Tang Palace
Dynasty Hotel Kuala Lumpur,
218 Jalan Ipoh,
51200 Kuala Lumpur.
Tel: 03-4043 7777 ext 3340
Business Hours: Daily, Lunch,noon to 2.30pm
Dinner, 6.30pm to 10.00pm)

AFTER 17 years of being a chef at the Dynasty Hotel, chef Loke Yoon Khow knows what his customers are looking out for when it comes to dining during Chinese New Year.

D9244C47F0ED4CFAB0879963ED6AADE2Special spread: Loke with his array of dishes for this Chinese New Year.

For the Year of the Dragon, Loke is keeping it simple by retaining the the usual must-have Chinese ingredients at the hotel’s Tang Palace Restaurant.

“The ingredients I choose are nothing weird or too different that people have to ask me what it is.

“I like to keep it simple and easy for all to accept the dish and not have to worry about what they are eating,” he said.

During the review recently, Loke presented us with dishes from his special a’la carte menu where orders could be placed over and above the existing eight set menus.

The lunch started off with the BBQ Suckling Pig with Roast Chicken in Salad Sauce (from RM60++) which he said was meant to signify the dragon and phoenix flying together into the new year in a Chinese saying.

“We use a combination of two meats, first roasting the chicken then topping it with a slice of pork from the suckling pig,

“The crunchy combination topped with salad sauce is a great appetizer for both the young and old,” he said.

It was then followed by the Braised Sea Cucumber and Brocolli with Stuffed Beancurd and Dry Scallop (from RM55++) where he used sea cucumber from Japan and a mixture of chicken, water chestnut and mushrooms to be stuffed into the beancurd pocket.

For the steamed stuffed prawn in supreme stock (from RM50++), Loke carefully surrounds the stuffing combination of water chestnut, fish paste and prawn with a yellow wall made out of pumpkin.

“This is to signify the dragon (stuffed prawns) is hiding behind a gold wall,” he said, adding that the name of each dish had been carefully chosen to suit the new year too.

Two other dishes on the ala carte menu is the Braised Sliced Abalone with Dry Oyster and Sea Moss (from RM80++) and the Braised Shark’s Fin with Chicken and Vegetable (from RM40++)

A908D30783D849F4B53144B2D339A4CCStuffed delight: Steamed Stuffed Prawn in Supreme Stock with a Gold Pumpkin wall.

He said those with small families or intend to celebrate the occasion with friends can opt for the ala carte dishes.

“These dishes come in three sizes — small, medium and large — hence these smaller groups do not have to come in a group of 10 but can still celebrate the occasion,” he said.

For the reunion dinner sets which are available till Jan 22, Loke has prepared four menus priced at RM988++ to RM1,388++ for a table of 10 persons.

Each menu comes with nine dishes complete with Yee Sang, Fried Wax Meat Rice and desserts like Deep Fried Sesame Ball, Sweet Snow Fungus with Lotus Seeds and Red Dates, Chilled Longan with Lychee and Jelly as well as Sweet Red Bean Cream with Glutinous Rice Ball.

From Jan 24 to Feb 6, Loke has prepared another four sets of menus which he calls Chinese New Year Prosperity Sets priced at RM1088++ to RM1888++.

Similarly, each set comes with nine dishes where the Yee Sang comes in a variation of salmon, salmon fish with jade abalone and snow pear, jelly fish or shell abalone.

Those who purchase dishes or the set menus using credit cards will get a 20% discount. The restaurant will be closed on Jan 23.

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