Ming Palace Chinese Restaurant,
Corus Hotel, Jalan Ampang, Kuala Lumpur.
Tel: 03-2161 8888/ 03-2160 5927
Business hours: 11.30am to 3.00pm,
6.30pm to 10.30pm.
GIVE mum a break and treat her to a scrumptious Cantonese Sze Chuan feast at Ming Palace Chinese Restaurant this Mother’s Day.
There are three Mother’s Weekend set menus available from May 6 to 12, with prices ranging from RM48++ to RM88++ and RM138++ per person for a minimum of four persons.
There are also two special menus priced from RM140++ and RM220++ for a minimum of four persons.
During a recent sampling of the various set menus, we started off with the Japanese-style Fresh Salmon Salad.
Slices of Australian salmon and Chilean butterfish, accompanied by fresh Romaine lettuce and cherry tomatoes were lovingly arranged and drizzled with a wasabi-Japanese soy sauce.
Ming Palace Chinese Restaurant executive Chinese chef Ng Chee Wah said the freshness and lightness of the Japanese elements in the dish made it different from the otherwise heavy traditional Chinese cuisine.
Next on the menu was a piping hot bowl of Double-boiled Sea Delicacies with American Ginseng.
This hearty soup of dried scallops, bamboo pith, chicken meat and cabbage is suitable for everyone as it is very light in flavour.
“This dish does not have a very strong herbal taste because we use American ginseng. Plus, this soup is a good energy booster and increases vitality,” chef Ng said.
Another sure favourite is the Wok-fried Cod Fish with Salted Egg Yolks, which is a play on the popular version cooked with either prawns or crabs.
A thick slice of cod fish, fried with a thin batter of corn starch, is coated with the duck egg yolks and served with a garnishing of fresh coriander and parsley.
The use of the Canadian cod fish, chef Ng said, was a healthier option for consumers as the fish contained high levels of the Omega-3 fatty acids.
“It’s certainly a more enjoyable way of taking in the nutrients than drinking cod liver oil,” he said.
The Mother’s Weekend set menus also include a special Braised Fish Lips and PiPa Beancurd with Mushroom and Broccoli dish.
Considered a delicacy, the Braised Fish Lips are in fact flesh taken from the fish?s fins.
The name comes from its texture, said to resemble lips.
The star of the dish though is certainly the uniquely shaped beancurd filled with a mixture of minced chicken, spring onions, dried scallops, and eggs.
The shape, chef Ng explains, comes from the traditional pear-shaped Chinese musical instrument called the PiPa.
Overall, this dish is a delight to the senses, from its presentation to its flavours.
The Fried Szechuan Rice Noodles, meanwhile is reminiscent of the Fried Kuey Teow, but with a slight twist.
The noodles used in this dish are made from green bean flour and as such, the flavour is delightfully light and allows the flavours of other ingredients to come to the fore.
To end the meal, there’s the Sweetened Pear, White Fungus with Red Dates. Served hot, this dessert is filled with yummy treats like diced Korean pear and yacon, rock sugar, white fungus and red dates and a good way to end a celebration feast.
This is the writer’s personal observation and is not an endorsement by StarMetro.