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NOBLE MANSION RESTAURANT,
Level 1 Podium, Plaza 33,
Jalan Kemajuan Section 13, Petaling Jaya.
Tel: 03-7932 3288.
Business hours: 11am-3pm, 5pm – 11pm, daily.
(Non-halal)

MIX and match your Chinese New Year feast at the Noble Mansion Restaurant instead of getting tied down to a fixed set menu.

Located on the first floor of Plaza 33 in Petaling Jaya, this restaurant, which is under the Oriental Group of Restaurants, allows guests to change certain items on their set menu.

This year, the restaurant has come up with eight set menus for guests to choose from, with prices ranging from RM999++ to RM3,988++.

They also have eight types of yee sang.

At Noble Mansion, they serve not only the customary yee sang but also one with fresh vegetables in it.

White bait fish and white truffle vegetables yee sang.

White bait fish and white truffle vegetables yee sang.

“The yee sang dish with fresh vegetables is not only much healthier, but tastier as well,” said the restaurant’s director and group executive chef Justin Hor.

Among choices of toppings are jelly fish, salmon, white fish, soft-shell crab, geoduck and sea clams, Hokkaido scallop, and spider crab meat.

These toppings can go with either the traditional or the fresh salad yee sang.

Diners can also choose add-ons and opt to have all the toppings in their order.

“We wanted to be flexible to ensure customer satisfaction, because they might not like some items chosen in the menu,” said Hor.

He added that prices for the set menu may change according to the changes diners make.

Apart from their set menu, Hor also came up with a list of Chinese New Year ala carte dishes special for this festive season.

Roasted duck served with plum sauce and crispy rice.

Roasted duck served with plum sauce and crispy rice.

Among some of his specialities are the roasted duck served with Plum sauce and crispy rice.

The dish uses the Sakura Duck, which meat is of smoother texture.

“Regular duck meat is usually tougher and harder; this one is juicier, tastier and easier to eat,” he said.

This dish is served with its own plum sauce recipe, on a bed of crispy rice that is firstly cooked, then air-dried and fried to give that crispy and dry texture to the rice.

One other speciality recommended by the chef is the Braised Whole Stuffed Sea Cucumber with Abalone and Japanese Scallop in Winter Melon.

“It reflects our theme this year, which is to retain traditional flavours but adding new ingredients to give the dishes a twist,” he said.

The winter melon is stuffed with Japanese scallop while the huge sea cucumber, imported from the Philippines, is filled with diced abalone and served in a sea of gravy.

Steamed ocean garoupa fish with king prawns, stuffed clams, squid balls and 'Seng kwa'.

Steamed ocean garoupa fish with king prawns, stuffed clams, squid balls and ‘Seng kwa’.

Another thing that we found interesting is the boneless Ocean Garoupa fish, which made for real effortless eating.

Without the bones, diners will get to finish the whole fish and not worry about picking out the bones in the fish.

This steamed dish comes with king prawns, stuffed clams, squid ball and angled loofah (seng kwa) vegetable.

At first glance, this looked more like a seafood casserole dish.

Hor explained that for the festive season, more is better and diners usually love an abundance of seafood.

With seafood in mind, the chef also brought out the braised Boston lobster with shrimp roe and cooked with three varieties of mushroom.

We found the crab meat well cooked. The savoury sauce complemented the sweetness of the crab meat.

Also on the table was another festive favourite — steamed rice with wax meat, pork liver and pork meat all mixed in one hotpot.

This dish, which also had long beans, was really tasty and the flavours were well balanced.

The Hakka dish is not in any of the set menu but can be ordered a la carte.

For dessert, the chef served golden pudding with bird’s nest stuffed in a whole orange.

It was really refreshing as the orange was sweet and sour, and is best eaten thoroughly chilled.

Apart from that, we were also served the Chinese Sticky Cake (ning kou) which was fried differently from the traditional way sandwiched between a slice of yam and sweet potato.

Instead, Hor wrapped a slice of the sticky cake in Vietnamese rice sheet and fried it to a crisp.

We liked this much better as it was not as filling as the ones with sweet potato and yam, especially after a full-course meal.

The promotion ends March 8.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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