Festive dishes made with finesse

THE Mandarin character for “contemporary” (xian) is made up of two different characters that are fish (yu) and lamb (yang).

Incorporating that in an precise dish just like the braised lamb and Dragon Garoupa soup was one thing I by no means thought potential.

I used to be first launched to the idea after watching a Hong Kong drama A Style of Love and had thought such a mix was purely fictional.

Nonetheless, Chuai Heng Restaurant banquet chef Liew San Woei, who cooked the dish, identified that it was a well-known Shunde delicacy in China which is fashionable throughout winter.

“I braised the lamb and fish soup individually earlier than mixing it collectively, ” he stated.

Each kinds of meat harmonised nicely, unleashing a singular flavour.

The distinctive aroma of the lamb was not too overwhelming however steadily, the sweetness of the fish started to shine, leaving a scrumptious aftertaste.

The large chunk of fish that was flippantly fried to golden brown first to carry the flesh collectively, made consuming it extra pleasurable. Total, it was two thumbs up for the dish.

Chuai Heng Restaurant can be serving the Chinese language New Yr Particular Menu till Feb 8, priced from RM1,198++ to RM3,388++ for a desk of 10.

Clients who order the particular menu will get a complimentary bottle of pink wine per desk.

The restaurant can even function a few of their signature dishes and yee sang throughout this festive season.

Toss to a yr of fine well being with the fruit yee sang that consists of julienned jackfruit, pear, apple, honeydew, mango in addition to a beneficiant serving of pomelo flesh, shredded carrots and radish with fried yam, potatoes and dried tangerine.

The sweetness of the plum sauce coating the Hong Kong crispy white fish made for a candy and savoury mixture.

One other spotlight was the Charbroiled Pipa Spring Duck Drumstick.

Barbecue chef Danny Lee stated the duck is marinated with cinnamon, Dong Quai or ginseng, star anise and bay leaves for a couple of hours earlier than it’s dried for an additional three hours.

“This dish is simply out there by reservation and it is without doubt one of the scorching favourites amongst diners.

“The spring duck is small so most individuals benefit from the drumstick.

“I as soon as roasted 380 spring duck for 760 prospects throughout a marriage reception final yr, ” he stated.

Diners should not have to get their palms soiled as a small piece of aluminium foil was wrapped on the tip of the drumstick.

The skinny layers of fats in between the shiny paper-like pores and skin added flavours to the meat and diners also can dip it right into a mellow spiced sauce.

The yam basket with “Kung Po” (cooked with dried chillies) prawns and squid is a standard dish when consuming out however Liew added a singular twist by turning the yam basket into yam balls.

“It’s simpler for diners to scoop the yam balls as a substitute of crushing the basket which I discover fairly a trouble, ” Liew stated.

This yam dish was in a position to showcase his culinary experience because the dried chilli prawns and squid hit all the suitable notes.

As a substitute of the standard suckling pig, diners can attempt the charcoal barbecued Spanish pork ribs marinated with fragrant herbs. The dish with a slight Western contact was cooked to perfection.

Diners also can attempt their braised dried oyster, black moss, mushroom and roast pork, braised pork knuckle and fish maw with pre-roasted garlic, Hong Kong Model Deluxe Poon Choy, fried glutinous rice with crab in addition to steamed big freshwater prawns with garlic.

Prosperity yee sang is offered and prospects can select from elements reminiscent of five-headed South African Abalone, assorted fruits, Hong Kong white fish and mushy shell crab, crispy imported fish pores and skin and jellyfish or solely with jellyfish.

The yee sang is priced from RM58++ onwards for half a portion or RM98++ for one portion.

There can even be roasted suckling pig, duck and goose for takeaway along with “Bai Tian Gong” or Jade Emperor Pageant.

The restaurant is open for reunion dinner however closed on Jan 25, the primary day of Chinese language New Yr.

CHUAI HENG RESTAURANT, 20, Jalan Kamuning, off Jalan Imbi, Kuala Lumpur. (Tel: 03-2110 2666). Enterprise hours: 11.30am to 3pm (weekdays and Saturdays), 10am to 3pm (Sundays and public holidays), 6pm to 11pm (dinner), each day.

That is the author’s private statement and never an endorsement by StarMetro.

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