The much anticipated annual Grand Banquet Series is back at Oriental Group across 12 of its restaurants, and this year’s theme is ‘The tradition of liquor in Chinese cuisine’. Paying homage to the rich culture and culinary legacy of pairing and infusing liquors into gourmet …
Ming Room in BSC, along with other Oriental Group of restaurants, has introduced some new dishes to its menu, just in time for Parents’ Day. Always one of my fav places to dine as you are assured of amazing Chinese cusine and impeccable service. We …
Once a year, the Oriental Group of Restaurants come up with a special chef’s menu, and this year is extra special as it is their 25th anniversary. Curated by their Master Chefs team, the unique dishes require special ingredients, arduous preparations and delicate skill.
The media had a sneak preview:
*Soft shell crab and crispy enoki mushroom fruit and veggies salad.
*Double-boiled superior birds nest stuffed in chicken
*Deluxe roast suckling pig platter
*Braised whole 5-head abalone with dried seafood in whole lotus root
*Braised ramen with king prawn
*almond cream with egg white
*Jade corn desert and green tea mochi
Every dish was pure delight, executed with finesse. I enjoyed every single one of them but if I had to choose I would say the suckling pig was in a class of its own, and the soup quite unusual, generously stuffed with birds nest. So rich and full of umami, the soothing soup was nutritious and indulgent.
The starter salad had elements of CNY with a prosperity toss of sorts while the seafood lotus ‘boat’ contained ingredients that had been braised for hours. Even the ramen was quite special, with the gravy rich with the sweetness of the prawn coating the noodles.
Available from Aug 8 till 29, the dishes can still be ordered after this period thru special request.
In conjunction with the 25th anniversary of Oriental Group of Restaurants as it also ushers in the Year of the Dragon, its latest “Soaring Dragon Brings Joy” Chinese New Year series has been launched. It features a vast array of dishes ranging from Charcoal Grilled …
Was invited to try the new dim sum menu by @orientalgroup and it was nice to see the Ming Room in its new digs after being refurbished. Was particularly impressed by the bamboo feature wall and the fancy washroom, akin to a swanky posh hotel! …
When SK invited me to the review, I naughtily asked, “Is he cute?” to which she cheekily said: “You will like this chef.” And indeed, legendary chef Wong Ling Soon, better known as Ah Soon Kor, is quite the character! He returns as guest chef, teaming up with Oriental Group of Restaurants senior chefs, to recreate Popular Dishes before 2000.
I always thought puff pastry goes with mushroom soup, but only just found out that it was a popular style back then. Ah Soon Kor picked this up when he cooked together with French chefs in Beijing and for this menu, cooked up Foie Gras in Supreme Soup and Double Boiled Duck and Tangerine Soup with puff pastry.
The Abalone roll and Duck tongue braised in special sauce, one of his signature appetisers in the 1970s, was nothing short of amazing while the special occasion Braised Goose Web was everything it is famed for as tastewise it was on point and absolutely delightful. Another signature was the Fengcheng Style Pork and Liver Roll, which had the pork fat in a sugar bath before being rolled with pork and liver.
Abalone in snow fungus and duck tongueBraised goose webFengsheng pork liver
Another dish worthy of mention was the gorgeous Peacock nest which was actually a beautifully presented Suckling Pig. The peacock head was carved from white radish while the skin, arranged like the feathers, didn’t need any extra sauce, sweetened by the honeydew melon beneath.
Suckling pig
Deep-fried Pomfret and Stir-fried Scallops with XO Sauce had the fish fillet rolled up and deep-fried, while the skeletal main frame was fried till crispy and this was later cut to small pieces which we could enjoy. The Stuffed Old Style Chicken Wings had the skin stuffed with minced pork, water chestnut and carrot at the bite of the deep-fried wing while the Crispy King Prawn Ball was springy chopped prawns dipped in a light batter and deep fried.
Fish and scallopsStuffed chicken wingsPrawn balls
We ended the sumptuous meal with Baked Glutinous Rice in Fragrant Coconut which reminded me CNY lap mei fan. Dessert was Dang Ying Red Bean Pumpkin Ball with Banana – loved the crispy and fragile ball that had banana and red bean in the centre; and chilled Bird’s Nest Lemongrass Infusion with basil seeds and mixed fruit.
Glutinous riceDang Ying red bean pumpkin ball
Desserts were by the Oriental Group chefs. Ah Soon Kor’s menus – 11-course meal is priced at RM269/pax (10 pax per table) or RM369/pax. (Min 4 pax) – is available at the participating restaurants in the Oriental Group till the end of September at all participating Oriental Group restaurants.