There’s a change in command in the kitchen of Zuan Yuan these days. Chef Heng Sze Hooi, Assistant Chinese Chef together with his team have come up with some delectable dishes for the Chinese New Year, which is just days away. I must say that’s a very refreshing change and things are looking good there. Having dined there very often, I like the changes, some subtly, in the flavours of Zuan Yuan’s offerings.
It is also timely that diners now get to taste Chef Heng’s creations during this festive period. To keep things tight and cosy, Chef Heng has created only 3 celebratory menus this time. At a preview recently, I got to try various dishes picked from the 3 menus.
To start off, of course there’s the customary tossing of yee sang and we did it this time with crunchily deep-fried soft shell crabs. The soft centres of the crustaceans yielded some really sweet tender bite that went so well with the crispies and vegetables of the yee sang. There are 5 other varieties of yee sang available ranging from abalone to crispy fish skin, priced at various ranges.
What came next was the Steamed Dragon Garoupa with Beancurd Sheet and Black Fungus in King Soy Sauce – one of the best and freshest steamed fish I’ve had for quite a while. It was so good I picked the bones clean, head and all.
Wok-fried Jumbo Tiger Prawns with Superior Soy Sauce is one of Chef Heng’s signature dishes. He does this extremely well, the jumbo prawns evenly coated with the caramelised soya sauce which somehow has managed to seep through the shells and the bouncy prawns were flavoursome throughout.
The Braised Abalones, Dried Oysters, Sea Moss and Mushrooms is a must-order dish to most CNY meals. It’s always present, in one form or another. I like it for the fibre and of course, those abalones were good.
Now the Roasted Pi Pa Duck Traditional style was a winner in all the diners’ books that evening. It’s superbly executed – the golden skin thin and crisp while the meat beneath was flavoursome and tender.
A rice dish is a must in a Chinese meal, especially during the Chinese New Year so Steamed Rice with Preserved Meat and Diced Duck in Lotus Leaf was a natural choice. The portion was generous, so rice lovers will be most pleased with this. I’m not much of a rice eater so to me, this was just fine.
Fried Traditional Nian Gao with Yam and Sweet Potatoes may sound like the regular version where a piece of yam and a piece of sweet potato sandwich the nian gao, coated with batter and deep fried. Well, Zuan Yuan’s version is much better and unique. The chef has gone one step further by mashing the sweet potato and yam, separately of course. The nian gao was then sandwiched between the mash layers and then fried lightly. The appearance is pretty and delicate where every layer can be seen distinctly. Taste-wise? It’s lovely!
We then had the Double-boiled Sea Coconuts, Snow Lotus Pear, Red Dates and Snow Lotus Seeds as a perfect sweet ending to the meal.
The festive meals are available for lunch and dinner with the set menus priced at RM1,488++, RM1,688++ and RM1,888++ for a table of 10 with two complimentary bottles of wine.
For more information or reservation enquiries, please call +603-7681- 1159
or email email@example.com
Lunch: 12.00 noon to 2.30 pm
Dinner: 6.00 pm to 10.30 pm
One World Hotel
Bandar Utama City Centre
47800 Petaling Jaya
What a feast! Love your photos Chris! Gong Hei Fatt Choi and Happy New Year to you and your family 🙂