I was invited to attend a birthday dinner of a friend's wife at Kam Lun Tai in Sri Petaling. This is my 2nd time to the restaurant. It's one of the older restaurants which has withstand the test of time and the executive chairman of KLT himself is a master in chinese culinary scene in Malaysia. He also teamed up with a veteran Hong Kong chef which founded the Palace Group in 2003. Imbi Palace was opened in 2003, followed by the Klang Palace two years later. Now they have a few more restaurants under the Palace group called Jaya Palace, Grand Palace & Mutiara Palace.
The Menu of the night that got me drooling.
But seriously, it's customary that before we start the dinner, we always have a few drinks first. And with this group of dining partners, cognac is the drink! Maybe the older generation are all cognac and whisky fans and they do have a brand loyalty. This friend of mine has always been serving us cognac that is older than me for every dinner.
This time, he took out his Hennessy EXTRA Nostalgie de Bagnolet. This bottle is kept for more than 40 years old and it's deinitely older than me! Bagnolet is where the Hennessy castle is and look at the box, it's like an antique to any collectors. The nose is still very intense with all the aromas of spices, and sweet tobacco but on the palate, you can notice the lack of alcohol and it's a smooth drink down the throat.
The appetisers is indeed a feast iteself. We started with a plate of pig's ears and intestines, followed by a fried fish paste which was so nice and then a plate of sinful deep-fried soft shell crab with salted egg yolk. This is the ultimate dish to go with booze. Then, a plate of chunky roasted pork (siew yoke) was served. It was freshly cut from the whole roasted pig!
It was the time of the year again for mitten crabs. This is my 2nd mitten crab/hairy crab for the year and my friends prefer having the male crab than the female ones. The video on how to dissect the mitten crab here which I've done years ago. We also had a friend whom brought along a dish of deep fried beancurd that is paired with century eggs with preserved ginger and cucumbers. Wah, such a simple dish can taste so good!
The highlight of the menu was of course the Monk Jump Over The Wall. This is one of the chinese delicacy which is expensive due to the ingredients involved in making it. And the best thing is, it came boiled in a melon! You can see the huge abalone, sharks fins in bundles (I know it's cruel but hey, I didn't order this) and big scallops. The soup was so flavourful and intense with the additions of mushrooms, sea cucumber and also a piece of the "kam wah foh tui" (a cured chinese ham). This pot of soup is really nutritious.
After that, I switched to drinking whisky and I reall wanted to try this Nikka Yoichi 20 years. This Japanese single malt is of cask strength 20 year old single malt from the Yoichi distillery that previously beat some very high-profile Scottish malts at a blind tasting in 2003 and received 95 points in Jim Murray's Whisky Bible. It's a very bold whisky with notes of spices, vanilla, caramel and sourness. It's sharp and has a long finish. Very interesting whisky indeed and this is one of the better Nikka I've tasted. Anyways, I saw the price tag - RM600.
A birthday celebration is not complete without the cake-cutting ceremony but to the older generation, having the chinese birthday bun is a must! I love the chinese birthday buns compared to a cheese cake as this small buns has a stuffing of lotus paste and a full salted egg yolk inside. I wished I can have two of these but I was reminded of my cholesterol levels, so I better not push it.
A sweet ending is a must and for that, we had a bowl of double-boiled birds nest for everyone! Wohooo... it's every women's favourite and that includes me as well. The birds nest is so thick and I can see there's a lot of effort in removing the feathers from the birds nest too. Whoever thought of eating birds nest is nutritious is indeed brilliant... haha.. This is definitely an indulgence.
I went home that night fully stuffed with all the good food. And then the next day, lucky I managed to wake up early for my flight to Manila and the dishes still lingered in my memory until today.
The Menu of the night that got me drooling.
This time, he took out his Hennessy EXTRA Nostalgie de Bagnolet. This bottle is kept for more than 40 years old and it's deinitely older than me! Bagnolet is where the Hennessy castle is and look at the box, it's like an antique to any collectors. The nose is still very intense with all the aromas of spices, and sweet tobacco but on the palate, you can notice the lack of alcohol and it's a smooth drink down the throat.
The appetisers is indeed a feast iteself. We started with a plate of pig's ears and intestines, followed by a fried fish paste which was so nice and then a plate of sinful deep-fried soft shell crab with salted egg yolk. This is the ultimate dish to go with booze. Then, a plate of chunky roasted pork (siew yoke) was served. It was freshly cut from the whole roasted pig!
It was the time of the year again for mitten crabs. This is my 2nd mitten crab/hairy crab for the year and my friends prefer having the male crab than the female ones. The video on how to dissect the mitten crab here which I've done years ago. We also had a friend whom brought along a dish of deep fried beancurd that is paired with century eggs with preserved ginger and cucumbers. Wah, such a simple dish can taste so good!
The highlight of the menu was of course the Monk Jump Over The Wall. This is one of the chinese delicacy which is expensive due to the ingredients involved in making it. And the best thing is, it came boiled in a melon! You can see the huge abalone, sharks fins in bundles (I know it's cruel but hey, I didn't order this) and big scallops. The soup was so flavourful and intense with the additions of mushrooms, sea cucumber and also a piece of the "kam wah foh tui" (a cured chinese ham). This pot of soup is really nutritious.
After that, I switched to drinking whisky and I reall wanted to try this Nikka Yoichi 20 years. This Japanese single malt is of cask strength 20 year old single malt from the Yoichi distillery that previously beat some very high-profile Scottish malts at a blind tasting in 2003 and received 95 points in Jim Murray's Whisky Bible. It's a very bold whisky with notes of spices, vanilla, caramel and sourness. It's sharp and has a long finish. Very interesting whisky indeed and this is one of the better Nikka I've tasted. Anyways, I saw the price tag - RM600.
A birthday celebration is not complete without the cake-cutting ceremony but to the older generation, having the chinese birthday bun is a must! I love the chinese birthday buns compared to a cheese cake as this small buns has a stuffing of lotus paste and a full salted egg yolk inside. I wished I can have two of these but I was reminded of my cholesterol levels, so I better not push it.
A sweet ending is a must and for that, we had a bowl of double-boiled birds nest for everyone! Wohooo... it's every women's favourite and that includes me as well. The birds nest is so thick and I can see there's a lot of effort in removing the feathers from the birds nest too. Whoever thought of eating birds nest is nutritious is indeed brilliant... haha.. This is definitely an indulgence.
I went home that night fully stuffed with all the good food. And then the next day, lucky I managed to wake up early for my flight to Manila and the dishes still lingered in my memory until today.
Kam Lun Tai
(the restaurant is situated at the row of shops beside Sri Petaling Hotel)
No. 38D-G, 38D-I, 38C-G, 38C-I, 38B-I,
Jalan Radin Anum,
Bandar Baru Seri Petaling,
57000 Kuala Lumpur
tel: +603-9059 5122
(the restaurant is situated at the row of shops beside Sri Petaling Hotel)
No. 38D-G, 38D-I, 38C-G, 38C-I, 38B-I,
Jalan Radin Anum,
Bandar Baru Seri Petaling,
57000 Kuala Lumpur
tel: +603-9059 5122
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