The Emperor @ Dorsett Grand Subang

All set for the Lunar New Year

January 3, 2020

Chef Bryan Teh has been collecting gold. Last year, the Executive Chef at The Emperor Chinese Restaurant has picked up a Gold Medal (Shanghai International Top Chefs Invitation Competition), Gold With Distinction Medal (2019 Malaysia world Elite Chefs Championship for Individual Hot Dish), Gold Medal (2019 Asian Culinary Exchange Competition, Japan).

Now, he has turned his attention to designing a yummy feast  to welcome the Year of The Rat. At a recent sampling, our media group is excited at the thought of what’s to come.

Tossing up good luck with Japanese-style Yee Sang Crispy Fish Skin & Sliced Salmon

Naturally we start with yee sang (from RM68++). The Emperor has five varieties to choose from, such as Jelly Fish & Fresh Fruit, Salmon & Korean Pear, Baby Abalone & Korean Pear, Soft Shell Crab and Korean Pear and our pick of Japanese-style Crispy Fish Skin & Salmon.

While salmon is a common ingredient, adding crispy fish skin gives a different texture to the dish. We also asked for traditional plum sauce instead of Japanese wasabi sauce. 

Maksutake Mushroom Soup with bamboo pith and free-range chicken

Roasted Chicken with Sweet Corn & Butter

We tease our palate further with Maksutake Mushroom Soup, double-boiled with bamboo pith and free-range farm chicken. This is followed by Roasted Chicken With Sweet Corn & Butter. I’m not a fan of chicken but this dish is so aromatic. There’s a riot of flavours from the buttered corn kernels and the marinade which includes five-spice powder.

Mandarin Fish with superior Soya Sauce

This year, Chef Bryan's choice of fish is Mandarin Fish. Our group is so busy catching up that the dish turned cold but surprisingly, the flesh of the steamed mandarin fish is sweet and tasty, without a hint of that fishy smell. Perhaps it’s Chef Bryan’s superior soya sauce that does the trick. 

Wokfried Tiger Prawn

Wokfried Tiger Prawn requires a little work and diners are provided with fork and knife for removing the shell. The dark sauce is amazing, both forbidding and beckoning at the same time. It’s so yummy I suck the shells clean. The sauce is also a perfect companion for the softly sautéed shredded onions under the prawns.

Braised for luck: Black Mushroom with oyster, gluten and fatt choi

Our next dish is a combination of auspicious ingredients. There’s Black Mushroom braised with semi-dried oyster, gluten and fatt choi. 

Steamed Rice With Smoked Duck

While the last dish of rice is usually the least popular as most diners would have had their fill by now, Bryan’s Steamed Rice With Smoked Duck gets the thumbs-up all around. Steamed together, the aroma of smoked duck penetrates deeply each grain of brown rice and glutinous rice. Using a combination of the two grains is also an inspired touch. While the brown rice tempers the “heaviness” of glutinous rice, the latter lends its al dente stickiness that makes each spoonful a symphony in textures. Bryan has also cleverly added to the dish some turkey ham and shitake mushrooms, so finely minced that diners will not quite notice their presence but yet, the two ingredients inject a subtle aroma that boosts instead of overpowers that of the smoked duck.

Deepfried nian gao with pandan coconut milk jelly

 

Double-boiled snow fungus with peach resin and red dates

For dessert, we have double-boiled snow fungus with peach resin and red dates as well as deepfried nian gao (glutinous rice flour cake) with a sliver of yam and pandan coconut milk jelly.

These are samplings from the 3 CNY Set Menus. If you have a smaller group, there are special CNY a la carte dishes including Braised Dried Seafood and Hair Moss in Claypot (RM188++), Stirfried Fresh Scallop With Assorted Vegetables & Macadamia Nuts (RM98++), Oil Poached Mandarin Fish with Superior Soya Sauce (RM230/kg) and Roasted Crispy Duck Stuffed With Glutinous Rice (RM188++).

Or indulge in a Lunar New Year Dim Sum lunch, with Deepfried Nian Gao with Sweet Potato & Yam (RM8 nett), Steamed Yam Cake (RM13 nett), Panfried Chives with Prawn (RM18 nett), Steamed Fish Maw Stuffed With Asparagus (RM28 nett), Deepfried Scallop Yam Dumpling (RM28 nett) and Steamed Baby Abalone (RM38 nett). Available for lunch only from January 25 to February 8, 2020.

phoenixbee@gmail.com

THE EMPEROR (halal)

Dorsett Grand Subang

Jalan SS12/1, Subang Jaya

Selangor, Malaysia

Telephone

+603-5031 6060 Ext 1954

Email

bookfnb.subang@dorsetthotels.com

Opening Hours

Daily: Noon to 2.30pm; 6pm to 10pm

Promotion

From December 15, 2019 to February 8, 2020: CNY 8-course dinner for table of 10.

Prosperity Set Menu (RM1,188 nett), Health Set Menu (RM1,388 nett) and Wealth Set Menu (RM1,688 nett).

On CNY Eve and the First Day, each table will receive a Lee Kum Kee goodie bag. Those who order the Wealth Set Menu will also stand a chance to win a special Lee Kum Kee Gift Box.

SOULIQUID RESTAURANT & BAR @ PUCHONG

Food with the soul of jazz

 18 June, 2018

Two faces. Two moods. By day, Souliquid Restaurant & Bar offers sustenance for the stomach; by night, it feeds the soul.

Located just outside the lobby of Four Points Sheraton in Puchong, its name Souliquid is etched into the mat at the door.

Step inside and one can’t help but notice the whimsical but cosy sofa seats in hues of deep fuschia and cobalt blue along the tall glass windows.

