Executive Chinese Chef Byran Teh and his team Assistance Chinese Chef Fong, and Assistant Pastry Chef Magdalene Chin, has represented Malaysia at the Salon International De L’alimentation (SIAL) Shanghai competition in May 2018.
For the competition, the team presented Toss Assorted Salad Vegetable with Coconut Milk “Satay” Sauce, Hot and Sour Salmon Tartar, Double-boiled Chicken Clear Soup with Seafood Dumpling Ball, Smoke Duck Breast Mango Roll with Apple Sauce, Pan-fried Beef Cube with Sesame Sauce, Oven Bake Cold Fish with Lemon Butter Sauce and Cranberries Crepe with Honeycomb and Cranberries Sauce.
And now local food aficionados will have the opportunity to indulge in the two award winning dishes as well as some of Chef Bryan’s personal favourites at Dorsett Grand Subang’s Chinese Restaurant, The Emperor. The award winning dishes are Pan-Fried Beef with Sesame Sauce with is recreated from a handed down 10-year old recipe and now ‘modernised’ with newer ingredients to bring out the best in flavour; and the Deep-Fried Cod Fish with Lemon Butter Sauce.
The rich flavour of the lemon butter sauce comes with the right consistency and texture and compliments the melt-in-the-mouth deep-fried cod fish. Indeed, these two dishes deserves to be named as ‘award-winning’ dishes and should not be missed. Other specialities that one must try include Wok-fried Lamb Chop with Coffee Sauce, Wok-fried Lamb Chop with Crispy Garlic and Dry Chili, Stir-fried Scallop with Egg White and Broccoli and the Poached Pear Grouper Fish with Taro and Superior Stock to name a few.
The 11th edition of the La Cuisine competition is part of the SIAL exhibition held from 16 – 18 May in Shanghai and is Asia’s largest and 4th biggest food innovation exhibition in the world. The event was first incorporated in 1964 in Paris, the world capital of gastronomy.
La Cuisine is endorsed by World Association of Chefs’ Societies (WACS) and the competition featured 8 culinary teams from Beijing, Shanghai, Hong Kong, Yunan, Chengdu, Korea, Malaysia and Italy. Each team consisted of 3 highly-skilled chefs and were required to complete themed dishes on-site.
Dorsett Grand Subang is honoured to have creative and talented Chefs like Executive Chef Bryan Teh together with Chef Fong and Chef Magdalene Chin who put Malaysia’s culinary scene on to the world map with their innovative creations.
Executive Chef Bryan Teh is a well skilled chef with over 16 years of experience and is known for his presentation of authentic-modernised Chinese cuisine. Prior to Dorsett Grand Subang, Executive Chef Bryan Teh, worked for many years with a reputable hotel chain in Macau.
The Malaysia’s award-winning trio is presently showcasing their world-class dishes at The Emperor Chinese Restaurant @ Dorsett Grand Subang from now till 31st July 2018.