“A Joint Culinary Journey of 88 Years” @ ORIENTAL GROUP OF RESTAURANTS

88 years – this figure refers to the combined number of years of culinary experience of both Chef Justin Hor and Chef Jacky Lam in the food industry. That sets the premise for this year’s culinary celebration by the Oriental Group of Restaurants – an annual event that highlights the different dimensions of classic Chinese cuisine which also aims to educate the dining public on the cultural significance of the featured dishes,

Justin Hor needs no introduction really – being the Executive Chef of the Oriental Group and spear-heading many of the restaurants’ definitive menus throughout the years. Internationally renowned Chef Jacky Lam, a celebrated chef from Macao, who is also the President of Macau Cuisine Association, has joined forces with Chef Justin Hor to curate a special menu combining the best of Macanese and Cantonese elements. It took the two chefs 6 months to plan and curate the menu!

The special 8-course meal starts off with a Tapas Platter showcasing 5 appetisers:

Oriental Group’s Signature Char Siew – tender and bursting with fatty flavours topped with a glistening glaze

Macau Crabmeat Cakes – our favourite – tasty umami crabmeat filling encased in a light crispy fried puff

Ginger Sauce Jellyfish – silky crunchy jellyfish tossed in chopped Bentong ginger – this definitely woke up the taste buds!

Chilled Szechuan Farm Chicken – firm boneless chicken slices marinated in an enticing sweet & tangy sauce which left a lingering heat on the tongue, thanks to the Szechuan pepper

Vinaigrette Kyuri & Black Fungus – appetisingly sweet and sour bites which really whetted our appetites!

Done with the tapas, it’s time to warm up our bellies. The Double-boiled Superior Sharksfin Soup with Chicken & Preserved Vegetables did a good job. Three types of preserved radish were used in the soup, each lending their special flavours. The premium piece was the 30-year-old pickled black radish, followed by the 6-month-old pickled yellow radish followed by a piece of fresh radish. Every spoonful was bliss.

Double-boiled Superior Sharksfin Soup with Chicken & Preserved Vegetables

Boston Lobster Macau Taipa Style – insane aromas from the chopped garlic, chillies and shallots. There was also a combination of minced pork neck and preserved radish in the recipe which elevated the flavours to new levels.

Braised Sultan Fish Shunde Style – a concerted effort by both chefs. The wild-caught sultan fish was lightly fried with scales intact, before being braised in a rich broth (simmered for hours using pork ribs, chicken, garlic and ginger). The scales were actually edible, having been braised perfectly and they were left intact to seal in the natural sweetness of the fish.

Whole Pork Trotter with Hokkaido XL Dried Scallops, Japanese Mushrooms & Quail Eggs – an interesting authentic dish adapted from the ancient Manchu-Han imperial banquet. Back in ancient times, bear paws were used. This was such a rich and robust dish where premium ingredients and precise culinary skills reigned.

 

Lotus Leaf Treasures Rice – duck meat and dried cuttlefish were some of the “treasures” used for this delightfully tasty steamed rice, topped with generous chunks of fresh crabmeat.

Desserts came in a pair…

Peach Resin with Snow Fungus & Papaya in Coconut – so refreshing and soothing!

Sweet Corn Lotus Paste & Mangosteen Custard Lava – a delight to the eyes and stomach, these skilfully moulded desserts were a perfect ending to the splendid meal.

The whole 8-course meal is priced at RM2,688 nett for 10 pax. The dishes are also available on a la carte order.

This special menu is available at all the participating Oriental Group of Restaurants, except the pork-free Seafood World, Ruyi and Yu, until 22 September 2019.

NOBLE MANSION
No.1, P1-01, Level 1 Podium
Plaza 33
Jalan Kemajuan, Section 13
Petaling Jaya
Tel: 03-7931 8633

Business hours: 11am to 3pm, 3pm to 11pm daily

The post “A Joint Culinary Journey of 88 Years” @ ORIENTAL GROUP OF RESTAURANTS appeared first on PureGlutton.

