Legendary Cantonese Cuisine by Hong Kong Guest Chef @ The Emperor, Grand Dorsett Hotel

After my previous visit to The Emperor in Grand Dorsett for the Halal dim sum, I am back again, this time for their authentic Cantonese Cuisines prepared by the Hong Kong guest chef, Chef Shek Kam Yong who has over 35 years of cooking experience.

These Legendary Cantonese Cuisine promotions will be held from 15 June to 14 July 2012, and The Emperor will “satisfy the palate of all Cantonese cuisine’s lover as well as to further enhance its reputation as awards winning restaurant through this promotion”, as mentioned by the General Manager of Grand Dorsett Subang.

Andaman of Sea Prawn Salad in Crispy Golden Salad (RM20.00)
沙律金杯虾
Braised Sliced Octopus with Groundnuts Mushroom Brown Sauce (RM25.00)
鹵水墨斗片拼花生
The first dish being served to us is plentiful, and it has a long name – Andaman of Sea Prawn Salad in Crispy Golden Salad and Braised Sliced Octopus with Groundnuts Mushroom Brown Sauce. The dish has braised sliced octopus nestled in the middle of the plate, on top of a bed of steamed groundnuts. The sliced octopus is chewy, and the mushroom brown sauce ladled onto it enhances the flavor and sweetness of the octopus. Lacing around the braised sliced octopus is some pie tee like snack, but they are luxury one. All the pie tee cups are brimming with chunks of fruits salad, topped with succulent sea prawns and added with a touch of salad dressing, truly a combination with good texture. You can dip into the special sauce with spicy, sweet, and sour concoction for better taste, but they are good enough to be eaten alone.

Braised Scallop Soup with Yellow Chive (RM25.00)
九王带子更
Having a bowl of soup on the table during meal time is what we Chinese always practice for, and the elders always say: If you don’t feel like eating, drink some soup is better than none (吾食饭,都饮汤). So of course we are served with soup during the feast, and it is braised fresh scallop soup with yellow chives. Boiled for long hours, the soup is thick and nourishing, gathering all the goodness of scallop and mushroom.

Stir Fried Prawns with Garlic and Chili ( S-RM54/ M-RM81/ L-RM135)
干烧明虾球
I never get bored with prawns, and not matter which ways they are cooked in – steamed, fried, stir fried, I always like them, as long as the dish turns out good. Stir Fried Prawns with Garlic and Chili from The Emperor get my vote too. It is spicy and sweet, just the right dish to go with rice.

Crispy Sliced Duck Meat with Pineapple in Sweet & Sour Sauce( S-RM30/ M-RM45/ L-RM75)
 炒鸭片
By looking at the dish, I expect it to be sweet and sour chicken. After taking a bite, I start wondering whether it is chicken, duck, beef, venison or any other meat. The meat is so tender, juicy and almost resembles sweet and sour pork, but I know it is impossible to be pork for it is a Halal restaurant. The secret reveals, it is actually duck meat. So unbelievable. You must order this wonderful dish if you happened to dine in here.

Stir Fried Red Groupa Fillet with Yellow Chives served in Noodle Basket (S-RM34/ M-RM51/ L-RM85)
九王雀巢泡班球
It tastes a little pale comparing to other dish, but it is really fresh, and I want to give a big credit for their presentation, especially the lifelike crafted dragon.  
Stir Fried French Beans with Minced Meat( S-RM30/ M-RM45/ L-RM75)
干扁四季豆
French Beans itself, possessing delightful crunchy texture, and adding minced meat brings a lot more texture and flavor to this vegetable dish.

Braised Chinese Baby Cabbage with Dried Scallop in Egg White( S-RM30/ M-RM45/ L-RM75)
干贝娃娃菜
Stir fried Chinese baby cabbage is not a new dish in Chinese menu, but it is a little boring sometimes by having just the cabbage. Braise the baby cabbage then drench in the eggy and thick gravy with shredded scallop, it is a whole new story together. The baby cabbage is soft, delicate, pairing so well with the gravy which is nicely infused with the sweetness of cabbage and scallop. Wonderful dish.
Stir Fried Boneless Chicken with Hong Kong Prawn Paste(S-RM26/ M-RM39/ L-RM65)
虾酱炒鸡丁
 After all the tantalizing delicacies, the Stir Fried Boneless Chicken with Hong Kong Prawn Paste seems to be the simplest dish on the table from its outlook. Take a try, and my eyes are shining with surprise for the decent taste. The chicken retained it tenderness, and flavor-enhanced with prawn paste, but not overpowered.
Double-Boiled Sweet Broth with Papaya and White Fungus (RM20.00)
木瓜炖雪耳
After all the heavy savory dishes, the desserts are kept simple. Double-boiled Sweet Broth with Papaya and White Fungus is served. It is refreshing, and containing all the elements which are good for the skin.

Rainbow Jelly Cake 
Rainbow Jelly Cake, being the second dessert and last dish that night, doesn’t disappoint as well. The cake comes in colourful rainbow colour as it is named, with a soft, fluffly and airy texture, pairs with the fragrance from the grated coconut.  The chef indeed has made a good touch in ending the meal perfectly, well done.

Photographer: Summer
Writer: YLing

Address:

The Emperor Restaurant Grand Dorsett Subang Hotel

Jalan SS12/1,

Subang Jaya,

47500 Malaysia.

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