Refreshed Menu at PREGO by Chef Marco De Cecco, The Westin Kuala Lumpur

Quite a lot has changed since the last time I stepped into Prego, the Italian restaurant at The Westin Kuala Lumpur. There’s a great sense of warm Italian welcome in the cavernous layout of Prego, reverberating from the delicious activities happening in the open kitchen right in the centre of the restaurant.

Chefs can be seen bustling around simmering pots and sizzling pans – a merry sight indeed for anyone hankering for a good Italian meal. Every now and then, insane aromas waft out from the woodfire oven when freshly-made pizzas are ready to be served.

Simple polished wooden furniture, rustic floor tiles and colourful hanging lamps amidst the earthern-theme deco immediately are the perfect backdrop for a pleasant meal crafted by Chef Marco De Cecco and his culinary team. This Chef de Cuisine of Prego hails from Italy and his love affair with food started in the kitchen of his grandparents’ restaurant, Trattoria De Cecco. Graduated a civil engineer, it’s incredible that his passion in the culinary field remains strong in the 12 years he spent in Italian kitchens. He then continued his culinary journey to Libya and his last posting before The Westin Kuala Lumpur was as Head Chef in Capri Singapore.

Chef Marco De Cecco

With Chef Marco now helming the kitchen of Prego, diners can look forward to an enhanced menu featuring many of the chef’s signature dishes. We had a chance to sample some of Chef Marco’s creations recently and could see his culinary skills at work, starting from the very fresh and simple Insalata Rucola.

Insalata Rucola (RM38) Rocket Salad with cherry tomatoes, balsamic reduction and shredded parmigiano reggiano

Saute Asparagus with Garlic

Whenever I see black mussels on a menu, chances are high that I’d order it. Chef Marco’s version comes in a mildly spicy light tomato sauce. Slices of italian bread are served together to mop up the sauce!

Impepata di Cozze – Black Mussels with Spicy Tomato Sauce (RM52)

Pasta and pizzas are mainstays in any Italian restaurant and in Prego, they are all made in-house. Freshly made pizzas are quickly cooked in woodfire ovens and served with gorgeous cheese toppings. We love the handmade tagliatelle in Prego. The smooth flat pasta is such a great comfort food and our tummies heaved with delicious satisfaction slurping down every single strand!

Pasta Divina – house-made tagliatelle with clams, mussels, scallop, prawn, squid in light tomato sauce with lemon zest (RM72)

Prego Pizza with barbeque glazed lobster, mozzarella, red onion jam and olives (RM88)

Chef Marco’s spicy lamb sausages are really good, as we found out. Served with polenta and caramelised onions, it’s pretty substantial serving.

Grilled Spicy Lamb Sausage with polenta, caramelised onions and cherry tomatoes (RM78)

The above dishes are all available in Prego’s a la carte menu and some of them are served in their Viva Italia Sunday Brunch from 11.30am till 2.30pm. This promises to be a very satisfying Italian eat-all-you-can dining experience. The sumptuous selections will have you indulging in a good selection of antipastos, salads, seafood including freshly-shucked oysters, cheeses, premium meats, handmade pastas, pizzas and memorable desserts.

Tiramisu

For dining reservations, please contact Westin Dining at +603-2773-8495, WhatsApp +6017-281-9231 or log on www.thewestinkualalumpur.com

 

PREGO
The Westin Kuala Lumpur
199 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: +603-2731-8333

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DE.WAN 1958 By Chef Wan

De.Wan 1958 by Chef Wan is the latest dining space that’s heating up Kuala Lumpur’s dining scene. It is not just a restaurant – the 13,000 sq ft space is also a state-of-the-art event venue where patrons are promised a modern Malaysian culinary adventure, led by Datuk Redzuawan Ismail, more popularly known as Chef Wan. This Celebrity Chef needs no introduction. I believe almost everyone knows or have heard of our culinary ambassador who has done so much to promote our Malaysian food culture all over the world. Host of countless tv shows, culinary competitions, recipient of many culinary awards and author of numerous cookbooks, Chef Wan is almost a household name in the country.

Stepping into De.Wan 1958 by Chef Wan, the “wow” factor smacks me right away. The colourful modern artsy decor speaks much about its namesake as Chef Wan’s gregarious bubbly personality is well known. Brightly-hued peacocks and tropical foliage designs on the walls exude a bright cheerfulness which resonate well with our Malaysian celebrity chef’s persona. The extensive dining space is cleverly planned with much flexibility to accommodate dining groups of any size. With 13,000 sq ft to play, this place is perfect for any kind of occasion or celebration – from a corporate meeting, product launch, art exhibition to a birthday party and a wedding!

