It had been a relax weekend and yet full of drama but everything had been well sorted. Last weekend I meet up with celebrity Chef Martin Yen at the world trade center PWTC, he was truly awesome and charmed his audiences with such a delight that filled with warm smile. As for a fabulous cuisine I had a Teochew date with Master Chef Michael Chew at Zuan Yuan, One World Hotel. That night was such an amazing night filled with taste and laughter as the lady guests was teasing this charming young handsome chef, Chef Michael.
I just love simplicity with a touch of authenticism and full of culture yet filled with heritage, one of them easily be identified would be the “Fen Guo”. The Fen Guo here is a typical Teochew dumpling infused with fillings such as peanuts, garlic chives, minced chicken, dried shrimp, dried radish and shiitake mushrooms wraped over with a thick dumpling wrapper made from a mixture of de-glutenized wheat flour, tapioca flour and corn or potato starch. We had then in steamed and deep fried and both turned out to be really gorgeously delicious. I was asked of my liking and I my answer was, definitely the deep fried one as it had a great crisp texture. Just simply gorgeous!
After a bowl of Teochew soup immediately I knew the differences between the normal ones. Teochew soup is much clearer in colour and fragrant with the use of fish sauce while some ultilised oyster sauce intsead. Spooning into Chef’s Braised Shark’s Fin with Crab Claw and Scallop was so pleasureable and having it topped over with some beautifully plucked bean sprout just added the touch of delicious taste. It was very enjoyeable and tasted just well spot on. We had it cleaned and shined and left speechless at our own seat.
I thought it was rather large for a person after indulging a few delicious dishes. This Deep Fried Teochew ‘Shi Lin Guo’ that came in the shape of pomegranate caught our attention instantly. With a handful of fillings wrapped over a piece of soya sheet and was left to deep fried was the juice of this dish. I liked the crispiness of the wrapper while the filling was tasty eniough to convinced me to finish it in seconds.
Nothing beats a jolly good piece of less tasteless steam fish coated with a strong sauce and here I got to admit that technically Chef Michael Chew had it very well spot on. It was amazingly delicious as whole and I never realised that Lether Jacket Fish was that tasty as a dish. The texture was solid good, at a bite fresh texture and the minced garlic ginger did the walking. I was intrigged with the biting taste of the whole teochew bean, it was just an eye opener for me. I just filled with such a dis-believe having to enjoy a good fish piece, definitely my greatest night. Sssshhhh…. I raved about it the whole night, so was the guests.
I just loved the “wok hei” of the thick fresh rice noodle, it was fragrantly done with any doubt and coated over with assorted seafood over thck brown sauce truly enhance the taste and filled my platae with such distinctive and refined texture. I noted it as amazingly delicious dish and a piece of well refined craft of cooking.
Innovative and yet retained the art in Chinese cooking can be seen here on their Fried Rice with Olive Vegetable. It was my first time feasting chinese olive in fried rice. It was not truly strong in taste but blended well into the fried rice. Something soft and mild in taste and yet miysteriously different.
I just got into the groove while induklging this holly delicious sweetened yam paste make in Teochew way. I was told this a rich dish and heavy but here it was done lighter than expected and less infused with oil. It was my favourite finishing meal in any of Chinese experience. It was relly good and definitely a well crafted dessert. I just love the dinner planned by Master Chef Michael Chew and had me craving for days especially his sweetened yam paste . . . . . . . . . I was totally hooked, Sidney Kan
Zuan Yuan Chinese Restaurant
Lobby Floor, One World Hotel
Bandar Utama City Centre
47800 Petaling Jaya