There's a new chef in town and he's transforming and adding to the ala carte menu at the famous Han Pi Yuen restaurant, Royale Chulan Seremban, by adding his own personal touch to the already tasty mix of classical Cantonese dishes and fusion varieties.
Officially his name is Chai Keng Hui but after three decades working in the culinary fields of Malaysia most people address him as Chef Jack.
Chef Jack has worked in Peninsular and East Malaysia in hotels such as Swiss Garden Melaka, Promenade Hotel Kota Kinabalu and Meritz Hotel in in Miri, Sarawak as well as being in the opening team at Royale Chulan Kuala Lumpur.
Braised Golden Box with Minced Seafood Topping Ebiko
On two large tables in this spacious restaurant, an elegant environment decorated with various antique furnishings, Chef Jack and his colleague chef Vester, place eleven colourful dishes, as the eager select few frantically snap photographs whilst salivating at the prospect of later on eating these beautifully presented works of art.
Steamed live Flower Crab with Noodles
Included on one table in this array of signature dishes from Chef Jack were wok fried live Tiger Prawns with coconut cookie and lemon grass, braised golden box with minced seafood topped with ebiko, steamed live flower Crab with noodles, steamed live hybrid Grouper with crispy vegetables and golden shrimp paste and steamed live flower Crab with chef's special paste and glutinous rice.
Assortment of dim sums, crab, Cheng Fun and dumplings
Then on the other table were the dim sums including steamed Rainbow bun, steamed Prawn dumpling with charcoal, steamed Prawn dumpling with fresh beetroot, steamed Siew Mai with mini-abalone, steamed Cheng Fun with Chinese Char Kui and a delectable sweet dragon fruit style dessert.
Sweet dragon fruit
They were all wonderful and I could write pages and pages about how each individual dish surprised me, with flavours, textures and presentation but suffice to say it was the best Chinese food I have eaten, with every morsel tasting fresh and succulent, leaving a clean palate in my mouth before I tried the next dish, no fatty or oily after-tastes here, just the satisfaction of eating the most delicious and freshest ingredients around.
"Come see why it is so fresh,' says Chef Jack as we interrupt our tasting and follow him into his spacious kitchen which caters for functions, wedding receptions, casual or elegant dinners, or any occasion, be it corporate or special family occasions.
Chef Jack checks out the Seabass.
"This is Sea Bass," he says as he scoops a healthy looking fish from one of the large clear tanks. "This ensures fresh quality seafood, well oxygenated, clean and healthy," beams a grinning chef Jack. In some other nearby tanks, large tiger prawns and crabs scuttle through the water and catch my eye - I almost felt guilty!
Back to the table and we finish off the last remaining Tiger prawns, coated with a crunchy coconut cookie and lemongrass mix.
Tiger prawns in coconut cookie and lemongrass
"How do you rate each dish? asks Chef Jack and his partner, Chef Vester to the lucky diners, "which one is the best?"
For me when you eat a meal as delightful as this, as a parent it's like trying to choose your favourite child - absolutely impossible. In the end I couldn't separate these three dishes, the Steamed prawn dumpling with fresh beetroot, the steamed Siew Mai with abalone and the Steamed Cheng Fun with Chinese Char Kui.
My top three are below.
You may choose something else, why don't you try them out?
The restaurant is open for lunch Monday to Saturday from 12.00 noon until 2.30pm. Dinner starts from 6.30pm until 10.00pm. On Sunday Han Pi Yuen will open from 10.00am until 2.30pm.
For reservations you can call Han Pi Yuen restaurant at 06-766 6666 Extension 6229 - 6120 or 6103 or email to firstname.lastname@example.org