Chinese New Year Set Menu 2017
With
all the festive indulgence going on this season, there’s plenty places offering
delectable Chinese New Year set menus. For something a little different, head
over to KungFu Steam Seafood Restaurant
for a feast of healthy seafood options.
One
may ask what Kungfu Steam is all
about. It’s not your usual steamboat or hotopot if that’s what you are
thinking. The owner brought in this concept from Hong Kong and China. New to
our Malaysian shores, Kungfu Steam
Seafood is all about enjoying the freshest ingredients steamed at your
table. Encouraging Malaysians to enjoy healthy and fresh ingredients as well as
spending time together during a meal is what Kungfu Steam Seafood dining is all about.
Kungfu Steam Seafood original outlet in Sunway Mentari has
been opened a year ago and the latest outlet today is in Bandar Puteri,
Puchong. We paid the newest outlet a visit one weekend. It’s not hard to locate
as Kungfu Steam Seafood is housed in
a three-storey shop lot at The Cube. Parking is plenty in the evenings.
Upon
entering, one will see the Kungfu Steam
Seafood Market on the side of the restaurant which houses lots of live
seafood from premium fishes to crabs, prawns, clams and more.
Kungfu Steam Seafood offers a main dining area on ground
level with a cool ambiance or alfresco. There are four private dining rooms on
the first level and there are minimum consumption value required for these
private rooms. On the same level as the private room, there is also a
children’s room where little ones can play as the adults enjoy their meal.
Along the hallway, one would also see a station hosting a lot of sauces where
diners can help themselves.
During
this New Lunar year, Kungfu Steam Seafood
is offering 3 set menus for auspicious dining experience. The set menus starts
from RM638.80++ for 6 pax to RM1,688.80++ for 10 pax. Our dining for the
evening was Set Menu B which is
priced at RM1,088.80++ for 10 pax.
Kungfu Steam Seafood cooking concept is all about
perfecting the art of steaming. A special steamer appliance with digital
control are fix on each table. Fresh ingredients are served and cooked
according to the size and type as well as portion of ingredients by the wait
staff. As soon as the ingredients are steamed, the cover is lifted and diners
can enjoy themselves the freshly cooked ingredients. This is cooked and served
by each ingredient because cooking timing is different. One can enjoy the
natural flavours of the fresh meat and seafood or pair them with the various
sauces available.
Here
are some of the sauces available at Kungfu
Steam Seafood. These ranges from no heat to mild to super spicy ones such
as Tema Sauce, Thai Green Chili Sauce and Sambal Sauce. There are also
condiments such as fried shallot, chili padi, fresh garlic, fresh ginger,
coriander, spring onion and more to concoct your own sauce. My favorite was the
Tema Sauce and Thai Green Chili for its super kick of heat and moreish tangy
flavours.
The
Chinese New Year Set Menu offers
various courses of meat and seafood that can be served in the order you wish.
If you do not have a preference, the kitchen will serve the course as they
deemed fit. Before the steaming starts, one is ask to choose from a choice of Scallop Chicken Soup or Signature Seafood Crab Porridge. Your
choice will be placed into a pot beneath the steamer so that when the
ingredients are being steamed, all the natural juices and flavours will drip
below and flavour your choice of soup or porridge. There is a sense of
excitement as we only get to see the final outcome at the end of all our
ingredients.
If
you opt for the Scallop Chicken Soup,
then you would see chicken, dried scallop and burdock root being placed into
the pot to be transformed into a rich soup to be savored at the end of the
meal.
We
opted for the Signature Seafood Crab
Porridge! Wait till you see what we got at the end…
Kicking
off the festive meal is Kungfu Steam
Seafood’s Fruity Lou Sang.
Indeed made mostly from fresh fruits and nuts, the yee sang is great for every
one of all ages and for vegetarians too.
Vibrant
colors of jackfruit, water apple, dragonfruit, pomegranate, grapes, orange
segments, apple, dried raisins, dried citrus peel, almonds, pumpkin seeds,
sesame seeds and an unusual fruity dressing summarizes the bright and
refreshing yee sang. Because of the fruits, the auspicious salad was really enjoyable.
A delicious starter to a great meal to come…
Next
course, a raw one of Canadian Oysters.
Fresh large and plump oysters on ice, served with lemon and tobacco, tasted of
oceanic flavours. The briny salty note is balanced by a subtle sweetness of
these aphrodisiacs.
Then
the steaming starts with Live Clam. Little
necks are steamed for a mere 3 minutes on the powerful steamer. Once they are
cooked, these clams looked so good!
Plump
and utterly tender, the clams were sweet and juicy. They were so fresh and
tasty that one may never even notice that there was no seasoning of salt, msg
or oil on them. I also prefer them without any sauces since their natural
flavours are so delicious.
