E-Wen Hooi: Chinese New Year Menu 2020 @ The Emperor at Dorsett Grand Subang

Whether celebrating with family and friends or showing appreciation to staff and business associates, usher in the Year of the Rat with a fraiche palate as Dorsett Grand Subang serves up a feast fit for an emperor at its celebrated Chinese restaurant.

Home to resplendent Muslim-friendly Chinese restaurant, The Emperor is serving an exquisite feast of Chinese New Year festive menus crafted exclusively by award-winning Chinese Executive Chef Bryan Teh, with his own blend of aged-old dishes and contemporary creations.

Acrobatic Lion Dance performance on 4th February at 12 noon at the Dorsett Grand Subang main entrance.

A scrumptious meal at The Emperor at Dorsett Grand Subang

The Emperor

An oriental environment in the restaurant

On the eve of and the first day of Chinese New Year, diners at The Emperor will receive a goody bag from Lee Kum Kee (one table per reservation and subject to stock availablity)

Chinese New Year is a time for family togetherness and radiates the famiy values. Executive Chef Bryan has put together 3 different set menus:

The 8-course Prosperity set menu: RM1188 nett per table of 10 pax

9-course Health set menu: RM1388 nett per table of 10 pax

Wealth set menu: RM1688 nett per table of 10 pax

Yee Sang with salmon fish and young mango shreds

Starting with the Toss of Prosperity, refreshing yee sang selections at hand with a choice of traditional yee sang suace or go for a bit of an adventure with Japanese Wasabi yee sang sauce. Making its debut as well is the irresistable Crispy Fish Skin and Salmon Fish (RM98.00++ per half portion). Also available are Jellyufish and Fresh Fruits Prosperity Yee Sang (RM68.00++ per half portion), Salmon Fish and Korean Pear Prosperity Yee sang (RM68.00++ per half portion), Baby abalone and korean pear prosperity yee sang (RM 138.00++ per half portion) and Soft shell crab and korean pear prosperity yee sang (RM88.00++ per half portion)

Toss to good fortune

Double-boiled maksutake mushroom with bamboo pith and free-range chicken

Warm the gut with nourishing double boiled mushroom, bamboo pith and chicken soup. The mushrooms did a wonderful job in bestowing a rich umami taste on top of the earthy undertones to the soup. I couldn't have enough of the crunchy bamboo piths too.

Roasted crispy chicken with sweet corn and butter

Known for his innovative streak, Chef Bryan Teh decided to bring the food of the food together in this dish. Being chicken feed, the humble corn gives a harmonious taste when roasted together with chicken.

Hong Kong style steam mandarin fish in superior soya sauce

A good dish of fish does not need much. Freshness and good timing make their steamed fish quickly snatched up in simple superior soya sauce.

Wok fried tiger prawns in superior soya sauce

Relish in abundance of happiness as you unshell the prawns which when pronounced in Cantonese bears the sound of laughter. The intense flavour that penetrates the shell right into the crunchy meat will leave you lip-smacking.

Braised black mushroom with dried oyster and sea moss

Some dishes are best in traditional form. Dried oysters braised with sea moss and mushrooms were inviting as always. Brocolli was soft and a nice neutralizer to the taste buds.

Steamed organic brown rice with glutinous rice and smoked duck

Add smoked duck to nutritious steamed brown rice with bits of turkey ham and chicken bacon to make an appetizing dish. It was appealing as the meat lends savoury specks of flavour to the rice.

Double-boiled red date with sweet peach resin and snow fungus

We ended our meal by soothing our throats with an elegant dessert. Traditional Chinese peach resin and fungus soup, double-boiled with red dates washed our paletes while we continued chatting over some crispy fried nian gao and soft coconut milk jelly till we remembered it was not yet a weekend the next day.

A collagen-rich concoction

Deep fried Chinese New Year cake and pandan coconut milk jelly

Advance reservation is a must from eve of Chinese New Year till 8th February 2020. For more information call +603-50316060 or email bookfnb.subang@dorsetthotels.com