January 8, 2020

CNY Menu 2020 @ Zuan Yuan, One World Hotel Petaling Jaya

Merriment of Spring

Usher in the Year of the Rat with a Merriment of Spring Feast at Zuan Yuan Chinese Restaurant at One World Hotel Petaling Jaya. Zuan Yuan has been a constant favorite Chinese restaurant for authentic Cantonese specialties as well as dainty morsels of dim sum.

The beautiful grandeur interior is perfect for fine dining entertainment and offers a seating capacity of 380 pax. The main dining room is spacious, and all decked out in a gold and black theme with majestic chandeliers and even includes a stage as well as sights of open kitchen. There are quite a few private rooms available as well.

For this year’s festive menu, Executive Chinese Chef Tommy Choong Chan Hoo and his culinary brigade has curated three festive set menus as well as a la carte dishes and dim sum for diners to choose from. Using the finest local ingredients for the festivity along with premium ingredients, the festive menus are filled with glorious dishes that represents the joyous New Lunar Year celebrations with family, friends and business acquaintances.

This year’s Full of Cheer Yee Sang menu offers six variations of the obligatory dish. One that particularly stood out was the Yee Sang with Alaskan Scallop, Crispy Fish Skin, Black Truffle Paste & Crystal Pear.

One of the finest yee sang for this year that is laced with the heady aroma as well as flavour of black truffle paste. Such finesse and balance, the black truffle paste went so well with the yee sang plum sauce dressing. Plump sweet scallops and crispy salmon skin stood out deliciously among the other usual yee sang ingredients. Superb!!

Simply irresistible…. Look at that gorgeous scallop!

Elevating the soup course was lavish whole abalones crowned with tiny bubbles of tobiko. The Braised Superior Abalone Soup with Dried Scallops, Dried Seafood & Red Tobiko was chockful of seafood along with fish lips, crab meat, cod fish and more. The thick bisque is very flavourful and the tobiko certiainly added a popping textural component that is lovely and very enjoyable.

The next course was not the usual classic roast but rather a clever pairing of Roasted Smoked Duck Breast with Mango & Pomelo Salsa Sauce. The smoky sliced duck breast is juicy and tender, coupled with that fruity and spicy sauce, it’s a match made in heaven. Sweet, savory and spicy, the dish is easy to enjoy and very addictive from the heat of the sauce.

The Steamed ‘Live’ River Tapah Fish with Crispy Radish, Bird’s Eye Chili & Supreme Soy Sauce had us tucking into this tender and smooth but firm flesh river fish happily. Chef Tommy wanted diners to enjoy our local fishes and took a chance in highlighting this Tapah fish. It paid off as the fish is delicious with the salty sweet crispy fried radish along with the house made sauce.

The dish represents the laughter in the festivity. A duo combination of Nutmeg Prawn Salad and Salted Egg Yolk with Salmon Skin showcase the yin and yang of the sea.

Taking a northern local pickled nutmeg and mincing it finely with celery and carrots along with house dressing to coat huge crispy batter prawns was simply brilliant. The nutmeg is not overly powering and yet its presence added much flavour to the dish. The salmon skin was given the unctuous coating of salted egg yolk sauce and finished with chicken floss. Both respectively yummy and was certainly a crowd-pleaser on the table…

Taking the classic route, the next dish of Braised Mushrooms with Fried Fish Maw, Dried Oyster, Sea Moss & Garden Greens was regally presented at sight. The glorious mount of premium dried oysters, mushrooms and fish maw along with sea moss braised in abalone sauce is surrounded by crisp broccoli. A dish that has withstood the test of time during the festive seasons!

As years go by, diners are more conscious with enjoying rice hence Chef Tommy has prepared a healthier option of Wok-Fried Wild Rice with Yam, Diced Chicken & Sakura Shrimps. The wild rice gave the dish a delicious al dente texture with a fluffiness that makes it so tasty. Along with the umami notes from the crispy Sakura shrimps, chicken lap cheong, diced chicken and cubes of yam, this one is another dish to try this festive month.

As with every meal, it is mandatory to finish with a sweet note. And since the festive New Year beckons for rice cake, Chef Tommy took a back-to-basic approach in serving up Pan Fried Nian Gao with Egg Omelette & Coconut Milk. The Nian Gao is house made and has a chewy texture that doesn’t stick to the teeth, making it more enjoyable while the light coating of egg before frying gave it a nice savory aroma.

Last but not least, a hot Sweetened Hot Ginger Tea with Red Dates & Glutinous Rice Ball to soothe the senses and body from that scrumptious meal.

Merriment of Spring CNY Menu
Available from 11 January – 15 February 2020

The three festive set menus are priced at RM1888.00nett, RM2088nett and RM2238nett for a table of ten with a complimentary bottle of house wine or premium Chinese tea (while stock lasts).

Full of Cheer Yee Sang Menu

Yee Sang with Salmon and Crystal Pear
Yee Sang with Crispy White Bait and Salmon Skin with Crystal Pear
Fruits Yee Sang with Chef’s Signature Sauce
Yee Sang with Alaskan Scallop, Black Truffle Paste & Crystal Pear
Yee Sang with Lobster, Abalone and Crystal Pear
Yee Sang with Smoked Salmon, Crystalline Ice Plant and Avocado.

Priced from RM118.00 per half portion. Available for lunch and dinner or take away.

Zuan Yuan remains open on the eve of Lunar New Year and throughout the festive season. Private rooms are available at your behest but make your bookings soon to avoid disappointment. For reservations, please call Zuan Yuan Chinese Restaurant at 603 7681 1159.

On Tuesday, January 28 at 11.00am, the hotel will also be hosting a traditional lion dance performance. Come join in the fun and let the lions, drums and cymbals bless you and your family for the year!

One World Hotel Petaling Jaya
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: 10.00 am to 2.30 pm
Dinner: 6.30 pm to 10.30 pm