With Lots of Love from Mutiara Palace

**Non-Halal Post**

Restaurants seem to be a less popular choice for wedding banquets for the modern generation, which has been outranked by hotels, convention halls or other forms of venue which seem to be moving up in the trend to woo young couples looking for their perfect spot to throw their wedding reception.

I used to remember back when I was a kid, most of the wedding reception banquets would be held in Chinese restaurants where we could also enjoy their set menus on any normal day.

There are probably many reasons for the varying choices in the location of the wedding banquet; perhaps the ambiance, the capacity to which the venue can accommodate, the strategic location to suit the convenience of outstation friends and relatives; maybe even the concept of the decoration by the couple themselves (or rather, the bride herself).

However, restaurants are still the top choices for many, and remains in the running game, outranking the rest due to the fact that they are considered to be food specialists and that is the very core of the banquet celebration itself; Food.

I myself had my own wedding in a hotel, because I had my own dreams of the concept I wanted for my wedding but the food for my wedding reception dinner was still served by the hotel's very own resident Chinese restaurant; and one of the very best in the region as well.

It was something that I wanted to make sure before choosing the venue; which was befitting of all my requirements, from the ambiance to the capacity and even the food.

It is indeed almost perfect, but that's for me, of course, and that leaves for another story altogether.

Food always plays that important role in any celebration and when it comes to a joyous occasion such as weddings where there are many joining in with their well wishes, one can only do their best to feed them well as a token of appreciation; the very least a host can do.

Chinese wedding banquets are even more so; especially when the Chinese pride in their cooking and that grandeur factor in their celebration, thus the notion of a banquet rather than just a dinner.

There is nothing more that fits the bill than a proper restaurant, because these are the specialists who are guaranteed to serve the right and good food required.

Of course, the reputation of the restaurant definitely matters too, that is a given.

Mutiara Palace, a member of the Imbi Palace Group of restaurants is strategically located opposite Tesco in one of the most prime spots in Klang Valley; Mutiara Damansara.

(There is another one in Pavilion, but I attended the wedding dinner in this one).

Being part of such a well-renowned restaurant, it definitely leaves one with immediate high expectations when it comes to their offerings.

I was definitely not disappointed, and I have to say, this is one of the memorably delicious dinners I have enjoyed in a long time.

It was interesting the way they chose to serve the Chinese tea in these glasses, but then they serve the wine later in cups.

Palace Five Season Combination Platter
(Sorry for the slightly blurred quality as everyone was really hungry after the long wait, you know the typical duration it takes for a Chinese wedding dinner to commence).

This was absolutely great to start the meal with, and almost everything tastes good (or was everyone too starved?)
I am not too sure of each individual dish, but it was really quite a scrumptious way to begin the banquet meal with.

Double Boiled Soup with Cordycep Flower and Fish Maw

I am not really big on soups; especially when it comes to herbal ingredients, so I will pass on commenting because it's really not fair for me to review something which did not catch my fancy, but I am pretty sure, with the name and the positive responses from everyone at the table, this was definitely nourishing.

Spoiler Alert, *Non-Halal*

Roasted Whole Suckling Pig
I apologize if this seems offensive, I personally find it rather scary myself.

However, this is one of the important elements in most Chinese weddings (with the exception of Hokkien and Teochew, where this is only incorporated in certain functions and wedding is not one of them).
It is crucial that the suckling pig is served whole, well, this is for the reception.
For the bride picking up ceremony in the morning, the groom is also required to send a whole roasted pig to the bride's family and they will usually take up most parts of the pig before returning the head, tail and the belly portion to the groom's family.
(This was adapted from the earlier practices whereby the pig represents the chastity of the bride in the older days, and the pig is often returned after the wedding night to the bride's family from the groom's side on the third day when the bride returns home to her family with her newly wed husband.
A flower would be stuck on the ear of the pig if the bride is certified to be a virgin as a token of acceptance and appreciation to the bride's family. In cases where the bride returns without the pig or there is no flower, it means the bride is sent home in disgrace and that the husband's family is not really pleased with her non-chaste status)
Yes, such was the origins of the roasted pig in the Chinese weddings and the significance of it.
It is a symbol of chastity and exchange without words between both families, and as a declaration (indirect) to the public or neighbors as well.
It is kind of sad, really.

