CNY Menu 2017 @ Zuan Yuan, One World Hotel

Splendour of Spring CNY Set Menu

Indulge in an epicurean journey to usher in the new Lunar Year of The Earth Dog at the newly relocated Zuan Yuan Chinese Restaurant at One World Hotel.

A season of meeting and greeting with an abundance of feasting to follow, Zuan Yuan’s Chinese Chef Loh Weng Lam and his culinary brigade has curated special festive dishes and set menus for the festivity.

The newly relocated Zuan Yuan is gorgeously set in grandeur. Opulence with an Oriental theme, the spacious restaurant now seats 165 pax in the main dining area and also has 6 private rooms.

Diners can also now catch some kitchen actions through the glass panel of the kitchen as well as the open kitchen that is located on the side of the main dining area.

From their silver leaf ceilings to majestic chandeliers, beautiful ornamental artifacts that complements and adds to the opulence of the theme, the brand new Zuan Yuan is worth a visit for some delicious Cantonese dining experience.

This festive season, Zuan Yuan is offering 3 Splendour of Spring Menu – Unity, Wealth and Longevity that starts from RM1738 to RM2218 for 10 pax. Each set menu starts with the mandatory yee sang to usher in the New Year with good blessings to come. Poon Choy is also available.

The Fruit Yee Sang with Soft Shell Crab is deliciously exceptional with its vibrant and juicy mix of fruits and the usual yee sang ingredients plus crispy soft shell crab. The fruity plum sauce has just the right balance of sweetness with tangy notes, enhancing the flavours of the ingredients beautifully.

Lou Hei!

Besides the crispy soft shell crab yee sang, there also the more classic Salmon with Crystal Pear, Abalone with Crystal Pear, Abalone with Crystal Pear & Salmon Skin as well as a vegetarian Fruit Yee Sang.

For the soup course, the Braised Golden Pumpkin Soup with Sea Treasures turned out to be a crowd pleaser. The chef’s skill in harmonizing and balancing the sweetness of the pumpkin with the savory broth was perfection. Not only are flavours well-balanced, the beautiful light golden hue from the pumpkin makes the soup looked enticing. There are also bits of seafood such as prawn and scallops in the soup for added textures and flavours.

The next course taste as good as it looks. BBQ Roasted Chicken & Duck Platter Zuan Yuan Style showcase deliciously lacquered roasted duck with crisp skin, tender roasted chicken and crunchy jellyfish salad. Both roasted poultry had moist and tender meat with subtle flavours that goes well with a light dip in the sides of plum sauce or salt and pepper.

Tuck into Spicy Wok Fried Sea White Prawn with Oat, another moreish dish that requires one to enjoy a luscious buttery sauce generously coated with oat on large prawns. This is so good, one may want to just chuck away the cutleries and use your fingers as they are simply lip-smacking yum.

The Steamed Red Snapper Fish with Ginger Sauce and Crispy Shredded Ginger is a classic Chinese preparation to highlights the freshness and sweetness of the fish. The fish, steamed just right, coupled with the gingery sauce was satisfying from all counts of flavours and textures.

For a touch of indulgence, savor Braised Sliced Abalone, Mushroom & Green Garden for the vegetable course. The ingredients are well-braised in a superior rich brown sauce. Tender mushrooms, crisp greens, soft beancurd sheet and tender whole premium abalones made the dish very enjoyable.

For fillers, the unique Claypot Rice with Fried Yam Preserved Duck Meat & Sausage makes a lovely and healthy dish after all the courses. The rice is fluffy and light, well-flavoured by the preserved meats and sausage. Tiny creamy cubes of yam and sweet potato added a nice note to balance up the heavy notes of the preserved meat and sausage.

End the festive dining with traditional Deep Fried Nian Gao with Sweet Potato and Sweetened Dried Longan with Six Treasures.

The set menus are available for lunch and dinner and prices at RM1738nett, RM1988nett and RM2218nett for a table of ten with a complimentary bottle of wine or a box of Pu Er tea.

Besides festive set menus and yee sang, Zuan Yuan is also offering Prosperity Poon Choy with 2 set options priced at RM688 and RM888 for 10 pax.

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.

ZUAN YUAN CHINESE RESTAURANT

One World Hotel

First Avenue

Bandar Utama City Centre

47800 Petaling Jaya

Tel: 03-7681-1159

Website: www.oneworldhotel.com.my

Facebook: www.facebook.com/#!/OneWorldHotelPetalingJaya

CNY Menu 2017 @ Five Sen5es, The Westin Kuala Lumpur

Be in Fine Feather this Chinese New Year

The Westin Kuala Lumpur welcomes the year of the Rooster with abundance of festive favorites at Five Sen5es with unforgettable set menus. Five Sen5es, renowned for Cantonese cuisine, is the perfect choice to rejoice the New Year with families and friends. The elegant restaurant exudes a charming ambiance of modern fine dining to usher in the festive season with great form and excellent spirits. Feel in the fine feather through Chinese Chef Tan’s auspicious culinary creations at Five Sen5es.

