Welcoming New Births and Newlyweds with a Grand Feast!
It’s a tradition to welcome in new births and newlyweds with grandeur in every Chinese household. In honor of these blissful occasions, there is no other better ways to ring in the joy than to indulge in a feast to gather family and friends. At Ee Chinese Cuisine, Eastin Hotel Petaling Jaya, Chef Yong Kam Wah has whipped up a few menus of Full Moon and Wedding Specials to honor such joyous occasion. Ee Cuisine is renowned for serving sumptuous Chinese cuisine from its precious lavish broths to delectable meats, seafood and luscious dim sums.
Here’s a sneak peak at one of the menu from the Full Moon and Wedding Specials!
Chinese culture enjoys red tinged boiled eggs to symbolize new births or a new start. Red for prosperity while eggs signify new beginnings. Here, we enjoyed the eggs as a lovely starter with pickled ginger!
4 Happiness Hors D’ouevre
In every grand 8 course feast, this is always the highlight of the meal! The anticipation of the dishes on this course sets the bar for the rest of the meal. Our 4 Happiness definitely makes us sing in joy! Magnificently presented, the first sight of this kaleidoscope of colors makes our mouth watered in delight. We indulged in Bacon Rolls, Phyllo with Seafood Rolls, Seasoned Baby Octopus and Stir Fried Scallops with Macadamia Nuts that evening. Sweet juicy pork bacon is simply addictive while the crispy phyllo with seafood has a lovely contrasting texture. Tangy chewy baby octopus is always a classic while the sweet fresh scallops with nuts showcase the natural beauty of its ingredients. It was hard to favor a particular one as all four dishes stand bold in deliciousness in their own way!
Braised Shark’s Din Soup with Crab Meat and Roe
Classic rendition of a Chinese feast must-have, this one is filled to the brim with warm fuzzy goodness from the premium broth and lots of crab meat and roes.
Gui Fei Farm Chicken
It was a plate of sunshine! The chook has a gorgeous yellow skin with firm meat. Steamed with Chinese herbs, it is meant to be enjoyed for its simplicity of a good quality chicken laced with herbal notes. Pungent ginger sauce was provided to jazz up its flavors as well.
Steamed Cod Fish with Fresh Bean Curd Skin in Superior Soya Sauce
Cod is a tricky fish to prepare. Over cooking the cod literally kills the dish while overpowering sauces can also mask the sweetness of the fish. With that said, we are really glad to savor the steamed cod prepared in the most favorable classic way in every Chinese household. The sweetness of the cod shined in full glory while the lightly savory sweet soya sauce gave the fish a delicate boost of yumminess. Delicate fresh bean curd sheets are also welcomed after a nice soaking of the superior soya sauce with finely shredded spring onions. Simple and satisfying!
Dual Combination of Prawns
Artistically fan out, the duo of Salad Prawns and Buttered Prawns is set to tease the taste bud with a contrasting flavor of chilled sweet prawns dressed in fruity salad dressing with crunchy roes and buttery egg floss coated savory prawns. The combination works beautifully, both showing off the succulent crustaceans in a yin and yang manner.
Braised Mushrooms with Bean Roots and Top Shells
After all the courses of heavenly meat and seafood, this dish is a pleasant one. Light and earthy sauce coated the soft woody braised mushrooms together with soft bean curd sheets and little morsels of chewy top shell. It is always a dish favored by many elders during course meal.
Individually Wrapped Mini Glutinous Rice with Chicken, Mushroom & Dried Shrimps in Lotus Leaf
Before we could see it, we could smell the leafy aroma of the lotus leaves. Inside the little parcels are soft glutinous rice steamed to a creamy and savory edge with minced meat filling. A little sweet and quite savory, the dish has just the right portion and flavor.
Double-Boiled Nine Treasure Soup
The hot dessert of the night was a lightly sweetened Chinese dessert broth filled with dried longans, red date, white fungus, lotus seed, wolfberry, carrot, wintermelon and more. Soothing to denote an ending to the feast…
Ang Koo Kuih
Our happy ending of the night! Traditional ang koo kuih or loosely translated to tortoise cake, this small oval kuih is usually stuffed with mung bean paste. The tortoise shaped kuih has a slightly chewy skin and a creamy center. It is eaten during such occasions to signify good fortune, blessings and prosperity together with longevity for new birth and new couple and even elders.
The above set menu is priced at RM1288++ per table of 10 persons. For bookings of 15 tables and above, there are additional complimentary perks. Other menu price starts from RM1099++ to RM1899++ per table of 10 persons.
Twinkle Twinkle Litte Star, What a Tiny Miracle You Are! To celebrate such precious moments whether it is a bundle of joy or a wedding, you may want to check out Ee Chinese Cuisine for their Full Moon and Wedding Specials!
For reservations, please call Ee Chinese Cuisine at +603 7665 1111 ext 183/137/320 for more details or email at email@example.com
EE CHINESE CUISINE
Eastin Hotel Petaling Jaya
13, Jalan 16/11, Pusat Dagang Seksyen 16,
46350 Petaling Jaya, Selangor, Malaysia.
Tel: +603 7665 1111; Fax: +603 7665 9999
Nice! Love the presentations. Impressive!ReplyDelete
Drooling over each and every single of the dish.ReplyDelete
I always love the last tong sui prepared by Ee, very soothing after a fulling meal~ReplyDelete
Oh i like the chicken and the cod! To steam a cod is the best and simplest way to serve a cod, yum!ReplyDelete
Alamak! I now crave for Ang Ku Kuih!! :-pReplyDelete
Well I truly enjoyed reading it. This information procured by you is very constructive for good planning.ReplyDelete
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nice food reviews.ReplyDelete