Back to the pig, I find it really sad and cruel too, that a little suckling pig (a young pig) is sacrificed as a symbol to represent the bride though today it is more of a celebration purpose.
Still, it's cruel, in my opinion, but it is definitely a popular dish among everyone.

Steamed Grouper Fish



Obviously my favorite combination; steamed fish with plain soy sauce (Chinese style) and one of my favorite fish; grouper!
I was also really pleased that the fish was just so fresh that the flesh was just so tender and sweet.
It was pleasing to the taste buds, and I was hooked.
It's hard to find fish that is really fresh especially when it comes to banquets because there are so many sets to prepare and to cook all at the same time. The quality will definitely suffer compared to a single dish preparation, of course.
Oh, and did I mention that it was just perfectly timed in the preparation of this steamed fish, for it was not overly cooked.
There is definitely no better combination than all the above, especially when it comes to wedding dinners.

Sautéed Prawn with Vegetables



I loved the steamed fish, but I have to give the crown to this dish when it came.
The prawns were just alluring to the eyes and scrumptious to taste; I was quickly addicted to them.
Fresh, juicy and just so crunchy with each bite; that even the crunchy celeries took a back seat.
Vegetables? What vegetables?
All I could see were these succulent prawns; yums!

Braised Abalone with Chicken


Yes, abalone first, chicken second.
Besides, who really cared about the fact that the chicken was braised with stuffed herbs when these mini abalones swimming around it are just catching our eyes?

Hong Kong Glutinous Rice with Eight Treasures

The thing about banquets is there are just too much food, and frankly, by the time this arrived, almost everyone is stuffed with the earlier dishes.
(After all, they were all too good to begin with. Who says no to those tempting dishes above?)
This was equally fragrant; done the Hong Kong style which had that right hit in the sticky factor along with waxed meat, mushrooms to complete the dish.


Dessert came last, polishing the entire ravishing meal with two treats (they are always providing two at a go these days).

Sweetened Soya Bean with Gingko nuts and White Fungus



I don't have much of a sweet tooth, and the sound of sweetened does not seem like a good idea to me.
The soya bean was indeed sweeter than the usual, and I usually enjoy the white fungus and gingko nuts.


Specialty Fancy Pastries



This, on the other hand, was really good though, with one sesame adorned pastry filled with sweet red bean paste, and the other; cute little soft sponge cakes (Malai Gou) which were just so fluffy and good!
This have my vote for being special, and definitely thumbs up for their well-deserved name of specialty fancy pastries.
They definitely caught my fancy.


Restaurants still rule in terms of their food quality, and they are definitely the pioneers of the whole food industry.
It looks like they are here to stay, for a very long time and they are definitely back in trend.

Just make sure you pick a good one, which serves really good food, and keep your guests happy.

I was definitely a happy guest that night, and Mutiara Palace has definitely lived up to Imbi Palace's reputation.
I was truly impressed.


Now, who else is going for a meal there?

The Search for Steamed Fish

I don't know why, but it is becoming increasingly challenging to find a place that serves good steamed fish on the island.
Perhaps it was my own picky taste buds creating the barriers, but at the same time, most of the restaurants do not seem to have the exact fish that I want, to begin with.

I don't ask for much, just for a simple dish of steamed fish served in that appetizing sauce (yes, I am not referring to plain Chinese steamed style with soy sauce).
The fish that I am craving for, which would fit the bill to be served in such a manner, is none other than the snapper species.

Red snapper, to be precise.
Don't ask me why, I just have specific cravings during those specific periods, enough said.

At this point of time, I just crave for red snapper to be steamed the Teochew style (think a combination of salty and sourish plum sauce loaded with pickled vegetables, tomatoes, thin slices of mushrooms and white beancurd, garnished with coriander leaves).
For somewhat reason, I just know that's the one plaguing my mind and the taste just rolls on the edge of the taste buds, and no, I am not pregnant, despite all these cravings.
They are just my usual seasonal cravings that just come and haunt me once in a while.

The search took months, seriously, and I think I may be the one running out of places on my mind for good seafood restaurants.
Then I decided to revisit this seafood restaurant in Teluk Kumbar; Hai Boey Seafood Restaurant, which I have previously blogged here.

Well, it was a good thing I thought of Hai Boey, because they met my requirements and I almost squealed for joy when they told me that they have the red snapper fish.
On top of that, they can even customize to a smaller-sized fillet portion to accommodate the two of us.

