Archive for the ‘Jalan Imbi’ Category

Choosing the restaurant and menu for the Chinese new year eve dinner has always been a stressful responsibility and  to add on to the stress, I had been preoccupied  and the event was only 1 month away, which started a flurry of frantic calls to restaurants only to find that they were full liao.. oh oh. More panicking , and after more frantic calls, managed to reserve a table at Nobel Banquet.

Nobel Banquet is a specialist venue for banquets and  the menu is serviced by the kitchen of the Nobel house. They are part of the Oriental group of restaurants , read more about it here  

Ok, venue was set and then it was time to choose the dishes. Studied the various ‘gourmet celebration set’ prepared by the restaurant, held discussions with family members, many discussions with the restaurant (Vincent – have been very helpful and patient) and finally everyone was happy with the menu. Yayyy

 On that day , we arrived at the banquet hall at about 7:30pm , some patrons were tucking  into their meals, some tables were yet to be filled.

 First up was Mumsie’s special request :  Mini Buddha Jump over the wall = which meant that everyone had their individual bowl of this lavish soup. With the big brothers abalone, sharkfin, fish maw, dried scallops, chicken etc in the soup, how will it be possible for the soup not to taste good ? The soup was yumyum yummy..a bountiful start for the year of the dragon. It was a big bowl of soup and frankly, I was almost half full after I finished the soup, I better pace myself if I were to last the eight  course meal.

Charcoal grilled pork rib Spanish style- first to arrive was a plateful of fresh ‘yau mak’ with some lemon wedges . Action : squeeze lemon juice on yau mak

 After the yau mak, we were presented with a large platter of the grilled pork. Wrapped the ribs with the above yau mak and Voila ! The freshness and the crunchiness of the yau mak drenched in lemon juice complimented the taste of the ribs. The ribs was grilled just right, leaving the meat juicy and tender.  This was good. I was very pleased that we cleaned up the whole plate of ribs.

Broccoli with scallops- predominantly lead by the broccoli but there were some mushroom and carrots as well, this was pretty ok, only complain was that the scallops were a bit thin. My little nephew was ‘forced’  to take a minimum of two pieces of brocolli to fulfill his ‘green vege’ quota , after a lot of whining  and a bit of a bargaining, one  big piece and a tinier piece were placed on his plate

By this time, our  stomach were beginning to reach it’s full capacity, and everyone expressed regrets that we might have ate  too much pineapple tarts, kuih bangkit, egg rolls, fried lotus roots, not to mention the nasi dagang and nasi lauk that came all way from Kelate, before the meal..

Next up : Crispy skin chicken – the chicken was buried under  a sea of keropok. The meat was soft with a slight tinge of saltiness and the skin was crispy. Not bad, but due to the condition of our ‘tank’ there weren’t too much activity over the chicken. The keropok seemed to be more popular. I sincerely apologize to the chef for not giving enough attention to the chicken.

Steamed deep sea garoupa with fresh beancurd skin – we were so full that when this got to our table, it seemed like an ordeal to pick up our chopsticks and get a taste of this. This is the first time I am eating deep sea garoupa, the skin was very thick and the meat was solid. The overall taste of this dish was rather nice, the gravy having been enriched by the flavour of the  beancurd. The beancurd skin was soft and delicious.

Village style Braised egg noodle, the presentation of this dish was very bland, the noodles, the meat and whatever they have in the dish was all with the same brownish tone.  The only colour to this dish was the few strands of choy sum. I dunno la..maybe village style, like that one ? Taste wise: nothing great, the gravy had a funny taste to it which I do not fancy.

 Deep fried ‘Nin Kou’ – the nin kou were sandwiched between sweet potatoes and deep fried. The nin kou wasn’t overly sweet which was a good thing, but I would prefer it if the nin kao was more prominent = now they seemed over shadowed by the sweet potatoes.

Overall, a good meal. The bill, plus some soft drinks came to ~ RM2,650

Nobel House : 9, Jalan Delima,
Off Jalan Imbi,
K.L
Tek : 21458822
 
NOBLE BANQUET  
235, Jalan Bukit Bintang, Kuala Lumpur.
Tel : 03- 2145 8822

After coming through the front door (and display cabinets holding eggs rolls in metal tins), you will be greeted by the reservation list, handwritten on a whiteboard, and after making sure that your name is on the list, proceed to kaypor about who else will also be dining with you  at the same establishment.

