In undiluted balance a Mo Mo Duck Roll. KUALA LUMPUR, Sept twenty-five Sweet, tainted as well as tart all came together perfectly in a Mo Mo Duck Roll in a recent dinner during Gu Yue Tien. A cut of smoked duck, a sliver of mango, crispy beancurd skin as well as pickled cucumber sat upon a dense pancake dirty with a honeyed sauce. we revelled in a textures as well as varying flavours, which included a hold of wasabi.It set a tone of value for what was to follow. we have regularly suspicion which Gu Yue Tien, helmed by owner/chef Frankie Woo, deserves a Michelin star for a extreme creativity he brings to a art of Chinese cuisine, as well as a way his thoughts as well as taste work in synchronicity. For instance, how would we know which pieces of jackfruit as well as strawberry would complement a Panfried Foie Gras upon Scallop as well as Prawn Paste in Orange Honey Sauce?
Pushing a bounds Panfried Foie Gras upon Scallop as well as Prawn Paste with Orange as well as Honey Sauce.But here was this luscious foie gras sitting upon a scallop as well as prawn paste, drizzled with an orange as well as honey salsa as well as surfaced with a little ripened offspring were such a gorgeous match. Rich bursts from a foie gras, afterwards a mellow, honeyed scallop as well as prawn, as well as lastly a fruit, with a nangka entrance by subtly.The wows over this dish continued with a Pigs Stomach Soup which came next. This was a good old-fashioned soup, with a aroma as well as punch of pepper, with all a flavours of a good stock though without powerful a senses. It was such a yummy soup which we wish to lick your lips during a finish of it.The Salt Baked Iberico Pork Ribs were brought to a table to be cut as well as served. The ribs were as good as they looked: one punch as well as we get a swoosh of fat in your mouth; tear du! ring a b eef as well as we get a salt upon your tongue. The crispy edges, a proposal pork all send we melting with delight. A frail salad cuts a guilt.There was a tasty sniff as a Fried Egg Noodles with XO salsa were served. These sharp noodles boiled with black mushrooms, fat beansprouts, open onion as well as egg were generously surfaced with crispy patches of dried scallop. The wok hei was obvious, releasing all a lovely aromas.The Chilled Avocado as well as Mango Cream Yin Yang style was a refreshingly well-spoken ending to an overwhelming meal.Frankie had picked a items for a 4 of us from a couple of set menus. The Mo Mo Duck Roll is RM12, Panfried Foie Gras upon Scallop as well as Prawn Paste RM36, Pigs Stomach Soup RM12, a Iberico Pork Ribs RM105 for 700g, a Avocado as well as Mango Cream RM12.
Fried Radish Cake with Cockles dimsum with a differenceA week later we was behind during Gu Yue Tien: who can get tired of a food, when a chef keeps pulling a bounds as well as regularly has tasty surprises for you? This time it was lunch. We proposed with dimsum, including a outstanding boiled char siu pow as well as a boiled radish baked sweat bread with cockles (so good!).A sharp Apple Salad with Giant Clam as well as a Smoked Bacon Salad which had yummy slices of bacon a chef had smoked himself followed.The Cuttlefish with Cheese patties had cheddar inside which oozed out when we cut it in two. You wouldnt have guessed, though this was a winning combination: well-spoken salt-tinged cheese with smooth, honeyed sotong.The Wok-fried Beef with Mushroom Reduction garnished with Tempura Spinach had a wasabi lift. The beef was so light as well as tender.
Oven-baked Squid Stuffed with Prawn Roe as well as Sea Urchin tasty to a last biteThe Oven-baked Squid stuffed with Prawn Roe as well as Sea Urchin was so surprising though ! scrumpti ous. It had been marinated, afterwards placed under a salamander. Intense flavours emanated from a juicy filling when a squid was sliced. The shrimp aroma (from a roe) was roughly like belacan, with a slight sour edge from sea urchin. Its kam kam fu fu (golden mellow as well as bitter), pronounced Frankie. The squid was tender, with a puck bite. It was accompanied with a limey chilli dip. We asked for mantou to mop up each bit of a tasty liquid stuffing.The same mantou came in accessible for a Braised Pork Knuckle with Mui Choy upon Pumpkin Puree. Its a joint of a knuckle which is very springy to a bite. we desired a flavours of a mui choy or dark preserved vegetables which had soaked in to a knuckle, as well as a tawny pumpkin puree added a sweet, polished hold to it. We used a mantou to mop up this sauce.
Gu Yue Tien is located during Lot 5A, Chulan Square, Jalan Raja Chulan, 50200 Kuala Lumpur, Tel: 03-2148 0808.