I would have suggested the Teochew style that I craved for, but then I was enticed by one of their styles which brought back memories and ignited another craving, so this was what I settled on;
Steamed Red Snapper fillet with sour lime juice and garlic



The fish fillet is weighed by the size and weight, but approximated to a range of MYR35-40 for a serving like this.
I had this twice, and both times the price fell in the range mentioned.

It was the right choice definitely, and I never looked back since; after all, how else could one explain the repeated visit to enjoy this, like two times in a row.
I was hooked on the flavorous tastes of the exotic yet appetizing sauce; which is sweet, sour and exciting all at the same time.
It is teasing to the taste buds, and is simply irresistible to keep away from.
The flesh of the fish was smooth and succulent, and I am pleased that it was fresh, which is just the primary requirement (or the basic) for a fish to be steamed to enjoy the real tastes of the juicy fish fillet.




The bird's eye chili seeds and the red chilies added just contributed that hint of spicy taste; just a tiny weeny bit but also sufficient to fuel that excitement in the flavorful sauce to complement the tender fiesh.




I would be happy with the fish alone, but then again, a trip to a seafood restaurant located at the far end of the island thronged by crowds of seafood enthusiasts comprising of local and tourists from other states/countries would not be justified without having a real meal accompanied by other seafood served in the restaurant.

It will be terribly unjust to the restaurant which had all the large aquariums filled with swimming fishes and live seafood greeting their patrons at the entrance of the restaurant, promising that fresh variety and that one will not leave dissatisfied with their fill of fresh local seafood.

Deep fried Mantis prawns with dried chilies/Kung Pow style (MYR12) - one of my usual favorites.
(I have tried their other style; which was quite unique too in my previous visit here, equally relish as well)



They have done this dish quite well, I must say, as I am also, again, particular with the way the mantis prawns are fried that they do not end up too deep fried to the extent of dried hollow.
The juicy flesh is to be maintained at a medium done level; maintaining that balance between the crispy outer part and the moist trapped for a tender bite into the flesh of the prawns.




Another side order of Spicy Stir Fried Clams/Lala (MYR12) also promises more appetite stimulating experience to the meal.



I am not big on shell stuffs or clams, but I have to say this is one fiery way of serving the clams which were again, amazingly fresh and made its worth to be added to our list of orders.

I guess I could say that the search is over for my favorite steamed fish, until, they tell me that they run out of my favorite fish, but I can see that is highly unlikely.

So here I have come, and here I will stay (at least when I crave for that zesty lime sauce drizzling my juicy snapper flesh) ~






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It is that Fish-y Craving this Week~

It is just another craving that hit me this week; as I dream of the luscious thick fillets grazed by the crispy sides from frying and the dense yet tangy texture of the fish paste stuffed in uniform shapes floating in the heat of the flavorful soup.

A choice of the light creamy soup filled sparingly by liquid milk; maintaining that balance between both the milky taste and the natural goodness from the assortment of vegetables added to enhance the flavor of the soup,  or enjoy the clear soup boldly drenched in the appetizing tastes from the raw ingredients.

Pickled vegetables, sliced ginger and boiled tomatoes are some of the ingredients responsible in making up the flavorsome soup; creating that irresistible and relishing taste with every mouthful.

If you fancy more greens, sprinkle a handful (or maybe more) of the finely chopped and flittering hollow rings of spring onions atop the vermicelli noodles and the soup.

The wholesome fusion in the soup complements the juicy fillets or handmade fish pastes to perfection, along with the lightly filling portion of rice vermicelli noodles; intertwining the fishy tastes from both fillets and dense paste molds with the tantalizing blend of sweet, sour, salty and fresh crisp taste of fresh produce.

One can opt for the fish fillets; and be prepared for an adventurous yet satisfying fill with the spare time to gnaw through the succulent slab of fleshy fish meat and at the same time, extracting carefully the intersecting fish bones buried in the flesh. It will not be hard to miss as they are bound to emerge at almost every bite, and a little more patience is required but the hearty tastes promised by the juicy fillets will make it worth the painstaking moments spent on the bones.

For a less adventurous and fuss-free ride, or simply because you want to, one can also opt for the fish paste densely filled with the well-grounded mixture yet maintaining that fishy flavors in that lump of mold uniformly made to one size.



