Okay, so I know I just posted something on healthy eating, so you might go “wtf? Why are you stuffing yourself again?” 😛
This was actually taken at a food review close to two weeks ago, but I haven’t had time to write about it.
The last time I was at Di Wei Chinese Cuisine Restaurant, Empire Hotel was over three years ago, when i was still doing my internship at the company I’m working at now. I distinctively remember that it was a fishy assignment as well – one of the best, most melt-in-the-mouth suet yee or snowfish I’ve ever had in my life. It seems like the folks at Di Wei pride themselves in their seafood making skills, because this time around, they’re featuring… yes, you got it. More fish.
Three, to be exact. A fusion of traditional Cantonese cooking with modern flavours, the dishes are the creation of their (very young looking) chef, Yong Thian Teik who has apprenticed in kitchens in Hong Kong under Canto-cooking masters. The first that we tried was Braised Marble Goby Fish with Iced Beancurd and Pork Belly.
Roast pork belly (siew yuk) is an unusual combination to go with fish, but the version here was done just right. The marble goby is an expensive fish, so it is usually steamed so that patrons will get the fullest, freshest flavour. Yong, however, said that deep frying before braising does the trick as well.
The fish had a sweet, supple taste which went well with the rich brown meat gravy.
Pan Fried Giant Grouper with Soy Sauce is drizzled over with green apple sauce – a combo of both East and West elements. This wasn’t my favourite of the lot because although the skin was seared and crispy, the flesh was a little too flaky and dry for my liking.
The star among the three is definitely the Steamed Seabass in Assam Sauce. To cater to more Chinese customers, the assam is not as spicy as it’s Malay counterpart. Yong said he used herbs such as lemongrass, assam slices, etc to make the dish. Sour with a hint of spiciness and oh-so-appetising, it has a rich, tomato-ey taste which complements the smooth and white seabass.
They also treated us to some roasties – roast duck, siew yuk and charsiew.
Since the Mooncake Festival falls on Sept 9, they let us sample some traditional mooncakes, with flavours like red bean, lotus seed, pandan and black sesame.
Bamboo charcoal with single egg yolk.
My personal favourite was the green tea snow skin. The green tea flavour was really strong and sweet
DI WEI CHINESE CUISINE RESTAURANT,
Empire Hotel Subang, Jalan SS16/1, Subang Jaya. (Tel: 03-5565 1388).
Business hours: 11am-3pm and 6pm-10pm (Monday-Friday); 10.30am-3pm and 6pm-10pm (Saturday, Sunday and public holidays). Non-halal.