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Looking for nice Chinese food for company functions or family gathering? One restaurant the few restaurant that often pop out in my mind is from Oriental Group. One of the restaurant I prefer cuz of their food quality is there. Nevertheless, I believe some of you do dine one of their outlet, Oriental Pavillion in Jaya 33.

Well, they have now expend to next building with new concept & dining experience which is known as Noble Mansion in The Plaza which is Jaya 33 new building that located directly next to it.

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It is another huge outlet by them again as one of the latest creations by Executive Chef Justin Hor, inspired by delicacies of Shunde, the renowned food province in Guangzhou, China. Noble Mansion is a modern interpretation of a Chinese traditional mansion. The restaurant is divided into a few sections – The Lantern, The Bamboo Courtyard, The Terracota Rooms and The Grand Hall – to elevate your dining experience to the next level.

Specially for this outlet, there are a few signature dishes such as Liver Sausage in ‘Char Siew’ Roll, Giant Scallops, Fresh Water Prawns, Ocean Garoupa & other Seafoods in a Big Wok with Fish Stock, Pan Fried Live Australian Whole Abalone, Roast Suckling Pig with Liver Sausage, Steamed Live Australian Perch with Chef’s Special Preserved Radish.

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Upon entering their main entrance, you will be greeted upon and be seated at this huge waiting area.

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For big families you will love it here as their private dining room is pretty huge and was told can maximum host 3 tables as we are seated in one of the room.

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Some of the rooms even comes with karaoke set. Interesting. .

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Chef Justin did mention before as Malaysian diners are very different compare with other countries, that everything we consume must pair along with some sauces. Therefore he created his own signature sauces and one of the sauces that you must not miss is his Chili Oil. Ken took 1 + 1 for himself when the night ends and some of them too. I love it myself with its fragrant and not too spicy of it. Perfect to go along with almost all dishes.

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For a start we kick start with appetizer Zuchinni with minced Ginger @ RM 8. Something simple, with zuchinni is very crips and ginger is not too spicy. Love it.

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If you want some pork satay to kick start off with first then BBQ Pork in Skewers @ RM 12 per portion is well marinated and bbq with chef special sauce at the side that pairs pretty well.

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Smoked Vegetarian Spring Roll @ RM 8

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Premium Anchovies & Star Fruit in the Oriental Cincalok Sauce @ RM 14 will be one of my recommended appetizer to start off with. Its something new that I have not tried before especially to take star fruit to comes out with starter and anchovies that combines very well in taste. A bit sour with light salty sweetness end that makes this one of its kind.

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Nomally we have pig in the blanket and in Chinese restaurant this will be one of the dish is similiar to that, Liver Sausage ‘Char Siew Roll’ @ RM 16. Drench in its own special sauce before going into pan fried and the fragrant of the char siew has the taste of light smoky end, top with some sesame on top to enhance the light taste of it.

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If you do dine at Oriental Group often, I am sure that you know a few of their signature. One of it is Steamed Fresh Water Prawns @ RM 28 per pax. Huge juicy succulent prawn being steam along with organic egg yolk to make the sauce slightly creamy, which is just perfect that is not too thick. We drank the sauce till its last drop.

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This is another new type of dish I am getting, Steamed Ocean Garoupa with Shunde Style @ RM 330 each. Love the taste of it as you can see there are green and red chili being added on top. Steam along that make the soy sauce taste awesome, filled with light green chili sour vinegar taste with chef special season for red chili make it mild spicy. Perfect to go along with rice.

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Fish meat is so soft, taste sweet and fresh.

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Ehhemm.. How often do you see such a huge shinning piglet being place infront of your dinning table. I can count mine with 5 fingers. 😀

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We enjoy every bite of this piglet as its pretty huge. Well marinated from chef own special ingredient then slowly roast it. The skin is so crisps that after put in mouth, I can hear the person next to me on the sound of the crisps. The meat is soft and tender with fragrance of it so aromatic. A MUST HAVE!

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Before our next dish, we are given lemon, star fruit shots to cleanse our palette before next dish. If I can have 4 more shots, it will be just nice. 😀

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Lobster with Chicken & Pig Stomach in Spicy Sauce @ RM 80 per person.

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One of the dishes that not many people will like the whole 3 ingredients being added on, especially me and a few others we feel blessed as most of the pig stomach is finish by us. Done perfectly well, with lobster is fresh and chewy to my likings and the spicy end its nice to end with a little spicy. Optional, you can add on with their chili oil to bring in extra flavor.

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After with a lot of meat, I find that Braised wolfberry shoots with egg @ RM 28 per portion its very appetizing , simple and nice.

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Next dish is another surprise for us as Roasted Suckling Pig with Glutinous Rice @ RM 330 is another wonderful dish.

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Aromatic enough to make it as a closing dish for mains. Every one just attack on the skin first follow suit with the rice.

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Rice Noodle with Abalone Sauce @ RM 28.

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Sauce is thick enough and yet very fragrant as the sauce is being boiled and prepare for few hours.

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As for dessert, we are being served with Chilled Sweetend Fuji Apple with Snow Jelly, Ginko, Fresh Lily & Red Dates @ RM 13 per pax. A MUST HAVE dessert that the soup is refreshing, mild sweetness and I am enjoying every sip and bite of it.

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Angry Bird? Nope, this is cute little piglets known as Longevity Piglet Bun @ RM 28 for 4 pcs.

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Its filled with leng yong and salted egg in it to make it a perfect ending for all of us.

Of course, I do dine at some of their outlets and surely this restaurant offereing is another new range of food by the Chef himselves to make this outlet different from what they have. IF you are looking to dine some Chinese food with some infusion from China, this is certainly will be one of the outlet to pay a visit. Recommended.

