Oscars of Hospitality Set Menu @ Pak Loh Chiu Chow, Starhill Gallery

My previous dining experience at Fisherman’s Cove @ Feast Village, Starhill Galley was a very delightful one so when an invitation knocked my door to try out the latest “Oscars of Hospitality Set Menu” at Pak Loh Chiu Chow (百乐潮州菜馆), I accepted it without think more 😛

In conjunction with the impressive triple win at the Hospitality Asia Platinum Awards (HAPA) 2013-2015 series, Executive Chef Alex Au, winner of HAPA Masterchef (Asian Cuisine) has created a special six course set menu for Pak Loh Chiu Chow.

About Hospitality Asia Platinum Awards (HAPA)

Established by World Asia Publishing, is committed to recognize and reward the Crème de la Crème of the hospitality industry.

About Chef Alex Au

A Hong Hong born and bred chef with over 16 years of culinary experience under his belt, Chef Alex Au is Executive Chef for Pak Loh Chiu Chow at Feast Village in Starhill Gallery. He joined Hong Kong’s famous Pak Loh Chiu Chow restaurant 16 years ago where he learned the ropes from the famous Master Chef Chan Tung. Chef Alex was chosen to head the team for branch at Feast Village, Starhill Gallery in 2004 until now.

 

Pak Loh Chiu Chow (百乐潮州菜馆)，the “golden sister” of the world renowned Pak Loh Chiu Chow restaurant at Hong Kong which serve authentic Teo Chew cuisines. Echoing the concept of the Hong Kong’s outlet, Pak Loh Chiu Chow at Kuala Lumpur is reputed for serving the most authentic Teo Chew cuisines associated with China’s gastronomy capital of Guangdong Province.

 

Before entering the restaurant, one must be enthralled by the scenes of the open concept kitchen behind the huge glass panels; the spick and span cooking area, the enticing looking braised goose (one of the signature dish of Teo Chew cuisine) and chefs chopping food adeptly.

 

Chef Alex (in black costume) and his team prepared the food in full concentration, one can expect nothing but the most delicate dishes to be presented on our table.

 

The interior: Dressed in very vibrant red & gold theme with oriental style furniture. The geometrical partition added hints of  modernity to jazz up the overall ambiance.

 

One of the seating arrangement surround by display glass cabinet full of assorted Chinese teas and wines.

 

Accolades proudly displayed on the walls and some of the wines collection in the restaurant.

This year YTL enjoyed a triple victory win, taking home a total of three prestigious HAPA awards including HAPA Restaurant of the Year – Pak Loh Chiu Chow, HAPA Flavours of Asia – Pak Loh Chiu Chow & HAPA Masterchef (Asian Cuisine) – Chef Alex Au.

 

We were seated at one of the private corner which can accommodate  12-14 persons.

 

Look at our table! It is an modified ancient wooden door, I just adored it!

 

The set menu is accompanied by two glasses of wine, Grant Burge Benchmark Chardonnay from South Australia and Hunter’s Sauvignon Blanc from Marlborough, Australia. I prefer the former as it was crisp and lighter to the palate which went well with the seafood themed set menu.

 

Combination of Cold Platters (锦绣三式冷盘)

Our first dish appeared to be an appetizer platter which consisted of 3 small portions of house’s signature cold dishes.

Shredded Cuttlefish with Cucumber (手撕吊片札)

The dried cuttlefish was hand shredded then tied together with julienned cucumber & carrot. Quite an interesting combination of textures and flavors.

 

Pork Jelly with Chinese Wine (酒香蹄肉冻)

The pork knuckle was braised in a sauce mixture of herbs and Chinese Rose Wine until the liquid has a gelatinous texture. The meat and the gravy was set in shape then cut in pieces and serve. The pork jelly has a delightful crunchy texture with subtle hint of Chinese Rose Wine towards the end.

 

Chilled Bitter Gourd with Plum (冰梅凉瓜青)

Only the green part of the bitter gourd was used, thinly sliced and steeped in an appetizing chilled plum sauce.

