Oriental Pavilion

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Now Closed

Oriental Pavilion @ Jaya 33 @ Petaling Jaya is located Lot P104, 1st Floor, Jaya 33,No. 3, Jalan Semangat, Section 13,46100 Petaling Jaya, Selangor.he restaurant, part of the Oriental Chain (Ming Room, Noble House, Oriental, etc), is adequately ID-ed, not over the top, but still, it is basically a Chinese restaurant.went here during the last chinese new year for yee sang. the yeee sang is big portion and really nice dining environment here. spacious place to be in jaya 33, easy to find indoor pa

Deep fried lotus paste pancake was not originally in the banquet menu. This is a dessert our table ordered at extra cost. The pancake has a crunchy thin pastry and the lotus seed paste was nicely sweetened. The pancake was deep fried and served hot and slightly oily. The pastry crust was aromatic due to the butter. Overall, this is the dessert that will not go wrong.

This is a traditional Chinese dessert and it was served hot. The red bean paste is what we call a “tong sui”. The red bean paste has a lot of red beans in it, some of them are cooked to very soft, almost melt into the sweet soup. For me, the sandy texture of the red bean will add more credits to this dessert. I was hoping some sago in it, but there was none. The dessert was not too sweet and goes well with the pancake or thousand layered cake.

Time for dessert and I do look forward for this part of the meal. The English name written in the menu is thousand layered cake, but from my understanding of the Chinese writing, it was “Malay Kuih”. Thus, I have a perception that it will be the dark brown “Malay Kuih” I used to eat when I was a kid. Not a big fan of the “Malay Kuih” though. When the cake was served, I was surprise it doesn’t look like what I have been anticipating. I brave myself to try a piece and it was not bad at all. The ca

Following closely after the steamed fish will be the poached tiger prawns in basket. Well, thumbs up for this dish as I really love the minimal cooking style for seafood in order to be able to taste the freshness of the seafood. Again, the prawns were fresh, juicy, and the prawn meats were succulent. The prawns were poached in Chinese white wine, therefore, some alcohol taste in the dish. I enjoy the messy part of using my hands to peel off the shells.

Next, is my favorite fish dish from the banquet menu. I always look forward to eat steamed fish because I think it is healthy and the maximum juiciness and flavor of the fish can be tasted through steaming. The patin fish was quite a big and meaty fish, not many bones. Good that it doesn’t taste muddy or fishy. Now only I know why the menu says Hakka style, because there were quite a lot of deep fried pork lard and some spicy vegetable in it. I don’t quite like the deep fried pork lard because i

The third course is the BBQ baby duck with romaine green salad. Honestly, I think I never tried or heard of baby duck before. When it was served, I thought it was roast chicken. Double checking the menu confirms it as duck. First time having the baby duck was a good experience. The baby duck is smaller, less meat and less oily. Although less meat than the normal duck, it is still consider quite meaty. Perhaps it is smaller, the duck meat absorbed the bbq flavor better. I also love the romaine sa

The second course of the meal is the double boiled soup in sea coconut. The soup was served in the sea coconut, which is a small size coconut mainly from Thailand. Everyone had their own individual serving of the soup. The soup was slightly sweet, due to the sea coconut. There was scallop, mushrooms, vegetables and chicken in it. Boiling all these ingredients together with the sea coconut juice made it a very nice soup to drink.

The fried beancurd was also a good appetizer. The beancurd was fried to light golden brown with a very thin crust. The beancurd had some fish paste mixed with it. When eaten, the beancurd filling actually feels quite soft. I actually like the texture very much and it was lightly seasoned. You can dip it with the Thai sweet and spicy chili sauce if you want more flavors.

The soft shell crabs were part of the combination platter. I like the soft shell crab very much. The batter was light and slightly seasoned with salt and pepper. The soft shell crabs was also quite meaty, therefore I don’t feel like I was eating only the shells. The soft shell crabs were easy to eat and they were not oily. I think they soft shell crabs were quite big compared to many I had eaten.

Part of the combination platter is this vegetarian dish in black bean sauce. The black bean sauce was very fragrant and it was not overly salty. The main ingredients in this dish are the vegetarian fake meats, green peppers, and onions. The fake meat was soft and absorbed all the flavors of the black bean sauce. The green peppers and onions were not overly cooked, therefore they were still crunchy.

Well, here comes the last dish of the main course before serving the dessert. The last dish is usually noodle or rice, just to make sure you had a filling meal after all the dishes. The braised ee fu noodle with lobster meat was a big letdown. After all the fantastic dishes prior to this noodle, I thought the quality and expectation would remain high. However, the noodle was disappointing. The noodle was over cooked and soggy. Taste wise, it was bland not seasoned accordingly. We can’t find any

Well, here comes the lovely vegetable. During normal banquet menu, I would expect a simple stir fried vegetable dish. However, this one here gave me a pleasant surprise. The braised cabbage was cooked in a starchy, egg, sauce that also quite similar to a thick soup. I love the braised cabbage was cooked till so tender and chewing the cabbage was so effortless. Not to forget I love the century and salted egg in the soup as well. They both served well with the braised cabbage and I actually had a

This is part of the cold dishes when the banquet starts. It is considered a salad dish because there were shredded cabbage, cucumber, and lettuce beneath. The shredded vegetables were lightly seasoned with fish sauce and chili padi, which is similar to the Thai style salad. The dressing was light and refreshing. The gem of the dish is the top part of the salad. There were pieces of white “abalone”. The “abalone” is not the real abalone, but somehow they looked alike, I just called them the “abal

The wu kok (yam puff) outer layer was crispy and the yam layer was quite thick. The fillings of minced pork meat was good and just nice saltiness. The egg tart was slightly crispy and the custard layer was sweet. The fried fu chuk was given with mayonnaise sauce. The fried fu chuk was crispy and the stuffing of fish paste was springy and fresh. The saltiness level was fine.