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The Star
6 days ago
- Entertainment
- The Star
Banquet offers spirited toast to Chinese cuisine
Wines and spirits have long been used in Chinese cuisine, not only for their refreshing or earthy, cask-aged flavour but also for the aromatic fragrance they impart to dishes. To showcase the marvel of various spirits and liquors in Chinese cuisine, a team of chefs from the Oriental Group has crafted a menu for their annual Grand Banquet Series titled 'The Tradition of Liquors in Chinese Cuisine'. The menu, by group senior executive chef Paul Lee and chef Wong Chin Leong, along with executive chefs Jay Chan and Vincent Ong and barbecue chef Kent Yam, pays homage to the rich cultural and culinary legacy of pairing and infusing a variety of liquors into gourmet creations. Group founder and chairman Datuk Seri Phillip Siew said the group had hosted a few special dinners every year. 'Previously, we partnered with international chefs. 'This time around, our team created a menu that paired with different wines and liquors.' The dinner began with a combination of four dishes showcasing the incorporation of different alcoholic beverages. Pickled radish roses with Japanese umeshu offered a tangy, plum-scented flavour to excite the palate. Spring rolls filled with prawn paste and (below) steamed wild Sultan fish. Spring rolls filled with prawn paste and a hint of Chinese wine featured finely diced water chestnuts for a satisfying crunch. For the drunken chicken, Shao Xing wine was used in the marinade, with balsamic vinegar pearls added for an extra tang. The final starter was chilled Japanese sake sea clam. Next, guests were presented with four main dishes highlighting the influence of wine and spirits in Chinese cuisine. The first was XO Cognac stuffed treasure duck with five-head South African abalone in a pool of thick, flavourful stock. 'After the deboned duck was stuffed and braised in a rich stock made from chicken and duck bones, a shot of cognac was added to the dish,' said Lee. The meat that soaked up the essence of the stock was tender and savoury, while the shot of XO cognac lent earthy notes and a layer of complexity to the dish. The plump abalone and yam in the filling were a delight. For the steamed wild Sultan fish, Lee's innovative method in using eight-year-aged Hulu Shao Hsing, spring onion, and rooster's fat to enhance the flavour, brought something special to the dish. According to Lee, roosters generally have lower fat content but the fat has more intense flavour. The perfectly steamed fish, weighing in at about 2.5kg, had a firm texture and a subtle richness, with the Hulu Shao Hsing wine adding a fragrant aroma. Next was a duo of bite-sized dishes, Suckling Pig with 'Mei Kui Lu' (a rose essence baijiu) Glutinous Rice Rolls and Cinnamon-Whiskey Braised Pork. The crispy skin, wrapped around a fragrant glutinous rice filling, was served alongside tender, caramelised pork belly that gave it a sweet and savoury taste. The final main dish showcased prawn paste stuffed into Morel mushrooms, stir-fried with baby corn, asparagus, ginkgo, lily bulb, Chinese celtuce and Chinese yam in a rich house-made dried scallop sauce. Dessert was a perfect pairing of red bean paste with aged tangerine peel and a mini version of the restaurant's award-winning Teochew taro puff. The Teochew taro puff's lacy outer shell enveloping mashed taro and egg yolk was savoury and appetising, a nod to the upcoming Mid-Autumn festival. The Grand Banquet Series is priced at RM2,988++ per table of 10 at the 11 Oriental Group Restaurants. The series will be featured at The Ming Room (Aug 13), Tang Room (Aug 14), Noble House (Aug 15), Noble Mansion (Aug 21), Oriental Sun (Aug 22), Ruyi (pork-free) (Aug 25), Oriental Pavilion (Aug 26), Oriental Star (Aug 27) Oriental Parade (Aug 29), Oriental Treasure (Aug 30) and The Han Room (Sept 9). NOBLE MANSION, P1-01, Level 1 Podium, Plaza 33, Jalan Kemajuan, Section 13, Petaling Jaya. (Tel: 03-7932 3288). Business hours: 11am to 3pm, 6pm to 11pm (Mon-Sat); 10am to 3pm, 6pm to 11pm (Sun and public holiday). Non-halal. This is the writer's personal observation and is not an endorsement by StarMetro.