“A Joint Culinary Journey of 88 Years” @ ORIENTAL GROUP OF RESTAURANTS

88 years – this figure refers to the combined number of years of culinary experience of both Chef Justin Hor and Chef Jacky Lam in the food industry. That sets the premise for this year’s culinary celebration by the Oriental Group of Restaurants – an annual event that highlights the different dimensions of classic Chinese cuisine which also aims to educate the dining public on the cultural significance of the featured dishes,

Justin Hor needs no introduction really – being the Executive Chef of the Oriental Group and spear-heading many of the restaurants’ definitive menus throughout the years. Internationally renowned Chef Jacky Lam, a celebrated chef from Macao, who is also the President of Macau Cuisine Association, has joined forces with Chef Justin Hor to curate a special menu combining the best of Macanese and Cantonese elements. It took the two chefs 6 months to plan and curate the menu!

The special 8-course meal starts off with a Tapas Platter showcasing 5 appetisers:

Oriental Group’s Signature Char Siew – tender and bursting with fatty flavours topped with a glistening glaze

Macau Crabmeat Cakes – our favourite – tasty umami crabmeat filling encased in a light crispy fried puff

Ginger Sauce Jellyfish – silky crunchy jellyfish tossed in chopped Bentong ginger – this definitely woke up the taste buds!

Chilled Szechuan Farm Chicken – firm boneless chicken slices marinated in an enticing sweet & tangy sauce which left a lingering heat on the tongue, thanks to the Szechuan pepper

Vinaigrette Kyuri & Black Fungus – appetisingly sweet and sour bites which really whetted our appetites!

Done with the tapas, it’s time to warm up our bellies. The Double-boiled Superior Sharksfin Soup with Chicken & Preserved Vegetables did a good job. Three types of preserved radish were used in the soup, each lending their special flavours. The premium piece was the 30-year-old pickled black radish, followed by the 6-month-old pickled yellow radish followed by a piece of fresh radish. Every spoonful was bliss.

Double-boiled Superior Sharksfin Soup with Chicken & Preserved Vegetables

Boston Lobster Macau Taipa Style – insane aromas from the chopped garlic, chillies and shallots. There was also a combination of minced pork neck and preserved radish in the recipe which elevated the flavours to new levels.

Braised Sultan Fish Shunde Style – a concerted effort by both chefs. The wild-caught sultan fish was lightly fried with scales intact, before being braised in a rich broth (simmered for hours using pork ribs, chicken, garlic and ginger). The scales were actually edible, having been braised perfectly and they were left intact to seal in the natural sweetness of the fish.

Whole Pork Trotter with Hokkaido XL Dried Scallops, Japanese Mushrooms & Quail Eggs – an interesting authentic dish adapted from the ancient Manchu-Han imperial banquet. Back in ancient times, bear paws were used. This was such a rich and robust dish where premium ingredients and precise culinary skills reigned.

 

Lotus Leaf Treasures Rice – duck meat and dried cuttlefish were some of the “treasures” used for this delightfully tasty steamed rice, topped with generous chunks of fresh crabmeat.

Desserts came in a pair…

Peach Resin with Snow Fungus & Papaya in Coconut – so refreshing and soothing!

Sweet Corn Lotus Paste & Mangosteen Custard Lava – a delight to the eyes and stomach, these skilfully moulded desserts were a perfect ending to the splendid meal.

The whole 8-course meal is priced at RM2,688 nett for 10 pax. The dishes are also available on a la carte order.

This special menu is available at all the participating Oriental Group of Restaurants, except the pork-free Seafood World, Ruyi and Yu, until 22 September 2019.

NOBLE MANSION
No.1, P1-01, Level 1 Podium
Plaza 33
Jalan Kemajuan, Section 13
Petaling Jaya
Tel: 03-7931 8633

Business hours: 11am to 3pm, 3pm to 11pm daily

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Halcyon Days at RIMBA ALOR ORCHARD VILLAS, Melaka Pindah, Alor Gajah

Melaka Pindah – have you ever heard of this place? Literally translated from Malay, it means “Malacca Shifted”? Shifted from where, to where? See, that’s the natural response whenever this name is mentioned.

