• Views149 Views
  • Comments no responses

[mappress mapid=”81″]
Dorset Grand Subang,
Jalan SS12/1, Subang Jaya.
Tel: 03-5031 6060 ext 1954
Business hours: Noon to 2.30pm,
6pm to 10pm (Mon-Sat), 10am to 2.30pm,
6pm to 10pm (Sun and public holidays)

Six-course meal specially created to celebrate most important woman in your life.

FOR an affordable Mother’s Day lunch that does not compromise on quality and authenticity, The Emperor Chinese Restaurant at Dorsett Grand Subang is the place to go.

The six-course meal this Sunday is specially created by executive Chinese chef Jiunn Voon Loh and his assistant sous chef Robin Chua.

The award-winning chef Loh, with 16 years of culinary experience, also overlooks the cuisine served at the restaurant.

The appetiser, aptly called “Two Happiness Ensemble (above)”, is part smoked salmon with apple sauce and part steamed prawn paste with crystal dumpling and ebiko sauce. The combination of the two fresh seafood dishes is an exciting way to kick-start the meal.
Deep-Fried Crispy Spring Chicken with Prawn Crackers.

Deep-Fried Crispy Spring Chicken with Prawn Crackers.

Next is the Double-Boiled Flower Cordycep with Bamboo Pith and Dry Scallop. According to chef Chua, this soup gets its intense flavours from the overnight brewing of chicken stock, followed by two to three hours of double-boiling with Chinese herbs.

The deep-fried crispy spring chicken on the menu gets its juiciness from a lengthy cooking process. The chicken is marinated overnight before it is deep-fried. In keeping with the trend of making each dish special, the crispy prawn crackers that complement this dish come specially from Kuala Selangor.

Braised Homemade-Spinach Bean Curd with Shimeji Mushroom and Vegetable.

Braised Homemade-Spinach Bean Curd with Shimeji Mushroom and Vegetable.

The chefs are proud to announce that every dish is made from scratch in the kitchen. The Braised Homemade-Spinach Bean Curd with Shimeji Mushroom and Vegetable is an outstanding example of their culinary skills. Made fresh, the process takes about two to three hours after an overnight soak of the black soya beans. The result is bean curd that is soft and soaks up the sauces of the mushroom, making it a real treat to the palate. In addition to the flavour, the chefs also take into account the health factor.

Chilled mango cream with pomelo and sago.

Chilled mango cream with pomelo and sago.

“Black soya bean is a healthier option and that is the main ingredient of this dish,” said Chua.

The Fried Rice with Crab Meat and Pine Nuts is a simpler dish, compared to the flavours of the previous dishes. Nevertheless, the juicy crab meat and crunchy pine nuts add just the right amount of texture, making it the perfect dish after a rich meal.

Last, but definitely not least, is the tangy and succulent Chilled Mango Cream with Pomelo and Sago. This bowl also contains other fruits including strawberries and Chinese water chestnuts; a mouth-watering combination.

The six-course menu price is priced at RM70++ per person and comes with attractive door gifts.

This is the writer’s personal observation and not an endorsement by StarMetro

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *