Tradition has it that come every Lunar year, the Chinese folk would celebrate and gather together as a family on the eve for a reunion dinner to usher the Chinese New Year. Even the furthest far-flung member of the family would make a trip back to their hometown to celebrate this joyous occasion with their loved ones.

But in this modern and urban era, most families opt not to go through the hassle of preparing and cooking up scrumptious dishes after dishes in huge portions to suffice everyone's appetite. Simply said, it is definitely much easier to eat out.
 

Lemme share with you how your family can do it yet maintain the personal touch during your reunion dinner – just like in the comfort of your own dining room.
 

This oriental mansion of a restaurant is called the House of Tang
 

located in One Bangsar
 

The 1st thing that made my jaw drop was the beautiful garden they have at the entrance of this mansion. Lush green grass, Chinese Lanterns hanging by the potted plants, the red-brick pathway and boulders embedded into the ground will certainly recreate the ambience of al-fresco dining to a whole new level

Thanks to Sidney of bigboysoven, us foodies have been getting requests to review numerous restaurants for the upcoming Chinese New Year. The moment I stepped into the House of Tang, I was amazed. The interior was splendid! Very state-of-the-art yet retaining traditional architectural designs of the Chinese culture.

Chinese style home-cooking cuisine has never been this easy  🙂
 

The first dish we were served was the very popular Yee Sang. Believed to bring prosperity, health and wealth, the Yee Sang is a must-have every Chinese New Year for everyone to devour. Complemented with a special sauce, this dish is one which carries legacies of tradition yet still loved by all until today.
 

But how do the Chinese eat this dish? Neatly with fine table manners like the rest of the dish? Oh no. Simply incorrigible, but that's as far as traditions take us! 🙂 Only for the Yee Sang in particular, this dish is to be messed up as savagely as possible – the more mixed up the better.
 

Yes it's pretty normal to see bits and pieces of Yee Sang flying across the table 😀
 

House of Tang's offers Yee Sang with salmon strips and crunchy top shells on top too!
 

When the next dish arrived our table, we were astonished and rather amused at the bright green melon placed before us. Surely we aren't expected to munch down the entire melon with our bare hands?

When we opened the lid of the melon, our questions were answered.

The Shark Fin, Crab Meat & Dried Scallop Soup served in Winter Melon was simply novel! 🙂 It's smooth texture was warm to taste and the ingredients were a good handful! Such love. I've always had a thing for Shark Fin's Soup even as a child. This version of it was simply marvelous, if I do say so myself.

But we didn't only have a melon plopped to our table, we also had a Coconut to our pleasant surprise!

Aptly called the Black Chicken Soup, this traditional Chinese soup bursts with aroma, flavours and natural fragrants of the herbs and chicken. Matched extremely well with a sheer coconut taste! And yes, the chicken is really black.

Next up, was the Stir Fried Prawn with Oats and Fragrant Salted Eggs. The carrot carving of a pagoda as the centerpiece was indeed eye-catching. This dish is a personal favorite as well, but nothing comes as close as the one I had today. 🙂 The aroma was to die for!

Roasted Chicken with Herbs *points to above picture* was superb too. Totally reminds me of Nando's Chicken but obviously this one was prepared and served in Chinese style instead. Very tender with each bite too 🙂

The Double Boiled Soup too, was very tasty, a typical dish during every Chinese meal! You know how one would always associate rice, soup and chopsticks with the Chinese? Yup, this soup is definitely a must-have to complete this Chinese New Year feast as well

The next dish was enough to get our appetites running a marathon across the universe and back into our stomachs.  It's  deep aroma coming from the insides of the kitchen tells that it could only be nothing but the Braised Pork Trotters. You can recognize its distinctive smell from a mile away!  

I apologize to all my Muslim readers in advance

but this is a non-halal restaurant 🙂

Cut up in the center, we could all anticipate the succulent meat as we proceed to chomp it down

As expected, it was tender, juicy and bursting with flavour. Someone's gotta thank the Chef for that! Amazing work done. I can certainly forsee my granny salivating if she reads this and views the tantalizing photographs of the Pork Trotters above. 🙂 She's a pork fan yo!