Well, according to legendary folklore, a certain high-ranking officer retreated upriver to evade the Portuguese forces in 1511 (which subsequently captured and colonized Malacca). So the high-ranking officer, together with his followers settled at this place and named it “Melaka Pindah” as he believed he had shifted Malacca away from the invaders. Interesting piece of folklore or even history and that’s how Melaka Pindah got its name. But why all this interesting information? That’s because I happened to spend a glorious weekend in Melaka Pindah recently in a sublime green haven known as Rimba Alor Orchard Villas.

It’s just a 1.5 hours’ drive from Kuala Lumpur along the North-South Expressway and once we exited the Alor Gajah toll, it’s a short and easy drive to Rimba Alor. So, Melaka Pindah is actually in the vicinity of Alor Gajah. The moment we drove through the gates to Rimba Alor Orchard Villas, we immediately fell in love with this kampung retreat! It’s hard not to – I mean, just look at this…

The impeccably-maintained 1.7 acres plot of land houses 2 lovely traditional kampung houses, a fish pond and a variety of fruit trees. My good friend, Mr Kaspur, was all welcoming in his usual super-friendly bubbly self and after a barrage of warm greetings, I just could not wait to check out the surroundings!

So easy to pick these sweet juicy rambutans!

Rambutans & coconuts on the house 🙂

Try your luck fishing some ikan keli, haruan and tilapia in this fishing pond!

This piece of land has been in the owners’ family for generations. Initially, there was only one small wooden house and a well amidst the abundant fruit trees. Kaspur proudly told me that some of the existing durian trees there are more than 90 years old! Rambutans, mangosteens, mangoes, pink guava, bananas, avocados and chempedak trees grow and thrive in this piece of green paradise.

Chempedak tree laden with countless fruits!

For many years that had been sufficient but recently the owners decided to spruce it up and build a couple more houses. Being nature lovers and out of respect for the land, they were careful to construct and size the houses without much damage to Mother Nature.

As a result, there are now two beautiful wooden villas built on the property which offer guests a great feel of heritage and tradition. Built along typical Malay kampung-style design with raised walk-up steps to the front door, Villa Rimba is slightly different from Villa Alor but both are equally charming in their own unique set-up. Colourful tiles, wooden carved banisters, stained glass with touches of “Peranakan” influences all add up to the quaint appeal.

Each villa has 4 spacious bedrooms to accommodate a maximum of 8 persons very comfortably. This can increase to 10 people with the addition of 2 single rollaway beds upon request. Bedrooms are fitted-out with nice bedlinen and comfy beds and the modern bathrooms have all the necessary toiletries. The villas are fully-airconditioned and complete with well-equipped kitchens. We had such a lovely and super comfortable stay!

As we wanted to have the whole kampung-stay experience, Kaspur very kindly arranged for breakfast, tea and dinner catered in the villas. We totally enjoyed the delicious local fares cooked by local makciks nearby. Guests can request for this meal arrangement (separately charged by the caterers) – just let Kaspur know and he will take care of it. Another option is BBQ – there’s a nice BBQ pit built at the outdoor dining area – perfect for that private gathering here!

Delectable local favourites can be catered for your meals at Rimba Alor

Al fresco dining surrounded by lush greenery – food tastes much better!

Jom makan – so sedap!

You won’t believe the immensely restful sleep we had at this quiet retreat. The only sounds we heard were birds chirping and the morning call from the neighbour’s cockerel! While waiting for our breakfast, we made some coffee and chilled out at the verandah, breathing in the fresh crisp air all around. If air has colour, it’s definitely green in Rimba Alor!

Durian trees bathed in morning sunlight

There’s a gazebo built on the property, with the main purpose: relaxation. With a ceiling fan thoughtfully installed and facing the pond, it’s a perfect spot to just chill – curl up with a book, enjoy a yoga or meditation session or do what we did: have a massage! Yes, local masseuses are available with prior booking (Kaspur would be happy to arrange this!) and I must say I had a darn good massage that day!

As I look back at the collection of photos taken and the short stay at Rimba Alor, I can’t help but be reminded of the halcyon days of my childhood. Although I wasn’t brought up in a kampung, I used to live in a small town in an area that was abundant with local fruit trees and there’s always a sense of “running free” then.

