January 29, 2013

Zuan Yuan, One World Hotel: Cheering to Sau Kong Chau Celebratory Menus and More!

Feasting on Chinese New Year Set Menus & Festive Dim Sums!

While the countdown to the coming Chinese New Year holidays is much anticipation, a lot of companies take their employees for ‘Sau Kong Chau’ feasts just right before the festival. It is almost a tradition for some while others take pride in this excuse to enjoy a feast together for some merriment.

At Zuan Yuan, One World Hotel, the restaurant is set to cater to the many request of the Sau Kong Chau or Appreciation Pre Chinese New Year Feast with their celebrative set menus, traditional Yee Sang and Chinese New Year specialties for lunch and dinner. Let’s not forget the essential Reunion menu, Lunar New Year festive menu and there is even a sumptuous festive dim sum specially prepared by Zuan Yuan’s culinary team.

Culinary team of Chef Woon Ting Keat and Chef Chin Chee Heong are responsible for this year’s festive menus with a little of everything to ring in the auspicious New Year. Head on over to Zuan Yuan to catch a taste of their Sau Kog Chau menus, Reunion Joy menu, LunarNew  Year Festive menu or simply enjoy their Chinese New Year Dim Sum menu!

Recently, we congregated at Zuan Yuan for a taste of the festive menu and feast on a lavish spread from sumptuous Yee Sang to glorious Roasted Duck and ended with a modern take on Nian Gao. If you are still looking for a place to enjoy some festive dishes, check out the dishes here at Zuan Yuan.

Yee Sang with Soft Shell Crab

Decadently amped up with crispy fried soft shell crab and chewy jelly fish, it’s a myriad of textures in this version. The sauce carried a tangy and gingery note with subtle sweetness throughout. It’s beautifully refreshing and juicy with each bite.

Check out Zuan Yuan’s Yee Sang Offerings:

Yee Sang with Seaweed & Assorted Fresh Fruits
RM55++ (half portion)    RM110++ (full portion)

Yee Sang with Soft Shell Crab and Condiments
RM70++ (half portion)    RM140++ (full portion)

Yee Sang with Snow Pear and Salmon
RM85++ (half portion)    RM170++ (full portion)

Yee Sang with Sliced Abalone & Snow Pear
RM90++ (half portion)    RM180++ (full portion)

Priced from RM55++ per half portion for lunch, dinner and takeaway.

Braised Shark’s Fin Soup with Dried Scallop, Bamboo Shoot and Crab Meat

This may hit some high notes with some while others steer clear of it. As repeated before, it’s the soup that I really loved and not the fins as it is more of a sign of lavishness. The version here has a delightful broth base coupled with loads of crab meat and dried scallop beside the shark fins. My personalized version is always laced with a dash of black vinegar which really amped up the soup. The soup would be equally good without the shark's fin in my opinion.

Zuan Yuan Crispy Roasted Duck

Though a roast is quite classic, when its done well, it can really bring lots of satiation to one’s taste. Executed with precision, Zuan Yuan Crispy Roasted Duck really takes the cake in a darn awesome roast! The amber hued duck with its crisp skin and tender meat was unbelievable good. It was also not too fatty but utterly moist with each bite. Flavor was definitely toothsome and addictive. A masterpiece!

Steamed Star Garouper with Wood Fungus and Red Date

The festive New Year calls for fish to represent each year to always have something left with its infamous phrase of ‘Nian Nian You Yue’. At Zuan Yuan, we savored a taste of familiarity with its Steamed Star Garouper with Wood Fungus and Red Date. A sense of contentment echoed in the flavors with its gentle sweetness of the red dates, slightly crunchy wood fungus, Enoki mushroom and supreme soya sauce. The fish itself was also delicately sweet and flaky. It’s a hearty and wholesome fish.

Wok Fried Tiger Prawn with Oats and Chili

They say laughter is the best medicine! With prawns signifying laughter, one would definitely laugh happily at this lovely dish of Wok Fried Tiger Prawn with Oats and Chili. The huge crustaceans are nicely coated in crispy golden oats and aromatized with lots of curry leaves. A bite of these succulent prawns had shots of umami flavors stirring in my neurons!