Indulge in Five Sen5es’s 3 exquisite set menus specially crafted by Chef Tan and the culinary team from 12 January to 11 February 2017. Dine on Happiness Reunion CNY Set Menu, Blessings Reunion CNY Set Menu or Abundance Reunion CNY Set Menu catered for a table of 10 persons or order from their a la carte menu on timeless classics.

A symbolic of good luck, prosperity, health and all things auspicious, the tossing of Yee Sang is simple a must at this festive meal. Five Sen5es’s Taiwanese Top Shell Abalone & Norwegian Salmon Yee Sang is set with plenty of ingredients that is sure to bring the abundance of everything good to diners.

Savor thick luscious slices of Salmon and premium Top Shell Abalone slices with the fruity and tangy sweetness of the yee sang salad after the obligatory Lou Hei!

Warm the tummy and heart with Double Boiled Chicken Consommé with Sliced Fish Maw, Trumpet Shell & Ginseng. Slow double boiled for hours, the consommé is full of glorious chicken and dried seafood essence enhanced with nutritious ginseng. Every spoonful was a soothing note of satisfaction. There were premium ingredients of gelatinous fish maw, tender trumpet shell, chicken and red dates.

Making a comeback was a favorite of mine from last year menu. Crispy Roasted Chicken with Spicy Garlic Sauce had crispy skin roasted chicken smothered in piquant garlic loaded sauce concocted from black vinegar, chili, peanuts, garlic and sesame seeds. The chook is beautifully tender and moist. Coupled with the moreish sauce, the dish is just as how it was last year.

The fish course was a classic Steamed Pomfret with Bean Curd Skin & Mandarin Skin. The large highly-prized pomfret was cooked to perfection. Superior soy sauce enhanced with a citrusy aroma of dried mandarin skin paired so well with the fish. The fresh bean curd skin had also soaked up the delicious flavours of the sauce well.

The clean and natural sweetness flavours of Stir Fried Fresh Scallop with Two Kinds of Fungus was a favorite on the table. Plump large scallops are gorgeous and paired with crunchy asparagus, sweet peppers, crunchy black fungus and brown fungus. The brown fungus is unusual and has a tender and tasty woody flavour with a subtle sweetness.

To rejoice the festive with plenty of Har Har Siu, the next course of Deep Fried Prawn with Avocado Salsa is Chef Tan’s latest creation in using nutritious avocado. The crispy battered prawns are nicely cooked with a subtle sweetness. These goes so well with the creamy velvety avocado sauce, cubes of avocado and the pebbles of tangy sweet pomegranate seeds.

The next course was also a new take of a classic dish. Inspired by Hong Kong style dish, Chef Tan whipped up Braised Dice Chicken & Abalone Rice. Aromatic egg fried rice is paired with a braised brown chicken and baby abalone gravy. The delicate flavours of the rice and sauce exuded comfort and soothing warmness. Its practically home cooked comfort flavours if you don’t take in the baby abalones. Tiny tobiko eggs and lots of spring onions completed the dish.

Desserts take form in Chinese New Year Nian Gao and Sweetened Chilled Coconut Sago with Rock Melon & Jack Fruit. The Nian Gao is a delight to eat. Thin nian gao shaped like tortellini envelopes a filling of sweet potato. The fresh grated coconut offset the sweetness of the nian gao and gave it a creamy note. The chilled sweet coconut sago had a lovely deep caramelized sweetness from brown sugar and had fruity bits of rock melon, jack fruit and sago for textures.

Five Sen5es Chinese New Year Set Menus

Happiness Reunion Chinese New Year Set Menu 1

RM 1,688 nett per table of 10 persons

Blessings Reunion Chinese New Year Set Menu 2

RM 1,888 nett per table of 10 persons

Abundance Reunion Chinese New Year Set Menu 3

RM 2,088 nett per table of 10 persons

For diners who prefers to indulge in the extensive à la carte menu, delight in timeless classics ranging from Steamed Free Range Chicken with Ginger and Golden Minced Ginger, Honey Glazed Baked Black Cod Fish, Wolfberry and Fresh Lily Bulb with Seasonal Vegetables, Chinese New Year ‘Nian Gau’ Stuffed with Purple Sweet Potatoes Paste and assorted Dim Sum to name a few.

