Braised Abalone & Fish Maw at Di Wei, Empire Subang Hotel

When I was a kid, “Yue Chi Lou Fan” was something that I could only dream about.  It was way beyond our means.  Literally translated, that means “braised shark’s fins mixed with rice” – a term that denotes abundant and decadent dining as only the very rich can afford shark’s fins.  Of course back then, shark’s fins weren’t a controversial item and it’s served in the most extravagant banquets as a status symbol.  I remember I could only get to eat this delicacy at the occasional rich relatives’ weddings and those were few and far between.

In the last decade or so, as people become more environmental and animal rights-conscious, shark’s fins are now considered not quite the right thing to consume.  So what’s the next best thing to denote luxurious dining?

Abalones have always been considered an upmarket ingredient in Chinese cuisine.  Long considered a delicacy, these edible sea snails are much sought after.  Not only are they tasty, they are believed to have many health benefits like treating heart conditions and improving blood circulation.  They are rich in phosphorus and this benefits our bones, especially for people with arthritis.

Fish maw is an internal organ (swim bladder) found in most fishes.  The good quality fish maws are those that are found in big and hardy fish as the maws are thicker and more succulent.  High quality fish maws are considered premium ingredients.  It is an excellent source of collagen and is believed to improve our skin.

So, combine the abalone and fish maw and you get an almost-equivalent “shark’s fins” quality (in terms of status) dish.  That is exactly what Chef Thian Taik Yong has come up with – a special Braised Abalone and Fish Maw with Fried Rice set.  Served also with a plate of greens, it’s priced at RM58.80++ per set and available from 1 March 2013 onwards.  It’s a complete meal by itself, slurp up the fried rice drenched with the thick umami sauce from the pot of braised abalone and fish maw and then there’s the vegetables for good fibre measure.

The fried rice is creatively served wrapped in a fluffy golden crepe made from egg yolks and garnished with dried scallops.

Flower Tea to cleanse the palate

While you are at Di Wei Chinese Restaurant, do try their Honey Apple Cider Crispy Roast Duck, a delectable creation by Chef Lai Yoke Wei, their BBQ expert.  The duck has been marinated overnight with his special recipe consisting of blended apple and honey sauce with a twist of apple cider beer to enhance the taste.  The golden glistening crispy skin of the perfectly roasted duck is a sight to behold.  A sprinkling of sesame seeds dotted the crackling skin and a layer of the blended apple and honey sauce lies beneath the duck.  Every bite of the roast duck is lip-smacking good!

This duck is available at Di Wei Chinese Restaurant from 1-30 April 2013.  A whole duck is RM70++ and half a duck is at RM40++.  Prior booking is required, so make sure you call them up to book.

Creatively cut fresh fruits!

Di Wei Chinese Restaurant
Empire Subang
Jalan SS16/1
47500 Subang Jaya

Tel: 03-5565-1388

www.empirehotel.com.my