Braised Sliced Mexican Abalone with Sea Moss, Dried Oyster & Seafood in Claypot

A pot filled with luxurious treasures from the sea, one cannot help but relish in this king’s ransom of goodies.  From its supple texture of sliced abalone to the spongy fish maw, sweet prawns, succulent scallops and robust dried oysters, they meld together in a symphony of harmony. The brown gravy was oozing with rich seafood essence delightfully.

Steamed Lotus Leaf Rice with Assorted Preserved Meat, Chicken Sausage & Yam

Though I was already at the peak of my fill, I caved in to the aroma of the Steamed Lotus Leaf Rice with Assorted Preserved Meat, Chicken Sausage & Yam. A small serving had me craving for more. Instead of glutinous rice, fragrant rice is used to a different approach. The rice is very fluffy and well-seasoned with the extract of the waxed meat and dried shrimp. Bits of yam provided a little creaminess to the rice. I had a refill of this rice…

Chilled Red Date & Longan with Sea Coconut & White Fungus

Refreshing completed the description for this dessert. Well chilled with an abundance of longan, sea coconut, white fungus and red dates, it makes a great sweet ending with lots of textures.

Deep Fried Nian Gao with Cheddar Cheese

Truly one of its kind, some will like it while others may not. A clever combination of sweet and salty, the Deep Fried Nian Gao with Cheddar Cheese proved to be a lovely combination in my books. One note for the dessert, it is best eaten when hot or warm for the full effect of the creamy salty cheese with the sweet sticky Nian Gao.

In addition to a peak at the festive menus, we were also treated to a taste of their festive dim sum menu by Chef Chef Chin Chee Heong. Going all out, the dim sums are created with such finesse and boldness. The Chinese New Year Dim Sum menu is available from 10th to 28th February.

Steamed Shrimp Dumpling with Crab Roe sprinkled with Gold Dust

Kicking off the lot was a magnificent contrasting Steamed Shrimp Dumpling with Crab Roe sprinkled with Gold Dust that simply was a sight to behold! Audacious black charcoal skin engulfing juicy shrimps and a little crab is a beauty on sight and taste. Can’t taste the gold but it did gave me an exclusiveness of royalty. Simply a must-try!

Steamed Assorted Mushroom ‘Sek Lou Gou’ with Nam Yee Sauce

Mimicking money bags, the bean curd sheet pouch encased minced up assorted mushrooms and vegetables tainted with the flavors of fermented bean curd. Its decently light and juicy. The bags reflected wholesome and earthy flavors.

Taro Scallop Dumpling with Chef’s Special Garlic Butter Sauce

I love this a lot. Taro Scallop Dumpling with Chef’s Special Garlic Butter Sauce is scallop and filling enveloped in a creamy coat of yam and rounded up with a creamy buttery sauce and flying fish roes. The crispy yam worked beautifully with the seafood and the sauce. I could so with a few of these…

Deep Fried Prawn Roll with Katafi served with Salad Sauce

This bundle of crustacean has prawns jacketed with crispy thin phyllo dough or Katafi and fried till golden. What makes the dim sum memorable was the side salad of strawberry, papaya and melon. The combination has a great contrast of crispy and soft, making the dim sum easy to enjoy.

It’s definitely more than just the usual set menus at Zuan Yuan. Usher in your prosperity this year with their sumptuous Yee Sang, enjoy their gorgeous Crispy Roasted Duck or simply savor luscious festive Dim Sum. For a festive meal with the family or a gastronomic celebration with friends and business associates, make your way to Zuan Yuan Chinese Restaurant.

Zuan Yuan remains open on the eve of Lunar New Year and throughout the fifteen days of the Lunar New Year.
For dining reservations and more information, please call +603 7681 1159.

Lobby Floor, One World Hotel
First Avenue
Bandar Utama City Centre
47800 Petaling Jaya
Tel: 03-7681-1159

Business hours:
Monday to Friday
Lunch 12.00 noon to 2.30 pm
Dinner 6.30 pm to 10.30 pm

Saturday, Sunday and Public Holiday
Lunch 11.00 am to 2.30 pm
Dinner 6.30 pm to 10.30 pm

*More pictures at my facebook: ChasingFoodDreams
**Other Zuan Yuan posts are here, here, here & here


  1. I really wish I can try the nian gao + cheese, so special~

  2. wow.. the first picture is really, really very eye-catching!
    I wish to try the cheese nian gao! So creative! Salty+ sweet , I wonder how my palate would react!;P