The Peace Season set menu starts with (top) Yee Sang with Norwegian Salmon followed by (front row, from left) Wok-fried Slipper Lobster in ‘Bei Fong Tong’ Style, Fried Green-Eye Grouper with Hot Oil in Wave Style and Hong Kong Roasted Duck. – Photos: LOW BON TATT/The Star
CHINESE restaurants are serving up their best dishes as families and business partners continue to celebrate the lunar new year.
While there are many outlets in Kuala Lumpur to choose from, a few restaurants such as Lai Ching Yuen in Grand Millennium Kuala Lumpur claim to retain the traditional flavours.
Those looking for authentic Cantonese cuisine can consider one of the three set menus curated by its executive chef Thye Yoon Kong.
The menus, each for 10 persons, are priced at RM1,888++ (Active and Vigorous), RM2,888 (Peace Season) and RM3,888++ (Smiles of Fortune).
As is customary in Malaysia, Chinese New Year meals will start with the tossing of yee sang for good luck and prosperity.
For those choosing the Peace Season menu, the meal begins with a serving of Yee Sang with Sliced Norwegian Salmon and Crispy Fish Skin.
This will be followed by the light, flavourful Doubled-Boiled Chicken Soup with Dry Scallop, Sea Cucumber and the Agaricus blazei mushroom.
Thye adding the special soy sauce as a final touch to the Fried Green-Eye Grouper with Hot Oil in Wave Style.
We found the collagen-rich soup comforting and it warmed up the palate for the next dish, the garlicky Wok-fried Slipper Lobster in “Bei Fong Tong” Style.
The lobster flesh, cut into bite-sized pieces, deep-fried and seasoned with the right amount of spices and seasoning will appeal to local tastebuds. It is not too spicy and has a nice crunch.
Fried Green-Eye Grouper with Hot Oil in Wave Style appears to have been steamed but instead of immersing the fish in oil, Thye said hot oil and water were alternately poured over the fish to cook it.
This method ensures that the fish does not dry out, he said.
“Once the fish is cooked, a special mix of soy sauce is added to flavour it,” he revealed.
Even if you’re not a fan of roast duck, the Hong Kong Roasted Duck may win you over as it’s not gamey but tender and moist.
Thye said the ducks were sourced from a sustainable farm in Ipoh, Perak, and fed with a special diet of grains.
“As a result, the meat is more tender and succulent, and our secret marinade brings out the flavour,” he said.
Traditionally, at least one Chinese New Year dish will have oyster and seaweed, which symbolise prosperity.
Crispy Yam Nian Gao (left) and warm Sweetened Red Bean Soup with Glutinous Rice Ball.
We had the Braised Dried Oyster with Sea Moss, Dried Scallop, Shredded Mushroom and Garden Greens.
Normally, a green vegetable is incorporated, but Thye opted to use Chinese cabbage instead.
His innovative touches were also seen in another traditional dish.
Typically, Chinese Wax Meat Rice wrapped in Lotus Leaf is cooked in a claypot, but Lai Ching Yuen’s version is cooked while wrapped in a lotus leaf that imparts more fragrance to the rice.
For dessert, there is Crispy Yam Nian Gao and warm Sweetened Red Bean Soup with Glutinous Rice Ball.
Thye said the Nian Gao was very popular among patrons.
“Although it is a dish normally served during Chinese New Year, we have it all year round due to demand.
“What sets our Nian Gao apart from others is that we manually grind the flour used to coat the rice cake, which gives it better flavour and nutritional value compared to commercially sold flour,” he said.
The Chinese New Year set menus are available until Feb 5.
LAI CHING YUEN, Level 1, No.160, Grand Millennium Kuala Lumpur, Jalan Bukit Bintang, Kuala Lumpur. Tel: 03-2117 4180. Email: lcy@millenniumhotels.com. Non-halal. Business hours: noon to 10pm (Tuesday to Friday), 11am to 10pm (Saturday to Sunday). Closed on Mondays.
This is the writer’s personal observation and not an endorsement by StarMetro.
