Tai Zi Heen, Prince Hotel & Residence – Malaysia International Gourmet Festival 2009
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The culinary journey with the theme ‘A Hong Kong Encounter’ began soon after the introduction and reception. A team of chef headed by Chinese Master Chef Ricky Thein Yiew Ming prepared a spectacular menu for the event.
Chinese Master Chef Ricky Thein Yiew Ming
Perfect selection of wines from Jacob’s Creek by Pernod Ricard Malaysia, which was a beautiful compliment to our dinner for the night.
Soon after with all the guests settling down in their respective tables, the heartwarming appetizers were served. First up was the combination of the following dishes:
- Wok-fried prawn with Asian tomato and black sesame dressing
- Crispy yam puff with foie gras and minced chicken
- Steamed cod dumpling with crabmeat glaze
- Shredded beef with dried tangerine peel
Chief Ricky lays the entire plate on a lotus leaf, which adds fragrance to this dish as well! The decoration was indeed beautiful and it was a joy indulging in the delicacies.
The appetizer was paired with Jacob’s Creek Reserve Riesling. This lemon citrus flavor wine has a hint of green apple and lime!
Next up was the Jacob’s Creek Reserve Shiraz to go with both the starter and the main course. For the starter Chef Ricky showcased his culinary skill and talent by serving the duo of duckling and organic yin choy (vegetable) broths with sun-dried seafood, prawn and hairy gourd.
Stunning art on the plate
The hairy gourd was filled with dried scallops, sea cucumber, boiled egg white and topped with a prawn. The gourd was placed in the center of the plate and circled by two different rings of contrasting soup with the lighter color vegetable soup and the reddish duck soup. Ricky and his team took enormous effort to make sure that the two rings to not intervene even when they were served to the guests.
For once, I was lost where to start in order not to distort this artistic dish. The first soup enhances my palates with rich and engaging flavor of the vegetable and duck. The soup was smooth and the gourd was soft. I truly enjoyed the fresh new concept and flavor. It was my favorite dish for the night!
