Qing Zhen Chinese Restaurant,
Jalan Kia Peng,
Kuala Lumpur City Centre,
Tel: 03-2147 0888
Business hours: Mon-Sat
CHINESE New Year is never short of dishes that carry auspicious meanings, but a few special delights that depart from the usual “prosperity” spread can certainly enliven the atmosphere.
Qing Zhen Chinese Restaurant has spiced up its three set menus set for the season with several unique dishes that are rather different from mainstream Chinese delicacies, and promoted as the highlight of the meals.
Also, the dishes include a touch of creativity to live up to the restaurant’s reputation of offering a contemporary dining experience.
The three set menus whipped up by assistant Chinese chef Jerry Yeong and team are priced at RM1,088++ (Blossom set), RM1,288++ (Auspicious set) and RM1,688++ (Prosperity set).
Unique dishes such as Wok-fried Lamb Loin in the Prosperity set certainly stands out from the rest. Flavoured with sauteed preserved olive and onions, and served with crispy tortilla, the dish that has a Central Asian touch is tender and succulent.
The restauran’s signature “Kun Ming” Mutton Chop also has a distinct flavour. It is included in the Auspicious set.
As a move to support environmental conservation, the restaurant has done away with shark’s fin soup, and made available delectable Braised Golden Pumpkin Soup, which is enhanced with scallop, prawns, fish maw, crab meat, dried scallop and crab roe.
The soup is creamy and aromatic, and the fresh seafood served together add an interesting crunch to the texture.
The “good luck” dishes must be included so there is the perpetually popular Braised Mushroom, Dried Oyster, Sea Cucumber and Broccoli in golden brown sauce. The ingredients are believed to bring luck as they sound like “good news’, “advancement’ and “prosperity’.
Prawns are always included in Chinese New Year fares as they sound like “laughter” in Cantonese. Wok-Fried King Prawn with chef’s special home-made butter sauce is the special offering this time around, with smooth, creamy and flavourful gravy to complement the prawn’s springy texture.
Fish is savoured by the Cantonese during Chinese New Year because it means “surplus” or “balance”. Among the fish dishes prepared are Steamed Red Coral Trout Hong Kong Style, Steamed Red Garoupa with mashed ginger sauce, and Steamed Pacific Cod Fillet with sauteed fungus, ear-shaped fungus and cordycep flower in special soy sauce.
The third option, included in the Prosperity set, is bound to please guests with the fish’s snowy, velvety texture.
This is the season to indulge in waxed meat, too. Steamed Aromatic Rice with Diced Mushroom and Waxed Meat signifies a bountiful year. The dish is served in lotus leaf which heightens the aroma.
This is the writer’s personal observation and not an endorsement by StarMetro.