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THE HAN ROOM,
LOT G243, Ground floor,
The Gardens Mall,
Mid Valley City Kuala Lumpur
Tel:03-2284 8833
Business hours: Mondays to Fridays 11.00am-11.00pm
and Saturday, Sunday and Public Holidays 10.30am-11.00pm.

[mappress mapid=”8″]

A UNIQUE restaurant featuring traditional Cantonese dishes with a modern twist has been greeting visitors to The Gardens Mall Mid Valley since early this year.

The Han Room, under the Oriental Group of Restaurants, opened its doors in Januart and showcases the finest and latest dishes inspired by Chinese cuisine history with influences of current global trends and flavours.

Group executive chef Justin C.K. Hor said the dishes were both attractive and tantalising.

A chef in the industry for 27 years, Hor began his career in his hometown of Mambang DiAwan, Perak at the age of 14.

Today, he and the master chefs of all eight restaurants in the Klang Valley specially select the dishes at each restaurant.

The Han Room however, features dishes that cannot be found in the other restaurants.

Some of the notable dishes here include the entree — Soft Shell Crabs and Garden Greens with Chef’s Special Cocktail sauce.

“The cocktail sauce is a secret recipe while the crab adds a crispy taste to the food. There are also pieces of clam inside, in place of the usual grilled chicken,” said Hor.

He said the restaurant dabbles with a lot of Western and Japanese sauces to bring out the taste of the ingredients.

Another must-try is the Braised Coral Shark Fin in Claypot that is put together with bean sprouts and Thai chilli sauce. The sauce is a special recipe made from chilli padi, lime, fish sauce, garlic and Chinese parsley.

The double-boiled soup has a Chinese parsley and garlic base and inside there are mushrooms, shark fins, dry scallops and crab meat.

Khor and his master chefs are always coming up with innovative ideas and one such dish is the Deep Fried Chicken Wing with Otak-Otak.

17EB71BA44EC4AA5A35FD6A900D19313Recommended: The Braised Coral Shark fin in Claypot with bean sprouts and Thai Chilli Sauce.

“Local taste buds differ from the Chinese so this dish was created to suit the Malaysian palate. There is no story behind an ordinary chicken wing or otak-otak but put it together and you get a wonderful dish,” he added.

The wing drummet is stripped of its bones, leaving only a small piece of bone at the tip of the wing and the de-boned chicken is stuffed with aromatic and spicy otak-otak. It is served with a special sauce of lemongrass, fish sauce and a hint of chilli powder.

Those who enjoy garoupa should try the Deep Sea Garoupa with rice noodle and ginger served in superior stock. The ginger diced to small sizes is sprinkled on top of the fish and left to steam. The end result is an aromatic, flavourful dish that combines the spicy tang of the ginger and the mellow superior stock.

For dessert, the restaurant has a number of refreshing desserts like the Lemongrass Jelly that is served with ice shavings and a dash of lime.

UOB Cardmembers can enjoy lunch for two at RM88++ or dinner for two at RM168++ at 20 restaurants from now till July 31. For more information, visit www.uob.com.my.

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