Becky’s 1 Minute Summary:
What: Non-halal. One of the top fine dining Chinese restaurant in KL serving modern Chinese gourmet delicacies.
What to order here: The focus of this review is on their 2014 CNY set menus so do refer to the attached menus below.
I would recommend going for the unconventional creations for an experience of Chef Frankie Woo culinary prowess.
Overall experience: Expect premium ingredients, aesthetically pleasing dishes and a good balance of modern and old time classics. Enjoy traditional Chinese specialities with fresh, updated twists as well Frankie’s creations influenced by Japanese and French culinary techniques.
Price: RM398++ (4 pax), RM598++ (6 pax), RM798++ (8 pax).
RM888++ – RM3999++ for per table of 10 pax.
Valid: Now – 14th February 2014.
For the long story, read on.
From the very first dish my eyebrows were raised with the sight of thin, wiry pipefish heaped on top of lettuce leaves circled with salmon slices.
No it couldn’t be, I’ve told myself, all the while staring wide-eyed at these seahorse-looking creatures on top of my yee sang.
Chef Frankie Woo is known for his contemporary and fresh take on Chinese cuisine. Part of the appeal of dining in Gu Yue Tien is to sample Chef Frankie’s novel creations. His fondness of toying with ingredients to create new flavours and his boldness in making changes to old popular dishes sets him apart as one of the new generation chefs that dares to push boundaries in search of innovation.
Examples of his novel dishes that evening was the creative twist in the yee sang, the Iberico Pork Neck and the Wok Fried Prawn Cake with Strawberry Sauce.
After the customary toss I piled some yee sang on my plate and gingerly took a bite of a pipefish. Rather fishy and chewy, I decided that I didn’t like it much but the rest of the yee sang; a twist of its traditional form was more of a refreshing, sweet salad made with coral lettuce, pear, pomelo, raisins and fresh salmon had me going for seconds.
Just as playful, the Wok Fried Prawn Cake with Strawberry Sauce was next. This looks better than its tasted though. The sauce and whatever else on the plate did little justice to the prawn cake which turned out to be quite a tasty prawn paste.
Things swung back into the positive with the Iberico Pork Neck, tender in texture and tasty in flavour with its favourable ratio of lean meat to fat. The wasabi sauce added a zing to the savouriness of the dish.
I believe I mentioned before in my blogposts that I favoured the fish dish above others in any Chinese 8 course meals. Unfortunately the Steamed Live Garoupa with Garden Green (petola in this case) and Fresh Bean Curd Skin turned out to be slightly overcooked. If it’s any consolation, the layer of egg plus the soft bean curd skin was nice.
The shiny fowl of the night – the Roasted Crispy Fried Pigeon with Garlic Flavour. Gorgeous skin, slightly gamey for me but juicy nonetheless.
Frankie’s famous Longevity Noodle with Pig Stomach in Pepper Soup was wonderful.
This is a classic soup but done so well. Frankie said the soup was boiled for 7 hours which explained its depth of flavours; just like a good stock. The aroma and spice from the pepper has punch but doesn’t overpower the senses.
I’m a lover of spare parts and would have wiped the bowl clean if it wasn’t for the fact that I was stuffed by the time the noodles was served.
Dessert: “Magic Berries” which transforms your tastebuds or trick your brain, whichever that makes sense. Take one of these and try eating something sour after about 10 minutes.
We experimented on the lemon, lime and grapefruits that night and indeed every fruit did tasted miraculously sweet.
Gu Yue Tien would be closed for good (or until Frankie Woo secures another venue) after the end of February 2014. So for a taste of Chef Frankie’s culinary prowess (remember to order his modern creations), book yourself a table here for Chinese New Year! 🙂
Set menus for Chinese New Year 2014:
Gu Yue Tien
Lot B5-A, Chulan Square,
92 Jalan Raja Chulan, 50200, Kuala Lumpur, Malaysia
+603 2148 0808