KUALA LUMPUR, March 17 – When word got out that Frankie Woo was involved in the newly-opened Chinese Palace, many who still remembered his culinary creations made a beeline...
KUALA LUMPUR, March 17 – When word got out that Frankie Woo was involved in the newly-opened Chinese Palace, many who still remembered his culinary creations made a beeline there.
A notable dish is his Soft Boiled Egg with Foie Gras. The egg is steamed rather than poached to create a voluptuous texture and topped with a flavour bomb of pan fried foie gras, soy sauce and black pepper. He also visited Singapore to catch up with friends he used to work with there. The homebody tells us he is most content with a simple meal of steamed egg or steamed pork with rice and soup cooked by his wife.
Even their name card logo resembles a ship's sail, a nod to the long sea journey endured by the Chinese to their new homeland. In the kitchen, Woo helped to handpick Sam Loo who runs the place with a total of 10 chefs under him. The menu at the restaurant is a focused one. Select from their noodles menu with popular choices like Hokkien Mee, a stunning looking crispy fried noodles with fresh water prawns or stir fried vermicelli with fish paste sauce.
Select from six types of soup broths to enjoy with a variety of items. For the fish maw chicken, you get a nourishing soup that has been slowly boiled for many hours so each spoonful is full of goodness and collagen from theThe 'kampung' chicken is chopped and served with the hotpot
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