Chef Wang Fusion Kitchen @ 26 Lebuh Presgrave - 16th August 2024
Our eating kakis finally ventured to savour
Chef Wang’s cuisine again. We were last there in the year 2020. This fusion
kitchen only accepts reservations for a minimum of 7 pax. Thankfully, we have 9
members who were available. Many of us could recall a wonderful meal set at an
old nyonya themed building a few years ago.
A degustation menu is usually suggested by
Chef Wang himself with slight modifications allowed. For example non-beef
eaters can ask for a chicken dish instead. Hainanese Wang has worked in a few
well known kitchens such as Rasa Sayang Hotel and the Star Cruise liner. We all
agreed on the tasting menu of signature dishes set by him. However, we opted to
leave out the Braised Fish Maw with Crab Meat Soup as all of us are seniors. 7
dishes should be more than sufficient!
We started with the Crispy Golden Stuffed
Seafood Rolls - just a spoonful each - the “cassava strips” were meticulously
crispy-fried to golden brown on the outside with a tantalizing seafood roll
inside. Simply appetizing! Would really love a second helping!!
The second dish is the Traditional Peking
Duck Served with Pancakes and Condiments. We were treated to the masterclass
skills of Chef Wang as he carved piece after piece of a well-roasted duck with
his special slicers. Crispy, tender and juicy meat on a thin pancake with
savoury sauce. And a dash of scallions, cucumber and sliced onions. Easily his
signature dish!
The Steamed Jelawat Fish in Superior Soya
Sauce was delicious. Beware, this fresh river fish is a very scaly fish with
lots of bones. Super flavourful when mixed with the superior soya sauce. The
scales were later deep fried and served to us. Fried scales were worth a try
but too “tough” for seniors like us. Weighing in at even 2.2 kg, the Jelawat or
Sultan fish was the most expensive dish.
The Chef’s Preparation of Prawns with
Salted Egg Yolk was visually stunning as a dish. Giant-sized prawns were halved
and specially fried. Somehow, the “orangy” egg yolk was masterly embedded
inside, with plum sauce to add. The chef’s guarded secret! 
Next came the Braised Fish Maw (dried fish
bladder) with Black Mushrooms. It is supposedly a nutritious and nourishing
soup. The collagen-rich fish maw comes with broccoli, shiitake mushroom and
black moss. The black moss or fatt choy is a perennial Chinese New Year
favourite as it’s cantonese for “get rich”.
Some may love it, some may not.
The sixth dish was the Noodles “Teow Chew”
style. It went really well with the well stir-fried “meats” with condiments
from the earlier Peking Duck. We ended the long but satisfying lunch with
Sweetened Pumpkins with Chinese Yam Rhizome. Just the right tonic to end our
gastronomic experience.
We left remembering the parting words from
the chef in his menu: “your experience with us is not just to taste and savour
our delicacies, but to enjoy memorable moments with your family and
friends”. Indeed, the chef is spot on!