From concept to kitchen fit-out, the project to bring to life De.Wan 1958 by Chef Wan has been a dedicated and determined journey for Andre Shum, one of the founding partners, together with Chef Wan. “We planned this 2 years ago and along the way there were many challenges but thank goodness we managed to garner some amazing support from so many people to get this venture off the ground,” explains Andre as we settle ourselves to munch on some super-delicious Cucur Udang. While Andre handles the operational management of the place, Chef Wan rules the kitchen to ensure that every dish served meets his exacting standards of quality.

Opened just only a few weeks ago, the restaurant has been swarmed with diners every day. For some, it has been impossible to get a table as the bookings were just too full. The menu is kept simple and selections are focused, which I like. Chef Wan wants to maintain quality in the food served – better to focus on selected signature items rather than offer many options where quality may be diluted. The menu will be changed every 3-4 months to keep the excitement going.

 

So what’s the real deal with the food?

We tasted dishes from the various categories – Appetizer, Salad, Soup, Mains, Bakar-bakar and Desserts.Besides the Mains with a selection of 10 dishes, all the other categories have just 2-4 dishes, which like I’ve said before, is a good thing. Much focus and attention are given to these dishes, from the use of fresh ingredients to the execution and presentation. Besides some minor snags (eg splashed sauces on plates, squid a tad undercooked), I really enjoyed the food. I could see that Chef Wan’s exacting standards have rubbed on to the crew. The tastes and flavours were well-balanced, as much effort has gone into the cooking and the dishes were spot-on. Be prepared to “tambah nasi” here – not an issue as they serve 3 types of basmathi rice to guests on a free-flow basis! All in all, the food here is “sedap giler”!

 

Cucur Udang
Traditional golden fritters of fresh bouncy tiger prawns, dried shrimps, bean sprouts and chives, deep-fried to crispy perfection. We ate these dipped with Chef Wan’s signature chilli sauce and special peanut sauce for a perfect start to our meal. Definitely a crowd-pleaser and a big hit with DL.

 

Sup Ekor
Chunks of tender Australian oxtail simmered in a robust aromatic broth bursting with flavours of local spices. So heart-warming.

 

Kerabu Pucuk Paku with Kerang
Sweet pucuk paku (fiddlehead fern), fragrant bunga kantan (torch ginger bud) and freshly-shelled plump cockles tossed with Chef Wan’s special kerabu sauce. A touch of lime, aromatic kerisik make this salad so sublime. Hands-down my favourite of the meal! This should be made a permanent item on the menu!

 

Daging Opor Hijau
Australian beef fillet braised in creamy coconut milk and spices – tender meat dish with pea eggplants, capsicum and basil leaves. You need to “tambah nasi” with this one!

 

Kambing Kuzi
Succulent NZ lamb braised till fork-tender with Chef Wan’s special Kuzi (thick curry) spice paste and a variety of premium herbs. This is so good, I tell you.

 

Gulai Lemak Udang Nenas Nyonya-style
Fresh tiger prawns slow-cooked in creamy coconut milk with a golden turmeric-based spice paste with pineapple cubes giving it that zesty touch. The huge prawns were very fresh and sweet – I hope they keep this on the menu permanently.

 

Rendang Udang Galah Minangkabau
Succulent river prawns simmered in a special Minangkabau rempah paste, coconut milk and spiked with fragrant lime leaves. Originally from Minangkabau in Negeri Sembilan, this unique dish is a must-try! The sauce/rempah paste is just so addictive.

 

Grilled Seafood
We had a whole jumbo squid and a seabass, grilled and the freshness of the seafood is so tasty and sweet that you may not even need any of the dipping sauces. All grilled items come with 3 choices of Chef Wan’s signature sauces/sambals. You may find it difficult to choose from Sambal Kicap Pedas, Sos Air Asam, Sambal Hijau, Sambal Merah, Sambal Hee Bee, Sambal Limau Kasturi, Sambal Belacan, Cincaluk or Tempoyak Chilli!

 

Free-flow servings of basmathi rice…

Bubur Pulut Hitam
Thai black glutinous rice boiled with corn kernel and fresh coconut milk and eaten with a dollop of premium ice-cream. Quite a unique way of serving this as it’s not really in a “bubur” form.

