Food

Welcoming spring with good food

CHINESE New 12 months is about reaffirming ties with household and associates whereas trying ahead to a extra affluent yr forward.

The meals is reflective of this as conventional dishes with auspicious-sounding names take centre stage in the course of the festivities.

However this has not stopped many cooks from whipping up artistic concoctions that marry completely different cuisines and cultures on a plate.

Govt Chinese language chef Tommy Choong of Zuan Yuan Chinese language Restaurant in One World Resort, Petaling Jaya, is a agency believer of this, as evidenced by the Merriment of Spring Lunar New 12 months menu he created.

Braised Mushrooms with Fried Fish Maw, Dried Oyster, Sea Moss and Garden Greens.Braised Mushrooms with Fried Fish Maw, Dried Oyster, Sea Moss and Backyard Greens.

There are three nine-course set menus to select from – Unity, Prosperity and Longevity – providing a spread of premium components.

Diners can get pleasure from staple Chinese language festive dishes like yee sang, braised abalone and nian gao with a little bit of a twist as Choong attracts inspiration from Western components.

For example, the acquainted yee sang dish is given a contact of luxurious with the addition of Alaskan Scallop, Crispy Fish Pores and skin, Black Truffle Paste and Crystal Pear (Longevity set).

The plump, melt-in-your-mouth scallops are giant, fleshy and scattered intact among the many shredded components within the yee sang.

Sweetened Hot Ginger Tea with Red Dates and Glutinous Rice Ball.Sweetened Sizzling Ginger Tea with Pink Dates and Glutinous Rice Ball.

The candy and bitter plum sauce poured over the dish is given a barely earthy hit by the addition of the black truffle paste – not one thing you’ll usually anticipate.

There are additionally giant rolls of crispy fish pores and skin that add extra crackle than the crackers that accompany the dish.

Throughout lunch, we got the prospect to attempt dishes from all three menus.

After the yee sang, we had the Braised Superior Abalone Soup with Dried Scallops, Dried Seafood and Pink Tobiko, adopted by the Roasted Smoked Duck Breast with Mango and Pomelo Salsa Sauce, Steamed “Dwell” River Tapah Fish with Crispy Radish, Birds’ Eye Chilli and Supreme Soy Sauce and Braised Mushrooms with Fried Fish Maw, Dried Oyster, Sea Moss and Backyard Greens.

The abalone soup was mild however flavourful, with the prime ingredient having the correct amount of chew.

Steamed Live River Tapah Fish with Crispy Radish, Bird’s Eye Chilli and Supreme Soy Sauce.Steamed Dwell River Tapah Fish with Crispy Radish, Chook’s Eye Chilli and Supreme Soy Sauce.

The crimson tobiko, the Japanese title for flying fish roe added a salty tang to the soup.

The Roasted Smoked Duck Breast with Mango and Pomelo Salsa Sauce was a little bit of a revelation. The gamey flavour of the finely sliced duck breast – which some discover off-putting – was completely masked by the marginally candy pairing of mango and pomelo with the chilli within the salsa including a kick.

The star of the set was the steamed Tapah fish.

This river fish is from the catfish household and Choong stated he picked it as a result of not many individuals are acquainted with this wide-mouth selection. Its agency white flesh is good with out that muddy aftertaste, and pairs nicely with salty supreme soy sauce.

The crispy radish scattered on prime provides texture to this straightforward however slurp-worthy dish.

The Braised Mushrooms with Fried Fish Maw, Dried Oyster, Sea Moss and Backyard Greens provided crunchy broccoli, juicy mushrooms, the chewiness of fish maw and dried oyster, and the marginally slimy sea moss in a medley of textures and tastes.

Roasted Smoked Duck Breast with Mango and Pomelo Salsa Sauce.Roasted Smoked Duck Breast with Mango and Pomelo Salsa Sauce.

No CNY meal is full and not using a rice dish, and we had an opportunity to attempt the Wok-fried Wild Rice with Yam, Diced Rooster and Sakura Shrimps. A bit unremarkable and on the tasteless aspect, the sprinkling of the translucent pink shrimps – so named for the sakura, the Japanese phrase for cherry blossom – on the highest of the dish was visually very pleasing.

Choong’s tackle the normal nian gao dessert concerned pan-frying the steamed glutinous rice, gula Melaka, brown sugar and coconut milk combination in an egg omelette. Although it sounds unusual, I reasonably favored the feel distinction and it was much less sticky than I anticipated.

We ended with Sweetened Sizzling Ginger Tea with Pink Dates and Glutinous Rice Ball. I liked this dessert – the warmth from the ginger minimize the sweetness, and the glutinous rice ball full of sesame paste was candy and nutty. A beautiful finish to a nine-course meal.

The Merriment of Spring set menus are priced at RM1,888 nett, RM2,088 nett and RM2,388 nett for a desk of 10 with a complimentary bottle of home wine or premium Chinese language tea (whereas shares final). Obtainable for lunch and dinner till Feb 15.

ZUAN YUAN CHINESE RESTAURANT,

Floor Ground, One World Resort, First Avenue Bandar Utama, Petaling Jaya. (Tel 03-7681 1159) Enterprise Hours: Midday to 2.30pm, 6.30pm to 10.30pm; Saturday, Sunday and public holidays: 10am to 2.30pm and 6.30pm to 10.30pm.

Pork free.

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

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