USHER in the Year of the Rabbit at Grand Seasons Hotel, Kuala Lumpur which is offering a scrumptious spread of festive delicacies at the Seasons Café.
The line-up at Grand Seasons include the Prosperity Reunion Buffet Dinner (Feb 2) priced at RM68++ per person, the Gong Xi Fa Cai Hi-Tea (Feb 3 and 4) priced at RM40++ per person, the Chinese New Year Buffet Dinner (Feb 3 and 4) priced at RM68++ per person and Chap Goh Mei Buffet Dinner (Feb 17) priced at RM68++ per person.
Start the auspicious new year with the must-have Salmon Yee Sang followed by the Kong Sai Top Hat Served with Local Lettuce, which comes with Stir-fried Prawns and Scallops.
The Deluxe Grand Seasons’ ‘Poon Choy’, with its 10 layers of different ingredients, is a popular dish that makes an appearance every year due to popular demand.
Another favourite is the heart-warming Double Boiled Sap Quen Tai Bo Shark’s Fin Soup, which has an assortment of 10 Chinese herbs.
The soup has a very distinctive herbal taste while retaining the goodness of shark’s fin essence.
Fish lovers will definitely love the chef’s own recipe, the Wok-fried Cod Fish with Mixed Fresh Fruits as the taste of the perfectly fried fish goes hand in hand with the sweetness of the fruits.
For those wanting something a little more spicy there is the Stir-fried King Prawns with the chef’s special sweet and spicy sauce.
The other seasonal specialities are Steamed Garoupa on Gerang Assam Sauce, Deep-fried Crispy Chicken Fillet with Lemon Sauce, Roasted Herb Chicken and Roasted Duck with Special Sauce, Chinese Steamboat with Condiments, Stewed Lamb Brisket with Ginger and Water Chestnut, Chilli Crab, Dim Sum, Mini ‘Loh Mai Kai’ and ‘Foo Kwai’ Chicken.
There is no shortage of desserts which include items such as Deep Fried ‘Nien Ko’ with Yam, Steamed ‘Nien Ko’ with Coconut, Traditional Kueh Kapit, ‘Tong Yuen’ with Ginger Soup, Roasted Sunflower Seed Orange Layer Cake, the ever favourite Chinese Pancake and various Chinese New Year goodies and cookies.
A must-try is the Steamed ‘Nien Ko’ with Coconut, a chewy yet healthy kuih while the Pat Bo Tong Sue has eight different ingredients including lotus seeds, magnolia petals, dried longan, red dates, snow fungus, atap chi seeds, kembang semangkuk and quail egg.
According to Chinese banquet chef Kendy Lee Sai Ying there are about 70 to 80 dishes served as part of the buffet.
“The Top Hat is a dish from my hometown in Perak while the prawns dish has Chinese BBQ sauce, which gives it a sweet taste.
“The shark’s fin soup is not only good for health but also has medicinal values from all the mixed herbs,” he said.
For more information, call Seasons Cafe at 03 2697 8888 ext. 8819, fax at 03 2695 5215 or e-mail email@example.com
This is the writer’s personal observation and not an endorsement by StarMetro