 |
| Chinese Sous Chef Alan Choong presents a platter of main course dishes |
Where can you savour exquisite halal Cantonese cuisine in an elegantly
furnished modern Chinese restaurant in Johor Baru? At Wan Li restaurant in the Renaissance Johor
Baru hotel, master chefs led by one of the top ten chefs in the nation, Chef de
Cuisine Khairuzzaman Ahmad Hadzri, are pooling their skills and resources to
create a menu of contemporary Cantonese dishes to impress discerning
diners. Chef Khairuzzaman, better known
as Chef Man, is applying his versatility and experience to present classic
dishes with innovation and exceptional quality so that each dining experience
will be satisfying and memorable.
Since Wan Li restaurant received
the Samak/Sertu Certification from the Department of Islamic Development
Malaysia (JAKIM) in May 2014, Chef Man has been working with his culinary team
to create a menu that matches the restaurant’s new beginning. In addition to meticulously handmade dim sum
and an ala carte dishes, Wan Li will serve menus that are tailor-made to the
customers’ taste and requirements. Designed
with five private dining rooms, the restaurant presents opportunities for
exclusive events and special celebrations.
 |
| Chef de Cuisine Khairuzzaman Ahmad Hadzri [Left onwards] Dim Sum Sous Chef Go Yong Jia, Chef Alan Choong and Chef de Partie Tee Jerri, with platters of creatively presented appetizers |
“Since obtaining the certification
in May, we were ready to open our doors to Muslim diners,” said General
Manager, Marc Cosyns. “While Samak is
not mandatory, it is among the ways to regain our customers’ trust,” he added.
Working with Dim Sum Sous Chef Go Yong
Jia, Chinese Sous Chef Alan Choong Wah Loon and Chef de Partie Tee Jerri, Chef
Man and his team recently introduced an exciting new dining experience at Wan
Li.
A behind-the-scenes demonstration
was presented for diners to understand the minute details that go into
preparing and presenting a meal that not only looks good but also tastes
good. The menu was a unique combination
of imaginative and creative contemporary Cantonese cuisine that reflects the
restaurant’s reputation as an elegant fine-dining Chinese restaurant in JB.
 |
| Chef Alan Choong [Left] and Chef Tee Jerri working together to create an elegant presentation of main course dishes |
Samples of appetizers were items
that required different styles of preparation like deep-fried, smoked,
pan-fried and chilled salad, all served on one platter. These items were crispy soft shell crab with
mushroom king oyster, smoked duck breast with honeydew and slices of cucumber
marinated in garlic and black vinegar, pan-fried scallop with supreme sauce and
lemon prawn salad with seasonal vegetables.
To prepare traditional ginseng chicken
soup, Chef Jerri explained that they use organic chicken from the village or kampung which is boiled with ginseng and
a variety of herbs and ingredients for 6 hours.
Then the soup concentrate will be steamed for a further 6 hours to condense
all the goodness into the soup. This
double-boiled village chicken ginseng soup is served in individual bowls as a
fortifying health tonic.
 |
| Dim Sum Sous Chef Jia carefully weighing each piece of pastry to create pretty Pandan lotus puffs for the dessert platter |
Hong Kong chef-trained Dim Sum Sous Chef
Jia demonstrated his meticulous handwork in preparing five types of dim sum from
fresh ingredients in various cooking methods.
From deep-fried taro croquettes, pan-fried Shanghai dumpling, steamed
prawn and scallop dumpling, steamed golden custard bun to baked char-siew
puffs, each item was painstakingly prepared by hand before cooking. His skilled craftsmanship was again demonstrated
when he carefully weighed out each piece of pastry to create pretty Pandan
lotus puffs for the dessert platter.
For the main course, Chinese Sous
Chef Alan presented a platter with braised abalone and sea cucumber with
abalone supreme sauce, mango Peking duck on a golden egg roll char-siew, fillet
of steamed sea bass and braised Yee Fu noodles topped with a slice of
deep-fried fillet of garoupa fish.
This set
meal of exquisite Cantonese cuisine was complemented by sips of Chinese tea and
rounded off with a delectable dessert of cold bird’s nest and a side of
freshly-baked Pandan lotus puff. With
advanced orders, customized set meals may be served for 2 to 20 guests.
 |
| Delectable dessert of a cool tumbler of bird's nest with a freshly-baked Pandan lotus puff |
Take advantage of the All You Can Eat promo of authentic
Hong Kong dim sum at RM39++ per person, 8-course special Dong Zhi set meal at
RM188++ per person and New Year set meat at RM198++ per person.
Wan Li is a halal Chinese restaurant at the lobby level of Renaissance Johor
Baru hotel located at 2, Jalan Permas 11, Bandar Baru Permas Jaya. For reservations, Tel: 607 – 381 3333. For more info visit website: www.renhotels.com
 |
| Facade of Wan Li Restaurant at the lobby level of the Renaissance Johor Baru hotel |
A version of this article was published in The New Straits Times, Streets Johor on 2 December 2014
No comments:
Post a Comment