I can sit here all day!

Do check out Rimba Alor Orchard Villas if you are looking for that little green sanctuary for a quiet idyllic sojourn or a private celebration with family and friends. The friendly folks there would be happy to organize it for you.

Tranquility

Just give Kaspur a tinkle at +6019-325-6582 or click here for more information.

 

RIMBA ALOR ORCHARD VILLAS
Batu 15 ½ Jalan Haji Abdul Rahman
Melaka Pindah
78000 Alor Gajah
Melaka

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AVANI+ HUA HIN RESORT, Thailand

When Air Asia started direct flights to Hua Hin in mid 2018, I knew I had to make a trip there. I enjoy Thailand and Hua Hin was definitely in my radar. However, my travel schedules were crazy last year and before I knew it, the year was out. Once 2019 dawned, I made my Hua Hin plans and finally got to this stylish coastal town last month. It’s a short flight from KLIA2, just under 2 hours and after a quick shut-eye onboard, it was time to land.

Clearing Immigration at Hua Hin Airport was a breeze and before long, I was whisked away heading to Avani+ Hua Hin Resort. It’s just a short drive – the resort is about 6km from the airport. In a matter of minutes, I arrived at the open lobby/reception of the resort and checking-in was done very quickly.

My stay was in a Lagoon Pool Villa which is located towards the beach end of the property. It’s a sprawling property, mind you but worry not, there are buggies to transport you to anywhere in the resort! Avani+ Hua Hin has 196 rooms, suites and villas.

My Lagoon Pool Villa is gorgeous – king bed overlooking the lagoon pool! A split level from the bed is a lounging space with a long cushioned seat, coffee-maker and dining table. Just open the sliding door, there’s a cool patio for sun-lazing and for a cool dip, just jump straight into the lagoon pool. Ahhh…that’s the life! Perfect for honeymooners or just about anyone who wants a cosy stay in a luxurious villa. I checked out the other rooms and they all have the same contemporary decor of elegant light woods and classy fit-outs (just different sizing of space!)


 

I wanted to just stay in my Lagoon Pool Villa all day! But then, need to eat, right? Guests at the villas have access to the Avani Club, just a few steps away from my villa. There’s buffet breakfast and sundown cocktails served here. I like the special breakfast dishes for order – their Prawn Omelette was so good that I had that every morning!

A whole leg of jamon ham for breakfast!

Sunset canapes at Avani Club

Guests can also opt to have breakfast at Staa’s, the resort’s all-day dining restaurant serving Thai and international fares. Personally, I prefer breakfast at the Avani Club as it’s more relaxed, exclusive and service was really attentive.  But the breakfast spread at Staa’s was pretty phenomenal – in addition to the usual bacon, sausages, eggs, breads and pastries, there’s also a huge selection of Thai street-food like noodles, pork skewers, fried mini crullers and Thai desserts.

Breakfast at Staa’s

I got a taste of diversified dining at Avani+ Hua Hin. On the first night, I tried Indian cuisine at Staa’s. Thali Sets (both vegetarian and meat sets) are hugely popular – biryani rice with a good selection of Indian favourites. I must say the curries were really very appetizing and I ate more biryani rice than I should have.

Thali Sets for dinner at Staa’s

On another night, I had barbequed seafood and Thai dishes at Brezza, their beachfront restaurant. I chose to sit outside as the weather was fine – it was al fresco dining at its best with a cool sea breeze blowing in and the soft lull of ocean waves breaking on the shore.

BBQ Seafood at Brezza, ocean-front dining is the best!

With 2 swimming pools, a lagoon pool, a well-equipped gym (AvaniFit), kids’ centre (Avani Kids) and yoga classes, there’s no lack of activities at the resort. For me, my favourite is their Avani Spa of course, with its spa therapies and authentic hammam experience. Oh did I mention that there’s a jazz bar in the resort too? Blue Biscuit is the perfect spot to chillout in the evenings as the ocean view from the bar is really something!

Avanifit: well-equipped gym

Yoga, anyone?

AvaniKids – kids will definitely love it here!

AvaniSpa: my favourite corner!