Unity Chinese New Year Specialties Yee Sang (12 January to 11 February 2017)

A Chinese New Year dinner will not be complete without the tossing of Yee Sang. Yee Sang is symbolic of good luck, prosperity, health and all things auspicious. At Five Sen5es, Unity Chinese New Year Specialties ‘Lou Sang’ offers a variety of Yee Sang including Norwegian Fresh Salmon Yee Sang and Australian Spring Abalone Yee Sang. Diners also have the options to enhance the dish by topping add-ons to the selected Yee Sang. With Chef Tan’s special plum sauce, gather your family and friends and start tossing all the way to abundance of joy and happiness!

Yee Sang can be enjoyed by dining in or to be taken away for celebrations in the comfort of your homes with loved ones. Prices start from RM68 nett per standard serving and are available from 12 January to 11 February, 2017.

Simply Dim Sum Brunch (selected Saturdays and Sundays)

Alternatively, indulge in a sumptuous spread of handmade Dim Sums. Celebrate the near year with an enhanced version of the Simply Dim Sum Brunch, which is based around the All You Can Eat concept as well as interactive pass around dishes. On top of that Poon Choy and Clay Pot Smoked Duck Rice are especially added to the sumptuous buffet spread to mark the auspicious celebration.

Simply Dim Sum Brunch with enhanced menu is available on 28th, 29th, 30th January and 4th , 5th and 11th February 2017. We pull out all the stops with our All You Can Eat Dim Sum, to the extent that for an additional amount, you can enjoy free flow of selected beverages to go with your All You Can Eat experience.

RM138 nett per person

Includes free flow of Chinese tea

·         additional free flow of soft drinks and Chinese tea RM20 nett per person

·         additional free flow of soft drinks, chilled juices and selected beers RM60 nett per person

·         additional free flow of soft drink, chilled juices, selected beers and wine RM80 nett per person

Discounts

SPG and Beyond Dining members are entitled to 20% discount on total food bill. Please also refer to our attendant for any credit card promotions and discounts.  Group discounts are also applicable upon request.

For festive reservations at any of our restaurants, please contact Westin Dining at 03 2773 8338 or log on to westindining.com.my for more information.

FIVE SEN5ES

The Westin Kuala Lumpur

199, Jalan Bukit Bintang,

55100, Kuala Lumpur

Phone: (60)(3) 2731 8333

Website: www.thewestinkualalumpur.com

Facebook: www.facebook.com/westin.kl

Genji Japanese @ Hilton Petaling Jaya: Seafood Showcase with Chef Tetsuya Yanagida

An Authentic Japanese Experience with Sustainable IKEJIME Fish

In our world today, there are many things that are disappearing faster than we realize. Food source is one of them. Nature’s food source is crucial to our lives and due to the environmental changes and other arising matters as well as technology evolvement, our food source is fast depleting unless we do something about it.

We enjoy our seafood. In fact, we love it so much, we consume tons of it daily. In order to continue to enjoy our seafood, it’s time to take some responsibility and participate in the sustainable seafood movement. By consuming sustainable seafood, we can be sure that we can still enjoy a variety of seafood in a long time to come.

Starting from 22 August to 11 September, Hilton Petaling Jaya is proud to host a Seafood Showcase with Chef Tetsuya Yanagida at Genji Japanese Restaurant. Available for lunch and dinner, a special menu crafted by Chef Yanagida using sustainable seafood and IKEJIME method is set to tempt diners with gastronomical temptations. Ikejime, originated in Japan, is a special method of paralyzing and cleaning the fish to sustain their freshness longer.

Chef Yanagida, who works as a consultant to the IKEJIME fish project with sustainable seafood supplier GST Fine Foods Sdn Bhd currently, also believes that sustainable caught or farmed seafood is just as good as those raised in the wild. The passionate chef graduated from Chef’s school in Japan and began his career in a 500-seat Japanese restaurant in Tokyo. With more than 24 years of culinary experience, he has worked across Japan and now resides in Malaysia where he has also worked many renowned Japanese restaurants in Kuala Lumpur and has been responsible for these restaurants openings as well.

He has been awarded the honorable Japan Prime Minister Award for Japanese Cuisine Chefs and Occupational Certification as well as the honor of being a licensed FUGU handler (blowfish) who is certified to prepare and sell the poisonous fish.

Together with Genji Head Chef Richard Teoh, diners are certainly in for a delicious treat of gorgeous seafood prepared the authentic Japanese way. Chef Teoh brings with him over 27 years of culinary experience and is renowned for his talents on traditional modern cuisine featuring classic Japanese ingredients crafted with the best of modern Japanese techniques.