Fashion United
03-08-2025
- Lifestyle
- Fashion United
Brand radar: esmé studios and sustainable simplicity
esmé studios is a Danish womenswear brand defined by its clean, minimalist aesthetic and commitment to sustainability. Founded in 2018 in Denmark, the label blends effortless Scandinavian style with mindful design. Each piece is crafted from certified organic or recycled materials and designed to be worn on repeat, emphasizing neutral tones and timeless, everyday appeal. Known for its 'buy less, buy better' ethos, esmé studios has gained a loyal following of eco-conscious, style-savvy consumers drawn to its comfortable yet sophisticated basics. The brand's Instagram feed showcases calm, pared-back outfits and behind-the-scenes content, helping it cultivate a slow-living social media community. Brand history and evolution Established amid a push for more responsible fashion, esmé studios set out from inception to offer an alternative to fast fashion. Its parent company, Oriental Group, imbued the brand with a mission of transparency and fair production. Early on, esmé studios produced four seasonal collections per year, but in 2023 it embraced a slower approach, now releasing only two main collections annually to curb overproduction. These are supplemented by a couple of small in-season drops to keep assortments fresh. The designs have always been minimalistic and timeless, intended for 'everyone in everyday life'—whether at home or the office—with a focus on soft, comfortable materials. In 2022, the label launched a pre-owned program on its webshop, encouraging customers to trade in and shop second-hand esmé studios pieces as part of its circular fashion efforts, still an active part of the brand today. Social media and key success factors A core strength of esmé studios lies in its ability to communicate its values clearly and consistently, particularly through Instagram. Rather than chasing trends or viral moments, the brand uses its social media presence to build trust and foster transparency. Its Instagram feed reflects the brand's calm, minimalist aesthetic, with earthy tones, soft silhouettes, and clean styling. One of the standout features is the recurring segment titled 'Did you know', where esmé studios shares detailed explanations about its materials, certifications, and production processes. These posts offer followers insight into topics such as the benefits of GOTS-certified organic cotton, water-saving production methods, or the traceability of their supply chain. Credits: esmé studios Price range and latest collection esmé studios offers an accessible price range for its core collection, positioning itself as 'accessible luxury' in sustainable fashion. Prices for its latest summer 2025 collection pieces span from around 40 euros up to about 130 euros. For instance, a GOTS-certified 'Blossom' organic cotton tank top is listed at 40 euros on the brand's webshop. At the higher end, a feminine 'ESStar' smocked midi dress in organic cotton is priced at 120 euros. In between, staples like relaxed tops and blouses retail for about 50 euros to 80 euros, and knit sweaters or skirts range around 100 euros. Even outerwear pieces, such as short jackets, typically fall near 180 euros original price. This moderate pricing reflects esmé studios' goal to provide high-quality, sustainable garments at attainable prices. Shoppers can find everyday essentials, from soft T-shirts and trousers to cozy knitwear and dresses, without a prohibitive cost barrier. Credits: esmé studios Global reach and presence Though rooted in Denmark, esmé studios has rapidly expanded its international presence. The brand's collections are currently available in over thirty countries, largely across Europe and beyond. Its official online store ships to thirty-two countries, including most EU nations, from Germany, France, and the Netherlands to Slovakia and Malta, as well as farther-flung markets like Australia, Norway, Iceland, and Greenland. In addition to its direct e-commerce, esmé studios is stocked by various international retailers and online platforms. Notably, the label is featured on major fashion sites such as Zalando and Boozt, and carried by select boutiques from London to Helsinki. This omnichannel approach has helped esmé studios reach a broad audience despite its relatively recent founding. Credits: esmé studios Future outlook Looking ahead, esmé studios appears well-positioned to continue its growth trajectory while staying true to its values. The company plans to deepen its sustainability initiatives and transparency efforts, aiming to map its entire supply chain down to raw material processing by 2025. Design-wise, it will likely maintain its streamlined two-collection calendar, focusing on seasonless pieces that remain relevant year-round. The success of its pre-owned clothing program has encouraged esmé studios to invest further in circular fashion, engaging customers in recycling and resale to extend each garment's life. The coming years should see this Copenhagen-born label continue to "hold itself in high esteem", true to the French meaning of its name, by championing conscious consumption and timeless design in the global market. ABOUT THE BRAND Read more about esmé studios on their brandpage
The Star
23-06-2025
- 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
23-06-2025
- 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
23-06-2025
- 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).