Blue Biscuit – jazz bar

With its vast grounds and beautifully landscaped rolling gardens facing the ocean, Avani+ Hua Hin is great for hosting events as well. While I was there, the beachfront was beautifully set up for a corporate event – guests were thoroughly enjoying themselves dining under twinkling stars in elegantly laid out tables.

Lovely sea-facing grounds set-up for events

Besides the physical activities, guests at the resort can also sign-up for cooking classes to learn to cook some traditional Thai dishes.

Results of our cooking class – impressive?

Hua Hin is definitely a destination to head to, now with short direct flights there and Avani+ Hua Hin is suitable for all kinds of getaway – romantic stay for couples, fun vacation for the whole family or group event of any sort. Beach weddings and honeymoons … totally fit the bill here!

 

AVANI+ HUA HIN RESORT
1499 Petchkasem Road
Cha-am, Hua Hin
Phetchaburi 76120
Thailand
Tel: +66-32-898-989
email: avaniplus.huahin@avanihotels.com

Avani Reservations Team:
+66 2 365 9110 or
reserveavani@avanihotels.com
(English, Chinese, Thai only)

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Lunar New Year Festivities take on an artistic scale at RUYI, Bangsar Shopping Center

Who serves Yee Sang with 28K gold? Talk about attracting prosperity, Ruyi ups the game by serving edible gold in their Yee Sang. Labelled “28K Golden Koi YU Sang”, it takes Masterchef James Ho about 20 minutes to assemble this beautiful creative platter. After all, this is Ruyi – where food takes on the forms of art and Chef James’ creative touches is the name of the game.

Central on the plate are two lively colourful koi fishes made of shredded carrots and radish swimming on blue pea flower-tinted rice puffs. In between the kois is a gold ingot, shaped using ginger and green carrots and dusted with 28K edible gold. All around these are the other accompaniment of pickled leek, mandarin oranges, pomelo, dried persimmon, cashew nuts, pickled radish and papaya.

It’s not surprising that the chefs at Ruyi make their own pretty “kuih rose” or “beehives” for the crunchy element of the yee sang.  They also add in their wickedly-addictive house-made crispy salted eggyolk fish skin to the platter.  Atlantic salmon sashimi in the form of appealing florettes and delicate bunches of sea caviar are the “sang” elements to this elaborate yee sang. Truth be told, this Yee Sang is really too pretty – we can barely bring ourselves to “destroy” the intricate ensemble. But toss it we have to, otherwise good luck and prosperity may not come our way. The portion is huge, more than enough for 10 people, trust me.

28K Golden Koi “YU” Sang (RM168) exclusive Koi Fish design with edible gold, crispy salted eggyolk

Besides this golden yee sang, there are several other versions on the menu, ranging from RM88 to RM938 (comes with a bottle of Dom Perignon Vintage Champagne & abalones!) per big portion.

Seafood soup is always a hit – the Emperor’s Pot can be served with either real or faux sharksfins braised with dried scallops, crab claw and scented with saffron.

Emperor’s Pot (RM188) saffron braised superior sharksfin with conpoy and crab claw

More premium seafood in the form of “Boston Big Brother” will certainly impress guests. There’s lots of deep-fried garlic crisps clinging onto the lobster surrounded by succulent braised abalones and crunchy prawn crackers.

Boston Big Brother (RM428) deep-fried garlic Boston lobster, braised abalones with sweet chilli sauce and prawn crackers

We like the use of dried seafood used for the 8-Treasure Duck, instead of the usual Chinese herbs. Abalones, together with dried oysters, chestnuts and salted eggyolks give the dish a deep umami flavor.

8-Treasure Duck (RM228) stuffed with abalones, dried oysters, chestnuts, salted eggyolks, black moss

XXL Prawns – wok-fried with golden garlic and Chef’s special sauce

Harmonious Claypot Rice (RM48) with smoked duck, waxed meat, exotic mushrooms & taro

Kois seem to be the central theme at Ruyi this year. Besides the Golden Koi Yee Sang, the chefs here have also mastered the art of making “nian gau” in the shape of kois and filled with sweet red beans.

