Chinese Master Chef, Chan Choo Kean has never cease to amaze me with his culinary creations & creativity streak.
During the rice dumplings festival, I savoured his whopping 3kg rice dumpling; plus an array of skillfully prepared desserts.
Then I returned again for his delectable Shuang Wei Mooncakes; all of which were incredibly good, especially the novel ones like Snow Skin Green Tea with Royal Milk Tea and Mocha Paste, Golden Baked Low Sugar White Lotus Paste with Salted Dried Shrimp & Snow Skin Chocolate Whisky Paste.
Thats Master Chef Chans specialty I guess; his touch & ability to create new blend of flavours that works each time. Some chefs does it well, though most chefs efforts tend to turn out disastrous. In Chef Chans case, it has so far been consistently stellar.
The sumptuous platter that whets the appetite.
My recent MIGF experience started with a decadent selection of Sze Chuan Beef with Foie Gras stuffed in soft and fluffy Chinese Steamed Bun, Barbecued Chicken Roulade and White Fungus with Pickled Lotus.
Needless to say, the Sze Chuan Beef with Foie Gras was my favourite pick of the platter; as the chinese sauce worked surprisingly well with the usually westernized foie gras.
Chef Chan also does wonderful soups, a deduction I made after having tried 2 of his soups on 2 different occasions. My previous soup during the mooncake review was the Double-Boiled Soup with Dried Seafood and Cordyceps. I absolutely loved it.
For MIGF this year, Chef Chan showcased a very simple, clear Organic Chicken Consomm and Baby Abalone with Chrysanthemum and Cordycep. However, dont let its simple appearance fool you, for it was wonderfully rich in both herbs and flavour.
Next we moved on to the Claypot Braised Salmon with Garlic, Shallot, Ginger and Spring Onion, which came complete with a rattan-like net. Does it symbolise the fish net that caught the salmon I wonder?
I find it very chinese, and the gravy almost typical of most Asian claypot based dishes.
**Portion: Half a salmon head.
The crowning glory of the menu is the majestic Fried Boston Lobster dusted with Salt and Pepper cooked to a crispy perfection.
There were plen! ty of ac tual lobster meat underneath the layer of egg dusted with chilli powder, salt & pepper. Though Im not a crustacean lover, I devoured all of this, all thanks to the tasty, spicy and aromatic coating.
Almost stuffed to the brim by now, I took it easy on the Braised Noodle with Shredded Scallop, Sweet Preserved Vegetable and Eggplant. I enjoyed the smooth noodles but luckily I saved tummy space for dessert!
The Essence of Emperor Date and Aloe Vera with Fragrant Young Coconut gave a fitting finish to a truly lavish mouth-watering meal.
This was actually light date puree; not too creamy and almost of soupy consistency. Served steaming hot from a coconut; which was admittedly an unexpected twist as most desserts with aloe vera is chilled, this was one of the best chinese desserts I have had this year; nourishing, healthy, not too sweet and unique.
Everything above is the Opulent Jade MIGF Menu for one pax, priced at RM188++. Taking in! to consi deration the lobster, foie gras, the soup and the fact that this is a meal in a 5-star hotel, I thought the price was most reasonable! And Master Chef Chan has certainly convinced me of his culinary prowess and ingenuity.
Join me to experience the essence of oriental opulence with a taste of the MIGF Menu at West Lake Garden this October. While I would highly recommend the Opulent Jade menu, another alternative is theLuxe Pearl menu, priced at RM138++ per person.
The Luxe Pearl menu starts off with a serving of luscious Venison Ribs dripping with Xi Chiang Glaze, and served with Garlic Cucumber Pickles & Steamed Prawn with Abalone Dumpling.
Soup is Thickened Crab & Cod Fish Soup with Braised Snow Crab Claw Wanton, followed by tender Sizzling Seared Black Peppered Australian Beef with Onion and Garlic Flakes as one of the mains.
Then its the Wok Seared Scallop with Herbal Wolfberry and Tsien Jin Cabbage before wrapping it all up with the Wild Glutinous Rice Filled with Lotus Seed, Chestnut & Bamboo Pith.
The dessert, Double Boiled Homemade Almond Tea with Papaya on Egg White ends it all on the right note.
For dining reservations and enquiries on the Restaurants Festival menu, please call (6-03) 7492 8000 Ext. 3181.
About West Lake Garden Chinese Restaurant:
Located on theLobby Levelof Sunway Resort Hotel & Spa with a stunning view of the lagoon.
.has 8 private dining rooms that ca! n accomm odate between 10 20 guests respectively. (pic below: the private rooms are at the far end)
..boasts of an open & roomy dining area with high ceilings. Perfect for those who appreciate spaciousness.
Lunch: Open daily 12.00pm 2.30pm (Mondays to Saturdays)
10.00am 2.30pm (Sundays & Public Holidays)
Dinner: 6.30pm to 10.30pm (Mondays to Sundays).
Pork-free.
For reservations, call (6-03) 7495 1888.
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