Oriental Pavilion chefs pick recipes from north and south of Chaozhou
P1-04, Level 1 Podium,
Jaya 33, No.3, Jalan Semangat,
Seksyen 13, Petaling Jaya.
Tel : 03-7956 9288
Business hours: 11am to 3pm, 6pm to 11pm (Monday to Saturday),
10am to 3pm, 6pm to 11pm (Sunday and Public Holidays).
GOOD food is all about the ingredients and flavour but add presentation to it and diners can enjoy a memorable meal, worth coming back for.
This is what Oriental Group executive chef Justin Hor and guest Teochew cuisine master chef Lui Wing Ming want to achieve with their new Teochew cuisine promotion.
Hor said the new menu would offer a range of Teochew dishes, handpicked from different parts of Chaozhou, China.
“There are different cooking styles from the north and south of Chaozhou and we selected those that are acceptable to local diners without compromising the original method of preparation.
“We spent three months finalising the menu and now diners can enjoy our set menu as well as the ala carte dishes,” he said.
Lui is also the executive chef at David Dynasty Restaurant in Guangzhou, China.
Teochew cuisine is known for its mild use of flavouring compared to other Chinese cuisines, with emphasis on fresh ingredients to showcase the originality of its taste.
During a recent food tasting, we were surprised by the portion of the Special Teochew appetiser that was a five dish treat.
This included the stewed duck with pork neck, intestine and bean curd, crispy “Bombay Duck” fish, handmade prawn paste ball, fish maw with preserved vegetables and minced meat and pickled mustard green.
The stewed duck with pork neck was tender while the intestines nicely placed on top of a thin layer of soft bean curd was lovely to start with while the fish maw with preserved vegetables as well as minced meat and pickled mustard green were appetisingly good.
Out of the five, the handmade prawn paste ball stood out for its taste and texture.
The prawn paste ball was firm like as if I was chewing on an actual prawn as the chefs managed to bring out the taste of the crustacean.
Next up was the Teochew-style Chilled Red Flower Crab which was fresh and firm.
Hor said the crab’s chewy texture could be achieved by releasing seawater from the crab by poking a hole in its stomach.
“This is to avoid sea water affecting the taste of the crab so they will be less salty and diners can taste the sweetness of the meat.
“We usually use flower crabs, from the Philippines, that weigh between 400 to 500 grams.
“The crabs are steamed for 15 minutes and left to cool before being placed in the refrigerator,” he said.
For something wholesome, diners should look out for the Double-boiled Superior Shark’s Fin Soup with Dried Scallop, Bittergourd and Soy Bean.
The small bowl of soup, slow cooked with pork ribs, were done to perfection with every sip bursting with intense flavours.
The bittergourd’s bitterness is mellowed by the sweetness of the soy bean and dried scallops.
It is common to see locals having Teochew steam fish when eating out but the Steamed Ocean Garoupa with Preserved Sour Plum and Lemongrass has a piquant and refreshing taste.
Sliced capsicum, a generous serving of chopped coriander as well as the right amount of lemongrass helps enhance the taste of the fish.
From the set menu, we also tried the Boiled Rice with Oyster and Minced Meat in Superior Fish Stock and Teochew Braised Goose Web with Fish Maw as well as Double-boiled Green Bean Soup with Bird’s Nest served in Coconut.
The meal ends with orh nee (yam paste with gingko nuts) and ma hwa (crispy twisty dough with Osmanthus honey or kwai fa tong) (top pic) which were delectable and sweet.
The promotion is until Sept 15 and is available at Oriental Pavilion, Oriental Banquet, Noble House, Noble Banquet, The Ming Room, Maju Palace, The Han Room, Oriental Viva and Noble Mansion.
Diners have to book ahead for the set menu during the promotion period.
The set menu is priced at RM1,988++ per table of 10 diners.
After the promotion period, diners have to pre-order to enjoy the Teochew dishes.
This is the writer’s personal observation and not an endorsement by StarMetro.