Ming Palace Chinese Restaurant,
Corus Hotel, Jalan Ampang,
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 ½ hours, which helps bring out the flavours of the chicken, cordycep flowers and red dates.
“It also serves as a blood cleanser because it helps with blood circulation,” said chef Ng.
The Steamed Salted “Cheng Yuen” Chicken dish is also sure to please with its blend of flavours. A mix of salty, sweet and bitter, the chickens used for this dish are specially imported from Cheng Yuen province (hence the name) and are fed a special diet of corn.
“Because they are corn-fed, the chickens turn yellow when cooked. This gives a nice colour to the dish. By adding wolfberries and Shao Hsing wine, the flavours are enhanced,” said Chef Ng.
For a taste of the sea, his Golden Crispy Nestum Prawns with Salted Egg Yolk is sure to be a hit.
Coated with a batter of blended duck egg yolks, butter and Nestum, these local tiger prawns are crispy on the outside and sweet on the inside.
No Chinese meal is complete without the pre-requisite steamed fish and chef Ng’s Steamed Silver Pomfret in Premium Soya Sauce involves some pretty impressive culinary know-how.
“Most of the soya sauce available contain ajinomoto, which is why I make my own sauce. This gives the dish its unique flavour,” he said.
The ubiquitous fried rice is also given new life by chef Ng in his menu. His fried rice with waxed duck and liver sausage is a “halal” version of the popular dish.
“I have replaced the traditional lap cheong (pork sausage) with preserved duck and liver sausage, added in pieces of sweet chicken and these are cooked in lotus leaves.”
For female patrons, chef Ng recommends the Braised Sea Cucumber with Dried Oyster and Fatt Choy.
He said this dish would help make the skin smooth and glowing.
“This is a must-have for a New Year dinner,” said Ng.
For dessert, try the Almond Tea with Glutinous Rice Dumplings. This is certainly an acquired taste as the dish has a strong aroma and unique taste.
“This dish is good for strengthening bones and the black sesame paste inside the rice balls can improve hair condition,” he said.
And to boost digestion, try the Crispy Ninko with Yam and Sweet Potato.
“The secret to this recipe lies in the oil. Make sure the oil is very hot before deep-frying as this will reduce oil absorption,” chef Ng added.
The Chinese New Year set menus and a la carte dishes are available until Feb 24.
This is the writer’s personal observation and is not an endorsement by StarMetro.