Next up on the menu was yet another soup, but a thicker and spicier one. It was the Assam “Tom Yam” Garoupa Fish soup. It's thick gravy was fantastic – too spicy for me, but then again I'm one whose tastebuds generally fail me in front of spicy food!

I had to down gallons of water in between each spoonful of this Tom Yam soup but I insisted on finishing my lil bowl. It's extremely tasty like that! So what if it's spicy? Nothing stops me from savouring a palatable dish. So heads up to peeps who loves spicy food! 😀 Very recommended

The following dish is another non-halal meal, it is the Braised Pork in Tangy Sauce, served with adorable little white Mantaus! For those who have no clue on what a Mantau is, this is it! *points below*

Those white Chinese pastries, meant to be dipped into the fruity Tangy Sauce and eaten with the Braised Pork! A dish which comes usually with Dark Soy Sauce, House of Tang gave us a new variant of it instead. Oh, do check out the glory of lean meat and pork lard braised to perfection below!

Makes you wanna jump into the photo and have it all for yourself, no?

🙂 it was the nom-noms. Excellent!

Now, let's have something lighter shall we? After all the irresistable meaty tastes, it's now time for some greens and staples. TheBraised Dried Oyster with Fatt Choy, Top Shell & Sea Cucumber and Blenched Brocolli was a personal favorite as I've always had a thing for brocolli! Love it when it's cooked this way.

The 2nd photo is KL's version of Hokkien Mee. Nope, not Penang's version of Hokkien Mee (a.k.a Prawn Mee).  There are shrimps accompanying it too 🙂  The 3rd photo is the Claypot Pork Belly with Lotus Root whereas the last one on the right is the Steamed Rice with Waxed Meat in Lotus Leaf.

See those brown chunks there? It's known to the Chinese as Lap Cheong, the Chinese version of sausages. Yums!

One of the lightest, simplest dish served was the French Bean with Preserved Olives and Minced Meat. Never underestimate the power of a simple meal. It was superbly crunchy to taste and the minced meat packed a punch too! I think my mom would like this – she favours green beans!

Towards the end of our oriental gastronony, the Chef behind the scrumptious feast came out to mingle with us.  You gogo Chef Koh!  We paid him compliments which I reckon will turn his ego to the size of the Nile River! haha. What else could we say? It was indeed a spectacular menu for this coming Chinese New Year

Despite having to prepare various meals, he was remained unscathed. We were impressed with how friendly, down to earth and affable this Chinese chef was. Kudos!

One very familiar dish for me would be the  Homemade Layered Beancurd. Soft with every bite you sink your teeth in, I adore how it goes so well with the minced veggies on top. My granny used to make these for me as a child and taught my nanny how to cook these as well. Love it! It's well known to the Chinese as Tau Foo.

Every dinner feast should wrap up with a good desert, no? House of Tang served us a Chinese desert, well known as Glutinous Rice Dumplings and Crips Fried Brown Sugarcakes. Below is a piccie of the Sugarcake being stabbed by my fork 😛 

 Perfect to taste and chewy as it should be 🙂

I couldn't help but to check out the garden again as I exited the House of Tang. Love that marble round table with ancient Chinese sketches emblazoned to the surface! I've also included the piccie of how it looks like downstairs at the dining area. We were upstairs all the while 🙂

This wholesome dining experience comes nothing short of a perfect power combination of ambience and eats. They say you can never get the best of both worlds but in the House of Tang, you're proven WRONG to your bottom dollar. Each and every meal was perfect to taste and the homely yet elaborate environment will make you not wanna leave!

I certainly don't 🙂

I fully recommend this place this coming Chinese New Year! Be it a family reunion or a friendly get-together, House of Tang has everything suited to your palate. Head on to their website to check out the menu!

The Malaysian International Gourmet Festival 2009 (MIGF 09) will be here throughout the month of October! Courtesy of Prince Hotel & Residencies, I received an exclusive media invitation for their Fashion, Food & Wine Review in Tai Zi Heen along with the rest of my fave foodies.

