Chef Chan Kwok Cantonese Affair at ZING Grand Millennium Hotel

Crispy roasted duck with grilled fresh scallop skewer
Crispy Roasted Duck with Grilled Fresh Scallop Skewer

My return back to Zing at Grand Mellennium Hotel here in Kuala Lumur was yet full with awesome goodness. This time we had the pleasure to indulge into the creation Chef Chan Kwok specially flown in from Singapore’s renowned Hua Ting Restaurant, Orchard Hotel, Singapore which incorporates authentic cooking techniques into modern Cantonese cuisine. Hua Ting Restaurant is known for their roasted duck and also their shark’s bone cartilage soup, on that night most of us were lucky as Master Chef Chan Kwok had them prepared for the guests.

The first to make the entrance was the Crispy Roasted Duck with Grilled Fresh Scallop Skewer accompanied with ear wood mushroom. My plate of roasted duck was so succulent, moist and left with crispy skin. I was truly impressed, wanting more was buzzing in my mind. The slow grilled fresh scallop was truly enjoyable, it was lust with such a sweet caramalised sauce in taste. it was perfect. To wash, I steadily indulged into to the vinegarette cooked ear wood mushroom. It was light in taste and truly refreshing. It was such a marvellous individual platter to start with.

Double boiled baby superior shark’s fin in shark’s bone cartilage
Double Boiled Baby Superior Shark’s Fin in Shark’s Bone Cartilage

I just love double boiled soup and having a bowl can be such a pure classic and easily lighten up my mind. Here I was put through a bowl of tender loving care of double boiled baby superior shark’s fin in shark’s bone cartilage. The soup itself was very flavourful and rice. Hours of boiling with pork and chicken, the taste was exquiste.It was lucky too, I had a double portion of baby shark fin as my neighbour sitting next to me was not a fan. The taste of shark bone cartliage was beautifully encapsuled into the soup. I just loved it.

Pan fried fillet of Kurobuta pork
Pan Fried Fillet of Kurobuta Pork

Kurobuta or Black Hog was truly amazing soft and tender, it was such a perfect made for a pork chop dish. Here chef had it marinated and pan fried. Here it was a bit salty to eat on it’s own but definitely perfect with some cooked white rice. The Kurobuta was specially flown in from Japan and it was amazing delicious. Fabulous kurobuta.

Braised homemade emerald bean curd with seasonal greens topped with pan fried fresh scallop
Braised Homemade Emerald Bean Curd with Seasonal Greens Topped with Pan Fried Fresh Scallop

Making a good homemade bean curd truly need awesome skill, here I got to taste a well crafted spinach bean cured. The green colour was truly refreshing to looked at and the texture of the bean curd was perfectly in placed. Chef also had it topped with pan fried scallops too and the taste totaly absorbed into the bean curd enhacing it with bursting flavour of itself. A lovely jewelled bean curd.

Stewed rice vermicelli and crystal vermicelli with sliced fish and bitter gourd in black bean sauce
Stewed Rice Vermicelli and Crystal Vermicelli with Sliced Fish and Bitter Gourd in Black Bean Sauce

This next dish got me so inspired. It caught me with such a surprised as only noticed it when faorking inot it. It was a noodle dish which concsist of two type of noodles, rice vermicelli and crystal vermicelli. Stewed rice vermicelli and crystal vermicelli with sliced fish and bitter gourd in black bean sauce. It is not easy to dish up this dish as it truly needed skils. Controling the texture of both noodle is not an easy task but here chef got it done perfectly, soft silky taste of the crystal vermicelli and the tenderness of the rice vermicelli. I truly enjoyed it, it was classic. The black bean sauce was perfect too, totally sealed my mouth! 😉

Chilled fresh fruits with aloe vera and hawthorn berries jelly
Chilled Fresh Fruits with Aloe Vera and Hawthorn Berries Jelly

To finish, we were served with an awesom and refreshing dessert. The glass was filled with chilled fresh fruits mainly strawberries and aloe vera, topped over the hawthorn berries jelly, it was sourish sweet. Nice!

Chef Chan Kwok, the Group Master Chef
Chef Chan Kwok, the Group Master Chef

Chef Chan Kwok’s cooking truly mistifies me. the dishes was truly accurately planned and cooking to perfection. That night the Kurobuta kept ringing in my head as it truly had me mesmerised . . . . . . indulging lovely crafted dishes of Master Chef Chan Kwok, Sidney Kan

Zing
Grand Millennium Kuala Lumpur
Level 1,
160, Jalan Bulit Bintang
55100 Kuala Lumpur
Tel No: +603 2117 4180
www.grandmillenniumkl.com

5 Comments

  • November 23, 2010 - 5:42 pm | Permalink

    so lucky to have double portion of the double boil baby sharkfin. You are lucky. If am sitting next to you, sure i walloped your portion too LOL
    smallkucing´s last blog post ..Welcome To My New House

  • November 23, 2010 - 6:36 pm | Permalink

    Great food! Everything looks delicious.

    Cheers,

    Rosa

  • November 24, 2010 - 9:34 am | Permalink

    2 pieces of that Kurobuta Pork definitely cannot satisfy me 😛
    mimid3vils´s last blog post ..Zing @ Grand Millennium Hotel

  • November 24, 2010 - 10:23 am | Permalink

    I cannot forget how good the Kurobuta pork was!
    iamthewitch´s last blog post ..Delicious Fish Head Noodles

  • November 25, 2010 - 12:33 am | Permalink

    What a sumptuous meal! You must be very satisfied:D

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    CommentLuv badge

    Related Posts Widget for Blogs by LinkWithin