GST, Goh Siong Tee Seafood Supplies started in the 90s and the company’s first marine water fishing farm was setup in Penang using marine cage culture method. Today, the farm has one of the largest sea cages and facilitates other farmers in growing their business. The GST Group has received major recognition and accolades both locally as well as internationally.

Seafood Showcase with Chef Yanagida features a premium set of seafood dishes priced at RM168 nett as week as exquisite a la carte dishes that are available fromRM50 nett onwards. The premium set of seafood delights includes an appetizer, Chawan Mushi, Seafood Mushini Hot Pot , rice, IKEJIME fish head miso soup and dessert.

I have always have a soft spot for Genji Japanese Restaurant. One of the first few Japanese restaurants in hotel in Petaling Jaya, food has always been consistently solid. Coupled with Genji’s renovated ambiance, diners can enjoy a solid list of authentic Japanese dishes prepared with a touch of modern presentation and flavors by Chef Richard.

Dinner commenced with an epic presentation of Assorted Sashimi. A selection of the finest fish of IKEJIME Grouper, IKEJIME Red Snapper, Toro, Tuna, Salmon and Marlin is artistically displaying on ice. The sashimi slices is one of the freshest cuts of fish that evening. Toro was sublime and so was the marlin which is so buttery rich and smooth.

Particularly notable is the Ikejime Grouper and Ikejime Red Snapper of course. The texture of the fish is beautifully firm with a good bite and has a natural sweetness of delicate oceanic flavors. One would think that both white fish have been flown in from Japan as the freshness and quality is unbelievably as good as those from Japan!

Next up, Prime IKEJIME Fish Roll with Spring Onion & Chinese Coriander, another dish that showcase how good the fish can be when its prepared Ikejime style. The white fish is marinated with some sauce and rolled up maki style, served with a light drizzle of savory sweet sauce. Fresh and light, the rolls are easy to enjoy.

Another way to enjoy fish is to fry it and Chef Yanagida’s next dish of Deep Fried IKEJIME Grouper with Ginger Flavoured Tabasco Nazu is simple but delicious. Perfectly lightly golden and crispy, the firm grouper fillets are served with a tantalizing and piquant gingery sauce with hints of heat. The drizzle of mayo added richness to the dish as well.

An oceanic treasure pot was next and the Seafood Mushini Hot Pot is certainly a treat of comfort food. Available in two soup base of Shabu or Yuzu broth, the clay pots were filled with IKEJIME Grouper, IKEJIME Red Snapper, Abalone, Scallop, Mussels and assorted Mushrooms.

The Shabu Shabu broth is savory and sweet with a familiar umami note and goes well with the assorted premium seafood. The Yuzu broth was my favorite simply because I love how the citrusy aroma and flavor enhanced the seafood to its maximum sweetness. From the thick cuts of sweet red snapper and grouper fillet to the premium abalone, scallop and mussels, one cannot help but to revel at the full glory of such lavish cuts of seafood. The mushrooms too were delicious after its soaking of the broths. A hot pot worthy of a return visit…

We also enjoy the same seafood prepared in IKEJIME Red Snapper, Abalone, Scallop & Mussels Teppanyaki. Here, the seafood takes on a different flavor and aroma profile as it is chargrilled teppanyaki style with loads of garlic, butter and soy sauce. The smoky flavor profile is superb and elevated the freshness and sweetness of the seafood to such moreish notes. Garlicky savory with a rich buttery note, it’s a full-fledge lip-smacking seafood sensation!

Besides all the Ikejime fish dishes, we also savored a classic Tempura Shishamo. These protein laden fish filled with eggs are lovely with its crispy and natural flavor. Savor this with the tempura sauce for extra yumminess.

The Japanese does a mean Garlic Fried Rice and Genji’s version will have one packing on the carb. Potent with aromatic garlic bits, the fried rice is just as addictive as all the other dishes that evening.

Genji Signature Green Tea Ice Cream to finish up the evening on a fresh and creamy note.

For reservations, please contact Genji Japanese Restaurant at 03 7955 9122 extn. 4071/4072 or visit Hilton Petaling Jaya’s F&B blog, www.zestpj.com for the latest F&B and entertainment promotions.

GENJI JAPANESE RESTAURANT

Hilton Petaling Jaya Hotel

No. 2, Jalan Barat,

46200 Petaling Jaya

Malaysia

Tel:  603 7955 9122

Fax: 603 7955 3909

Website: www.petaling-jaya.hilton.com

Facebook: www.facebook.com/hiltonpetalingjaya

Business Hours:

Lunch          Mon – Sat:  12noon to 2.30pm

                   Sunday Buffet: 11.30am to 2.30pm

Dinner         Mon – Sat: 6.30pm to 10.30pm

                   Saturday Buffet: 6.30pm – 10.30pm