 

Fortune Parcel of Prawns in Double Boiled Superior Almond Soup (龙皇杏汁烩石榴虾汤)

The soup arrived in visually stunning manner, it looked like an artist’s masterpiece, seriously~ An beautifully folded parcel topped with fish roes was placed on pool of superior almond soup then decorated with  black sesame seeds and fried fish skin.

According to Chef Alex, the soup was made from 3 types of almond and the main ingredient is Superior Almond which are imported from Hong Kong. Together with pork bone stock, the almond was blended until creamy texture. Almond taste was not too strong here as there are still some people can’t accept the “special” aroma of it, but what I’ve taste was a pleasant porky essence that make me polished off the soup in no time!

Unfolded the delicate parcel made from egg white crepe, the springy prawns filling burst out immediately! I was totally consoled by this soup in pure contentment and definitely our favourite dish of the evening!

 

Steamed Fillet of Imperial Sea Grouper Rolled with Vegetables in “Chiu Chow” Style (潮浸野生深海油班卷)

The precious Imperial Sea Grouper rolled with shredded vegetables and enoki mushroom was steamed by using our familiar “Chiu Chow” style which was very appetizing. The tender fish fillet seated gorgeously on reduction of chicken stock and Japanese plum which had pleasing tangy flavor, prettied up with salted vegetable, tomato, fried ginger and mushroom.

 

Steamed Quail Egg Accompanied with Sun Dried Scallops (水晶菊花日本元谷贝)

Presentation of food is definitely taken seriously here! Look at my mimi sunflower, I almost didn’t want to destroy the food arrangement!  (But eagerly to try the taste #dilemma)

Huge size scallop from Japan was shaped into a bowl, filled with fish paste and topped with quail egg then steamed. I love the accompanied scallop sauce which was really elevated the taste of the the Chinese cabbage and the scallop bowl. If I had a grouse, it would be the overdone quail egg, it could be better if the egg have a runny yolk, just my two cents 😛

 

“Village Style” Wok Fried Fragrant Rice with Assorted Seafood, Duck Egg and Shrimp Paste (大澳风情炒丝苗)

Our last course was a staple food of fried rice with special shrimp paste from Hong Kong fishing village “Tai O” wrapped in duck egg crepe. I barely taste the distinctive flavor of the shrimp paste and the rice was a tad too dry for my liking. The crushed peanut served at side surprisingly went harmonically with the fried rice!

 

Chilled Osmanthus Flower Jelly served with Fresh Aloe Vera and Bird’s Nest (燕液桂花鲜果冻)

Visually appealing presented in a tall dessert glass with layers of cubed honeydew, strawberry and watermelon, Osmanthus Flower jellies, aloe vera and bird’s nest. This dessert was light to the palate and very refreshing unquestionable. A prefect ending to our splendid dinner.

Chotto matte kudasai, our dinner not ended here as the bubbly Chef Alex insisted us to try out their signature braised goose!

Chiu Chow Braised Goose (潮州卤鹅)

The goose was imported from Hong Kong and need tedious preparation before it is braised for 1.5 hours. The texture of the goose meat was more tender than duck meat and well absorbed the flavors from the gravy. Others braised item available here are braised pork belly, pig ear, egg and tofu which go very well with bowl of Chiu Chow porridge.

The Oscars of Hospitality Set Menu will be available throughout June and July 2014 at RM 138.00++ / person for lunch & dinner.

 

Verdict: Everything was so perfect from the impeccable service, nice food presentation and of course the fabulous food!

 

 

Pak Loh Chiu Chow (百乐潮州菜馆)

 

LG 12, Feast Village, Starhill Gallery

181 Jalan Bukit Bintang,  55100 Kuala Lumpur.

 

Tel : +603-2782 3856

 

Opening hours : Monday~ Sunday : 12pm – 11pm

 

 

Website: www.starhillgallery.com/dining_listing.asp

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