MIGF 2013 – Five Sen5es @ The Westin Kuala Lumpur

Continuing our tastings of the MIGF 2013 Festival Menus, we had a chance to check out what Chef Tan Tzaan Ling of Five Sen5es at The Westin Kuala Lumpur has to offer.

We always enjoy the dining ambience in FiveSen5es with its classy hardwood tables, tasteful Chinese antiques blending against a backdrop of contemporary interior design and best of all, the soothing sounds of water flowing from the water features. The open kitchen is always an interesting hive of activity and holds our attention most times while waiting for our food to be served.

Chef Tan Tzaan Ling

Chef Tan tells us about his culinary experiences spanning 32 years, cooking mainly Cantonese cuisine. His calm and quiet demeanour reflects his earnestness to listen to feedback on his food and here is one chef who welcomes suggestions and is open to new explorations.

Three Hot Delicacies as Starters

Foie Gras and Duck Roll

Steamed stuffed Fish Maw

Deep-fried stuffed Fresh Oyster

Pascal Jolivet, Altitude, Sauvignon Blanc 2012

For MIGF 2013, Chef Tan has come up with a menu featuring dishes using traditional ingredients. Some of these ingredients are very common in Cantonese home-cooking yet may not be common in a restaurant setting.

The menu comprises the following:

Starter

Three Hot Delicacies

Deep-fried stuffed Fresh Oyster, Foie Gras and Duck Roll, Steamed stuffed Fish Maw

Pascal Jolivet, Altitude, Sauvignon Blanc 2012

Soup

Double-boiled Seafood Dumpling Consommé served in Whole Coconut

Entree

Stewed Pork Belly with “luo han guo”

Chateau D’esclans Whispering Angels 2011

Mains

Fish Fillet with Duet Corn in Crab Meat Sauce

De Bortoli, Gulf Station, Pinot Noir 2010

AND

Steamed Red Rice with Abalone, Fresh River Prawn and Shrimp Gravy

Dessert

Sweet combination

Illyquore Liquer

Double-boiled Seafood Dumpling Consommé served in Whole Coconut

My favourite was the Double-boiled Seafood Dumpling Consommé served in Whole Coconut. Superior stock made from hours of boiling pork, chicken and Chinese ham, was used for the soup and its umami sweetness was derived from the seafood used. I spooned out a whole fat succulent scallop, crab claw and a couple of plump dumplings bursting with delicious goodness.

Stewed Pork Belly with “luo han guo”

Chateau D’esclans Whispering Angels 2011

Citing my earlier observation about using common ingredients, take the entrée of Stewed Pork Belly with “luo han guo” for example. Luo han guo (known as “monk’s fruit”, scientific name being Siraitiae grosvenorii) usually used in boiling savoury soups or sweet soups “tong sui” and Chef Tan was inspired to use this for his entrée. The strong distinct flavor from the luo han guo enriched the sauce giving it a very bold twist. The depth of the flavor may be too strong for some but I found it interesting and unique, especially when dipping the puffed rice cakes into the sauce – that balanced out the robust taste of this dish.

Cod Fish Fillet with Duet Corn in Crab Meat Sauce

De Bortoli, Gulf Station, Pinot Noir 2010

The Cod Fish Fillet with Duet Corn in Crab Meat Sauce tasted very “ching” (lightly flavoured) compared to the pork belly. The cod fish sat on a slab of very soft and smooth beancurd – I always enjoy my beancurds and Chef Tan’s version was excellent. It’s just that I felt it needed a little bit more seasoning or else this item should be served before the pork, seeing that its flavor is lighter.

Steamed Red Rice with Abalone, Fresh River Prawn and Shrimp Gravy

I like how Chef Tan served red rice, it being a healthier choice, to mitigate the richness of the river prawn (which had a headful of roe!) and shrimp gravy. At least one doesn’t feel so guilty chewing on red rice!