Koi Fish Nian Gau with Redbeans filling (RM68)

 

For reservations, please call 03-2083-0288 or email ruyi@orientalrestaurants.com.my

 

RUYI
4th Floor Annexe
Bangsar Shopping Center
285 Jalan Maarof
59000 Kuala Lumpur
Tel: +603-2083-0288

Restaurant hours
Sunday-Saturday:
12.00pm to 3.00pm & 6.00pm to 12.00am

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“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

NEW WORLD HOTEL PETALING JAYA

Rising high against the skyline, the New World Petaling Jaya Hotel is one of the tallest hotels in this part of town. Located adjacent to Paradigm Mall, this deluxe hotel exudes simple elegance and class right from the moment you step inside. Designed along contemporary classical lines with subdued greys and earth colours throughout its interior, I felt a sense of cosiness and relaxing welcome when I checked in for a weekend stay recently.

Lobby Lounge & Reception – so cosy & inviting!

Lobby Lounge bathed in romantic hues after sunset

Our suite was spacious and ever so comfortable. Complete with a sitting lounge accommodating a full sofa and armchair, the roominess was very welcome. With a separate tv in the sitting room and another one in the bedroom, DL and I could choose to watch our own stations without disturbing the other. I love the huge wardrobe space in the bedroom which has moveable walls – open them up for that walk-in effect!

The dual-sink marble-clad bathroom has a free-standing bathtub for that touch of luxury.

As suite guests, we got access to the New World Hotel’s signature Residence Club Living Room with exclusive benefits. There’s complimentary breakfast, all-day refreshments and dedicated concierge service provided. We just had to check out the breathtaking views from that floor when we dropped by for some drinks and canapés before dinner. We didn’t take breakfast here as we had ours at Pasar Baru during our stay.

Entrance to the Residence Club Living Room

Check out the view from here!

Pasar Baru
Even before this stay, we had been here for some meals and were impressed by the food here. We couldn’t resist having our breakfasts and dinners here during our weekend stay.

From the Buka Pausa meal we had here not too long ago, we already knew their buffet meals were good. The spread is not lavish nor too extensive but what they serve are focused and tasty dishes. As the name suggests, Pasar Baru serves a selection of multi-cultural local cuisines – Malay, Indian and Chinese favourites in a lively market-style setting. We love the vadai, roti and curries at the Indian counter. The grilled seafood, satay and fried chicken at the Malay stall. From the noodles station, our all-time curry laksa is a must-have every time we’re here! Don’t miss the Hainanese chicken rice – it’s really good. Although local food features quite a bit here, Pasar Baru also serves some Western favourites.

Fresh seafood

Glorious Indian fares!

My never-miss Curry Laksa

Deep-fried Durians!

We love the local selections for breakfast at Pasar Baru. There’s thosai and capati freshly made at the Indian counter – nothing beats the aroma of fresh rotis on the griddle! Nasi lemak is of course served. Then there’s also Chee Cheong Fun and Chicken Soup Noodles as well as dim sum from the Chinese corner. Oh there’s even Chinese tea eggs served – a first for me, at a hotel restaurant!

Irresistible with coffee!

Chinese Tea Eggs!

Curry Chee Cheong Fun & Vadai

PJ’s Bar & Grill is the largest rooftop bar in Petaling Jaya, set on the 30th floor. The panoramic view from this location is truly amazing, especially during sunset, so be sure to catch that before dinner at the al fresco dining space or inside the restaurant. Check out my earlier review of PJ’s Bar & Grill here.

Level 30 is also where the hotel’s infinity-edge swimming pool is located. It definitely feels like you’re swimming at the top of the world, backdropped against the city panorama below. A fully-equipped state-of-the-art fitness centre illuminated by natural light is located on Level 29 of the hotel.

So inviting! There’s a reason why this is called an infinity pool!

If you’re thinking of throwing a big party, this hotel can very well accommodate that with a 1,700 sq meter pillarless grand ballroom being able to host 1,000 guests.

 

NEW WORLD PETALING JAYA HOTEL
No.1 Jalan SS7/26A
Kelana Jaya
47301 Petaling Jaya
Tel: +603-7682-0111

Email: reservations.petalingjaya@newworldhotels.com
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