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