Si Chuan Dou Hua ,
Parkroyal Kuala Lumpur,
Jalan Sultan Ismail,
Tel: 03-2782 8303
Business Hours: noon to 2.30pm (lunch),
6.30pm to 10.30pm (dinner).
UNLIKE other seafood, abalone is available all year round, which is why people can satisfy their craving for abalone at any time of the year.
However, according to Parkroyal Kuala Lumpur Chinese chef Eric Chew Chee Kuong, the best time for this is between June and August.
“The weather is usually warmer and the Chinese then preferred ‘cooling’ food during that period,” he said.
However, he added, abalone was a neutral dish that could be eaten whenever desired.
The 43-year-old, who has been tasked with creating an array of dishes for the hotel’s Si Chuan Dou Hua Restaurant, has come up with seven dishes for the Abalone Feast menu, as part of the restaurant’s latest promotion.
Chew has kept the menu simple while ensuring that the local flavours remain.
Although abalone dishes are not a personal favourite, his cooking styles do not fail to please the palate.
The dishes come in bite-size portions to make it easier to chew.
Start off with the more commonly prepared dishes such as Sautéed Baby Abalone with Fresh Lily Bulb (RM128++), Braised Whole Abalone in Oyster Sauce (RM138++), Braised Sliced Abalone with Fish Maw, Mushrooms and Sea Cucumber (RM250++).
But for the true Malaysian, the spicier half of his menu might be more enjoyable.
The Braised Sliced Abalone with Garlic, Chilli and Vegetables (RM168++) is good while the Chilled Abalone with Mango Marinated in Spicy Sauce (RM 138++) is another favourite.
The latter dish is quite similar to the mango kerabu.
“It is sour and spicy and that is how the locals like it.
“Everyone loves spicy food and I have to make sure it is on the menu,” Chew said, adding that the dish was also a nice appetiser.
His other creation is the Boiled South African Baby Abalone (RM98++) served with home-made chilli sauce.
“This is an easy dish to prepare but you must ensure that the abalone is tossed into the boiling water for the right amount of time.
“If you boil it for too long, it will turn hard and be difficult to chew,” said Chew, who has been serving the hotel for 10 years.
For the promotion, he said the restaurant was using a mix of South African and Australian abalones that come fresh, dried or canned.
“Abalones cannot be kept for long and the fresh ones hardly last for two weeks, which is why we have a mixed variety,” he said.
Finish off with a bowl of Abalone Fried Rice ( RM140++) .
During the promotion, for every two dishes of Boiled South African Baby Abalone, Braised Whole Abalone in Oyster Sauce or Chilled Abalone with Mango Marinated in Spicy Sauce ordered, the third portion of the same dish is complimentary.
The Abalone Feast promotion ends on Aug 24.
This is the writer’s personal observation and not an endorsement by StarMetro.