Chinese New Year Set Menu 2018 @ The Emperor, Dorsett Grand Subang

Usher in the Year of the Earth Dog with exquisite Cantonese delights at The Emperor, Dorsett Grand Subang. From 16th January until 2nd March 2018, the restaurant will be showcasing four exclusive festive set menus as well as Poon Choy and an assortment of Yee Sang, specially created by the newly appointed Executive  Chinese Chef – Chef Bryan Teh and his team.

Ranging from RM1,188nett to RM1,888nett per table of 10 persons, the “Joyful Reunion” themed set menu featuring a true splendour of Cantonese delights with a contemporary twist.

 

The Dorsett Poon Choy is a definite show-stopper on any reunion table. Abundantly layered with auspicious delicacies such as Braised 10 head Chilean Abalones, Fresh White Prawns, Roasted Duck, Dried Oysters and many more. Both Yee Sang and Poon Choy are available for dine-in or takeaway.

Patrons who spend a minimum of RM168 nett in single receipt from any food and beverage outlets will be entitled to one (1) lucky red packet from the Tree of Prosperity comprising complimentary hotel vouchers.

 

Prosperity Hee Har Yee Sang with Pink Prawns and Fresh Fruits 七彩生果鲜虾鱼生

As part of the Lunar New Year tradition, the Yee Sang toss is a must. Featuring highly stacked beautiful pink prawn accompanied by bountiful of Yee Sang ingredients which included jelly fish, dried orange peel, pickled ginger, honeydew, pomelo, apple and many more. Tossed with classic plum sauce, every mouthful was loaded with crunch factor, juiciness, sweet and sour notes.

With prices starting from RM88 nett, other Yee Sang variations include jelly fish, Salmon, baby abalone and soft shell crab.

Lou Hei! Lou Hei!

 

Wok-Fried Jumbo Prawn with Golden Garlic & Superior Stock Sauce 上汤焗九节虾

Served in a crispy popiah skin ring, the jumbo prawn was coated with delicious garlic and superior stock sauce. The crustacean was fresh with firm texture remained its natural sweetness and the sauce provided a nice savouriness to it.

 

Steamed Lotus Leaf Rice Mixed Glutinous Rice with Diced Chicken, Yam & Duck 鸳鸯烧鸭荷叶饭

This huge serving of steamed lotus rice was perfectly executed. Soft glutinous rice with generous amount of diced chicken, duck, dried shrimps and yam which provided aroma and flavours that got much praised from everyone that day.

 

Deep-Fried Chinese New Year Cake with Glutinous Dumpling Shanghai Style & Double-Boiled Fuji Apples with Snow Fungus & Honey Dates 香脆年糕拼芝麻雷沙汤圆 & 蜜枣雪耳炖富士苹果

The deep fried Nian Gao was utterly delicious. The house made was not too sweet, loved the soft gooey texture and thin layer of sweet potato and yam which gave a delightful creamy finish. The glutinous dumpling aka Tang Yuan was equally decadent, soft chewy with creamy nutty black sesame filling and coated with peanut powder. I definitely wouldn’t mind a second helping of these both.

 

The warm sweet broth with hint of sourness was really a great and memorable ending to the meal.

 

Apart from the above selected dishes from the festive menu, we were a few lucky ones to sample Chef Bryan’s new dishes that evening which soon to be featured in the menu. With 16 years of Chinese cuisine experience under his belt, Chef Bryan was a Sous Chef in a hotel in Macau before his appointment at Dorsett Grand Subang.

Double-boiled Chicken Soup with Vegetable in Coconut 椰盅清炖菜胆土鸡汤

Served in coconut shell, our soup course was laden with black chicken, fish maw, scallop and baby Bok Choy. The broth was comforting and nourishing as each sip brought warmness to the heart and soul especially on that cool, rainy evening.

 

Wok-fried Lamb Chop with Mocha Coffee 咖啡香煎羊排

A tempting coffee aroma wafted to our table even before the dish was placed on it. Everyone had a moment of blissful silent when savouring this. Adeptly cooked to an extremely tenderness, the Australian lamp chop infused with mocha coffee was really unique in taste. The combination unexpectedly work wonders and it really stole thunder!

 

Poached Pearl Grouper with Taro and Superior Soup 上汤香芋浸珍珠斑

The deep fried Pearl Grouper was submerged in peppery soup with taro, mushrooms, bean curd, white radish and further perfumed with handful of coriander and spring onion. The broth also conveyed a pleasant nuances of Dong Quai (Angelica sinensis) which was nothing less than spectacular. But on personal stance, the white radish was not as soft as I would hoped.

 

The interior of The Emperor is themed in Oriental grandeur with earthy tone furnishing. Carpeted flooring, cream and gold panels and elegant chandeliers that created a classy ambience for an enjoyable dining experience.

 

One of the tastefully decorated private room.

 

Awards being proudly displayed at the main dining hall.

 

The Emperor

Dorsett Grand Subang

Jalan SS12/1, 47500 Subang Jaya, Selangor.

Tel: +603-5031 6060

Website: www.dorsetthotels.com/malaysia/subang

Facebook: www.facebook.com/DorsettGrandSubang/

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