Location:
NOBLE MANSION
1st Floor, The Plaza @ Jaya 33,
No.1, Jalan Semangat, Section 13,
46100 Petaling Jaya, Selangor
Tel: 03-7932 3288

GPS: 3.109636,101.638201

Operation Hours:
Mondays – Sundays and Public Holidays
11.00 am – 3.00 pm
6.00 pm – 11.00 pm

Continue our food hunt, as direct after the Wan Tan Mee (click here), then our next station that Jasonmumbles rarely miss when he is back to Melaka is one of his favorite stall, Hajjah Mona Asam Pedas which he rate one of the best Asam Pedas that he come across so many stalls which Asam Pedas also know as one of Melaka delicacies.

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As I have been to the famous Jonker Street (from Donald and Lily’s Restaurant) and I did not know that by walking distance of around 5 – 10 minutes you are able to reach this stall which is located to the newly build hotel by the river if I am not mistaken.

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This place is damm pack with alot of people with its famous asam pedas that attracts many outstation customer also.

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The Asam Pedas is prepared fresh daily to cater for their demanding crowd. . .

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Then you just choose what type of fish you want and choose the extra side dish like egg, chicken, fried fish and others.

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This would be the normal set that every one would order, asam pedas with a plate of white rice and smack with a fried egg.

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Of course I always prefer mine with salty duck egg . ..

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Famous for Asam Pedas with their mild curry which is not so spicy yet a bit fragrant and perfect to eat with rice.

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According to Jason, their taste is not consistent as usually he would usually order a plate of Asam pedas to try first as if the taste for the night is at the best, he would order more. . and if the taste is not on par, he would just finish just one plate, and on that night we had, he said that their quality was not at their best so had just only one order.

-= Ka Ching =-

Food Rating 8/10, not my taste but Jason Loves it alot . .u can try it out ~-Stamped-

–Warning– This is based on my individual taste. Try it at your own risk-

*Halal

Location:
Hajjah Mona Asam Pedas
No.6, Jalan Laksamana,
Taman Kota Laksamana,
75200, Melaka
(a corner unit and located infront of newly constructed Hotel – just walk from Jonker Stret bout 5 -10 minutes)

GPS : N2 11.625 E102 14.730 (Marked as Assam Pedas in Malfreemaps.com)

Tel: +6012 – 601 3672 / 3676
Operating Hours : 5pm to 5am Daily


View Hajjah Mona Asam Pedas @ Taman Kota Laksamana, Melaka in a larger map

Crystal Jade is no stranger to most of the locals with its operating restaurant of more than 18 years of history and has over 80 outlets in 12 major cities in Asia Pacific Region, with its based and originate from Singapore.

This restaurant not only served Cantonese Cuisine but Shanghai Delicacies has been the second most popular. As their star item in the restaurant that must not be forgotten is their Steamed soupy pork dumpling ‘Xiao Long Bao‘ and hand pulled noodle ‘La Mian‘.

I was given the opportunity to see the making 2 of their star item that I have to thanks to I May from Arcis Communications for the invites.

Crystal Jade

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Steamed Soupy Pork Dumpling that commonly known as Xiau Long Bao is a dish from China Northern Song Dynasty. As it is small & delicate and steamed in a bamboo basket, hence the name ‘Xiao Long Bao‘ comes about.

The preparation process are:
1) Whisking 4 grams of high protein flour with 2 grams of cold water.
2) Knead dough weighing around 6 grams for 30 seconds.
3) Roll out the dough
4) Put ingredients consisting 22 grams of 70% lean pork meat and 30% fat port meat from pork;s neck or belly area with little seasoning.
5) Make 18-20 folds, each xiao long bau should weight around 28 grams.
6) Bring the water to boil and steam xiao long bao using a basket steamer for approximately 6 minutes.

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That is how the little xiau long bao is made off.
Next would be the making of La Mian. La Mian literally means ‘hand-pulled noodle’ and relates to the process of pulling a serving of noodle from top quality bread flour dough. Our chef pulls the dough to about a meter in lenght and folds it into half; doubling the number of noodle strands.

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Top quality bread flour with 10:4:5 portion of water is used to prepare the dough in approximately 20 minutes. For normal type of one bowl serving of noodles, it is pulled 7 times and approximately 10 seconds to cook.

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The noodle can be made into 3 types. Fine, medium and thick noodle.

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This is after the made of ‘Steamed Pork Dumpling’ which had been steam and ready to eat. The soup base is sweet and aromatic which is soft in the outer skin and the base of the meat is just perfect. RM8.80

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Next the after effect of la mian after been cook ‘Stewed La Mian with Spicy Shredded Chicken’. Our first bite of it was quite surprise as it is served cold but the taste did not disappoint and it was good. The look of spiciness which is actually not and the chicken is soft and mix with the gravy and noodle is just perfect. RM13

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‘Black Fungus with Shredded celery in Sesame Oil’ is something light to accompany you. RM9.80

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‘Pork Dumpling with Chilli Sauce’ doesn’t look spicy but taste not bad. RM10

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‘Pan-fried Pork Dumpling’ dip with the sauce given is not bad. RM7.00

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Me with the food.

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If you are not looking for something heavy ‘Soup La Mian with Dried Shrimp & Peanut in Spicy Sauce’ is something you will be looking for. RM12.00

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‘Fried Pan-cake with Scallion & Pork Floss’ something not too salty but if a glass of beer was served and while watching soccer, this is definitely a highly recommended item. Its nice and chewy. RM10

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‘Chilled Water Chestnut Cream with Pomelo is something I like after meal. Clear, not too sweet yet chilled and nice. RM7.00

It was a great experience overall.

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