Monday, 16 April 2018

The Emperor @ Dorsett Grand Subang


Bryan Teh’s signature dishes

April 12, 2018

After pleasing palates in Macau for years, chef Bryan Teh has come home, this time to Dorsett Grand Subang in Selangor, where he continues to dish up gastronomic delights.
There recently to celebrate a friend’s belated birthday, we were lucky to be treated to not one but three special dishes tucked under Bryan’s toque.  
For appetisers, we picked from The Emperor’s dim sum selection, including Xiu Mai, Har Gow, Fried Radish Cake and egg tart. 
Poached Pearl Grouper  with taro, tofu and mushrooms
Having heard about Bryan’s signature Pearl Grouper Poached in Superior Stock With Taro (RM58.30/100g), we had to have that. Bryan uses only live grouper as freshness is key for this dish.
The stock is kept simple to let the delicate sweetness of the fish to shine through. Just a bit of ginger, dash of pepper, a slice of danggui (root herb) and a sprinkle of wolfberry are all that’s needed. The result? Soup’s slurpilicious to the last drop. Bryan adds himeji mushrooms as well as sliced tofu and taro. The yam is cooked to a softness that melts in the mouth.
Tea Leaf Smoked Village Chicken
Next, we had Tea Leaf Smoked Village Chicken (RM128). Slightly different from the Guangzhou Smoked Chicken I had a fortnight ago; the aroma is more intense and the chicken is served without sauce. While the smoked tea leaf aroma is wonderful, I found the meat a bit on the bland side despite the accompanying chilli dip but this was easily and quickly remedied by asking for jiu-yim (pepper salt).
Lamb Chops Typhoon Shelter style
Our third dish was Bei Fung Tong (Typhoon Shelter) Lamb Chop (RM25/pc). A Cantonese dish that centres on chilli and garlic, this method of cooking orginated in Hong Kong SAR and is usually for crab and prawn. 
What Bryan has done is to dip the Australian lamb chops in beaten egg before deepfrying them to 70-80% doneness. Then he tosses them in the chilli-garlic mixture. Despite the amount of dried chilli I could see, there was only a slight hint of pedas so even young children would be able to happily chew the meaty chop clean.
Peach Resin, Dried Longan & White Fungus double-boiled in Young Coconut
Dessert was Double-Boiled Peach Resin & White Fungus In Whole Young Coconut (RM42), a refreshing concoction that’s said to boost collagen. It also has dried longan, logus seed and wolfberry.


THE EMPEROR CHINESE RESTAURANT
(pork free)
Dorsett Grand Subang
Jalan SS12/1,
47500 Subang Jaya, Selangor, Malaysia
Tel: +603 5031 6060  

OPERATING HOURS

Lunch: Noon to 2.30pm
Sunday/Public Hols: 10am to 2.30pm (Sundays and Public Holidays)
Dinner: 6pm to 10pm

No comments:

Post a Comment