When I visited Beijing a few years back, I tasted a wide range of different cuisines in that great city. In Beijing, one can have food from all the different provinces in China and each region’s cuisine is unique in its own way. Sichuan, Henan, Shanxi, Fujian, Shandong – and of course Guangdong – these are just some of the bigger provinces in China. Among all, Cantonese cuisine (from Guangdong) was my favourite so when I heard that a Beijing chef would be in Hilton Petaling Jaya to cook up some fine Cantonese fares, I couldn’t wait to head there.
From 21-30 April 2017 (yes, only a few days left!), Chef Vincent Zhang will be delighting diners with some traditional yet modern Cantonese dishes with some Beijing flair at Toh Yuen Chinese Restaurant. Hailing from Hilton Beijing, Chef Zhang, with more than 15 years’ culinary experience, is all set to introduce his signature fine Cantonese dishes. Using only the freshest ingredients and prepared with great enthusiasm, the repertoire of traditional and contemporary dishes were uniquely delicious.
As in any meal in China, there are the cold and warm dishes to be served. The cold dishes were refreshing and pleasing on the palate and I liked every one of them!
Despite its name, the Bitter Melon Salad served on crushed ice was not bitter at all as the thin slices of bitter melon had been infused with fresh guava juice. They were sweet and crisp to the bite.
I loved the piquant plump jellyfish tossed in aged vinegar and ginger dressing – truly my favourite appetizer for the meal. The cold poached chicken was also good although a tad oily from the spicy sauce. Fancy dining on a 300-year-old recipe in the form of Marinated Chinese Cabbage with mustard? The rolled cabbage leaves were interesting (in a tasty way) and the mustard was mellow, blending well with the cabbage.
Juice Infused Bitter Melon Salad
To warm up the stomach before the mains arrived, I had two delicious nourishing soups…
Well, what can I say? The Cantonese people are really good with soups!
Chef Zhang’s skills and talent were put to the test in showcasing his signature main dishes. Lots of prep work went into getting the ingredients marinated properly to ensure the dishes turn out right. Before pan-frying his Beijing Famous Cod Fish, the fillet was marinated overnight with onions, celery and carrots. The mustard mayo complemented the fried fish beautifully.
Beijing Famous Pan-fried Cod Fish with Mustard Mayo
The next dish, Wok-fried Beef Fillet with Golden Garlic is a signature dish in Hilton Beijing and I could understand why. The bite-sized beef were crispy on the outside and deliciously tender inside – perfect when eaten with the garlic crisps.
Wok-fried Beef Fillet with Golden Garlic
The golden Roast Chicken with Salt & Pepper was a delight to the eyes and stomach! Well marinated with a concoction of the chef’s special spices, I didn’t need any chilli sauce to enjoy the tasty chicken.
Crispy Roast Chicken with Salt & Pepper
Chef Zhang makes his own tofu and the serving we had was a nicely executed block of smooth eggy beancurd. It’s topped with blended spinach, crowned with pan-fried foie grass mixed with scallops and doused with a fragrant mushroom sauce. I could eat this every day!
Home-made Beancurd with Pan-fried Foie Gras, Scallops & Mushroom Sauce
Desserts were smooth blended Hot Green Beans & Mandarin Skin Broth and Snow Pear with Red Dates & Sweet White Fungus.
This promotion is until 30 April 2017 so do check it out soon if you are a fan of Cantonese cuisine cooked with some Beijing flair.
Guest Chef Vincent Zhang from Hilton Beijing
For reservations, please call +603-7955-9122 ext. 4073/74.
TOH YUEN Chinese Restaurant
Hilton Petaling Jaya
2 Jalan Barat
46200 Petaling Jaya
The post BEIJING’S FINE CANTONESE CUISINE by CHEF VINCENT ZHANG @ Hilton Petaling Jaya appeared first on PureGlutton.