A Reunion to Relish & Remember
Going all the way, Si Chuan Dou Hua Restaurant at PARKROYAL Kuala Lumpur is all geared up to usher in the Year of the Wooden Goat with 10 festive set menus and Yee Sang creations to pamper their diners this year. From 5 February to 5 March, Chinese Chef Foong Koon Sang and his kitchen team has put together an abundant feast themed ‘A Reunion to Relish and Remember’ this year. These set menus are available for lunch and dinner at Si Chuan Dou Hua Restaurant.
Chef Foong introduces a new Yee Sang this year in honor of the Goat with his Barbeque Lamb Yee Sang this season. Joining the other 7 choices of Yee Sang, the Barbeque Lamb is a one-of-its-kind Yee Sang to be savored this festive season. Other Yee Sangs include Soft Shell Crab Yee Sang, Salmon Yee Sang, Jelly Fish Yee Sang, Abalone Yee Sang, Shark’s Fin Yee Sang, Tropical Fruits Yee Sang and Vegetarian Goose Yee Sang. My favorite of the lot has to be their Tropical Fruits Yee Sang.
As we continue to toss in the New Year with an abundance of everything, I felt truly blessed to being able to usher in a New Year with good health, great friends and good food!
Dinner proceeded on with other festive dishes from their several set menus. Our soup course had use savoring the premium Double-Boiled Shark’s Fin Soup with Prawns and Fresh Scallop. Of course shark’s fin is not a must so let the restaurant know if you prefer something else. The broth is pretty good with a lovely meaty and seafood essence while the fresh sweet scallops and pieces of fish maw. Somehow I didn’t see the prawns in the soup or maybe we had the fish maw instead of the prawns...
The next dish of Steamed Village Chicken with Dried Seafood and Chinese Herbs is pure comfort food. The hearty and down-to-earth dish is very delicious, especially if it is to be savored with rice. I really enjoyed the robust chicken essence sauce in the pot despite it being a little salty. The chicken was crown high with pacific clams, fish maw, mushroom, carrot and more ingredients. I find this dish addictive and very moreish with its combo of land and sea treasures.
Taking on another unusual route, the next dish was also a big with me. Stir Fried Large Prawns with Egg White is another dish that really evoked simplicity of great fresh ingredients. The fluffy tasty egg white scramble with sweet bouncy prawns before being topped with fresh ebiko is so gorgeous. The light and delicate egg white with prawns is such a great pairing and we enjoyed this with fresh crisp lettuce.
Going the unorthodox route again and not seen in most festive menus, we had a very pretty looking dish of Braised Seasonal Vegetables, Bean Curd and Dried Oyster with Pumpkin. This is a testament to the chef’s skills of the thinly sliced bean curd and pumpkin served with braised seasonal vegetables filled with mushrooms, bean curd sheet, carrot, garlic and greens. A light and delicate sauce flavoured the bean curd and pumpkin.
Chef Foong certainly got creative this year as his dish of Fried Rice with Black Mushroom, Lotus Seed and Smoked Duck. Incorporating slices of smoked duck with nutty lotus seeds in fried rice is pretty good. The salty smoky duck gave the rice a nice boost of flavours while the creamy and nutty lotus seeds added a different perspective of taste to the rice.
The evening finished with Chilled Grapefruit Sago and Steamed Nian Gao with Crispy Oat. A twist from the classic Mango with Sago, our Chilled Grapefruit Sago was so refreshing with a distinctive citrus tang from the grapefruit. There is also some pomelo sacs, fresh mango and strawberry in it.
The Steamed Nian Gao with Crispy Oat was more unusual but tasted decent nevertheless.
Si Chuan Dou Hua Restaurant offers 10 set menus this festive season from a 2 person set menu to the full 10 person set menu. Price ranges from RM158 nett per table of 2 persons with their Sweet Prosperity set menu to RM2188 nett per table of 10 persons in their Prosperous Blessing set menu. There is also a Vegetarian Abundance set menu priced at RM1188 nett per table of 10 persons.
PARKROYAL KUALA LUMPUR’s Full CNY Menus are available here.
Anticipating the Lunar New Year, Chef Foong has also crafted two ‘Poon Choy’ set menus which will be complemented by six main courses including a ‘Barbeque Lamb Yee Sang’. Commencing from 1 January to 17 February, this dish which symbolises family reunion, auspiciousness and prosperity consists of treasures served in layers. Dried scallop, fish fillet, black mushroom, fish maw, roasted chicken, white radish, tiger prawn, yam, Chinese cabbage, dried oyster, roasted duck and bean curd sheet make up your pot of treasures. The sets are priced at RM398 for two to five persons and RM988 for six to 10 persons.
For reservations or enquiries, please call +603 2147 0088 or email email@example.com
SI CHUAN DOU HUA RESTAURANT
PARKROYAL Kuala Lumpur
Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2147 0088
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