Bubur Som Som
Soft silky rice flour pudding topped with generous helping of creamy coconut milk and cinnamon-infused palm sugar syrup, this classic Indonesian dessert is hands-down my favourite. It’s similar to Lompat Tikam, the Kelantanese dessert. Honestly, I can polish off a whole serving of this all by myself, and then some!

Booking is recommended and is to be done online via TableApp which is linked to their website here.

 

DE.WAN 1958 by Chef Wan
Lot 2-2 Level 2, The Linc KL
360 Jalan Tun Razak
50900 Kuala Lumpur
For more information, please check out their website

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Juadah Iftar at THE WESTIN KUALA LUMPUR

With the holy fasting month of Ramadan starting soon, chefs at The Living Room at the Westin Kuala Lumpur is all ready to to serve their “Juadah Iftar” when the sun sets. Led by Executive Chef Halim Chef Lah, the culinary team will whisk you away on a trip of exquisite dining of authentic Malaysian cuisine. The spacious dining area of The Living Room comes alive with buffet counters laden with all kinds of deliciousness, huge woks propped up on stands filled with the most fragrant curries and live cooking stations ready to serve guests with food cooked-on-the-spot!

There are more than 50 mouth-watering dishes laid out on the buffet aisle – “Juadah Iftar” heralds a great start with fine dates from Tunisia and Iran. Once you have sweetened your palate, move on to traditional favourites like “Gear Box Soup”, Roasted Whole Lamb, Roti John Pelangi Ayam, Braised Beef Short Ribs and not leaving out Ketupat, Palas, Nasi Impit eaten with thick creamy Kuah Kacang.

The desserts spread over several counters and tables – it’s hard to pick the favourites from the trays of traditional Malay Kuih, colourful western cakes, pastries and cookies, fresh fruits and tins of old-world biscuits, so reminiscent of our childhood!

Durian lovers are in for a special treat – The Living Room will be serving the King of Fruits in a specially constructed canopy. Chefs will be popping open durian kampung this year, so be sure to head over if you are a durian fan.

*Durian photos courtesy of The Westin Kuala Lumpur

Price
RM158 nett per adult
RM79 nett per child (7-12 years old)
*Kids below 6 years dine for free

Available from 8 May to 4 July 2019.

Early Bird Promotion
Buy the Early Bird Voucher at RM108 nett per person by 5 May 2018

For dining reservations, please call +603-2773-8495.

 

THE LIVING ROOM
The Westin Kuala Lumpur
Jalan Bukit Bindung
55100 Kuala Lumpur
Website: www.thewestinkualalumpur.com

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Celebrate the Lunar New Year at ZUAN YUAN, ONE WORLD HOTEL

“Gathered Elegance” is the theme for this year’s lunar new year celebrations at Zuan Yuan Chinese Restaurant in One World Hotel. Aptly chosen – as since the restaurant’s massive makeover in end 2017, “elegant” is but one word to describe the restaurant. So, to welcome the Year of the Swine, why not have a sumptuous meal or two within this restaurant oozing with contemporary elegance?

Gather your friends and relatives to usher in the new year with 3 decadent set menus listing dishes which signify everything auspicious from prosperity, good luck, good fortune, good health to longevity. With 2 decades of culinary experience and prowess under his belt, Executive Chef, Michael Chew Chee Peng proudly presents his time-honoured Cantonese cuisine dishes again this year.  Working closely with Head Chef, Tommy Choong, the repertoire is pretty extensive and delectable.

The 3 special menus are priced at RM1,798.00 nett, RM1,988.00 nett and RM2,288.00 for a table of 10 with a complimentary bottle of wine. This Gathered Elegance promotion is available daily for lunch (12.00 noon to 2.30pm) and dinner (6.30pm to 10.30pm) until 3 March 2019.

We had a preview of some of the special dishes recently. Among the featured dishes we tried were Yee Sang with Crispy Soft Shell Crabs & Crystal Pear, Braised Superior Abalone Soup with Dried Scallops & Dried Seafood, Barbecue Roast Duck and Chicken, Steamed Live Dragon Garoupa with Superior Soy Sauce, Stir Fried Lotus Root and Garden Greens with Crispy Scallop Rolls, Wok Fried Prawns with Salted Egg Yolk and Braised Abalones with Money Bags & Mushrooms.