 Reservation

From Overseas Restaurant website, it says Restoran Oversea is widely known for offering exquisite contemporary Chinese cuisine with special emphasis on unique Cantonese themed restaurant. We feature traditional menus as the “Piece de resistance” of the restaurant. A grand total of seven restaurant located in the Klang Valley and Ipoh, Perak under its belt including the pioneer restaurant in Jalan Imbi, Kuala Lumpur which is the “talk-of-the-town “. The Restoran Oversea Group today has expanded its operation employing a work force in the vicintity of 700 people. To read more, please click here  

This whiteboard perched near the kitchen area, looked like the menu ( but can’t find some of the dishes on this board  ?) but also looks like an inventory ? I am not sure lahh….i don’t work here !!

 Menu

And this is where the goodies ‘transit’ before reaching your table

 kitchen

We had ( pre ordered ) char siew + siew yoke (roast pork), how could meat have that melt in the mouth texture…but this was what the char siew did ,  coated in thick black gooey gravy…major YUMMMM… Roast pork, crisp outer skin , tender 3 layered fat…ahhh…No lahh..can’t get H1NI from eating char siew one lah..

 char siew

Soup was next, dried scallops and chicken soup, goodies sealed in a pot..

 soup

Perfect combination  of dried scallops, dried pak choy, mushroom and chicken,  the fragrant of the mushrooms, the delicious taste of scallops ..also found chunks of bacon in the soup I could almost feel the nutrition seeping into my blood stream…(after the second bowl, the soup felt a bit salty though, that is what they say about too much of a good thing …hmmm) 

 soup n chicken

We wanted fish and the captain recommended steamed  soon hork,  and she offered half a fish (we didn’t get to choose which half we were going to get, rather than leaving that to chance, we insisted that we want the head portion ) . The meat was a bit tough, I guess that is because  the fish was kinda big ( actually, I think we only got 1/3 of the fish rather than ½ , i.e. the mid portion between the head and the tail. The gravy appear to be plain old  soya sauce,  but this was very delicious  gravy .fish

We did not pre-ordered the specialty ‘seng kua + tofu ‘ (beancurd + petola) , and found that this was out of stock, so we settled for tofu +gluten..hey..this was delicious, .the tofu was so smooth that you could feel it slipping down your back of your mouth, down your throat, through the esophagus…( imagine CSI images and you get the picture) and the gluten was more like beancurd skin ( fu pei) rather than the tough gluten at the vegetarian shops, this was smooth with a bit of a bite and that distinct beancurd skin-ish taste..i prefer this dish to seng kua +tofu..more due to  that I don’t eat seng kua lah..

 tofu

Ham yu far lam pou (Salted fish with pork belly) , another one of the specialties at Overseas –  thinly sliced fatty pork with dried chili  as well as salted fish…goes well with rice ( can be salty eaten on it’s own) and the best part is… that delight  from biting into an unexpected  piece of  salted fish..ada umpphhh

 far lam pou

We had to order some greens and went  with  ‘Mustard with crabmeat in smooth egg gravy (wart  tharn)   –  the chef must have prepared too much of the gravy as the  mustard , mushrooms and carrots seemed to be swimming ( or drowned)  in the overky abundant  thick wart tarn gravy , the mustard was thick and fried just nice, still maintaining the crunchiness. This dish was a bit bland ( kinda tasteless really) – could do with a bit of seasoning.

 mustard

Sarng mien with soon hork + prawn…although soaked in sauce,  some part of the noodles still retained  that crunchiness,you  can almost hear the ‘kaarrakkkkk’ sound when you  bite into it, the fish meat was sweet and juicy, the prawns succulent and fresh. Nice ! This was in my bowl before i emptied it..

 noodles

Overall, a very enjoyable meal.. Thank you Sam Ko and Sam Sou for the treat !

 

Business hours : 11:30am – 2:30pm  5:30pm – 10:30pm

Overseas Restaurant

84 – 88 , Jalan Imbi

Kuala Lumpur

Tel No: 03 – 2148 7567

The location map is available here