One World Hotel,
First Avenue, Bandar Utama City Centre,
Tel: 03-7681 1159
Business hours: Lunch, noon to 2.30pm;
dinner 6.30pm to 10.30pm
THE Festive Lunar Dim Sum, a unique festive feature at Zuan Yuan, makes its annual appearance alongside the Chinese New Year specialities lined up at One World Hotel?s Chinese Restaurant.
The Festive Lunar Dim Sum, which comes in more than 20 varieties, is available as an a la carte option alongside the traditional yee sang, “Sau Kong Chau” or pre-Chinese New Year celebration menus and Lunar New Year festive menus.
Dim sum Chef Chin Chee Heong’s recommendation is the Steamed Charcoal Custard Layer Cake with Salted Egg Yolk and Dried Orange Skin, which he likes for the sweet and salty flavours it offers.
“A selection of dim sum, naturally coloured with bamboo charcoal, keeps to the current lifestyle of eating healthy,” he said.
The “Sau Kong Chau” is a tradition observed by the Chinese community to celebrate a year of success and abundance with colleagues or friends just before Chinese New Year.
Zuan Yuan is offering three set menus priced from RM988++ to RM1,288++ per table of 10 persons.
The menus offer sumptuous dishes like Braised Shark’s Fin Soup with Seafood, Slow Braised Village Chicken with Ginger in Soy Sauce, Roasted Crispy Duck”Cantonese” Style, Steamed Sea Grouper with Olive Vegetable “Teo Chew” Style, Steamed Sea Grouper with Pickled Radish and Chilli, Wok Fried Tiger Prawn with Lemongrass Vietnamese Style, Braised Abalone with Mushroom, Dried Oyster, Sea Moss and “Golden Bag”, and Steamed Lotus Leaf Rice with Assorted Preserved Meat, Chicken Sausage and Yam.
For a sweet finish, there is the Chilled Sea Coconut and Honey Date with Lotus Seed and Lily Bulb, or Double Boiled Sugar Cane with Snow Fungus and Snow Lotus Seed, as well as an assortment of homemade pastries.
Diners can toss to a year of good fortune, health and happiness with the auspicious yee sang or raw fish salad.
Zuan Yuan’s four new yee sang variations for this year are: Yee Sang with Seaweed and Assorted Fresh Fruit, Yee Sang with Snow Pear and Salmon, Yee Sang with Sliced Abalone and Snow Pear and the chef’s recommendation, Yee Sang with Soft Shell Crab and Condiments.
The Yee Sang is priced from RM55++ to RM90++ per half portion, and from RM110++ to RM180++ per full portion, and is available for lunch, dinner and takeaway.
Zuan Yuan’s Lunar New Year festive menus feature Chinese Chef Woon Ting Keat’s Cantonese specialities, which are rooted in tradition yet have a contemporary touch.
Each nine-course set menus begin with the auspicious yee sang, followed by dishes like Braised Shark’s Fin Soup with Dried Scallop, Fish Lips and Crab Meat, Roasted Chicken with Lemon and Mint Sauce, Zuan Yuan Crispy Roasted Duck, Steamed Star Grouper with Mandarin Orange Skin and Fresh Beancurd, Steamed Pomfret with “Medan” Sauce, Wok-Fried Tiger Prawn with Oats and Chilli, Stir Fried Tiger Prawns with Sweet and Spicy Sauce, Braised Abalone, Mushroom, Sea Moss and Beancurd in Garden Greens, and Steamed Lotus Leaf Rice with Assorted Preserved Meat, Chicken Sausage and Yam.
Then, there is a chilled dessert in the form of Chilled Red Date and Longan with Sea Coconut and White Fungus, or Chilled Soy Bean with Sea Coconut, Lotus Seed and Black Pearl, and Pan Fried Nian Gao with Cheddar Cheese.
Chef Woon said it took him only one to two months to plan the entire menu, to give a different approach and various flavours to traditionally symbolic dishes like fish and prawns.
“The Nian Gao offers a Western approach with the incorporation of cheese to give the dish a sweet and savoury taste,” said Chin.
The “Sau Kong Chau” celebration menus are available until Jan 31; the Lunar New Year festive menus and Festive Lunar Dim Sum are available from Feb 10 to 28; and the yee sang is available until Feb 28.
Zuan Yuan remains open on the eve and throughout the 15 days of Chinese New Year.
This is the writer’s observation and not an endorsement by StarMetro.