GRAND IMPERIAL RESTAURANT,
Suite 1-01, First Floor,
Pinnacle Annexe, Persiaran Lagoon,
Bandar Sunway.
Tel: 03-5888 7222
Business hours: 11.30am to 4pm from Monday to Saturday,
10am to 4pm on Sundays and public holidays, 6pm to 10.30pm daily.
Non-halal.
Eager diners can expect to enjoy a slightly different kind of Chinese New Year feast with only the best ingredients at Grand Imperial Restaurant, Bandar Sunway.
This Chinese New Year, Grand Imperial Group head chef Chew Yow Chuen put his own spin to a few Chinese favourites, particularly the essential yee sang.
“The typical yee sang is made with mostly preserved ingredients, so I had the idea of making a healthier and more appetising alternative using fresh fruits and vegetables,” said Chew.
The result is something that bears little resemblance to traditional yee sang, with the use of freshly sliced cucumbers, honeydew, carrots, mangoes and many more, accompanied by the chef’s special slightly spicy plum sauce.
The Mixed Vegetables and Fresh Fruits Yee Sang with Silver Fish is priced at RM108++ for a large portion and is available as an alternative to the usual yee sang with salmon.
Grand Imperial Restaurant also serves the English style of the prized Peking duck at RM138++ per duck.
Grand Imperial Restaurant’s English-style Roasted Crispy Duck is served with special spring pancakes, handmade to be thinner than the usual variety with a texture somewhat akin to Indian roti.
The English-style Roasted Crispy Duck is similar to the Peking duck in presentation but differs in its preparation method, giving the duck a crispier skin with lower fat content.
“We have specially hired an experienced chef from Beijing to oversee the construction of a traditional wood-fired oven to cook the duck, giving Malaysians the opportunity to taste authentic Peking duck,” said Chew.
As the traditional wood-fired oven was only built at Grand Imperial Restaurant in Bandar Sunway, the roasted duck can only be ordered here.
The Steamed Rice with Hong Kong Chinese Waxed Meat in Claypot (RM108++ for a large portion) may be a little on the salty side, but it is bound to appeal the most to Chinese diners.
Milky taste: Steamed Giant Grouper with Dried Scallop and Mandarin Skin served with beancurd.
Also known as lap mei fun in Cantonese, the dish presents pork sausage (lap cheong), liver sausage (yun cheong), waxed duck and waxed pork with fragrant glutinous rice cooked in chicken stock.
One of the more interesting highlights of Grand Imperial Restaurant’s Chinese New Year offerings is the Deep Fried Japanese Ayu Fish with Salad.
Priced at RM24++ per fish, these little fishes are deep fried until even the bones turn crispy, and then served skewered.
A rare luxury: The Braised Abalone with Dried Seafood in Casserole is made from eight ingredients that are all prepared separately through a lengthy cooking process.
Grand Imperial Restaurant also offers a variety of Chinese New Year cakes (nian gao) for take away order, ranging from the usual glutinous rice flour type to white radish and yam cakes, starting from RM42++ for a two-piece set.
Diners can still make reservations for dine-in and take-away orders until March 5, where they can also enjoy the many other sumptuous dishes on Grand Imperial Restaurant’s à la carte menu.
This is the writer’s personal observation and is not an endorsement by StarMetro.