Prior to the event, we were privileged to have a short tour around Carven Ong’s boutique. He’s one of Malaysia’s best fashion designers – specializing in evening wear and wedding gowns.

I was enticed by the plethora of bright colours upon walking into his flagship outlet! Yellow, green, orange, pink were seen abundantly in his color coordinated dresses.

I wasted no time in browsing through the ballgowns, while visualizing which one I’d look good or princess-ey in. Hmm… lemme see..

Reminds me of a fairytale wedding of Cinderella!

But one that suits me the most, considering the fact that reddish hues was my most preferred colors. But unfortunately, I was too shy to come outta the dressing room. Ohmy! I wouldn’t wanna come out and parade in it when I was actually just trying it on!

But Carven & his team were very friendly and accomodating. It’s always best to know that you’re around warm company for more proffesional advice whenever you’re choosing the right attire for your wedding/ball.

After all, he is THE wedding specialist!

There were also 2 chinese leggy models present for this event. They were strutting about in tight fitting cheongsams which complemented their svelte figure extremely well.

Double trouble!

Carven Ong specially designed those ‘Oriental Flower’ couture series for this event and it was portrayed beautifully by 2 chinese models.

Very intricately done outfits
if I have to say so myself

Speaking of outfits, check out the newly designed uniform of the hotel staff! Pleasant indeed. I like how Prince Hotel made the effort to befit their theme for the evening.

Oh here’s a really random photo. I don’t know why I look so stern and formal in the picture below but anyway, nice brown dress in my background ey? The cheong sam elements remained along with a burst of modernism.

Moving on to our other part of the Fashion, Food & Wine event for the evening was of course, where your tastebuds will take you.

Are your tummies ready to rumble?

For those not in the know, Tai Zi Heen is an award winning Chinese restaurant in Prince Hotel, and will once again, be part of the MIGF 09.

Tai Zi Heen will be presenting ‘A Hong Kong Encounter’ featuring Ricky Thein, their Chinese master chef ‘s sign
ature Cantonese cuisine delicacies.

Ricky did the peace sign during our camwhore!

With Andrew, the F&B manager
and Donald Pezar, the head chef!

Imma share my very own Hong Kong encounter with yall right now. Let’s begin with the quadruple dished appetizers

Clockwise from top :
Foie Gras Yam Puff
Shredded Beef with Dried Tangerine Peel
Wok-fried prawn with Asian Tomato and black sesame dressing
Steamed cod dumpling with crab meat glaze

My fave was the Foie Gras Yam Puff! Imagine, something so westernized met with the oriental Hong Kong style of yam combinations.

A duo of duckling and organic yin choy broths with sun-dried seafood, prawn and hairy gourd was next. The gourds was imported from Hong Kong itself! (Hairy too haha)

Anything with fish will definitely stir me up! Honey and soya baked salmon with fragrant crab roe, soya beans, broad beans, honshimeji mushrooms and wolf berry sauce came in next.

This was a real winner!

Impressive presentation, no? This dish was named the Citrus Marinated Lamb Rack Roasted With White Sesame Seeds, Wok-fried Baby Cabbage, Fresh Lily Bulbs and a Spicy Minted Plum Sauce

The next dish was Dan Mee With Soy-Braised Beef, Carrots, radish and leek topped with splash of red wine. I took d spoon and dunked all the wine into the noodles!

The desserts were a great fusion of Hong Kong cuisine as well. Fancy some Chocolate Whiskey Siew Mai, Vanilla Ice Cream With Fresh Mango Puree, Sago and Pomelo? Yum.

The chocolate whiskey!
Gosh.. a real craving

A wholesome dinner would not be complete without a glass of premium wine, yes? Like I previously mentioned, I fancy my meals topped of with a dash of wine.

To further enhance this Hong Kong Encounter, Pernod Ricard Malaysia introduced their fine selections of wine – Jacob’s Creek Reserve Shiraz to complement Chef’ Ricky’s exquisite, festive menu.

