Dynasty Restaurant,
Renaissance Kuala Lumpur Hotel,
(corner of Jalan Sultan Ismail and Jalan Ampang,)
50450 Kuala Lumpur.
Tel: 03-2162 2233
Business Hours: Daily lunch, noon to 2.30pm,
dinner, 6.30pm to 10.30pm
Non-halal
PREPARING Chinese New Year dishes singlehandedly for the first time is not as daunting as leading a team of experienced cooks.
“Most of them in the kitchen are older than me and it gives me a lot of pressure to create a menu for Chinese New Year,” he said.
The Treasure Pot: A dish offering Fu Kwei abalone, sea cucumber, fish maw, dried oyster, sun-dried scallops, roasted pork,black mushrooms and roasted duck.Kok, who took over the helm as Dynasty Restaurant’s executive sous chef of in Renaissance Hotel late last year, said he went around different restaurants and hotels to complete his research before coming up with the festive menu.
“We have to look at the market trends and the popular dishes people look out for,” said the 43-year-old from Bentong, Pahang.
However, with little time on his hands, Kok managed to prepare five Chinese New Year set menus.
The Noble, Good Fortune, and Prosperity sets cater for a table of 10 with prices starting at RM988++ to RM1,688++, while the Harmony and Good Luck set caters for two and six persons, priced at RM688++ and RM288++ respectively.
Kok picked several dishes from the five sets offered, starting with the Double Boiled Seafood Consomme with Morel Mushrooms and the Double Happiness Combination Platter for our dining pleasure.
A combi dish: Kok with the Double Happiness Combination Platter.The platter came with a combination of four different dishes similar to a four seasons dish served at any Chinese wedding dinner.
Kok said the combination on the platter changes daily giving diners an element of surprise.
For our platter, Kok served the Stuffed Crab Claw, Spring Roll Prawn, Wok-Fried Snow Peas with Fu Kwei Abalone and the Stuffed Golden Beard Dumpling.
We then savoured the Steamed Bamboo Fish topped with Homemade Soy and Cilantro, the Braised Dried Oyster, Fatt Choy, Sea Cucumber and Flower Mushroom as well as his catchy Yin Yang Prawns.
The prawns were prepared in two styles; Green Tea with Mayonnaise and Wok-Fried in Superior Stock.
A new take: Yee sang with soft shell crab.Our lunch ended with sweet offerings of the Dynasty New Year Lotus biscuit and Coconuts Nian Gao and a bowl of Warm Soy Bean with Sea Birds Nest, Gingko Nuts, Water Chestnut and Fungus.
Chinese New Year would not be complete without a serving of yee sang and Kok served us the Soft Shell Crab Yee Sang.
“Nowadays, more and more people enjoy eating soft shell crab. Sometimes you see it in salads, sushi and even in sandwiches, hence I thought why not include it into the yee sang too,” said Kok.
Other yee sang choices are the Fu Kwei abalone, salmon and the Tienjin pear selection priced at RM88++ for the half portion and RM168++ for a full portion.
This year, the restaurant is also serving the Treasure Pot (RM288++) or better known as Poon Choi in Chinese with ingredients like Fu Kwei Abalone, Sea Cucumber, Fish Maw, Dried Oyster, Sun-dried Scallops, Roasted Pork, Black Mushrooms and Roasted Duck.
The Chinese New Year promotion ends Feb 6.
