A RESTAURANT in Petaling Jaya is introducing a new menu that offers a creative spin on traditional Cantonese cuisine. Head chef Teoh Hock Joo and dim sum chef Tan Kai Hin will be presenting new items to whet diners’ appetites at Zuan Yuan Chinese Restaurant, One World Hotel, Petaling Jaya. The unique creations serve to showcase their prowess and experience in the culinary and hospitality industry.
First on the list is the chefs’ take on a popular fish dish, Steamed Tiger Grouper, with the key ingredient sourced from Sabah. Teoh (left) and Tan are Zuan Yuan Chinese Restaurant’s head chef and dim sum chef respectively. The fish is cut into bite-sized portions and served on slices of bittergourd, topped with a dollop of tangy preserved soybean paste, pine nuts and thinly sliced scallions and chillies.
“You have to eat all three layers at once to enjoy the spectrum of flavours. “This is because the different ingredients are meant to work together,” said Teoh. A one-day advance order is required as it is a time-intensive dish that needs prior preparation.
Next, comes Boiled Shark Bone Broth with Fish Maw served inside a coconut. The well-made broth leaves a sticky sensation in one’s mouth. The fish maw, which has been rendered soft and velvety, lends a fragrance to the dish.
“The stickiness comes from collagen in the fish maw. “We serve the soup in a hollowed coconut because it gives off a special flavour,” said Teoh. Giant Freshwater Prawn in Curry Sauce.
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