Cheese Plate with Wine Promotion 

These are perfect to lounge in when the moon rises and the stage is set for live performances of mainly Cantonese and Mandarin jazz. I do appreciate that, unlike most lounges, there’s no smell of stale smoke, beer and whiskey although Souliquid has been in operations for two years now.

Souliquid has a well-stocked bar and often have specials such as the on-going Cheese Plate promotion at RM199++ paired with Marques de Caceres Crianza from Rioja in northern Spain.

The medium-bodied wine with gorgeous deep plum hues has ripe cherry notes with a spicy finish. Easy on the palate and pairs well with the platter of Cheddar, Aged Cheddar, Brie and Blue. You also get crackers with slivers of salami and ham.

 But if you’re there at lunchtime or looking for an early dinner, the menu is pretty satisfying too. On weekdays, a set lunch menu comprises main course, soup and ice lemon tea. Priced from RM13.90 nett.

Chili Chili Bang Bang

We have 7 at the table, so we order a la carte, starting with Chili Chili Bang Bang (RM18). The bowl of minced meat is cooked with tomato, chilli, onion and topped with melted cheese. Arranged around this are triangles of crispy tortilla chips… just like a sunflower. The chilli adds a hot edge to the meat and cheese. Just scoop up with the chips for a delicious starter. 

Brochettes are grilled prawns wrapped with bacon

Brochettes (RM38) are 5 large prawns wrapped in bacon blankets on a bed of lettuce. It’s served with a totally decadent pineapple-chipotle dipping sauce. The bacon lends its special aroma and saltiness to bring out the sweet side of the prawn while the sauce twirls a tango to keep the tempo going.

Gambas Al Pil Pil is prawns in hot olive oil bath

We smell the Gambas Al Pilpil (RM28) before we see it. The aroma of prawn, garlic and rosemary permeates the air and teases the tastebuds. The bowl is filled with crunchy prawns in a hot olive oil “bath”, with grated garlic, Italian herbs and a sprinkle of chilli flakes. Dunk the toasted bread fingers in to soak up the fragrant oil.

Grilled Lamb Rack with honey-mustard sauce

We are tempted to try more appetisers but the mains beckon.

The Grilled Lamb Rack (RM58) has three juicy chops perfectly done with a pink centre. It’s served with a honey-mustard sauce, a drizzle of mustard and roasted vegetables on the side.

Guinness Braised Lamb Shank is a luscious chunk of meat

Chef Matthew Wan has a way with lamb. I’m wary of lamb shank which is usually dry and unpalatable but the Guinness Braised Lamb Shank (RM48) is a luscious chunk of meaty goodness lording over sides of mashed potato and broccoli. Even without the delicious gravy, the lamb is juicy and well flavoured.

Souliquid Meat Balls

I’m a tad overwhelmed by the aroma of rosemary in Souliquid Meat Balls (RM20) though the gravy with halved cherry tomato, helps temper this somewhat.

Chicken Cordon Bleu with roasted vegetables and mushroom mustard gravy

Chicken Cordon Bleu (RM33) finds favour with the young ones. Breaded and deepfried to a golden brown, the chicken escalope is rolled with ham and mozzarella cheese, which oozes out when cut. Served with thick mushroom mustard gravy and roasted vegetables.

Garlic-Herb Roast Pork Knuckle is a whole kg of meat

Finally, the star of the hour arrives, accompanied by sauerkraut, roasted potato and garlic herb gravy. The Garlic-Herb Roast Pork Knuckle (RM79), weighing a whole kilogramme, is not for solo diners. It’s served whole and diners can carve off what they want. The skin is so crispy you can hear it crackle with every plunge of the knife but underneath this, the meat is extremely juicy and tender; I particularly appreciated the lean parts.  If you need help with the cutting, send it back to the kitchen and Matthew is happy to oblige. 

Pork Lover Platter is meant for sharing

The Garlic-Herb Roast Pork Knuckle is also available as part of the Pork Lover Platter (RM148). Served with the roasted potato, sauerkraut, garden salad, corn on the cob, strips of luncheon meat, three sausages (smoked Hungarian, Nuernberger and Baconwurst) and thick potato spirals, there is enough on the wooden board to keep the seven of us happy. Even if you’ve not indulged in the appetisers and other mains, the platter is enough for three ravenous appetites.

The sausages are offered separately on the menu or as a sampling Bratwurst Platter (RM45) with Bauerwurst, Hungarian and Nuernberger sausages. All sausage platters are served with sauerkraut, potato salad and dipping sauce.

Shrimp Pizza with parmesan and blue cheese

We nibble on Shrimp Pizza (RM35) with big shrimp, sliced bacon, parmesan and blue cheese and then decided to have the Nyonya Pasta (RM28). The spaghetti is tossed in nyonya sauce specially made in Malacca and cooked with four big blue mussels. 

phoenixbee@gmail.com

Souliquid Restaurant & Bar

(non-halal)

Lot 1, Ground Floor, PFCC Tower 3

Jalan Puteri 1/2, Bandar Puteri Puchong

Selangor, Malaysia

Tel: 603-8066 8883

OPERATING HOURS

Daily: Noon to 1am

Nightly Live Band Performances

Sunday to Thursday: 9pm to 11.30pm

Friday-Saturday: 9.30pm to midnight

Promotion

Cheese Platter RM199 with bottle of Rioja

Daily set lunch of main course with soup of the day and ice lemon tea (from RM13.90 nett).

Sunday/Public Holiday: One child under 12 gets 1 free meal (from Children’s Menu) with every 1 hot main purchased

All food prices ++ unless otherwise stated.