The meal ended on a delightful note with Steamed Coconut Nian Gao with Shredded Coconut and Six Treasures Sweet Soup.

如意吉祥软壳蟹捞生
Yee Sang with Crispy Soft Shell Crab and Crystal Pear

瑶柱鲍鱼海味羹
Braised Superior Abalone Soup with Dried Scallop and Dried Seafood

粤式烧味拼
BBQ Roasted Duck and Chicken “Hong Kong” Style

金镶海明虾
Wok Fried Prawns with Salted Egg Yolk

港蒸游水龙虎斑
Steamed Live Dragon Garoupa with Superior Soy Sauce

带子卷伴鲜菌彩虹蔬
Stir Fried Lotus Root and Garden Greens accompanied with Crispy Scallop Rolls

红烧鲍鱼金钱袋
Braised Abalones with Money Bag and Flower Mushrooms

 

Zuan Yuan remains open on the eve of Lunar New Year and throughout the festive season. For more information or reservation enquiries, please call +603-7681-
1159 or email zuanyuan@oneworldhotel.com.my.

Business hours:
Monday to Friday:
Lunch 12.00 noon to 2.30 pm
Dinner 6.30 pm to 10.30 pm

Saturday, Sunday and Public Holiday:
Lunch 10.00 am to 2.30 pm
Dinner 6.30 pm to 10.30 pm

ZUAN YUAN
One World Hotel
First Avenue
Bandar Utama City Centre
Bandar Utama
47800 Petaling Jaya

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TOKUSHIMA WAGYU Promotion @ IKETERU, Hilton Kuala Lumpur

For the very first time, Hilton Kuala Lumpur is bringing in the famous Tokushima wagyu beef from Shikoku whereby diners will get to savour this premium beef at Iketeru for the entire month of August 2018. Sourced from Nishiawa Beef from Tokushima Prefecture, the beef is certified halal to be sold in Malaysia, explained Japanese Executive Chef Ricky Kamiishi.

This Grade A5 wagyu is available on a special a la carte menu for both lunch and dinner. Besides the popular cuts like sirloin, tenderloin and ribeye, Chef Ricky is also introducing the lesser-known cuts like rib loin and knuckle. Cooked with the right method and matched with complementary ingredients, these secondary cuts are just as delicious.

Broiling and grilling the wagyu expertly, the Aburi Sushi and Karubi Salad prove that rib loin and knuckle can be rendered just as good.

Beef skeletal muscles and trimmings are simmered with tofu and vegetables resulting in a comforting rustic stew. My favourite is the seared rib loin with sea urchin, enhanced with some garlic ponzu sauce. The textural contrasts from the beef, rice and sea urchin is just amazing.

Aburi Sushi – broil sliced rib loin sushi

Karubi Salad – BBQ wagyu knuckle salad with spicy miso sauce

Wagyu Tataki Uni Soe – seared rib loin with sea urchin with garlic ponzu sauce

Gyusuji Nikomi – beef skeletal muscle with vegetables & tofu

Wagyu Hamburger with Mushroom Sauce

Other dishes offered under this promotion are the Toban Yaki Mojio To Wasabi Shoyu (grilled wagyu chuck roll on hot plate with sea salt and wasabi soy sauce) and Mini Onsen Tamago Karubi Donburi (BBQ wagyu knuckle & half-boiled egg with steamed rice). Prices for the dishes range from RM64-RM320.

Head on over to Iketeru this month to savour these special wagyu dishes, available at both lunch and dinner. This promotion started today and is available until 31 August 2018.

For reservations, please call +603-2264-2264 or visit life@hilton.com for more information.

 

IKETERU
Level 8, Hilton Kuala Lumpur
3 Jalan Stesen Sentral
Kuala Lumpur
Tel: 03-2264-2596/2264)

Business hours: Noon-2.30pm (lunch); 6.30pm-10.30pm (dinner)
*Pork-free

“TASTE OF FREEDOM” & FRESH RIVER FISH at ZUAN YUAN, One World Hotel

I think it’s pretty apt for the good folks at Zuan Yuan to select Double Boiled Soups as the highlight of their “Taste of Freedom” promotion in August. August is our month of independence as Merdeka Day is celebrated on the 31st, hence, “freedom” comes into the picture. Now I also think there’s no better comparison than the sweetness of double-boiled soups to denote “freedom”!

