Latest news with #OrientalGroup
The Star
8 hours ago
- Entertainment
- The Star
East and West fusion of flavours
DUTCH chef Joeri Timmermans' vision of a fusion between East and West cuisines is about bringing a distinctive touch of European flavours to Japanese, and Chinese dishes. This innovative approach was evident in his deep-fried Transatlantic Cod served with pink-hued taramasalata cream, nestled in seaweed butter. The umami from the fish and sauces was enhanced by a generous sprinkling of spices like furikake and togarashi. 'The crispiness and silkiness of the fish, paired with the buttery sauce gives it a savoury finish,' Timmermans said. The 2 Ways Prawn. The dish is a highlight of the seven-course East Meets West Omakase – a contemporary menu crafted for a limited time by Timmermans and master chefs of Oriental Group. The dinner takes place in a comfortable, casual, no-frills setting. 'The chefs and I put a lot of thought into preparing the menu. Most of our ingredients are locally sourced. 'Guests can also expect a strong Japanese influence in the dishes,' he said. The meal started off with Tomatina Crab. Tomatina Crab. With Cameron Highlands' tomatoes in a starring role, the creme fraiche-filled fruit was set in a pool of dashi stock infused with yuzu kosho. Sitting atop the tomato were shiny and briny caviar pearls. Local tomatoes lend mild acidity, giving room for the crab's natural sweetness to shine. Against the mild tasting tomato, the dashi stock exuded subtle yuzu fragrance offering a refreshing twist on the palate. For the Golden Silk Chawanmushi, the chefs leveraged on the richness of freshwater prawn tomalley to impart a concentrated savouriness to the soft and delicate egg custard. The Golden Silk Chawanmushi. The deep orange tomalley was sinfully rich, giving the dish a delightful seafood essence. Meanwhile, the 2 Ways Prawn presented cheese-baked prawn and prawn ball. Here, the savoury edge of melted cheese offered a creamy, velvety mouthfeel to the prawn. The prawn ball, though small, was firm and a lot going on texture-and-taste wise. For the main course, guests had the unenviable choice of choosing between Transatlantic Cod and Australian Wagyu. Timmermans weaves intricate flavours of Japanese and Chinese dishes with a distinctive touch of Western fare. While the cod was an unforgettable dish, the beautifully marbled beef, served with burnt carrot slices, shiitake mushrooms and dinosaur kale in tamari, was equally memorable. 'The vegetables are grilled over a Japanese Konro grill until slightly charred for added texture to the dish. 'The use of mangrove charcoal gives a lovely smoky, char flavour that elevates the taste further,' Timmermans said. The kale, having absorbed much of the smoke from the charcoal, turned out to be the right pairing alongside the succulent beef. Of course, a Chinese course meal is incomplete without rice. Pan-seared foie gras, with its caramelised goodness, brings sweet, earthy and butter-like flavours to the garlic fried rice. An Oriental touch to the dish was the slight drizzle of barbecue sauce. The meal concluded with a duet of desserts featuring Sake Sorbet and Mangosteen. The Mangosteen dessert. The sorbet, drizzled with sake and served with yuzu, grapes, meringue and mulberry yoghurt, is a tangy treat for the taste buds. The Mangosteen, on the other hand, featured a pastry shell baked to resemble the fruit. It was filled with smooth and creamy coconut cream filling. The dinner is priced at RM328++ per person. Guests keen to savour the dishes can head to Oriental Group restaurants namely Ruyi (June 30), Oriental Treasure (July 1), Yu (July 2) and Oriental Sun (July 4). ORIENTAL PAVILION, P1-04, Level 1 Podium, PJ 33, 3, Jalan Professor Khoo Kay Kim, Seksyen 13, Petaling Jaya, Selangor. (Tel: 03-7956 9288 or 012-811 8812) Business hours: 11am-3pm and 6pm-11pm (weekdays), 10am-3pm and 6pm-11pm (weekends and public holidays). Non-halal. This is the writer's personal observation and is not an endorsement by StarMetro.
