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The Malaysian Insider :: Food

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Chef puts new spin on festive food at Noble House Posted: 29 Jan 2014 11:45 PM PST BY EU HOOI KHAW January 30, 2014 Grilled Salmon Belly and White Truffle Vegetables Yee Sang. – The Malaysian Insider pic, January 31, 2014.Malt powder and white truffle oil in a Yee Sang are out of the ordinary. Add to that thick slices of smoked and grilled salmon belly, and it is a Yee Sang to covet, for the different mouthfeel and the lovely truffle aroma. It's a Yee Sang that the group executive chef of the Oriental Group of Restaurants has put a new spin on and lifted it to a different plane. We were at Noble House in Kuala Lumpur and the chef explained how he was inspired  after a chat with a French chef from a Michelin-star restaurant. Braised Boston Lobster with Shanghai Rice Cake and Kimchi. – The Malaysian Insider pic, January 31, 2014."The malt powder is like snow falling down on the Yee Sang and it melts over it as you toss it," said Justin Hor. Together with red cabbage and lettuce, pickled ginger and pickled leek, raisins, lettuce, carrot, radish, mango, fresh coriander, jicama, radish, springExecutive chef Justin Hor puts a different spin on classic Chinese New Year dishes. – The Malaysian Insider pic, January 31, 2014. onion, kaffir lime leaf, mandarin peel, crackers, peanuts and sesame and the chef's special sauce. It's a delicious Yee Sang. You can also have this at Maju Palace, the halal Chinese restaurant under the group. My other favourite on Justin's Chinese New Year menu was the Crispy Iceland Codfish with Mandarin Orange Cubes. The lush, crispy fried cod fillet sat on a cut orange lined with bamboo leaves, drizzled with a lightly sweet sauce, a combination of plum sauce and limau kasturi juice. With crispy cuttlefish on top, and mandarin orange segments beneath, it hit a chord. I loved the delicate, creamy and moist fish and all its trimmings. Braised Boston Lobster with Shanghai Rice Cake and Kimchi was welcoming in its lightly hot and sour notes. The kimchi struck a balance with the knobs of rich lobster, and the al dente "nin ko" or Shanghainese rice cake, a must for the New Year. The BraiThe Crispy Iceland Codfish with Mandarin Orange Cubes. – The Malaysian Insider pic, January 31, 2014.sed Stuffed Money Bag with Dried Oyster and Fatt Choy is a classic festive dish. The chef used Japanese beancurd puffs which have a denser and finer texture than our local ones. These were stuffed with mushrooms, plump dried oysters and prawn and pork paste and finished with a sauce with dried scallops and broccoli. The moneybags made luscious bites, with squishes of flavourful sauce from the soft beancurd puffs. The Braised Six Treasures Chicken in Wok seemed similar in taste to the moneybags. Again it's another classic New Year dish, with a deepfried spring chicken stuffed with chestnuts, arrowroot, Korean oysters, two types of mushrooms and dried scallop. It would be a choice of this or the Stuffed Moneybags if you are arranging the menu for your lunch and dinner. We were doing a sampling of the dishes from the various set menus and the a la carte one. I always like seng kua or petola, and this appeared in the Stir-fried Shank's Tendon with Seng Kua and Waxed Meat. There are nice, clear flavours in this dish, with the soft tendon nudging against smooth, crunchy black fungus, chunks of fried garlic and the sweet juicy seng kua. A few slices of waxed meat gave it a lovely aroma.Stirfried Shank Tendon with Seng Kua and Waxed Meat. – The Malaysian Insider pic, January 31, 2014. It's a pleasant diversion from the rich dishes you normally encounter in a festive feast. The Spinach with Yam and Chinese Sausage in Claypot is like a stew, with minced pork, deepfried dried prawns, mushrooms, sausage and diced yam, with the lively green of spinach in the centre.  It's a stew to eat with rice and definitely one for the children. Stirfried Glutinous Rice with Whole Abalone in Pumpkin was stunning in presentation. A small abalone oozing with its sauce was perched on top of the rice in the whole pumpkin, a Taiwanese variety. I hOyster and Fatt Choy. – The Malaysian Insider pic, January 31, 2014.ad the velvety, sweet and tender abalone on its own while digging into all the "treasures" of the sticky rice that had been stir-fried, a technique that demands a lot of skill. I turned up Chinese sausage, dried scallop, mushroom and har kon (the Hong Kong variety of dried prawns) in the glutinous rice, while spooning out some of the sweet pumpkin. It was scrumptious. The prices: the Grilled Salmon Belly and White Truffle Vegetables Yee Sang is RM138++ for a table of 10, Crispy Iceland Codfish RM18++ each, Braised Boston Lobster RM33++ per 100g, Braised Stuffed Moneybag RM48++ per person, Brasied Six Treasures Chicken RM98++ each, Stirfied Shank's Tendon RM58++ per portion, Stirfried Glutinous Rice with Whole Abalone in Pumpkin RM48++ each and Spinach with Yam and Chinese Sausage in Claypot RM28++ per portion. There are set menus ranging from RM128++ to RM688++ per person, and from RM999++ and RM1288++ for 10 persons to RM4988++. Noble House is at 19, Jalan Delima, off Jalan Tun Razak, Kuala Lumpur, tel 03-2145 8822. – January 31, 2014.

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