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ZUAN YUAN CHINESE RESTAURANT,
One World Hotel, First Avenue,
Bandar Utama City Centre,
Petaling Jaya, Selangor.
Business hours: Noon – 2.30pm for lunch
and 6pm – 10.30pm for dinner.
For reservations, call 03-7681 1159.

THIS month, Boston lobsters are making a special appearance in Zuan Yuan Chinese Restaurant, One World Hotel.

Exquisitely-prepared in four methods and available in six variations, diners are in for a feast to remember.

“It has been a while since we featured lobster dishes. The reason we decided to incorporate it in the menu is so that customers, especially the regular diners, get to try something different than the usual on the menu,” explained Zuan Yuan Chinese Restaurant junior sous chef Heng Sze Hooi, who is the assistant to executive sous chef Michael Chew.

Wok Baked Boston Lobster with Spring Onion and Ginger.

Wok Baked Boston Lobster with Spring Onion and Ginger.

Members of the media were invited for a food review and the scrumptious feast began with four hot plate dishes. The Sizzling Garouper Fillet with Leek, Capsicum and Sze Chuan Pepper Corn was the most popular as it made its way around the table but the Sizzling Stuffed Eggplant with Black Bean Sauce was a personal favourite of mine as the rich sauce carried a bold taste making it a great appetiser.

The other two hot plate dishes were the Sizzling Bean Curd with Minced Meat and Pickled Vegetables and the Sizzling Braised Chicken and Bitter Gourd in Spicy Bean Sauce.

Soon enough, the moment we were all eagerly waiting for arrived. The king of seafood arrived at our table, cooked in four different styles.

“The lobster dishes in Zuan Yuan are special as it is concocted by our chef who has vast experience under his belt. We only use fresh ingredients and though cooking methods and ingredients might be the same, what makes our lobster dishes stand out from the rest is the sauce,” Heng revealed.

True enough, the Wok Baked Boston Lobster with Conpoy and Superior Stock was a hit thanks to the creamy gravy at the bottom of the dish which was a delicious complement to the lightly baked lobster meat.

The Wok Fried Boston Lobster with Shallot and Garlic was another favourite. Golden-brown shallot and garlic were in abundance, almost completely covering the lobster’s shell but it stopped short of overwhelming the distinctive taste of the lobster meat.

Wok Baked Boston Lobster with Shallot and Garlic.

Wok Baked Boston Lobster with Shallot and Garlic.

However, if you would like to savour the most authentic taste of succulent lobster, then the Steamed Boston Lobster with Garlic is your best bet. Finally, the Wok Based Boston Lobster with Spring Onion and Ginger made its mark as an epitome of East meets West.

Lobster, which is often regarded as a Western dish, cooked in classic Chinese-style exuded a familiar flavour combination which would definitely delight local diners.

As with most dishes in the restaurant, the lobster dishes are all prepared in Cantonese style. “The creations are influenced by Hong Kong cuisine and tweaked to perfection with the chef’s personal touch to further suit the local palate,” said Heng.

The lobsters are priced at RM38++ per 100g and are available for both lunch and dinner. This promotion is on until April 30.

This is the writer’s personal observation and not an endorsement of Star Metro.

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