We all know how nourishing double-boiled soups are – simply because the best ingredients are used and the long boiling time extracts the sweet flavours well.  At Zuan Yuan, this month, you get to savour winning double-boiled soups like Fish Maw Soup with Dried Scallops, Abalone, Sea Cucumber & Mushroom, Village Chicken Soup with Jade Abalone Dendrobium & American Ginseng, Chicken Soup with Korean Black Garlic, Abalone & Sea Cucumber, Fishbone Soup with Abalone, Monkey Head Mushroom, Dried Scallops & Lotus Seeds, among others.

Double Boiled Fishbone Soup with Abalone, Monkey Head Mushroom, Dried Scallops & Snow Lotus Seeds

There are other speciality dishes too in the extensive a la carte menu. Highly recommended are dishes like Claypot Eggplant with Cuttlefish & Shrimps in Spicy Chilli Sauce, Chef’s Special Sweet Sour Chicken with Dragonfruit, Braised Housemade Beancurd with Lily Bulbs & Dried Scallops and Crabmeat Eggwhite & Pine Nuts Omelette eaten with fresh lettuce leaves.

Crabmeat Eggwhite & Pine Nuts Omelette

Come September, Zuan Yuan will be highlighting fresh river fish in their special menu. With high content of Omega-3 and Omega-6 fats (the good fats!) these fishes are highly recommended. My favourites are the Deep-fried Black Tilapia with Light Soy Sauce and the perfectly steamed Jade.

Black Tilapia – deep-fried with Light Soy Sauce

Jade Fish – steamed with crispy carrot & golden garlic

The fish dishes go well with plain rice but if you are not a fan of carbs, skip that and just go for the sweet, smooth and tender fish!

We couldn’t resist checking out some of Zuan Yuan’s popular dim sum (available at lunch only).

Steamed “Siew Mai” with Japanese Baby Scallop

Steamed “Phoenix Eye” Dumplings with Prawns & Black Truffle

Deep-fried Prawn Rolls with Century Egg & Oatmeal

“Cheong Fun” (rice rolls) with Goose Liver “YiuTiao” (fried crullers) Hong Kong-style

Chilled Pomelo, Snow Fungus & Nata De Coco with Lemon

So, August and September are certainly exciting months in Zuan Yuan with all these goodies lining up to induce food coma of the delicious kind!

 

ZUAN YUAN
One World Hotel
Bandar Utama City Centre
47800 Petaling Jaya
Tel: 03-7681-1111

“CHINA & NANYANG” FEAST at ORIENTAL Group of Restaurants

When two talented, experienced chefs join forces, pitting each other’s strengths and culinary skills together, you can be sure of a meal that will blow your stomach away. The Oriental Group of Restaurants’ annual gastronomic affair serves the platform for this show-stopping feast to introduce different dimensions of classic Chinese cuisine to diners.

Available from 3-31 August 2018 only, this year’s theme is “China & Nanyang” fusing tradition and innovation in the array of dishes curated by Chef Justin Hor and Chef James Ho. The award-winning Chef Justin Hor needs no introduction – as the Group Executive Chef, he is the familiar face and dynamic force behind the culinary creativity of the Oriental restaurants. Chef James Ho is Corporate Executive Chef of Ruyi, the man behind the iconic miniature nasi lemak sushi (and others) which rocked the KL food scene when Ruyi & Lyn opened in 2015.

So, with these two culinary maestros putting their years of experience, talent and creativity together, traditional Cantonese dishes with touches of innovative contemporary flair have resulted in a menu that’s both exciting and immensely satisfying. The use of fresh and premium ingredients elevates the meal to the next level of exclusivity and leaves a most luxuriously delicious memory in the mind and tummy. When I say “premium”, think 3-head abalones, suckling pig, foie gras and bird’s nest – all used liberally in the scrumptious dishes in this special menu!

Priced at RM2,388 nett for a table of 10 people, it works out to only RM238.80 per person and for the amazing dishes served, that’s really excellent value-for-money.

The “Nanyang” factor for this theme refers to the flavours of South East Asia. Centuries ago, when the Chinese explored and migrated to South East Asia, it’s inevitable that Asian influence would creep into Chinese cuisine evolving it into what’s known as “Nanyang” dishes. Hence, you will taste dishes which are a bit more intense in flavor, thanks to the usage of Asian herbs, spices and sauces.

The meal starts with a Tapas Platter of 6 items and the Nanyang influence is pretty evident in these delightful bites. Stronger tastes emerge from the spicy garlic sauce poured over the tenderest of pork belly slices, radish stained a lovely pinkish hue by sour plums, okra paired with jellyfish and smoky Hunan meat saute’ed with dried long beans – these are the very appealing appetizers in store!