For those who appreciate the finer things in life, this wine is for you! Tastes really good to the tastebuds. I bet all of us loved it to bits! From one to a group of more than ten, this fiesta really rocked out evening.

Wine isn’t meant to be drank alone!

With 2 of my fave foodies, Sid & Tocky

The motley crew!

All in all, with much gratitude to Prince Hotel, I can definitely say that their Fashion, Food & Wine event was a success. All the best to Chinese Chef Ricky! We enjoyed every morsel of your gastronomic escapade to Hong Kong.

When the family comes down to visit me, many a time I’ve been asked by my mom or grandma :

Sometimes, my whole motley crew of a family would appreciate nothing but Chinese food. Yeah, they occasionally prefer those oriental delights of which I don’t know much about. Neither do I know where to take them to, should they opt for Chinese cuisines.

But with invitations courtesy of CK, Mr. Robert Yeoh and chef-son Mervyn, I know just exactly where to bring my family to now.. and so do you! Behold the glorious Penang Hawker Food and Nyonya cuisine, now in Kota Damansara.

The Wok Cafe’s signature dish

Often, I get comments such as :

“Woi Jess… from Penang
get to eat Penang’s good food. Not fair”

Now seriously, everyone can get a taste of original Penang food in The Wok Cafe. It’s actually a sister outlet to Hot Wok in Penang itself. There’s no wonder why it tastes like the same real shiznit. The ingredients and recipes are sourced from the island itself… travelling chefs yo.

The traditional Kiam Chye Boey Soup.
A powerful combo of salty preserved veggies, tomatoes and duck.

Apart from tasting the food, I couldn’t help but to dart my eyes across the room. The interior is really one deserving a standing ovation. It’s so intricately built with fine carvings, authentic Chinese-themed furniture and oriental antiques on display that it’s really hard not to think of the place as an ancient eatery from the early dynasties.

I immediately took a fancy to how the entire place was set as well. With neatly placed round tables and bamboo-looking chairs, I envisioned a sense of familiarity – a typical home of a Chinese family. (or a Petronas ad LOL)

Those dim spotlights which hung low from the ceiling above gave a very warm and cosy ambience. The bowls were of course, decorated with some very unique Mandarin designs imprinted on it.

Don’t mind us, we were finishing what we voraciously begun

🙂

CK also introduced me to this dish called Inche Kabin. It’s this Nyonya-style fried marinaded chicken drummets, of which my tasteb initially mistook as Pandan Chicken.

It tasted wonderful. By the looks of it, I was expecting the usual dry and deep fried chicken drummets but no. The moment I took a bite, I knew I wanted a 2nd one. The flesh was relatively tender, the skin was crispy and the mix of spicyish-tangy-wow-idk-how-to-describe-it flavour was just fabulous!

I practically grew up with the dish above. My granny and maid cooked them very often. It’s a combo of fried mixed veggies, mushrooms and octopus in Nyonya style which goes hand in-hand with lettuce.

There were so many people in the house and more lining up outside during lunch hour! As I observed, The Wok Cafe’s customers were made up of mostly Chinese families or working adults in groups of 2-8 people. Or other food-lovers likes us!

Ya know how back in the days, ol g
ranny would reward the kids with candy for being good lil boys and girls or simply by just finishing their spinach? Well, my great grandma would gimme those treats too.

ANYWAY
Speaking of treats, it’s time for dessert!

This one’s my favorite. Ima huge fan of mangoes! And this one is an awesome blend of Cendol and Mango bits. Goodness me. The fragrant coconut milk a.k.a santan and the way they did it with the mangoes was rad! I’m certainly coming back for this one.

Yes I’m saving the best for last.

I’m pretty sure you know him
AND HIS FAMOUS ICE-KACANG MOM AT HOME

Oh yes.. here’s The Wok Cafe’s version of Ice-Kacang!

That signature bowl of shredded ice, kidney beans, coconut milk, sago and many more makes their ice-kacang one of the favorite desserts to end a complete meal.

And ohyes before I forget, benjicajess.com readers are entitled for a nice lil promo! Just print the voucher below and present it when you are ordering your foodies.