Fresh Australian lobster stewed with Japanese la mian, ginger and shallots. — Photos: YAP CHEE HONG/The Star
Fresh lobster, abalone, Peking duck among indulgent celebratory dishes on offer
A range of indulgent options from exquisite soups and succulent roast duck to fresh seafood are among a la carte dishes that are fit for a celebration.
The “Four Precious” promotional menu by the Grand Imperial restaurant chain, which is available this month, features interesting a la carte dishes to usher in the National Day festivities.
Double Boiled (5 Head) Whole Abalone with Chicken and Chinese Cabbage (RM68++ per person) is served as an appetiser.
The soup extracts the strong, savoury flavour of abalone while the chicken was fall-off-the-bone tender.
The abalone also has a good amount of chewy texture to it.
Peking Duck gets a smoky twist on this menu.
Smoked Peking Duck.
Grand Imperial’s version (RM108++) features a crispy, brown skin that crackles with each bite while the meat remains tender and succulent.
It is served with crepes to envelope the duck meat, fresh bell pepper and cucumber sticks. Adding a tangy house-made sauce to the mix gives each bite a perfect balance of texture and taste.
“The duck is first roasted to achieve a crispy skin, and then it is smoked to enhance the flavour.
“We smoke the duck for about 30 to 45 minutes,” said deputy executive chef Kenneth Chai.
Fresh Turbot Fish (RM39.80++ per 100g) offers diners three cooking styles to choose from.
They can opt to have the fish steamed with spring onion and ginger or steamed with two types of chopped chilli.
Alternatively, the sauteed fish fillet can be served with seasonal vegetables.
We chose to have it steamed with two types of chopped chilli. The subtle sweetness of the fish complements the heat from the chopped chilli, creating a harmonious balance of flavours.
The freshness of the fish shines through, allowing its clean, natural taste to come through in every bite.
Double Boiled (5 Head) Whole Abalone with Chicken and Chinese Cabbage.
“We marinate our chopped chilli with salt and vinegar as a pickle to enhance the flavour,” said Chai.
Similarly the Fresh Oyster dish (RM22.80++ each) also offers a choice of three cooking styles.
It can be deep fried with tartar sauce or baked with cheese or steamed with XO chilli sauce and glass vermicelli.
The deep frying eliminates the raw oyster’s characteristic scent, presenting a more appealing flavour and texture.
Paired with tartar sauce, the deep-fried oyster offers a crispy exterior and a savoury, satisfying taste.
Another dish to celebrate the National Month, is the fresh Australian lobster cooked in three preparation styles (RM69.80++ per 100g).
It can be transformed into sashimi or baked in thick stock or stewed with Japanese la mian, ginger and shallots.
We had the stewed lobster.
Maltesers Chocolate Lotus Paste snow skin mooncake (left) and Black Sesame with Lotus (single yolk) mooncake.
The lobster’s rich briny flavour subtly infuses the ramen noodles, creating a perfect balance in each bite to elevate the dish.
Generously portioned with tender lobster meat, this dish is as indulgent as it is satisfying.
“This fresh Australian lobster dish is a must-order for diners as lobster is in season. It is also affordably priced,” said Chai.
Also in season are mooncakes, ahead of the Mid-Autumn Festival next month.
Grand Imperial is offering eight traditional baked mooncakes and two snow skin versions to choose from.
The traditional flavours are Black Sesame with Lotus (single yolk), Lotus Paste (double yolk), Low-sugar White Lotus Paste, Pandan Lotus Paste (single yolk), White Lotus (single yolk) and Assorted Fruit Nuts with Chicken Pieces.
The two signature traditional baked mooncakes are Almond with Sesame White Lotus Paste and Red Bean Paste with Citrus. The mooncakes will be available until Sept 17.
As for the snow skin mooncakes, two flavours are offered – Maltesers Chocolate Lotus Paste and Snow Skin Custard and Chicken Floss Mooncake.
Dim sum chef Fanny Foo said, “We prioritise the selection of natural ingredients to ensure the highest quality in our mooncakes,”
“Our mooncakes do not have preservatives so it is best to consume them within seven days.
“And as for the Red Bean Paste with Citrus Mooncake, tangerine peels were carefully chosen and combined with quality red bean paste to provide the ideal balance of flavour.”
The mooncakes are priced between RM26 and RM30 each.
Additionally, a luxurious pairing of Royal Salute 21-year old whiskey with four pieces of mooncake is also available at RM928 per set.
GRAND IMPERIAL GROUP, Lot GF-001, Ground Floor, 1 Club Drive, Bukit Utama, Petaling Jaya (Tel: 03-7731 7223/ 7224). Business hours: Mondays to Saturdays, 11.30am to 2.30pm and 6pm to 10.30pm and Sunday, public holidays 10am to 2.30pm and 6pm to 10.30pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
