The Dragon Year feasting continues. This time let’s head towards Sunway, to none other than the iconic Sunway Resort Hotel & Spa. I’ve always liked their Chinese restaurant – the West Lake Garden, for its spacious elegant setting. The Chinese paintings on the dark wood panelled walls, the intricate carved side cabinets, tables & chairs, lattice-work partitions… all these project a very distinct Oriental charm to the restaurant. Even before you enter the restaurant, at the foyer, there are these very red cloth drapings hanging from the high ceiling and that already reminds me of stuff like “Dream of the Red Chamber”. To lend an even more festive air to the upcoming Chinese New Year, brightly coloured paper lanterns are strung up along the high walls.
The West Lake Garden is offering a choice of 4 lavish menus to choose from, ranging from RM1188++ to RM2012++ for a table of 10 people. Of course, the most opulent of the menus is the Diamond Dragon menu, priced at RM2012++ and features an array of decadent delights fit for an emperor.
I had the opportunity to sample their Golden Dragon Menu (RM1688++ per table for 10 people). The meal started with the King Pu with Hokkaido Scallops Yee Sang. Little gold flakes were speckled atop the plate of white Hokkaido scallops which gave a little glitter and shine to the yee sang as the it was tossed high by my enthusiastic fellow diners.
This was followed by a soup – Double Boiled Superior Shark’s Fins Soup with Japanese Scallops and Fish Maw.
Next came the chicken dish served in 2 styles: Deep-fried Crispy Yin Yang Chicken where the skin of the chicken was spread with a fish + prawn paste and then deep-fried. The rest of the chicken meat was diced and cooked in a slightly sweetish sauce and served on a “basket” sprinkled with toasted pine nuts.
We all enjoyed the decadent Braised 8-Headed Abalones with Black Moss, Dried Oysters and Cabbage (at least it’s not broccoli this time, hehe!).
I totally love the Steamed Estuary Garoupa with Shredded Ginger and Dried Fruit Peel. Thick succulent slices of this giant deep-sea fish were steamed in a superior soya sauce, aromatically enhanced by the dried orange peel and ginger. The fish was fresh and the thick chewy gelatinuous skin had totally been imbued with the soya sauce… I had several helpings of the fish!
On the other hand, I wasn’t crazy about the Steamed Freshwater Prawns with Garlic and Glass Noodles. I felt the prawns could have been fresher but the garlicky sauce was tasty and was soaking through the glass noodles.
The Claypot Rice with Waxed Duck and Mushrooms was a hit with my dining companions. Everyone enjoyed this once-a-year-available dish.
The dessert came in a trio of Sweetened Lotus Paste with Lily Bulbs, Glutinuous Rice Dumplings shaped like a mandarin orange and slices of “nien koh” lightly pan-fried and topped with coconut shavings. I love the nien koh the most!
The special festive menus are created by Master Chef Lee and are available from 8 January till 6 February 2012 for lunch and dinner. If you do not fancy taking the set meals, Master Chef Lee’s specialities are also available as a la carte orders.
The amiable Master Chef Lee
Lunch is served from 12.00 noon to 2.30pm from Mondays to Saturdays and from 10.00am to 2.30pm on Sundays and Public Holidays. Opening hours for dinner are from 6.00pm to 10.30pm on Mondays to Sundays.
To place your dining reservations, please call 603-7495-1888
or email [email protected]
or visit www.facebook.com/sunwayresorthotelandspa
West Lake Garden Chinese Restaurant
Sunway Resort Hotel & Spa
Persiaran Lagoon
Bandar Sunway
46150 Petaling Jaya
Tel: 603-7492-8000
email: [email protected]
website: kualalumpur.sunwayhotels.com
Resort Hotel”>
loved the steamed estuary garoupa:D and the nian gao as well. I wished for it to be without the coconut bits though since i am not really a coconut fan.