When I received the call to be there for dinner with Chef Roy Wong at Kim Ma, I was left truly excited. It was a dinner that we had planned and was not excuted due to each other’s busy schedule. Well my confession, I usually don’t get much to dine with fabulous Master Chef themselves except attending formal invited dinners and most of time there are not private. That Saturday evening it was a table only for the four of us, with my eating buddy Cleo Chia, Aemy Wong (sister of our famous local actress Aenie Wong), myself and Chef Roy who was in and out of the kitchen cooking for the restaurant customers and us.
I brought along a bottle of red Merlot Thomas Hardy with me that Chef Roy Wong had left it breathe in a decanter. My dinner companion Aemy brought two bottles and a bottle of white, and Chef Row Wong had his white chilled in the kitchen refrigerator. A private dinner having our own preferred bottle can be truly classic. We started the conversation about wine, nice. Chef Roy came out the kitchen with an individual plated baked asparagus with grounded yam and accompanied with pan fried foie gras topped over a piece of glazed green apple. I quiet intrigued by the crunchy texture of the asparagus and complimented by the flavorful soft fluffy mashed yam. While the juicy glazed piece of apple blended so deliciously with the foie gras and with the drowning of white wine, it was such an unbelievable exciting classic meal. It was just so beautiful as the night went on.
As sipping through the glasses of wine then came walking in was the porcelain bowls of comfort soup. It was a flavorful intensify and very welcoming soup, definitely it was a clear fish soup with a touch of smoky taste from bonito fish flakes. Wait a minute, I was caught with such a surprised of scooping out a sizeable pearl ball made of glutinous rice and filled with bits of crunchy prawn while beef tendon submerged transparently in the soup. Chef cleverly accompanied his crisp signature mushroom pastry next to the soup bowl.
While drowning my throat with red, the waitresses came with large white ceramic plates filled with a large piece of golden cod accompanied with dark supreme soy. I liked how it was prepared, may looked simple but I know a few cooking tricks were put into play. The flaky design was imprinted on the golden cod and my curiosity was answered. Chef Roy Wong had his cod marinated with carrot juice before deep fried in order the natural carrot sugar soaked up into the cod. The sugar will break when fry and will create the flake look. The taste was very well balanced, crisp on the outside and moist inside while the sauce totally inflamed the whole tasting. A amazing art of cooking.
Chef Roy Wong’s lamb cutlet was so gorgeous and I was so lucky to be told of his recipe hehehehehhehehehe . . . . . . I never thought one can do it and so simple damn he beat me on this . . . . . . damned syiok and I had two pieces as my neighbour Cleo Chia don’t take lamb heheheheheh lucky me. Fabulous piece of sexy lamb to indulge.
In fact I was left with a moment in heaven, when I was indulging his Hong Kong egg noodle topped with abalone and drenched with abalone sauce. It was definitely a pure indulgence as a sizeable abalone over it was just prefect Having a another bowl is a must but I was left to hunger as non willing to give theirs up for me. that’s showed how delicious it was.
To end the four hours dining, we concluded with a golden custard over a caramelized banana which a truly delicious. Having to steamed milk and egg and to let it set before deep fried is truly a hard work of accomplishment. I liked the accompanied sauté and caramelized banana as it infused light sweetness into the golden custard. Truly exciting plated dessert that captured me. Elegantly delicious.
We finished at nearly 12am and we were already talking about the next meal in coming . . . . . . . Sidney Kan truly enjoyed Roy’s crafted dish for the night.