Tag

Black Cod Fish

Browsing

First time dropping by here for their chinese restaurant that Toh Yuen Chinese Restaurant have a new menu to be pushing out with master creator of menu, Master Chef Lee that only uses fresh ingredients for his menu. Looking at the menu itself for the night, most of the dishes being serve are more toward China cuisine and some combination, it got me curious as it had been a while since I miss China cuisine.

Toh Yuen (1)

Asked the chef how he got his inspiration that he loves to travel to china for a period of time, learn the ingredients that they used, then cook back here.

Toh Yuen (2)

Toh Yuen (3)

Toh Yuen (5)

Chilled Pacific Clam with Salsa

Toh Yuen (7)

It looks plain from first glance, and guess what? I finish this whole portion myself, as I love the soury taste and its serve chill. Clam is fresh and chewy.

Toh Yuen (4)

Pan Fried Lamb Rack with Mongolian SauceRM28. Look ordinary, that is nothing special, once you start eating it, flavor burst onto your mouth, soft chewy texture well fried till the sauce coated well on the meat and flavorful. – Recommended!

Toh Yuen (6)

This is new to me with Deep Fried Soft Shell Crab with Garlic and Chicken Floss @ RM22. Something simple for you to start off with that can eat it just like that and will definately pair well with beer.

Toh Yuen (8)

I never say no to soup, especially anything with double boil along with herbal is a must for me! Double Boiled Village Chicken with “Chong Cao Hua” (Cordyceps) Soup, ingredients that added in have curing effect that the herb helps prevent aging and stimulates the immune systems.

Toh Yuen (9)

Double Boiled Wild Chicken with ”Shi Hu” Soup 

Comparing both soup, I like both of them and depends on what you need for the day as it helps on immune system by the end of the day. 🙂 Love both of them and if I can get 2 big pot of it, sure loving it~

Toh Yuen (10)

Sautéed Venison Slices with Chinese Croissants and Cumin

Toh Yuen (11)

Braised Sea Cucumber with Flower Mushroom & Abalone Sauce @ RM 80

Toh Yuen (12)

Steamed Canadian Black Cod Fish with “Yu Feng” Ginger SauceRM32 per 100gm topped with “Yu Feng” Ginger Sauce. Ginger sauce is just mild and nice that would perfectly pair well with rice. Finely cut ginger slice then fried along and top as dressing. Like how the taste of it and cod fish is very fresh.

Toh Yuen (13)

Sautéed Fresh Prawn with Salted Egg Yolk @ RM 50 would be a perfect dish for lazy people like me that do not like to peel its shelf out. Its all been peel out and fried to perfection in the wok with salted egg yolk coated well with its thick texture.

Toh Yuen (14)

Deep Fried Smoked Duck with Fruit Sauce is something new and one of a recommended dish!  @ RM 38 . Preparation process was smoke along with tea leaves and one of the reason dragon fruit was used is to balance up the taste to avoid it to be oily.

Toh Yuen (15)

Sautéed Venison Slice with Chinese Croissants & Cumin @ RM 50

Toh Yuen (16)

Deep Fried Banana with Strawberry & Cheese CakeRM20 Something new to me, never really like it as I still prefer my classic cheeze cake.

Toh Yuen (18)

Then we sample along mooncakes at Toh Yuen starting with  6 types of snowskin mooncakesgreen tea and cheesecake, yam and strawberry, sunflower seed and lotus paste, red bean and banana, pumpkin and pandan, and durian.

Toh Yuen (20)

Green Tea and Cheese

Toh Yuen (21)

Yam with Strawberry

Toh Yuen (19)

Durian Paste

Toh Yuen (17)

My Favorites are  Green tea and cheesecake, pumpkin and pandan and Yam and Strawberry. They are price at RM13+ each. If you decided to go for their normal version, it is also available with Golden baked mooncakes selling at RM 22++ , flavours are  White Lotus Paste with Single Yolk, Lotus Paste with Double Yolks, Green Tea Paste with Single Yolk, Red Bean Paste with Sunflower Seeds, Pandan Paste with Single Yolk, and Assorted Nuts

*Pork Free

Location:
Toh Yuen
Hilton Petaling Jaya
No 2, Jalan Barat,
46200 Petaling Jaya
Tel: 03-7955 9122

Website: www.ZestPJ.com or www.petaling-jaya.hilton.com

Facebook: hiltonpetalingjaya

An International star Chef had landed in Kuala Lumpur recently and would be his virgin trip. A person who starts to cook at a tender age of 12 and have more than 30 years of experience in cooking show and host more than 1500 episodes in his career is here to give a live cook show. He is Chef Martin Yan who is quite well known to most of us during back in the early days as alot of people are aftering his show YanCanCook if you still do remember. He is also one of the pioneer for a Chinese to penetrate into US market in cooking shows that have now make him internationally recognise.

I have always watch cooking shows on TV but never in my dream that I was privilege to attend this exclusive event that host at GE Monogram Kollektion.

The kitchen utilities is impressive and specially set up just for the show.

A simple ingredient that prepared and ready to be used for the chef and just by this ingredient just sit back and see what the chef can surprise you with it.

Another sponsor Lee Kum Kee and others for the event that Chef use for cooking.

and a friendly Emcee that introduce all the sponsors and the event flow of the day.

Being a local favourites, Chef Sun is his assistant for the day. During the introduction, I am very amazed and very into Chef Martin Yan with his energy and with his great sense of humour that keep making all of us to laugh. I am also impress with his passion in cooking that he is so into it that, what I think a chef must have.
With his age, and his vase experience, his culinary skills is still so impressive especially on slicing a green peper. He can just use one slice of it and slice it into many many thin slice.

Then he thought most of us how to prepare a simple dish yet easy to prepare and fast at home. While Chef Sun was cooking, I am already hungry and waiting eagerly what had the chef is cooking.

The two simple dish of the day was ‘Prawn in Salsa Sauce’ and ‘Black Cod Fish in Salsa sauce’. The taste is amazingly good. Something simple yet unique in taste and still preserve the freshness of the ingredient.

Then the chef tell about his experience and what are the do and dont’s which he keep mentioning If Chef Yan can do, you can do it too..If Chef Yan can’t do it, then you better don even think of trying.

At the end of the show, me, Sunny and Xin trying to be the chef wanna be also…trying to get the feel of it..keke

With Chef Sun and Chef Martin Yan

Then proceed with the lucky draw, I just did not know why for the very first time I am quite disappointed that did not get it.

It is a marvelous event to see him how he spread his love in cooking to public that I must thank to Sidney and GE Monogram for the invites without you guys, I could not witness this great cooking show.

Pin It