Concorde Hotel Shah Alam,
3 Jalan Tengku Ampuan Zabedah C9/C,
Shah Alam Selangor.
Tel: 03-5512 2200
Business hours: Noon to 2.30pm and
6.30pm to 10.30pm, Mondays to Saturdays.
Closed on public holidays and Sundays.
FRESH oysters are always a delectable treat for seafood lovers.
At Raku Japanese Restaurant in Concorde Hotel Shah Alam, the Oishi Kaki or Delicious Oysters promotion prepared by Japanese sous chef Mazwadie Mohamad is an appetiser designed to tickle the palate.
The oysters are served with grated radish, onion pickle, spring onion with ponzu sauce and chillie aioli. Treated citrus fruit is added to the ponzu sauce to give it a little sweetness.
“All the flavours ensure the oysters taste wonderful without the raw, fishy taste it usually has,” he said.
The Oishi Kaki is part of the hotel’s November treats for diners at its Japanese and Chinese restaurants.
Priced at RM30++ per dish, the Oishi Kaki is available for lunch from noon to 2.30pm, and dinner from 6.30pm to 10.30pm for this entire month.
Raku Japanese Restaurant also offers a wide range of bento and sets for lunch available for both takeaway and delivery.
Concorde’s Xin Cuisine Chinese restaurant on the other hand, is all set to impress diners with an array of mushroom-inspired dishes themed Wholesome Mushroom.
First on the menu is the healthful Ling Zhi Mushroom with Prawn Meat soup created by chef Thong Pun Foo. The stock, comprising whole chicken, chicken feet and seasoning is boiled for an entire day.
The mushrooms are steamed for five minutes, then added to the soup followed by prawns.
For a person who shies away from mushrooms, I was quite taken aback by the selection of dishes, especially the Stir-fried Crispy Spinach with Shimeji Mushroom and Cashewnuts.
The mushrooms were coated with a special flour mix, including custard powder, tapioca flour, baking powder and white flour.
According to Chinese sous chef Wong Chee Chin, 25, the secret to this dish is to fry the mushrooms until crispy.
“Next, we saute some garlic, spring onion, red chillies and five-spice powder. Finally, cashew nuts are thrown in as garnish,” said chef Wong.
Another interesting dish is the Crispy Black Mushroom with Kimchi Sauce, a specialty of chef Thong.
The mushrooms are boiled for a day until they become soft. And then, the same flour mix is used as a batter to dip the crispy spinach and shimeji mushroom. They are then deep-fried. The kimchi sauce is spread very thinly on the mushrooms to give them that mild yet delicious taste.
There is also the Tiga Rasa Mushroom Kei Zhi Steamed Cod Fish. Three mushrooms are used in this dish – shimeji mushroom, black mushroom, and enoki mushroom.
“The fish is steamed and soy sauce is poured over it. We serve this with wolfberries (keichi), a sweet Chinese herb,” said Wong.
Priced from RM25++ to RM50++ per serving, the Wholesome Mushroom range of dishes are available from noon to 2.30pm, and from 6.30pm to 10.30pm, until Nov 30.
The restaurant also serves a selection of delightful Hong Kong dim sum, live seafood and nouvelle Cantonese Specialties for lunch and dinner.
This is the writer’s personal observation and is not an endorsement by StarMetro.
