MakanVenture: Experience Regional Chinese Delicacies at Mayflower
2013-08-19
Since opening its doors May 5th last year in Kota Kemuning, the restaurant Mayflower (五月花大酒樓) has been cooking up intricate delicacies inspired by the various regions of China — Zhejiang (浙江), Jiangsu (江蘇), Taiwan (台灣), and Guangdong (廣東).
Mayflower Restaurant, Chinese cuisine, Chinese restaurant, Kota Kemuning, wedding banquets, community friendly, family friendlyMayflower Restaurant, Chinese cuisine, Chinese restaurant, Kota Kemuning, wedding banquets, community friendly, family friendly
At the same time, wedding banquets are welcomed. Its second floor is designed to accommodate up to 400 people for events, whereas its first floor can hold 250 people for casual dining purpose. These make the restaurant very community-friendly. So it shouldn’t be surprising that in such a short time, it’s emerged as one of the area’s most celebrated Chinese eateries.
Mayflower Restaurant, Chinese cuisine, Chinese restaurant, Kota Kemuning, wedding banquets, community friendly, family friendlyMayflower Restaurant, Chinese cuisine, Chinese restaurant, Kota Kemuning, wedding banquets, community friendly, family friendly
For our next MakanVenture, we’ll be bringing you there to sample some of the restaurant’s finest and newest culinary masterpieces, including: ZHEJIANG’S THREE TREASURES (紅梅三寶) A trio of mouthwatering Zhejiang-style appetizers: crisp, juicy, sweet-savory bamboo shoots and asparagus stir-fried with spicy XO sauce; braised meaty mushrooms and assorted vegetables in a clear “egg drop soup-style” gravy; and Napa cabbage simmered gently with oceany-sweet-briny scallops.
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SHANGHAINESE POACHED CHICKEN (上海水晶雞) Chicken is coddled in a flavorful stock and shocked in cold water to halt the cooking and “tighten” the skin, giving it a pleasantly unctuous, silky, and springy texture, as well as a thin, gorgeous layer of chicken-fat jelly underneath. Chinese herbs are added to flavor and break the meat’s “rawness.”
Mayflower Restaurant, Chinese cuisine, Chinese restaurant, Kota Kemuning, Shanghainese Poached Chicken, coddled chicken, Chinese herbs, 上海水晶雞
CHINESE PORK KNUCKLE (脆皮豬手) One of the latest offerings from the restaurant. Huge pork knuckle is marinated in the chef’s secret marinade and deep-fried to a glorious golden brown. It gets crispy on the outside, while tender and succulent on the inside. Not overly greasy, too. The only thing is order must be placed in advance.
Mayflower Restaurant, Chinese cuisine, Chinese restaurant, Kota Kemuning, Chinese Pork Knuckle, crispy, crackly, 脆皮豬手
STEAMED FISH OF THE DAY WITH PRESERVED DAIKON AND GINGER (菜圃生薑蒸時魚) Fish is treated minimally to highlight its freshness, and steamed only to order, with preserved daikon and ginger.
Mayflower Restaurant, Chinese cuisine, Chinese restaurant, Kota Kemuning, Steamed Fish of the Day with Preserved Daikon and Ginger, 菜圃生薑蒸時魚
BUTTERY SHRIMP WITH CORN KERNELS (栗米奶油蝦) Our good ol’ favorite. Made even better with jumbo shrimp. Kernels of juicy, sweet corn are thrown in for good measure.
 Mayflower Restaurant, Chinese cuisine, Chinese restaurant, Kota Kemuning, Buttery Shrimp with Corn Kernels, 栗米奶油蝦
HAKKA BRAISED PORK BELLY (客家焢肉) This is a Taiwanese Hakka dish. Large, thick pork belly is braised long and slow until melt-in-your-mouth tender. It’s then sliced to serve, sandwiched between steamed buns, in its own braising sauce along with fresh vegetables and ground roasted peanuts.
Mayflower Restaurant, Chinese cuisine, Chinese restaurant, Kota Kemuning, Hakka Braised Pork Belly, Taiwanese Hakka, 客家焢肉, 五花肉
HONG KONG-STYLE SAVORY STEAMED RICE WITH CHINESE SAUSAGES, MUSHROOMS, AND CHESTNUTS (港式臘味飯) Uncooked rice is stir-fried briefly with sautéed Chinese sausages, shiitake mushrooms, chestnuts, and dried squid to impart flavors. Everything is then steamed together, in just enough broth, for an umami-packed, comforting rice dish.
Mayflower Restaurant, Chinese cuisine, Chinese restaurant, Kota Kemuning, Hong Kong style Savory Steamed Rice with Chinese Sausages Mushrooms and Chestnuts, shiitake mushrooms, 港式臘味飯
ROYAL JELLIES & FLAKY SHANGHAINESE PASTRIES (蝶舞花香) The pastries are short and flaky, with a lotus-seed paste filling and salted-duck-yolk center. Whereas the jellies — wobbly and translucent, with chrysanthemums, goji berries, longans, and everything good for you in between — are light and cool you down on a hot day.
Mayflower Restaurant, Chinese cuisine, Chinese restaurant, Kota Kemuning, traditional Chinese desserts, Royal Jellies, chrysanthemums, longans, goji berries, wolfberries, vegan, Flaky Shanghainese Pastries, baked, lotus seed paste, salted duck yolk, 蝶舞花香
And if you’re in luck, you may even get to sample the restaurant’s house-made snow-skin mooncakes. They’re seasonal treats are made only to order, with no preservatives or other additives, and have to be consumed two days from purchase. That’s how fresh and unadulterated they are! To join the MakanVenture at Mayflower restaurant, 6:30 p.m. on Aug. 28, register for a seat now! We hope to see you there! * The restaurant now offers exclusive discount for OpenRice members! Grab it here.
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Keyword
Mayflower Restaurant
五月花大酒樓
regional Chinese cuisines
Chinese restaurant
Kota Kemuning
wedding banquets
community-friendly
family-friendly
Zhejiang's Three Treasures
紅梅三寶
Shanghainese Poached Chicken
上海水晶雞
Chinese Pork Knuckle
脆皮豬手
Steamed Fish with Preserved Daikon and Ginger
菜圃生薑蒸時魚
Buttery Shrimp with Corn Kernels
栗米奶油蝦
Hakka Braised Pork Belly
客家焢肉
Hong Kong-style Savory Steamed Rice with Chinese Sausages Mushrooms and Chestnuts
港式臘味飯
Royal Jellies and Flaky Shanghainese Pastries
蝶舞花香
OpenRice
MakanVenture
OpenRice MY Editor
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