January 26, 2016

CNY 2016 @ Zuan Yuan, One World Hotel

Blossoms of Happiness at Zuan Yuan Chinese Restaurant

Festive indulgence is waiting at Zuan Yuan Chinese Restaurant at One World Hotel this festive season with great deliciousness! Usher in this New Lunar Year of the Fire Monkey with a feast of fortune and toss your way to abundance with Chef Lee Siew Hap’s festive set menus and auspicious varieties of Yee Sang.

Zuan Yuan has always been a favorite when it comes to enjoying Chinese cuisine set in an elegant and plush ambiance. This auspicious New Year, make a date with your family, friends and business associates for lavish lunches or sumptuous dinners at Zuan Yuan for their list of delectable and creative Chinese dishes specially crafted for the spirit of this season.

Begin your festive feast with the obligatory Yee Sang! Showcasing four varieties of Colours of Spring Yee Sang menu, diners are treated to traditional Yee Sang as well as modern inspired Yee Sang. Inspired by the West, Zuan Yuan shows off a unique and scrumptious Caesar Salad with Salmon & Grated Parmesan Cheese Yee Sang.

One would be wondering on how this East meets West creation taste like, especially with cheese and balsamic vinegar. Rest assured, this Yee Sang taste beautifully delicious. Instead of the usual radish and carrots, there is garden greens to make this Yee Sang even lighter. The savory cheese note is rather subtle and seemed to marry well with all the rest if the traditional ingredients. The very light drizzle of balsamic vinegar is very much a welcome as it enhances a tangy and sweet richness to the Yee Sang.

Traditions will always be traditions and many will enjoy the classic Braised Shark’s Fin Soup with Sea Treasures. On a personal note, I just enjoy the savory and umami thick bisque filled with lots of seafood. The version here beautifully flavourful as the base broth has solid essence of rich seafood. A dash of Chinese black vinegar seals the deal on this course.

As soon as Roasted Chicken & Duck Platter with Marinated Jelly Fish was placed on our table, a beautiful aroma immediately captivated our sense of smell. The aroma of roast already prepared us for the tempting flavours to come.

The Roasted Chicken had the essential crisp skin beautifully roasted in an even golden hue with tender and succulent meat.

The Roasted Duck was simply superb with its lacquered skin and tender rich dark meat while the Marinated Jelly fish was tasty and crunchy with a subtle hint of heat. An overall winning platter combination!

Another classic course took form in Steamed Golden Star Garoupa with Pickle, Chili & Garlic. A premium fish steamed to perfection in a savory and taste soya based sauce and smothered with lots of crisp and crunchy bits of pickle, chili and garlic. The bits really makes a difference and elevated this classic dish to new heights of flavours.

With every New Year, prawns are simply a must as it symbolizes the happiness to follow in that year. We savored the Wok Fried Tiger Prawns with Vietnamese Five Spiced Powder, a special spice blend that turn ordinary tiger prawns to extraordinary crustaceans. The spice blend does not over power the prawns and I can still taste the beautiful sweetness of the prawns.

The next dish of Braised Sliced Abalone, Mushroom, Sea Moss and Bean Curd with Garden Greens is equally enticing at sight. A glorious mount of festive ingredients crowned with the prosperous Fatt Choy had our appetites growling in anticipation. The abalone and dried oysters together with the bean curd sheet, mushrooms and black moss have absorb the delicious flavours of the rich brown sauce, harmonized every element in one united flavour.

For the filler course, the Steamed Rice with Yam, Preserved Assorted Meat & Chicken Sausages in Lotus Leaf, it was a crowd pleaser with its abundance of premium assorted meat and Chinese chicken sausages.

Our indulgence ended with a luscious and sweet chilled dessert broth of Chilled Sea Coconut with Peach Gum, Lotus Seeds, Snow Lotus Seeds & Red Dates. This is really a deliciously sweet and fresh ending after a meal of Chinese banquet dishes. There are lots of textures from all the ingredient as well as nutritional benefits.

Peach gum or Tao Jiao is really unique and it’s my first time tasting this ingredient. It has health benefits of harmonizing the spleen and stomach, tonify and activate the blood flow as well as replenish Qi. It comes in dried form and needed to be soak till it reconstitute before it is double boiled in sweet broth desserts.

There was also the much-beloved Nian Gao dessert of Deep Fried Nian Gao with Banana Cream. As it is the year of the Monkey, Chef Lee paired the nian gao with sweet and creamy banana before its deep fried to crispy golden deliciousness. The ooey gooey nian gao goes really well with the banana. We love this combo!

Colours of Spring Yee Sang

Yee Sang with Bird’s Nest and Sweet Turnip
RM 70.00 half portion | RM130.00 full portion

Yee Sang with Salmon and Shredded Sweet Turnips
RM86.00 half portion | RM172.00 full portion

Yee Sang with Caesar Salad with Salmon and Grated Parmesan Cheese
RM 85.00 half portion | RM 170.00 full portion

Yee Sang with Sliced Abalone and Snow Pear
RM100.00 half portion | RM200.00 full portion

Yee Sang with Fruit Salad
RM70.00 half portion | RM130.00 full portion

Blossoms of Happiness CNY Festive Set Menus
Set menus are priced at RM1738.00, RM1980.00 and RM2210.00 for a table of ten with two complimentary bottles of wine.

Zuan Yuan remains open on the eve of Lunar New Year and throughout the festive period. For more information or reservation enquiries, please call 603 7681 1159 or email zuanyuan@oneworldhotel.com.my.

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

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