EE CHINESE CUISINE,
Eastin Hotel, 13, Jalan 16/11,
Pusat Dagang Seksyen 16, Petaling Jaya.
Tel: 03-7665 1111
Business hours: Noon-2.30pm (weekdays lunch),
10.30am to 2.30pm (weekend lunch), 6.30pm-10.30pm (dinner).
START off the Year of the Wooden Goat with a sumptuous meal at Eastin Hotel as Ee Cuisine offers diners set meals for the reunion dinner and Chinese New Year.
Using seafood and poultry as main ingredients for their menus, executive chef Alex Leong and Chinese chef Yong Kam Wah dished out an eight-course chef’s selection at a recent review.
It started with the tossing of the Salmon with Rice Cracker Yee Sang.
Diners can opt for the other unique varieties such as Live Australia Lobster Yee Sang and Abalone Rice Crackers Yee Sang as well as others from RM68++ onwards for half portion.
Guests were happy with the clear Double Boiled Sun Dried Seafood Soup with Pigeon, which was our second course.
Leong said cooking the soup involved a lengthy process.
“The soup is boiled with dried scallops and chicken and left to cool down. Pigeon meat is later added, then blended before the soup is scooped into bowls and steamed.
“The meat will absorb the essence as well as nutrients and end up gathering at the surface, making it a cloud of floating meat,” he said, adding that the trick was to have the right portion of soup and meat to make a clear soup base.
Ingredients such as scallop, oyster, fish maw, sea cucumber and Brazil mushroom are added to enrich the soup.
This nutritional soup filled with a variety of ingredients is sweet and lovely to savour.
Next on the menu is the Oven Baked Live Oyster with Cheese, one of Leong’s signature dishes.
Those who love cheese will definitely enjoy this delight as fresh oysters go exceptionally well with cheese.
Meanwhile, the Poached Capon Traditional Style is both presentable and palatable.
The meat is tender and is layered with thick fat between the meat and skin.
Diners should also try dipping the meat into the blended bird’s eye chilli sauce with garlic as the dip helps accentuate the taste.
Steamed cod fish is a popular dish for Chinese New Year but Leong chose to bake the fish with caviar for a twist in taste.
The soft fish melts almost instantly in the mouth and reveals a slight creamy texture in each bite.
Next, the Braised Cabbage With Eight Treasures is presented with a halved cabbage wrapping the eight treasures that includes scallops, oysters, sea cucumbers, water chestnuts, salted egg, mushroom, prawn and lotus seeds, served in a pool of oyster gravy with black moss.
The dish was generous in portion but slightly salty for my liking.
The meal ended with Fried Rice with Seafood and Rice Cracker as well as the Double Boiled White Fungus, Gingko and Hasma served with Sweet Duet.
To complement dessert, Leong served us durian puffs and sticky rice cake wrapped in Vietnamese spring roll.
“Cooking is about experimenting different ingredients to come out with a unique twist to the dishes.
“This time, I used Vietnamese spring roll to wrap around the nian gao (sticky rice cake) so that it will be crunchy on the outside,” he said.
Ee Cuisine’s Good Fortune Reunion set dinner has two menus to choose from, one priced at RM2388++ and the other is priced at RM4688++ for a table of 10 diners.
The latter and pricier menu has a variety of auspicious dishes including Geoduck Yee Sang, Australian Lobster with Superior Broth and Vegetables, Braised Superior Shark’s Fin Ball in Superior Broth, Charcoal Roasted Pigeon with Garlic, Steamed Grouper in Superior Soy Sauce, Stewed Alisan Abalone with Fish Maw and Garden Greens, Steamed Fragrant Rice with Preserved Meat Goose Liver, Sweetened Bird’s Nest with Almond Cream in Coconut.
The Chinese New Year lunch and dinner menus are available until March 3, priced at RM538++ (table of four), RM988++ (table of six), and RM1388++ (table of 10).
This is the writer’s personal observation and is not an endorsement by StarMetro.