Corus Hotel, Jalan Ampang,
Kuala Lumpur.[mappress mapid=”351″]
Tel: 03-2161 8888 ext 127 or 188
Business hours: 11.30am to 3.00pm,
6.30pm to 10.30pm.
BRING in hearty amounts of good luck, prosperity and health this Chinese New Year with nine sumptuous set menus at the famed Ming Palace Chinese Restaurant, Corus Hotel.
Cooked up by executive Chinese chef Ng Chee Wah and his culinary team, the nine auspicious packages are sure to tempt even the most discerning of palates.
Here are some of the highlights from the different set menus.
The Salmon and Butter Fish Yee Sang is certainly a must-try at the restaurant.
Filled with crunchy Fuji apples, Korean pears, pine seeds and 29 other ingredients, this yee sang is an innovative dish worth sharing with loved ones.
“This year, we are inspired by our customers. We realise that more people are becoming health-conscious and want to cater to their needs,” said Chef Ng.
True to his word, he has made some improvisations to his yee sang recipe that has certainly enriched the dish.
“As a majority of my customers are older patrons, I have replaced the white radish, which aggravates arthritis, with red carrots that are full of vitamin C. The pine seeds, too, are full of protein, which is good for health,” he said.
The organic apples, pears and pine seeds add a crunchy texture which is also pleasing to the palate.
As a precursor, why not give one of the restaurant’s six types of soups a try?
“This year, we have included three varieties of soup with shark’s fin and three without the fins,” chef Ng said.
When asked, he said they still received high demand from their customers for shark’s fin soup, which is why the restaurant was still serving it.
The Double Boiled Chicken Soup with Dried Scallop and Cordycep Flower is a good choice for those looking for that feel-good feeling.
Served piping hot, this soup is a refreshing palate cleanser before feasting on the next course.
?The soup is steamed for almost 2