Tag Archives: Emperor

Dim Sum and Mooncake at The Emperor Grand Dorsett Subang

Dorsett Dim Sum 3
Crystal Jade Prawn Dumpling

It was a fabulous lunch meet with friends from the media in a private room. Yes it had been ages that I meet them, that day it was brilliant, thank to my dearest Kattie. We had dim sum over brewed Chinese tea. We started of with a few basket of crystal jade skin prawn dumpling which was delish to my liking. A firm crunch texture of the prawn that ended with a fresh sea sweet. While the skin gave a superb biting texture. Not too bad.

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Ti Chen Chinese Restaurant at The Saujana Hotel Kuala Lumpur

A Newly Refurbished Palace of Emperor to Usher in the Dragon Lunar Chinese New Year!

lo sang1
Tossing the Yee Sang @ Ti Chen

. This restaurant had a recent refurbishing just before the Chinese New Year and I just love the overall chenges of this fabulous place, infused with lots black Chinese wooden screen while flushed with red deco and beautiful white curtains. Yes I was there tossing my delicious Yee Sang with many lovely thoughts and 2012 wishes. :)

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Spring Festival Celebration at Grand Dorsett Subang

Grand Dorset Subang Toasting Yee Sang
Toasting Yee Sang at Grand Dorset Subang

This is awesome as I started my “Lou Sang” really early. It was fabulous indeed! Lovely texture, taste and what’s more, a joyful company.

This year lunar New Year or we called it the Spring Festival falls on 3rd February 2011 and I get to try a spendid repertoire of fabulous fare at The Emperor, Grand Dorsett Subang Hotel. While I was there I managed to glance through their auspicious special Lunar New Year menu ranging from light mouthwatering Steamed Scallop Roll with Black Bean Sauce, Dried Scallop Siew Mai for Dim Sum to delectable Abalone Bamboo Pith Roll with Sea Cucumber and Stewed Supreme Dried Seafood Platter.

Grand Dorset Subang Yee Sang
Four Seasons Prosperity “Yee Sang” (Butter Fish, Salmon, Tuna & Jelly Fish)

Every Lunar New Year celebration would not be complete without the tradisional toss of prosperity. Gather the clan and every close friends together is a must and “Lou Hei” to a year filled with health, wealth and prosperity with a refreshing presentation of Yee Sang. This is what I did on that day! “Lou Sang” We had Four Seasons Prosperity “Yee Sang” which came with Butter Fish, Salmon, Tuna & Jelly Fish. Truly Auspicious!

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MIGF Malaysia International Gourmet Festival 2009 CHEFS UNITED!

MIGF Chef Hat

AL-AMAR bunga emas CHALET china treasures CHYNNA dynasty THE EMPEROR enak kl IBUNDA iketeru LAI POH HEEN l’heritage NEO pacifia SAGANO seasonal tastes SPICE OF INDIA summer palace TAI ZI HEEN tamarind hill TUSCANY cilla danieli WASABI BISTRO xentri d’garden terrace

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Seafood Emperor Noodle Soup


I was so inspired when I was reading this book entitled “Wagamama: Ways with noodles” by Hugo Arnold. A bowl of noodle can be prepared in so many ways beyond your imagination, yet so nutritious and that caught my attention. Noodle is definite the fast food of today, the pasta of the 21st century as stated by Hugo himself, agreed and the truth. Noodle can be easily cooked, simple. Just softened them in boiling unsalted water, refreshed under cold water then combined with other ingredents. Prepeared in many ways stir fry, in broth, stew, chilled and with varies toppings.


For today’s post I would like to introduce a bowl of seafood emperor noodle soup. Here I had used a variety of seafood such as large prawns, fresh mussels, fresh clams, garupa fish slices, greens, emperor noodle and chicken broth.

A bowl of noodle:

2 large fresh prawns
5 large fresh mussels
5 large fresh clams
3 slices of garupa fish
greens
1 dry emperor noodle
350ml chicken stock
seasoning
2 tablespoon chopped coriander leaves

season the prawns, mussels, clams and garupa slices in a bowl. Put the emperor noodle into the boiled unsalted water to softened the noodle. Refreshed under cold water. Place them in a serving bowl.
Placed the prawns, mussels, clams, garupa and greens into the boiling the chicken stock. Do not overcook the seafood. Once cooked, dished them into the serving bowl together with the emperor noodle. Garnished with coriander leaves and serve.


From Steven Cheng

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