Tiger Prawn was next, a generous portion and sizeable
crustaceans are carefully arranged on the steamer by the staff.
Once
cooked, the crustaceans looked so gorgeous in their natural bright red hue. The
Tiger Prawns are simply the bomb! These were so fresh and sweet that it is one
of the best prawn dishes I have had. The flesh had such a wondrous bite of firm
but tender texture while the juices were so sweet and sublime. These were so
good, you may want to put in another extra order…
French Mud Crab was next. The delicacy French edible
crab is now quite popular in our shores. If I wasn’t mistaken, it only required
an 8 minutes steaming and voila… beautifully cooked crab.
The
hard shell crab required more effort to dig into but the flesh was pretty
decent and sweet. The legs of the crab had fine thorns so one needs to make
sure they don’t get pricked by the thorns. The flesh was also rather delicate
compared to the regular mud crab. There is also crab roe on the shells but they
were not as creamy as the mud crab. This one pass muster though I would have preferred
my regular mud crab.
The
Herbs Steam Chicken featured a
beautiful pale yellow village chicken topped with Chinese herbs, ginger, red
dates, wolfberries and spring onions.
The
cooked chicken was firm and fairly tender. Moist as well, I prefer the chicken
with the sauces available as somehow the chook’s natural flavours didn’t stand
out as much as the seafood. I enjoyed this with the Tema sauce and Thai Green
Chili sauce or the kick of heat.
The
essential ‘yue’ course featured a lavish King
Tiger Grouper. Every whole fish served at Kungfu Steam is literally
swimming before its order. There is also a special method the fish is cut and
serve to ensure that the fish is steam throughout evenly.
With
just some ginger shreds, spring onions and wolfberries, the King Tiger Grouper also had rather
delicate flavours. The flesh was smooth, flaky and velvety while the skin had a
lovely gelatinous bite. It’s certainly healthier and we can enjoy the natural
light clean flavours of the fish. I also thought while its good to enjoy this
fish on its own natural juices, I prefer the fish with some of the sauces just
to enhance the fish flavours. A little soy sauce works on wonder on the fish.
For
greens, we had ‘Tau Miu’ in Smoked Duck
with Vege. I like how they add smoked duck meat to the vegetable. Since the
crisp Tau Miu is rather bland on its own, the smoked duck meat gave the
vegetable a lovely smoky and savory note. This one was really yummy on its own.
For
the filler course, there is the Garlic
Chicken Slice Ramen. The fresh ramen was paired with some chicken, long
cabbage, baby corn and Shimeji mushrooms as well as wolfberries.
Despite
steaming it for a while, the ramen wasn’t overcooked or soggy. The QQ bite was
pretty decent and the vegetables added crisp textures and sweet flavour to the
noodles. The chicken wasn’t really noticeable though but I didn’t miss it as
the noodles were pretty satisfying.
Then
it was time to check our Signature
Seafood Crab Porridge! Once the steamer plate was lifted, we were all in
awe of the beautiful sight of the bubbling porridge with the crab. The staff
will also add on spring onions, ginger shreds, coriander to the porridge.
The
porridge was creamy and thick. The natural essences of seafood are well infused
into the porridge and I can even taste the smoky duck flavour too. I added a
little dash of white pepper and sesame oil and the porridge was perfect. And
just when we thought we cannot finish this pot of porridge, we actually did
because it was so tasty and comforting as an ending of the meal.
The
Chinese New Year Set Menu comes with Mochi
& Chilled Sea Coconut as a sweet ending. Nothing to raved but
nevertheless simple, refreshing and sweet.
Kungfu Steam Seafood Chinese New Year
Set Menu
Set
Menu A RM638.80 ++ (6 pax)
Set
Menu B RM1,088.80 ++ (10 pax)
Set
Menu C RM1,688.80 ++ (10 pax)
A
really pleasant dining experience at Kungfu
Steam Seafood! Ingredients are very fresh and portions are very decent.
Prices are seemed higher but with the quality served, I personally feel its
very value-for-money for such premium seafood. It’s also a healthier dining
concept this festive season as all the ingredients are steamed without salt,
msg or oil. The Set Menu B we had is affordably priced since it rounds up to
about RM100 plus for each person for such a seafood feast!
KUNGFU
STEAM SEAFOOD
No. G-13A, Jalan Puteri
7/13A,
The Cube, Bandar Puteri,
47100 Puchong, Selangor.
Tel: +6016- 213 2828
Facebook: www.facebook.com/Kungfusteam
Business Hours:
Monday to Friday Dinner
5pm -11pm
Saturday Lunch 11.30am-3pm | Dinner 5pm -11pm