Oh, did I mention the generous servings of spinach; yes, Popeye's favorite vegetable apparently makes its signature appearance here too, are just simply to lust for.

More have been added to the menu; and one can even opt for steamed versions of the fish fillets, or have prawns and a variety of seafood for their dining pleasure.

I still prefer the fish; for it is what they were originally known for anyway.

Don’t forget the homemade sambal paste with that light squeeze of lime; even non-spicy food lovers like me was hooked on that exotic, and exciting blend as it touches the tip of my tongue.

They are definitely generous about this, and you can request for more without additional charge (though not overly so) to spice up your bowl of fish noodles a little more.

Mmmm….for some reason, I am just conjuring images of these as they haunt my mind and when it comes to fish noodles, with the description above, it is the famous Woo Pin Fish noodles that I am talking about.

For a bowl of the hearty soup and their fishy fillets or paste; I will take them all.

*Prices have increased since, and they now cost MYR8.50 per bowl at time of posting.

Cooking 'em up in the Clay pots

There is just something about clay pots, the distinctive aroma and taste of the food are just comforting, and in a natural way.
The warmth of the food and the unpretentious flavors make everything that comes out of a clay pot naturally irresistible, which makes it one of the favorite way of preparation of food in many regions especially in Asia.

I was introduced to this Claypot Restaurant, nestled in a residential neighborhood along Jalan Sungai Kelian in Tanjung Bungah.
Specializing in claypot dishes, as its name suggests, the restaurant has since changed ownership recently though maintaining the concept of claypot in their preparation.

Located within a terrace house lot along a row of houses transformed into businesses, the number 48 distinctively highlights the place out of the many other restaurants (there are plenty of good restaurants in this area as well).




The natural homey interior of the restaurant makes all the sense, since it is an actual house converted into a restaurant and the furnishing is kept to the minimum to create that spacious and clean concept of a dining environment.



I love the little touches of the retro-themed posters on the wall, which creates a soft blend of classic memories amidst a pristine and fuss-free setting with plain wooden dining furniture.
Simplicity always say it best, and is definitely welcomed especially in a setting fit for a pleasant dining ambiance with family and friends.



The selection of dishes on the menu are pretty straightforward, offering a domestic variety for each category; from vegetables to chicken, pork and seafood, humbly served in their signature clay pots.

Braised Japanese tofu in Claypot (MYR8.00) is a simple and plain version of the egg-laden version of the beancurd cooked in a modest starched gravy dressed with peeled onions and spring onions.



It is just like any home cooked version of a braised tofu would taste like.

Seaweed with white tofu soup cooked with eggs is comforting without frills in its presentation and taste.
Served piping hot, this indeed warms one's soul at the very first taste.
As the owner is a family friend, who took over the business, we were treated to this hearty serving on the house as our selection of dishes were somehow constricted to rather dry-based dishes, as according to the owner.
(It is indeed a thoughtful gesture from his side :-) )



The owner is one specialist in vegetables; having formerly (and still) ran a vegetables business and he recommended us the Brussel Sprouts with meat floss (MYR8.00), which was the vegetables which new in stock on that day.
Ask for recommendations for the vegetables of the day, and they will be more than happy to oblige to offer suggestions.





Deep fried Mantis Prawns with dry chilies (Kung Pow style) (MYR20.00) is not served in a claypot; and was fried to crunchy crisp.



This is always my favorite dish anywhere and I was delighted to see that they have it on their menu.
(It can be a bit of a scavenger hunt for this dish sometimes, as there are restaurants which don't serve this or sometimes they run out of the mantis prawns).
This is a little too crispy to my liking though; as I usually prefer the light crisp and slight moist of the flesh inside which is perfection in my personal definition.



The version served here is a little on the spicy side too, with their generosity in the red chilies and sliced ginger.


One of the highlight would be this Braised Fish Slices with Black Bean Paste (MYR25.00).



Served in a claypot, of course, this is a little dry, according to the owner, but we enjoyed the unique flavors used in the mix of the gravy, keeping the salty tastes of the black bean paste to a moderate level and the succulent flavors of the fish slices are preserved at its optimum.
Juicy and fresh slices of fish are used; instead of fish fillets which make the impeccable tastes of the dish, and the claypot added to enhance the flavors.

The food here tastes just like home, and one could easily be momentarily entranced by that thought that they are actually dining at home, especially with the homey settings as well.

