MASTER CHEF KITCHEN RESTAURANT,
D-01-GF , Garden Shoppe Onecity,
Jalan USJ 25/1A, Subang Jaya.
Tel: 03-8011 7653
Business hours: 11.30am to 10pm daily. Non-halal.
The Hong Kong Style roast duck (top pic) at Master Chef Kitchen Restaurant took diners down memory lane with its authentic look and flavours.
This is what co-founders and brothers Eric and John Teong wanted for their restaurant, that is to give Malaysians a taste of Hong Kong cuisine.
“We kept some of our restaurant specialities such as the crispy pork and roast duck recipe as close to the Hong Kong style of preparation as possible.
“Although these dishes are widely found here, there is a slight difference in taste.
“However, we do incorporate local flavours for some Hong Kong dishes to attract Malaysians,” he said.
The interior of the Master Chef Kitchen Restaurant.
Eric said he purposely decorated it to look like Hong Kong’s char chan teng, the kopitiam equivalent in Malaysia, but with a classy look and feel.
“However, the food is affordable and offers value for money.”
Restaurant head chef Chan Siu Fai from Hong Kong said he usually uses younger duck for the roast duck as it has less fat and a finer, tender meat texture.
“Local duck usually has a strong smell and different meat texture so we import it from Hong Kong.
“The preparation and roasting method are slightly different with the roast duck having crispy skin,” he said.
Masterminds: Eric (right) and John decorated the restaurant to look like Hong Kong’s char chan teng, the kopitiam equivalent in Malaysia, but with a classy look and feel.
The duck was then stuffed with seasoning such as onions, ginger, garlic, cinnamon, bay leaves and pepper and left overnight.
Before roasting, Chan stuffed water-soaked bread into the duck’s belly to keep the duck meat moist and tender.
I dug into the sumptuous roast duck immediately and it did not disappoint.
The sauce complemented the dish and it tasted just as good as the one I tried in Hong Kong.
Those who don’t like duck can opt for the restaurant’s crispy pork.
The pork was chopped into larger sizes to give diners a bigger bite.
Crunchy: The pan-fried lotus root with celery is appetising and mouthwatering.
The pork is tender and it goes well with the mustard and granulated sugar sauce.
Another highlight during the review was the pan-fried lotus root with celery.
The dish was cooked with red bean sauce and garnished with ginkgo slices.
Diners can try out other dishes such as the steamed fish and various section of wan ton mee.
End the meal with freshly baked Hong Kong Style polo bun filled with barbecue pork or Hong Kong’s favourite, kai tan chai (waffle bubble).
The kai tan chai is crispy on the outside and fluffy on the inside and is baked to order.
This is the writer’s personal observation and not an endorsement by StarMetro.
