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[mappress mapid=”193″],
Klana Resort Seremban,
PT 4388, Jalan Penghulu Cantik,
Taman Tasik Seremban, Seremban
Tel: 06-766 7888
Business hours: Noon-2.30pm (lunch),
6.30-10pm (dinner).

THERE is no better way to welcome the Year of the Rabbit than a heartwarming meal with family and friends.

At Klana Resort’s Xinjiang Court, the resturant has scaled down its menu to cater to small groups.

Chef Yu Chee Chun said he decided to offer downsized menus after receiving feedback from customers over the years.

“Families of four or five often say the set menu (usually for 10 persons) is too much for them both in price and portions.

“That is why we have decided to scale down our menus to cater to different needs but menu items will remain the same. The only difference will be in portion size and price,” he said.

Yu, who has over two decades of culinary experience, said yee sang is the highlight of the menu which is available for dine in or take away.

Diners can choose from three varieties of yee sang — Good Luck Yee Sang with Jellyfish (from RM35++), Fatt Choy Yee Sang with Salmon (from RM38++) and Fatt Choy Yee Sang with Abalone and Snow Pear (from RM118++).

21156B3CDB254A19A61134D2B7959F0CSimply delicious: The Roasted Chicken with Spicy Sesame Sauce is served with steamed mantao buns.

The yee sang is accompanied by a piquant and pleasant tasting sauce.

“Good yee sang should have a balance of flavours and textures — sweet, sour and sharp with a crunch in every bite.

“The accompanying sauce really makes a difference and ours is made using a combination of different ingredients,” said Yu who was handed down the recipe by his sifu.

Instead of serving the dishes course by course, Yu served everything but dessert all at once, remarked it was the best way to have a reunion meal.

We sampled items from the outlet’s RM900++ set menu (for a table of 10) which included the Fatt Choy Yee Sang with Salmon and Snow Pear.

After tossing yee sang for good luck, we were served the Braised Shark’s Fin Soup with Crabmeat and Dried Scallops, Black Pepper Lobster, Braised Sliced Abalone with Black Mushrooms, Roasted Chicken with Spicy Sesame Sauce, Braised Dried Oysters with Fatt Choy and Beancurd, and Fried Calrose Rice Wrapped in Lotus Leaf.

BCF9065EB1A6409B9982720B6EF9D9F2Welcoming sight: Chef Yu and a waitress inviting guests to sample the outlet’s yee sang and other items on its CNY set menus.

Yu said the outlet did not stinge on the ingredients’ quality despite maintaining the same prices as the previous year, something that will go down well with its clientele.

“Some of our ingredients are locally sourced while others like salmon, abalone, scallops are imported. We do not want to compromise on quality,” he said.

Having lobster instead of fish was nice change but Yu said steamed coral trout and seabass were available too, depending on the customer’s menu choice.

“Fish is synonymous with abundance and it is a feature on our menu but we added the lobster to give our customers something different,” he said.

The Roasted Chicken with Spicy Sesame Sauce was another favourite.

The sauce is prepared with a secret blend of spices and is served with steamed mantao buns on the side, making the dish a delightful treat.

The best way to enjoy the dish is to fill a bun with slivers of meat and dip it into the sesame sauce before eating.

We had a sweet ending to the meal with a helping of Deep Fried Nian Gao with Red Date Paste and Yam.

Xinjiang Court’s Chinese New Year set menus are priced from RM600++ to RM900++ (for a table of 10) and is available from Jan 29 to Feb 17.

The downsized menu (for less than 10 pax) is priced from RM350++ per table.

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

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