Thursday, January 31, 2013

Ee Chinese Cuisine, Eastin Hotel Kuala Lumpur: It’s Time for a Reunion!




Back for Chinese New Year Menu at Ee Cuisine!







Checking back into Ee Chinese Cuisine at Eastin Hotel Petaling Jaya, patrons can whet their appetites this festive season with their auspicious Chinese New Year menus created by innovative Chef Yong Kam Wah and his team.

Choose from a range of their Sou Gong set dinner to Reunion set dinner and Chinese New Year set dinner menus to usher in the festive New Year with family, friends, loved ones and business associates. Starting off with the auspicious Yee Sang is a must at Ee Cuisine. The best part of the ‘Lou Sang’ is seeing family and friends coming together and sharing good wishes for life. Choose from more than eight choices of Yee Sang, priced from RM98++ per portion for Jellyfish Yee Sang to other variations like White Tuna, Smoked Duck, Sea Bird’s Nest, as well as the luxurious Australian Lobster Yee Sang. The Yee Sang is available from 7 January until 24 February 2013 for dine in or take away.








Prosperous Salmon with Rice Cracker Yee Sang

It’s superbly refreshing! Doused with lots of fresh lemon juice on the salmon, it certainly perked up the whole yee sang. What makes this one memorable? A great citrusy note lifted up the abundance of finely shredded vegetables, crisp yam, crispy rice crackers and luscious salmon. Eating lots of this yee sang is easy because of its refreshing flavors and lovely textures.








Braised Superior Shark’s Fin in Superior Broth

I love unique creations, especially ones that work deliciously! Ingeniously created by Chef Yong, he steamed custard filled with shark’s fin, crab meat and egg with savory flavors. The island of custard is then placed in a golden orange pool of silky carrot bisque. The wobbly custard tantalized the senses with creamy egg flavor and sweet crab meat while the carrot bisque rendered superior broth filled with loads of meaty essence that stick to one’s lips. It’s near perfection in my books and I would certainly love more luscious broth. Modern and insanely good!!








Steamed Farm Chicken with Chinese Wine

Smoke gets in your eyes… at least this was the first thing that came to my mind when I saw the dish. As the cover lifted, a cloud of smoke quickly dissolved right before my eyes while the smoky aroma hits my nostril. A classic dish that appears on major tables during festive season, the version here is delicious with Ee Cuisine’s special spicy green chili sauce and ginger sauce. The chook has a firm bite with smooth skin, a representation that the chook got its exercise to roam free to be able to produce such a texture. Flavors are delicate and wholesome but can be jazzed up with the two sauces for extra kick.








Stir Fried Prawns with Macadamia Nuts and Bacon Roll

If there is one thing that can cure a broken heart in my books, its Bacon! Though the major star was the delectable noodle basket of Stir Fried Prawns with Macadamia, I swooned at the glorious Bacon Rolls. Delicate in flavors, the prawns was sweet and firm, pairing well with other vegetables and salty macadamia. On the other hand, seafood paste wrapped with bacon was bursting with loads of flavors. Great texture to start with, the bacon roll oozed glamorously with the tangy and sweet sauce with hints of subtle black vinegar notes. More bacon rolls please…








Braised Abalone with Sea Cucumber, Dried Oyster and Vegetable

Normally not a fan of dried oysters, I must say that the oysters here are nicely paired with sea cucumber for a better texture and flavor combination. Right smacked in the middle is the precious braised abalone accompanied by broccoli and black moss. Flavors are quite robust to counter the heaviness of the dried seafood.








Stewed Claypot Rice with Assorted Waxed Meat

Though separated, the flavors of the assorted waxed meat are definitely present in the rice. The festive ingredients are steamed with the rice to let the flavors meld together before being presented separately. I like the rice for its fluffy texture tainted with glorious sweet and caramelized meat essence. Present that day was waxed duck, waxed pork belly, Chinese sausage and Chinese Wine sausage. I am particularly fond of the Chinese Wine sausage for its robust sweet notes and aroma.







Sweetened Dried Longans, White Fungus and Snow Lotus Seeds

As always, the night has to end and it always end on a sweet note! The sweet broth was warm and soothing, cleansing away the heavy notes of the luscious dinner. I am glad it’s not sweet at all for a healthier touch.







