Steamed Garoupa with Soy Sauce.
Premium ingredients elevate festive feasts at hotel’s restaurant in Subang Jaya
THE soup dish of a sumptuous Chinese New Year feast is rarely the star of the celebration, but it is one that most people will enjoy.
Be it a thick broth with dried delicacies and sea bounty or a herbal clear soup, diners often love a piping hot serving in a bowl or two.
In this respect, the Braised Dried Seafood with Crabmeat Soup at The Emperor restaurant in Dorsett Grand Subang is certainly worth an extra helping.
Its rich, savoury taste teases the senses on the first spoonful, bringing a symphony of flavours to the palate.
Lee says three different Chinese New Year menus are available until Feb 24.
Premium and carefully picked ingredients are a testament of the appetising broth, while slices of dried fish maw, bits of dried scallop and chunky crabmeat give a warm, harmonious blend that lingers on the taste buds.
“We are generous with the ingredients, which make the soup sweet and aromatic,” said Lee Soon Seng, who is the restaurant’s executive Chinese chef.
For the Year of the Dragon, the restaurant is offering three different Chinese New Year set menus, available until Feb 24.
During our visit, we started off with the Prosperity Salmon and Sliced Abalone Yee Sang.
The combination of Roasted Crispy Duck and Steamed Chicken in Ginger Paste that came after the soup was a delight.
The glistening skin that was bronzed to perfection enveloped the succulent and tender meat marinated with aromatic spices, while the chicken paired heavenly with the ginger paste.
Braised Dried Seafood with Crabmeat Soup.
Next up, the Steamed Grouper with Superior Soy Sauce was a delight.
The delicate and tender white flesh went well with the sauce, imparting plenty of umami to the dish.
As for the Wok-Fried Tiger Prawns with Marmite Sauce, the plump, juicy prawns were coated with a glaze of sweet and savoury marmite sauce.
The Braised Dried Oyster, Black Moss, Mushroom and Fish Maw with Kai Lan, and Steamed Lotus Leaf Rice with Smoked Duck, Mushroom and Cubed Yam – dishes which are must-have items during this festive season – also did not disappoint.
Braised Dried Oyster, Black Moss, Mushroom and Fish Maw with Kai Lan.
For dessert, the Double-Boiled Longan, Sea Coconut and Snow Fungus went with the Deep-Fried Crispy Nian Gao Cake and Osmanthus Jelly Cake in a heavenly combination.
It had a balanced sweetness that was not overwhelming to the palate, making it the perfect end to the meal.
For a table of 10 people, The Emperor offers the Blossom of Good Fortune set menu which is priced at RM1,688nett, the Spring Time Celebration menu priced at RM1,988nett, and the more luxurious Joyful Dragon Feast menu priced at RM2,288nett.
There is also a special Lunar New Year ala carte menu with choices of Double-Boiled Chicken Soup, Braised Seafood with Dried Oysters and Black Moss in a Claypot, Deep-Fried White Prawns with Salted Eggs and Crispy Oats, Steamed Red Snapper, and Stir-Fried Prawn Meat Szechuan style.
Wok-Fried Tiger Prawns with Marmite Sauce.
The restaurant is offering three choices of Yee Sang, namely Sliced Abalone with Crystal Pear at RM238 for a half portion and RM328 for a full portion, Salmon with Crystal Pear at RM98 and RM188, and Crispy Whitebait with Crispy Salmon Skin at RM98 and RM188.
For vegetarians, there’s Mixed Fruit at RM78 for a half portion and RM138 for a full portion, as well as the Mixed Vegetarian at RM78 and RM138.
THE EMPEROR, Dorsett Grand Subang, Jalan SS 12/1, SS12, Subang Jaya, Selangor. (Tel: 03-5031 6060). Business hours: Noon to 2.30pm; 6.30pm to 10pm (Mondays to Saturdays); 11.30am to 2pm; 6.30pm to 10pm (Sundays).
This is the writer’s personal observation and is not an endorsement by StarMetro.