Tapas dishes by Chef Justin Hor:

Jellyfish & Okra in Wasabi Sesame Sauce 

Codfish Roll

Zhenjiang Sweet Sour Iberico Baby Pork Ribs

Tapas dishes by Chef James Ho:

Pink Roses Pickled Radish 

Spicy Garlic Sauce Pork Belly

Hunan Wax Meat with Dried Long Beans 

The 5 main dishes are of course the stars of the show. The Superior Double-boiled Soup sets the pace and it is a soup that’s prepared with great care over a long period of time. The cleaning and preparation of premium dried seafood is a meticulous affair, not to mention the more than 10 hours of boiling needed for the superior stock. The menu is flexible to offer either sharksfin or fish maw in the soup, so do state your preference when booking your orders.

Superior Sharksfin Soup with Morel Mushrooms & Pigeon (Chef James Ho)

The roast suckling pig dish is a joint-effort from both chefs. The modern twitch here is the smooth foie gras mousse used to sandwich the crispy piggy skin with a crunchy cracker, doubling the joy when you chew on this.

Roast Suckling Pig with Foie Gras Mousse (Chef Justin Hor & Chef James Ho)

Ahhh… what can I say about the abalones? Braised for 10 hours in Japanese kelp (konbu) and perfumed with truffle, the abalones are baked inside a salt mound studded with star anise and cinnamon. The heady fragrance from these spices adds a delicate aroma to the abalones, causing me to eat my portion at the slowest pace just so that I can savour the experience to the max! Need I say that this is my favourite dish?

Abalones baked in salt

Salt-baked Abalone (3-head) with Truffle & Konbu (Chef James Ho)

Before this meal, I’ve never heard of “yellow corvina”. Such a pretty name for a plain-looking fish. But don’t let looks deceive you because this is one of the tastiest fried fish I’ve ever had. Oh I managed to glean the secret from Chef Justin on how to perfectly deep-fry a fish, too!

Deep-fried Yellow Corvina Shanghainese-style (Chef Justin Hor)

The Chinese must have their carbs and so to fill up the tummy, there’s Chef Justin Hor’s signature crispy rice served in cute little pumpkins. Beneath the cheese and rice, there are seafood treasures – I’ll leave it to you to find out what those are!

Baked Rice with Cheese & Crispy Rice in Baby Pumpkin (Chef Justin Hor)

Do save some space for desserts. Both the chefs have their hands in these. I totally love the cold refreshing bird’s nest with white fungus, fresh fruits and mint leaves. The accompanying dumpling (shaped like a plump carrot) oozes this amazing filling of buttery peanut lava which is so good I wished there’s more than one dumpling! I hope they’ll have this in their regular dim sum menu soon so that I can have plates of them!

Refreshing Rainbow Bird’s Nest (Chef James Ho) & Lava Carrot Dumpling (Chef Justin Hor)

Seriously, this is the best Chinese meal I’ve had this year so far. If there is ONE Chinese meal you must eat in a restaurant, this is it. I’m planning to round up some makan kakis to go for this again. If you plan to do so as well, do call now and book ahead because reservations are piling up already as most food connoisseurs in town (who are fans of Oriental restaurants) have been waiting for this feast. And like I’ve said before, at RM2,388 nett per table for 10, it’s a steal.

Both the maestros will be making an appearance in a series of grand dinners at the following outlets:

3 & 14 August 2018
Noble Banquet
Tel: 03-2145-8822

6 August 2018
Oriental Pavilion
Tel: 03-7956-9288

7 August 2018
Noble Mansion
Tel: 03-7932-3288

9 August 2018
The Han Room
Tel: 03-2284-8833

13 August 2018
Oriental Treasure
Tel: 03-2242-2382

10 August 2018
Ruyi Restaurant & Lounge
Tel: 03-2083-0288

Please note that at their PORK-FREE Maju Palace Restaurant and Ruyi Restaurant & Lounge, the roast suckling pig is replaced with Peking Duck. In the tapas items, pork will be replaced with chicken and duck.

Besides calling the restaurants directly for your reservations, enquiries and bookings for this special set menu can also be directed to Emily (012-392-2082) and Melysa (012-599-6028).

More info of the Oriental Group of Restaurants can be found on www.orientalrestaurants.com.my