Pumpkin Mochi Nian Gao

This one was another unique creation by Chef Yong. Creatively bundling the auspicious Nian Gao into a mocha rice skin and covered with coconut, the dessert has a slight chewy and soft texture with hints of sweetness.








Starting with the Sou Gong Set Dinner, available from 7 January to 8 February 2013, one can feast on a luscious menu priced from RM1388++ per table of 10 persons. The Reunion Set Dinner at Ee Chinese Cuisine is offered on Chinese New Year’s Eve on the 9 February 2013 from RM2388++ per table of 10 persons with an exquisite menu of Abalone Yee Sang, Assorted Waxed Meat, Oven Baked King Prawns with Cheese Sauce and more. The Chinese New Year Set Dinner available from 11 February to 24 February 2013 starts from RM528++ per table of 4 persons to RM1388++ per table of 10 persons.







Make your reservations at Ee Chinese Cuisine this festive season for an unforgettable merriment of get-togethers and luscious set menus!


For reservations, please call Ee Chinese Cuisine at +603 7665 1111 ext 183/137/320 for more details or email at info.pj@eastin.com



*My previous visits to Ee Chinese Cuisine here, here, here and here.
**More pictures in my Facebook: ChasingFoodDreams





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

Website: www.eastin.com





Wednesday, January 30, 2013

Magnum Exclusive Preview Party @ Renoma Cafe: Enticing New Flavors



It’s All about Magnum Ice Creams!

Who can resist ice creams… Magnum ice creams? Certainly not Moi! With an exclusive invitation to a sneak preview of Magnum’s new flavors, it was an invite that was simply irresistible. The event for pleasure seekers was held at Renoma Café deep in the heart of the city. Upon arrival, we were pampered and showered with much chocolate and ice cream all the way!







Magnum, launched in1989, is simply famous for its first chocolate covered ice cream. It may be a classic combination of man’s best friend ever paired. Put on your imagination cap and imagine sinking your teeth lightly to crack the deep rich chocolate to unveil a luscious vanilla ice cream sending neurons of happiness to our senses!







Entering the lair of the ice cream party, there were quite a few booths that set up the mood for the night. First booth up, get your best pose ready for camera, lights & action! Met up with Sui Ying and her friend, Mun there that day together with Xiang and the second thing we did was personalized our very own cupcakes at the dessert bar manned by Just Heavenly. Needless to say, we had loads of fun icing our cupcakes!







Look who I caught on my lens… Xandra Ooi who was our emcee for the night posing with Mike.







After our cupcakes creation, we whipped off to find a spot while indulging in our very first Magnum bar jazzed up with a luscious cheese mousse and chocolate of course!







Another station had us icing our own chocolate bar… cute!






The evening took off with much casualness and guests were encouraged to tweet to win some prizes. My admiration goes to Kelly (second from the left) who really worked her way to winning with her tweet while having her manicure done! How’s that for multitasking?

*Psst… even the walls have chocolate dripping down…drools.







After a little snack, lots of liquids and all the Magnum ice creams you can indulge, the much anticipated flavors were revealed!






Magnum Chocolate Brownie and Magnum Chocolate & Strawberry are proud to be the latest addition of flavors to the Magnum family. While the Magnum Chocolate & Strawberry was tempting with laces of strawberry in the vanilla ice cream, Magnum Chocolate Brownie sent me to heaven! Magnum Chocolate Brownie is double the chocolate sensation with a nutty chocolate crust encasing a luscious silky chocolate ice cream. Both were served with sides of luscious cream and crème brulee… please don’t wake me up!







As if it was not enough, we were also treated to more Magnum inspired ice cream desserts like mini Magnum parfaits and Magnum ice cream sandwiched with macarons.









What a night of indulgence it was. Magnum sure knows how to throw an ice cream party in style! Both new flavors will be available on the market in March. Make sure to check them out…


Magnum-li-cious… what’s your favorite Magnum?



*More pictures at my facebook: ChasingFoodDreams



Tuesday, 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.





ZUAN YUAN CHINESE RESTAURANT
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







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