Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 2

Chef Bong 1

On the last post of Chef at Work, Chef Bong of Mandarin Oriental Kuala Lumpur had Showed us on how to make chicken and abolone bao and also hand rolled aromatic duck, while in this post Chef Bong will bw showing us on how to create a lovely and refreshing oven baked coconut sea treasure broth with pastry crust. I adored this recipe as the broth prepared by Chef Bong came with a fragrant coconut aroma, it was indeed very smooth and pleasant in taste! just perfect. In addition, Chef Boong will also be sharing his simple red snapper dish with a twist of flavour.

Chef Bong 2

Oven Baked Sea Treasures in Coconut Broth with Pastry Crust


150gm Crab meat
150gm Sliced fish maw
100gm Sliced dried scallop
80gm Sliced top shell
3 litre Supreme chicken stock

Chef Bong 3

B (Pastry Crust)
750gm Wheat flour
20gm Salt
150gm Butter
450gm Water

Chef Bong 4

C (Supreme Chicken Stock)
5kg Water
3kg Chicken bone
500gm Chicken feet
50gm Yeok chok herbs
50gm Sar sam herbs
10gm White pepper
1no Onion fried

Chef Bong 5


1. Braise all the ingredient A with chicken stock and thicken with corn starch and 2 tbsp water
2. For Pastry crust : Mix well all the dry ingredients with water and fold dough with butter, turn three times and set a side for 10 minutes in between the turns
3. Chill for 1 hour
4. Roll out the dough 2mm and cut into round shape 2-3cm longer then the coconut diameter
5. Cut off the top of the coconut and add all ingredients A into the coconut and cover it with pastry puff
6. Baked in the oven at 180C for 10mins, reduce the temperature to 160C and continue baking for another 10 minutes

Chef Bong 6


  • February 20, 2010 - 3:52 pm | Permalink

    Wah, so creative, the first dish just looks like the chicken pie from Dome 😛
    .-= uLi´s last blog ..Valentine’s Dinner @MyThai (Jim Thompson) =-.

  • February 20, 2010 - 8:43 pm | Permalink

    We certainly envy your line of work ( and leisure )
    must exchange places one day tq ( few hours only lah )
    .-= wiZsurf´s last blog ..the Teoh Beng Hock intrique =-.

  • February 20, 2010 - 10:00 pm | Permalink

    you cook too?? when will you be cooking for your Penang friends down here?? :)
    .-= NKOTB´s last blog ..Chin’s Stylish Chinese Cuisine =-.

  • February 20, 2010 - 10:42 pm | Permalink

    This is such an interesting dish! Thanks for sharing the recipe. :)
    .-= Su-yin´s last blog ..Pancake Tuesday! =-.

  • February 21, 2010 - 10:14 pm | Permalink

    Fantastic occasion, learning from the Grandmaster himself
    .-= thebaDderMan´s last blog ..the Teoh Beng Hock intrique =-.

  • February 22, 2010 - 9:54 am | Permalink

    The chef is so creative! Chinese food with western style. : )
    .-= allie´s last blog ..A tasty breakfast at Pulau Tikus Market =-.

  • February 22, 2010 - 2:48 pm | Permalink

    I love using fruits in cooking. The use of coconut in the first dish is brilliant. Great pics!
    .-= The Little Teochew´s last blog ..David Rocco’s Drunken Pasta (Spaghetti Ubriachi) =-.

  • February 22, 2010 - 11:02 pm | Permalink

    Great style and interesting food!



  • February 23, 2010 - 4:16 pm | Permalink

    look also stim~
    when can we get to eat from u..:D
    .-= taufulou´s last blog ..Authentic food – Restaurant Hailanese Delights @ Hotel 1926, Penang =-.

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