Drinks are also served from a homemade selection; though only a few, and I would recommend this naturally refreshing and appetizing mix of Haw with Apple Juice (MYR3.80).

 

The combination is well-blended and kept to their natural tastes; with no additional flavoring or sugar, and is definitely a soothing option.

Prices are reasonable here, though the portions could be considerably smaller.
Most of the dishes are in one size of serving, and larger groups might consider ordering more from the menu due to the compact portions of the food.

However, the ambiance, cleanliness and the service make up a pleasant dining environment.

Also, who can say no to a good round of home-tasting food, not to mention served directly from the warm clay pots?


Address:
48, Jalan Sungai Kelian, 11200 Tanjung Bungah, Pulau Pinang



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Chinese Celebration with 8-course set meal

The festive season is just around the corner; with the Lunar Chinese New Year exactly a week away.
Any festive celebration always brings food to mind, which is always the centerpiece to keep family reunions and friends gathering animated as conversations continue to flow while satisfying their appetites at the same time.

The Chinese are always lavish with their celebrations; a tradition which is traced back to the early days during the civilization era. A celebration feast is always associated with a table filled with carefully crafted and prepared dishes.
The preparation of the dishes are always with thought and delicate preparation, with extensive and meticulous efforts put into the cooking method, sourcing of raw materials, garnishing to the style of presentation. The whole process is to ensure that one can find fulfillment and happiness in the tastes of the food, and that will be a sense of achievement to the person preparing it.
The amount of dishes symbolizes the generosity and prosperity, to laud the joy which comes with the celebration and the types of food are well-balanced with a varied selection of staples like rice/noodles, fish, prawns, poultry, pork, soup and concluded with something sweet to soothe one's soul at the end of the meal.

While the West has their 4-5 course set meals, Chinese celebration meals always come in 8-9 courses designed to serve 10 pax. The Chinese loves crowds, and large numbers add to the merry environment and of course, shared happiness with rowdy banter and laughter going around.

These elaborate course set meals can be found in weddings, birthdays, besides the festive celebrations and those who attend Chinese weddings are definitely not unfamiliar with these courses.
However, the course set meals are grand and with the variety of food, they are definitely tempting, not to mention stimulating one's palates and memory to induce that craving for these dishes.

It was a birthday we celebrated at this restaurant, Green Bamboo Restaurant which I have previously blogged earlier last year.

Typical courses of Chinese course set meals, in a general orderly manner:-
(We have customize the number of dishes due to small number of diners in our group to avoid wastage of food)

Like Western dinners, appetizers always grace the start of the meal and names of the dishes are often associated with an auspicious term as the Chinese are great believers in good symbols for they believe it brings happiness, luck and all things good.

Four Seasons of Happiness typically comes in a variety of mini samplers presented on a round plate, and each could symbolize one element associated with good meaning charms.
(Sometimes, it could be FiveHappiness and Six Happiness - the usual number associated with good beginnings)


(Sauteed jelly fish with sweet and sour sauce)


(Fried yam basket filled with kung pow chicken cubes, assorted vegetables topped with cashew nuts)


(Braised fish rolls with light egg batter gravy)


(Mayonnaise pork ribs)


Appetizers platter


Steamed Garoupa in plain light soy sauce






Spicy Mango Prawns




Braised mushrooms and broccoli with pacific clams






A Birthday meal is never complete without the auspicious Longevity noodles.
The name says it all, and the braised noodles is simply my daddy's favorite.
Though I must say, the presentation is definitely not really what I was expecting, and I believe they could have done a much better job rather than making this look like a mess.




Desserts are popularly presented with a combo of sweet soup along with an assortment of pastries.

Fried and sweet flaky pastry filled with lotus paste and glutinous rice balls filled with peanuts.







Sweet chilled Longan soup to polish one's taste buds after the fulfilling meal.




This is only a customized version and an elaborate full course set meals are usually found in wedding dinners and also large birthday celebrations where a minimum of 10 pax fill an entire table.

This may be an idea for dishes to whip up for that upcoming Chinese New Year reunion dinner, though it is usually the favorite dishes of family members as everyone returns to gather around the round table.

The most important of Chinese meals are not about the number of the dishes, though significant, but rather, the union of all the loved ones and the sharing of laughter and stories which brings warmth to the soul, and that makes up the meaning of the celebration :-)