Pak Loh Chiu Chow Restaurant @ Feast Village, Starhill Gallery

Opening since 2005, Pak Loh Chiu Chow Restaurant(百樂潮州菜館)at Feast Village, Starhill Gallery KL has been dedicatedly churn up a myriad of delicious, authentic Chiu Chow delicacies associated with China’s gastronomy capital of Guandong Province. The restaurant is the “golden sister” of world renowned Pak Loh Chiu Chow Restaurant in Hong Kong, which also serves Chiu Chow cuisines.

2014 is a great year for Pak Loh Chiu Chow, as the restaurant celebrates a great triple winning from Hospitality Asia Platinum Awards(HAPA) 2013-2015 series for being chosen as HAPA Restaurant of the Year, HAPA Flavours of Asia and HAPA Masterchef(Asian Cuisine): Masterchef of Authenticity. In conjunction with this winning, Executive Chef Alex Au, winner of HAPA Masterchef(Asian Cuisine) has created a special six course set menu for Pak Loh Chiu Chow, namely “Oscars of Hospitality Set Menu”.

The “Oscars of Hospitality Set Menu” is available throughout the month of June and July 2014, at RM138.00++ per pax. Differ from the traditional family style servings where food is served on a sharing platter, diners will be served with individual serving of dishes complete from appetizer to dessert.

Combination of Cold Platter 錦繡三式冷盤

Shredded Cuttlefish with Cucumber手撕吊片紥
Start the meal with three cold platter prepared to detail by Chef Alex Au. Shredded cuttlefish with julienne cucumber and carrot comes first, a chewy and crunchy munch bundled together, dressed with refreshing, tangy sauce.

Chilled Bitter Gourd with Plum冰梅涼瓜清
Chilled Bitter Gourd with Plum goes next, cleaning away the after-scent of cuttlefish with bitter sweet flavour crossing each other, plus sourness of plums comes in at a right note.

Pork Jelly with Chinese Wine 酒香蹄肉凍
A traditional Chiu Chow appetizer that consumes much time and effort to prepare. Pork trotters is braised with herbs and Chinese wine for hours until gelatine is released. Then removes the bone, breaks the tendon and placed to cold with gelatinous gravy until it sets to into jelly-like.

Fortune Parcels of Prawns in Double Boiled Superior Almond Soup 龍皇杏汁燴石榴蝦湯
Paper thin egg white enveloping fresh, bouncy shrimps to the brim, cushioned with double boiled superior almond soup. No doubt it is delicately smooth and creamy, thanks to the long boiling hours and repeating blending and filtering process. But the distinct flavour of almond may not be too pleasant for some. To sum up, parcels of prawns are great, while the good or bad of the soup is subject to personal liking on almonds. Highly recommended for almond soup lovers.

Steamed Fillet of Imperial Sea Grouper Rolled with Vegetables in Chiu Chow Style 潮浸野生深海油班卷
Our favourite dish on the whole menu. Enoki mushroom, shredded celery and carrot are rolled into sea grouper fillet, steamed with a bed of salted vegetable, sour plum, and tomato. According to Chef Alex, this is the authentic Chiu Chow way of steaming fish, which aims to retain the juiciness of fish, and avoid the flesh from becoming over dry. However, many has mistakenly thought that this process work to add flavours to the broth-the appetizing, zesty touch, even though it does, eventually.

Steamed Quail Egg Accompanied with Sun Dried Scallops 水晶菊花日本元谷具
People from Chiu Chow has the practice of eating scallops. Chef Alex inserts a modern twist to this practice by lacing threads of sun dried scallops onto tea cup, empty a space in the middle to hold a quail egg, then put into steam. The end result is beautiful daisy flower like, so impressive. Can’t help to give loud applause to chef for creatively turning this authentic flavours and presentation into a whole new level.

Village Style Wok Fried Fragrant Rice with Assorted Seafood, Duck Egg and Shrimp Paste大澳風情炒絲苗
Fried rice stir fried with shrimp paste imported from Tai O, Lantau Island, Hong Kong, flavours enhanced with sweetness from seafood. All stuffed into net like wrapper made from duck egg. Call it fried rice the spring roll style.

Chilled Osmanthus Flower Jelly Served with Fresh Aloe Vera and Bird’s Nest 燕液桂花鮮果棟
The only dessert to end the marvellous meal, and yet it stands out with charm, not lose to any of the main dish. Cubes of jelly mingles with fragrance of Osmanthus Flower showcases a good match to aloe vera, honeydew and bird’s nest; coupled with faint hint of herbs from wolf berry sauce. Summergirl loves the dessert so much, until she greedily stole half portion of Summerkid’s after she finishing hers.

The six course meal comes with two glasses of wine- a glass of Grant Burge Benchmark Chardonnay from Australia, and a glass of Hunter;s Sauvignon Blanc from Marlborough, Australia.

Photography: Summerkid
Write Up: Summergirl

Pak Loh Chiu Chow Restaurant
LG12, Feast Village,
Starhill Gallery,
181, Jalan Bukit Bintang,
55100 Kuala Lumpur.
Contact Number: +603-2782 3856
Business Hours : Monday – Sunday (12:00pm – 11:00pm)