Level 3, ,
IOI Resort City, Sepang Utara, Selangor.
Tel: 03-8949 8888 ext 1333
Business hours: 11.30am–2.30pm, 6.30pm-10.30pm.
THE Lunar New Year is the next big celebration that diners await as auspicious festive meals will be served up at Chinese restaurants in the Klang Valley.
But to call the Year of the Goat to a close, many will be patronising restaurants to savour sumptuous sau gong meals.
It is quite normal for companies to organise sau gong dinners with their staff to celebrate the year that has gone by.
Putrajaya Marriott Hotel’s Chinese master chef Low Lam Chong has prepared three sau gong menus, which are available until Feb 6.
The Double-boiled Mini Dumpling Soup with Chinese Cabbage and Bamboo Piths, and Steamed Dragon Tiger Garoupa with Black Fungus in Basket is one of the items from the “Longevity” Sau Gong Menu.
The soup, which is rich with abalone and scallop, was light yet satisfying. The dumpling contained prawns and chicken.
One of the best things about Chinese New Year, is the interesting servings of yee sang.
At the hotel’s Summer Palace restaurant, we began our Lunar New Year indulgence by tossing yee sang.
Here, there are a variety of yee sang to choose from – Vegetarian Korean Pear is priced at RM68nett (small)/RM118nett (large); African Abalone (RM198nett small, RM318nett large); while the Salmon with Soft Shell Crab, Crispy Fruits and Salmon Yee Sang, Smoked Salmon Yee Sang with Organic Vegetables, Three Varieties of Fish and Prosperity Salmon Yee Sang are each priced at RM108nett (small) or RM168nett (large).
These yee sang dishes are available for dine-in or takeaway until Feb 22.
The thick sauce for the yee sang was made from peach and orange jam, lending a sweet and sour taste to the multi-coloured vegetable mix.
My personal favourite was the Roasted Crispy Smoked Duck Rolls and Boneless Chicken served in Chinese Bun from the Abundance menu that unveiled a different way to enjoy duck and chicken.
I loved that it was boneless, something seniors and children can appreciate.
The duck rolls contained prawns and to get rid of the gamey smell, the duck is smoked.
This is served with a side of salad.
The delightful tangy sauce was so good that everyone at the table asked the chef for the recipe.
Turns out, it was made with homemade applesauce and vinegar.
Next, we sampled items from the Chinese New Year Prosperity Set Menus – Baked Fresh Water Prawns with Mayo and Tobiko and Stir fried Noodle with Seafood in Soya Sauce.
The prawns were fried to give it a crunchy texture. I was delighted that the noodles were served with scallops, a personal favourite of mine.
The menus are available from Feb 7 to 22, which features a mix of classic dishes as well as Low’s specialties.
Choose from the Prosperity Menu A (RM1,288nett), Prosperity Menu B (RM1,688nett) or Prosperity Menu C (RM2,188nett); prices are per table of 10 persons. Menu B and C includes a bottle of house wine or sparkling wine.
It is customary to have something sweet for the New Year and for dessert, we had Chilled Lemongrass Jelly with Coconut Ice-cream.
The lemongrass added a refreshing taste to the dessert.
This is the writer’s personal observation and not an endorsement by StarMetro.