkgo nuts.
Having absorbed the rich flavour of the soup, the bird’s nest is gelatinous and slightly chewy.
“This dish is my favourite. Because of the long preparation and skills needed, it is not easy to find,” said Oriental Group master chef Paul Lee.
For seafood enthusiasts, there is Pan-Tossed Yoshikiri Fin with Fresh Crab Meat.
Fans of roast meats can opt for the Deluxe Roast Suckling Pig Platter served in individual cups.
Deluxe Roast Suckling Pig Platter served in individual cups.
Each cup comes with fluffy mantou as its base, stuffed with goose liver sausage wrapped in Iberico pork slices, marinated in char siew sauce and topped with a neat square of crispy pork crackling.
The char siew sauce and goose liver sausage provide a blend of sweet and savoury while the crackling has a well-balanced proportion of fat and skin.
Then there is the meticulously prepared Braised Whole Five Head Abalone with Dried Seafood in Whole Lotus Root.
According to the chefs, the lotus root is boiled for a few hours and soaked overnight before it is cooked in supreme broth prior to being stuffed with seafood.
The root is tender and tasty from having absorbed the rich taste of the broth and seafood.
Equally good is the abalone which is flavourful and chewy, complementing the seafood.
Taro Pear With Kurobuta Pork has the meat of the Japanese black pig stuffed into a yam puff and topped with a piece of clove, essentially giving it the resemblance of a pear.
Taro Pear with Kurobuta Pork.
The taro pear, crispy outside and soft inside, is recommended to be eaten from the top, providing an instant sweet and sharp taste from the clove.
On the lighter side was the Braised Ramen with King Prawn featuring noodles drenched in a thick broth and topped with a large king prawn.
The ramen is smooth and silky while the broth has a hint of wine and the prawn adds a sweet, slightly egg-like flavour.
From the dessert options, the Almond Cream with Egg White was enjoyable with its nutty roasted flavour.
Braised Ramen with King Prawn.
The other dessert option is Jade Corn Dessert and Green Tea Mochi.
The dinner menu is available at RM3,888nett for a table of 10 at selected Oriental Group restaurants from tomorrow until Aug 28.
Diners also have the opportunity to meet the chefs behind the menu as they will visit different outlets on certain days.
For more details, contact 012-811 8812.
Noble Mansion, 1, P1-01, Level 1 Podium, Plaza 33, Jalan Kemajuan, Section 13, Petaling Jaya, Selangor. (Tel: 03-7932 3288). Business hours: 11am to 3pm and 6pm to 11pm. Non-halal.
This is the writer’s personal observation and is not an endorsement by StarMetro.