The Sun
18 hours ago
- Entertainment
- The Sun
Oriental Group experiments with Eastern, Western flavours with chef Joeri Timmermans
TO improve one's taste buds, fusion cuisines are often encouraged as they offer unique and exciting culinary experiences. Eastern and Western dishes, for instance, go well together due to their shared ingredients and balanced flavours. Together, they create a symphony of flavours that captivate the taste buds, which makes them an ideal combination for omakase. One just has to head to The Oriental Group's East Meets West Omakase to experience this. Recognised as one of the top Malaysian Chinese restaurants, the Oriental Group of Restaurants are experts in presenting traditional dishes creatively. For four dates, the restaurant is inviting gourmands and gastronomes to an exclusive dinner affair where Eastern and Western flavours come together. Introducing East Meets West Omakase, Oriental Group is a limited-time culinary collaboration between Oriental Group's revered master chefs and celebrated guest Dutch chef Joeri Timmermans, who has an extensive resume across Michelin-starred restaurants. At RM328++ per pax, guests will indulge in a specially curated seven-course menu that marries exquisite Asian flavours with refined Western techniques – each dish thoughtfully composed to intrigue, inspire and ignite the palate. Fortunately, theSun had a sneak peek at the East Meets West Omakase and here was what went down. Kick-starting the culinary journey, appetisers were served first. The Golden Sand Tofu, made from steamed tofu mixed with egg whites easily stands out. Its delicate texture made for a quick and easy bite, warming up the palate for the main courses. Doses of anticipation were satisfied with the menu's first item of the evening – the Tomatina Crab. The Tomatina Crab borrows influence from European and Japanese cuisines. It is made up of ingredients such as creme fraiche, tomato, yuzu kosho, dashi and caviar. The dish was an intriguing spin on seafood, presenting crab in the form of a tomato. Boundaries were further pushed with the menu's second item, the Golden Silk Chawan Mushi. Contrary to popular Chawanmushi, the Golden Silk Chawan Mushi did not come in a lidded cup with ingredients such as chicken, shrimp or vegetables. Instead, it was served in a petite bowl topped with freshwater prawn head and fin bursting umami flavour. It maintains the savoury taste of a regular Chawanmushi, but further adds a tinge of luxury to it. The dish also takes off the hassle of having to peel as not much undressing was required beforehand. Diners would be delighted to know that the prawn is cut into half. The third item on the menu, however, did not pose much exceptionally. Addressed as 2 Ways Prawn, the offering was a duet of cheese-baked delight and handcrafted prawn ball. Apart from its earthy aroma, the dish did not have much to boast about. But the menu picked up with Transatlantic Cod. Chef Joeri Timmermans prepared Atlantic cod fish, utilising taramasalata cream and seaweed butter. The choices resulted in a sweet and creamy dining escape, making it the focal point of the evening. Things came to an end as the menu's finale Mangosteen reached the table. While it resembled the tropical fruit, Mangosteen was actually made out of shredded coconut cream. Its warmth texture became transparent when devouring, resembling the feeling of summer. Overall, Oriental Group succeeds in presenting the Asian dishes in a new light. Its Western influences complemented its Asian aspects for the most part. Those looking to indulge in the menu can head over to Ruyi restaurant (June 30), Oriental Treasure (July 1), Yu (July 2) and Oriental Sun (July 4).
The Sun
18 hours ago
- Entertainment
- The Sun
Playful affair of omakase
TO improve one's taste buds, fusion cuisines are often encouraged as they offer unique and exciting culinary experiences. Eastern and Western dishes, for instance, go well together due to their shared ingredients and balanced flavours. Together, they create a symphony of flavours that captivate the taste buds, which makes them an ideal combination for omakase. One just has to head to The Oriental Group's East Meets West Omakase to experience this. Recognised as one of the top Malaysian Chinese restaurants, the Oriental Group of Restaurants are experts in presenting traditional dishes creatively. For four dates, the restaurant is inviting gourmands and gastronomes to an exclusive dinner affair where Eastern and Western flavours come together. Introducing East Meets West Omakase, Oriental Group is a limited-time culinary collaboration between Oriental Group's revered master chefs and celebrated guest Dutch chef Joeri Timmermans, who has an extensive resume across Michelin-starred restaurants. At RM328++ per pax, guests will indulge in a specially curated seven-course menu that marries exquisite Asian flavours with refined Western techniques – each dish thoughtfully composed to intrigue, inspire and ignite the palate. Fortunately, theSun had a sneak peek at the East Meets West Omakase and here was what went down. Kick-starting the culinary journey, appetisers were served first. The Golden Sand Tofu, made from steamed tofu mixed with egg whites easily stands out. Its delicate texture made for a quick and easy bite, warming up the palate for the main courses. Doses of anticipation were satisfied with the menu's first item of the evening – the Tomatina Crab. The Tomatina Crab borrows influence from European and Japanese cuisines. It is made up of ingredients such as creme fraiche, tomato, yuzu kosho, dashi and caviar. The dish was an intriguing spin on seafood, presenting crab in the form of a tomato. Boundaries were further pushed with the menu's second item, the Golden Silk Chawan Mushi. Contrary to popular Chawanmushi, the Golden Silk Chawan Mushi did not come in a lidded cup with ingredients such as chicken, shrimp or vegetables. Instead, it was served in a petite bowl topped with freshwater prawn head and fin bursting umami flavour. It maintains the savoury taste of a regular Chawanmushi, but further adds a tinge of luxury to it. The dish also takes off the hassle of having to peel as not much undressing was required beforehand. Diners would be delighted to know that the prawn is cut into half. The third item on the menu, however, did not pose much exceptionally. Addressed as 2 Ways Prawn, the offering was a duet of cheese-baked delight and handcrafted prawn ball. Apart from its earthy aroma, the dish did not have much to boast about. But the menu picked up with Transatlantic Cod. Chef Joeri Timmermans prepared Atlantic cod fish, utilising taramasalata cream and seaweed butter. The choices resulted in a sweet and creamy dining escape, making it the focal point of the evening. Things came to an end as the menu's finale Mangosteen reached the table. While it resembled the tropical fruit, Mangosteen was actually made out of shredded coconut cream. Its warmth texture became transparent when devouring, resembling the feeling of summer. Overall, Oriental Group succeeds in presenting the Asian dishes in a new light. Its Western influences complemented its Asian aspects for the most part. Those looking to indulge in the menu can head over to Ruyi restaurant (June 30), Oriental Treasure (July 1), Yu (July 2) and Oriental Sun (July 4).
