Grand Imperial Group: A Night in Hong Kong with legendary chef Peter Tsang, 14-18 August 2023

The Grand Imperial Group is bringing legendary Hong Kong chef Peter Tsang to Malaysia this month to electrify fans of exquisite Nanyang Cantonese cuisine with contemporary flair.

A Night in Hong Kong showcases a one-of-a-kind collaboration between chef Tsang with Grand Imperial's own chefs Kenneth Chai Wai Keong and Fanny Foo, exclusively in multiple Grand Imperial venues on 14-18 August 2023.

Harnessing more than four decades of professional experience, chef Tsang is one of Asia's culinary luminaries, having cooked for heads of states such as Margaret Thatcher, Nelson Mandela and both American Presidents Bush through the years. He has led kitchens across Hong Kong, Shanghai, Singapore and Tokyo, taking Chinese classics to elevated heights.

A Night in Hong Kong features multiple courses of prime produce like Hong Kong goose and rare varietals of winter melon, bringing together Grand Imperial's stellar Cantonese capabilities with chef Tsang's genuine Hong Kong gastronomy. Reservations are available at RM3,333 per table of 10 diners at these locations, starting 8pm nightly:

14 August: Hartamas Shopping Centre (03-6201-3777)
15 August: Sunway Velocity (03-2771-1234)
16 August: The Club, Bukit Utama (03-7731-7223)
17 August: Pavilion Kuala Lumpur (03-2110-2913)
18 August: The Pinnacle Sunway (03-5888-7222)

Diners are encouraged to book early to secure their tables. Add on a bottle of Chivas Regal 18 Year Scotch for a total of RM3,888 nett per table. 


With more than 20 years of experience, chef Chai has become one of Malaysia's brightest talents with cooking techniques that have thrilled local business figures and urban celebrities.

The Shima-Aji Sashimi in Cantonese Style is delightfully delicate, tossed in a preparation that evokes yee sang for all seasons. The sashimi is buttery and lusciously tender, its clean flavours enlivened by a wealth of herbs, seeds and nuts for beautifully balanced flavours and textures.

This is a brilliant rendition of raw top-tier fish, deepened with soy sauce and duetting with delightful vegetables, demonstrating how sashimi can be equally excellent in Cantonese cuisine as it is in Japanese gastronomy.

Chef Tsang seizes the spotlight for the Double-boiled Chicken Broth in Winter Melon Cup.

This is a revival of a revered Cantonese recipe that has nearly been forgotten. It contains a variety of winter melon available only during selected seasons in China. The winter melon is first fried, then slow-simmered in chicken broth, brimming with grouper roe and seafood.

This is a soulful soup that's surprisingly rich and robust, laced with premium fish that lends a lovely umami to the chicken broth, gently sweet and earthy with winter melon. It's a bowl of nourishment that warms the heart and soothes the spirit.

Braised Hong Kong Goose with Plum and Yam is a highlight of this night.

This is a must-try, meticulously prepared in traditional fashion, slow-cooked in a claypot till triumphantly tender, evoking a sense of decades-old nostalgia.

The goose is supremely succulent, brightened with a buoyant plum sauce that's multifaceted with chillies, onions, garlic, ginger, spring onions and goose oil. Poultry at its peak, illustrating how goose ranks as one of Hong Kong's most spectacular specialities.

Stuffed House Special Abalone with Village Chicken brings together sea and land in hearty harmony, served strikingly in fiery foil that harbours tender meat paired with plump abalone, encapsulating the essence of time-honoured, generations-nurtured cooking.

Fun fact: This dish fuses together the popular Herbal Chicken and Prosperity Chicken, innovatively enhanced with abalone and dried scallops.

For a decadent savoury finish, the Steamed Glutinous Rice with Lobster and Truffle is amazingly aromatic, loaded with luscious lobster meat to infuse a full-bodied chew to the supple, stretchy rice.

This is another magically mouthwatering twist, using glutinous rice instead of conventional noodles.

  

Grand Imperial's Homemade Dessert displays chef Foo's stellar skills in sumptuous fragrant tofu with peach gum. A Night in Hong Kong then comes to a memorable close with Two Varieties of Chinese Pastries, the delectable bird’s nest jelly and delightful dried pork puffs.