LWIN LEE | Royal Gourmet @ Premiere Hotel, Klang

Of the many rounds of recent Western fusion, finally we get to greet some hearty rendition of sumptuous Oriental cuisine by Executive Sous Chef Johnson Chang, over here at Royal Gourmet, located at one of the scenic venue, Premiere Hotel.

  

Glad that we made it on time, after a whirlwind spree since noon after 3 pitstops at Uptown neighbourhood (namely Arata, Blackball and……..Epicuro ^_^ ), before finally arriving at the 4^th destination, Klang :)

Anyhow, upon reaching, the restaurant welcomes you with a truly mellow mood of culturally rich ornaments and bold floral designs. Its banquet hall is much more accentuated with the display of the many valuable antiques, artistic paintings and huge ceramic vases that come with intricate craftsmanship.

The night is furthered livened up with the hospitality by the amiable management team that consists of Mr Ng (e-Business Manager),  Desmond Wong (F&B Manager) and Sonny Gan (Hotel Manager), who share with us some light moments amidst their hectic schedule.

Half way through the splendid feast, we have the affable and humble Chef Johnson Chang, to enlighten us on some of the ingredients used in his culinary creations.  Truly inspiring indeed.

Alright, here you go, the magnificent regale to kick start the fete of the night. Drum rolls…

Double Boiled Black Chicken Soup with Chinese Herbs

A totally nourishing bowl of soup that incorporates varieties of Chinese herbs to help brings out the sweetness flavours of black chicken , thoroughly braised abalone, a special reisi-like mushroom called “hak fu cheong” in Cantonese,  tangy scallops, wolfberries, red dates and many more. This healthful soup goes down the throat in a truly saporous way, and the fact that it has been boiled for at least 5 hours, how can’t it not warm the cockles of your heart palatably right?

Steamed Sea Grouper in Village Style

Joining us next is the piping hot Sea Grouper, that is dazzlingly steamed with myriads of Oriental ingredients on the top, which includes slices of black fungus, mushrooms,  entangled vegetarian glass noodle (“wu si” in Cantonese), bean curd stick ( “fu chuk”) and red dates. These as a whole resulted in a very savory gravy that is good to go with a bowl of white rice, whilst enjoying the tender and yet sweet fish meat. Truly an amazing village styled renditions.

Stir Fried Baby French Bean with Top Shell

These younger shoots of French bean is indeed a delightful fare to have. It’s crunchy and crisp, unlike the usual version of its more matured compatriots or long beans, which could be quite fibrous. Flavourfuly stir fried with chewy  top shell (escargots family) that adds some sweetness and more texture to the dish, along with some carrots and salad sides.

Steamed Minced Chicken with Salted Fish

Coming up next somewhat nostalgic is the steamed meaty fare which I used to have it often during my childhood time. But the surprise installed is that it is pork-free, as it replaces it with chicken meat instead, thus making it friendly to our Muslim friends as well. Am sure it does require certain skills to be able to come up with such sensuous effect. Slight brininess is also contributed by salted fish to boost up some flavor of the minced chicken meat, besides topped it off with two sunny side ups for a more cheery look for this  traditional carte.

Baked Lamb Rack with Chef Special Sauce

Touted unanimously as one of the main highlight of the day,  gorgeous racks of lamb is felt passionately baked in its own sauce after marinating it with red wine, shallots, garlics as well as chef signature sauce up to 2 hours. Indeed done in the not so paradox way, yet the meat remains tenderly succulent and the gamy taste of lamb has been handled pretty well. So good job for it!  

And also thumbs up for the simplistic accompaniment of crisp asparagus, crunchy broccoli and juicy tomatoes, that helps to strike a balance to its rather robust-flavoured sauce. (Ah ha, if there is a glass of red wine to complement, it would be ideal! ^_^ )

Doubled Boiled Saussurea Involucrate with Snow Fungus and Red Dates

A toothsome bowl of doubled boiled hasma-like ingredients to revive you back as well as to serve as the perfect finish to the imperial repast.  The pleasurableness of the hot dessert is derived from the natural sweetness of red dates, in combination with “pak hap” and lotus seeds.

Discerning gourmands for inventive Chinese cuisine might want to add this restaurant to their list-to-try soon.  Also, currently they are running a promo for their weekend Dim Sum buffet at 50% off, so you guys might wanna grab this deal fast. Guests would be able to relish the delectable spread from 9 am – 2pm. So do drop by for a visit whenever you are in Klang!

For more info, feel free to visit : www.premiere-hotels.com/

Alright then, cheers for now!

Location:

Bandar Bukit Tinggi 1/KS 6, Jalan Langat, 41200 Klang, Selangor

Contact: 03 - 33256868