47500 Subang Jaya, Selangor, Malaysia
Tel : 603-5031 6060 ext 1954
FB : Dorsett Grand Subang
Business Hours :
Mon – Sat 12 pm – 2:30 pm, 6 pm – 10 pm; Sun 10:30 am – 2:30 pm, 6 pm – 10 pm
The Emperor Restaurant at Dorsett Grand Subang is a traditional and contemporary restaurant featuring a spectacular oil painting with private dining rooms and down-to-earth personalized service; an ideal venue for corporate functions, casual dining with family and friends or an intimate dinner.
The Emperor serves authentic Cantonese cuisine as well as an extensive a la carte dishes and the popular weekend buffet dim sum. Operation hours are from 12 noon to 2.30 pm for lunch, 6 pm to 10 pm for dinner and 10.30 am to 2.30 pm for lunch and 6 pm to 10 pm on Sundays and Public Holidays.
Located at the Mezzanine floor of Dorsett Grand, The Emperor, an awarding winning restaurant, specializes in Cantonese cuisines from our Executive Chinese Chef Loh Jiunn Voon. Relax as Chef Loh whips up his signature Chinese dishes that are sure to bring out your oriental side. Starting with Double-Boiled Fish Maw Soup with Bamboo Pith and Vegetables; to the Stir Fried Mix Vegetable and Fresh Scallop in Teow Chew Style and Braised Homemade Spinach Beancurd with Shimiji Mushroom for the health conscious; Deep Fried Crispy Spring Chicken ‘Fung Sar’ Style for your meaty fix; Wok Fried Egg Noodles and Fresh Water Prawn “Cantonese” Style; Wok Fried Peeled Prawn with Homemade Butter Sauce which is our customer’s choice; and finally Chilled Mango Puree with Fresh Mix Fruit and Sago for dessert. A La Carte Menu is available from Mondays to Saturdays for lunch and dinner.
Double Boiled Fish Maw Soup with Bamboo Pith and Vegetables (RM55)
I love Chinese soup for its herbal nutrition value. It was a pleasure tummy warming to begin my meal with this Double Boiled Fish Maw Clear Soup that cooked with bamboo pith, black chicken, dry scallop, and vegetables.
Braised Homemade Spinach Beancurd with Shimiji Mushroom (RM60)
This is a homemade beancurd with a little creative twist from the chef by mixing the beancurd and blended spinach to form the top greenish layer. Paired with Shimiji mushroom and fragrance soy sauce, perfect for vegetarian, as well as those who want a balance meal in between the meat dishes.
Deep Fried Crispy Spring Chicken ‘Fung Sar’ Style (RM30 per bird)
To fix my meaty cravings, this satisfied Deep Fried Crispy Spring Chicken in ‘Fung Sar’ Style was just nice in flavor. According to Chef Loh, the spring chicken was marinated overnight with ginger, garlic, and Chinese wine before deep fried it till a nice golden brown.
Stir Fried Mix Vegetable and Fresh Scallop in Teow Chew Style (RM130 large)
A simple and nice vegetable dish with my favorite fresh scallop as the main highlight. Prepared in ‘Teow Chew’ style, the dish was harmony in taste with lots of different vegetables such as lotus root, asparagus, sweet peas, Shimiji mushroom, celery, and etc.
Wok Fried Peeled Prawn with Homemade Butter Sauce (RM180 large)
This dish was the crowd favourite of the night. Best enjoyed while it was warm, chef’s homemade butter sauce was the Wow factor. It really complimented well with the succulent prawn which has been peeled for diners to able enjoy the whole butter sauce without the sucking prawn’s shell process. Perfect!
Wok Fried Egg Noodles and Fresh Water Prawn “Cantonese” Style
This dish is also known as ‘Sang Har Mee’. The noodle was pan fried little to be crunchier before chef poured in the nice gravy and served to diner. Diffusing a tempting aromatic smell and taste, the orangy gravy made it a nice slurp of noodle dish.
Chilled Mango Puree with Fresh Mix Fruit and Sago (RM30 per bowl)
Instead of having mix fruits in cut size to end the beautiful dinner, we had it in a nice presentable puree style. Chilled, not too overwhelm sweet, and with crunchy bite texture, I love it.
More photos at FOOD Msia Facebook page
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