Celebrate the Year of the Snake at Toh Yuen, Petaling Jaya Hilton

Like I’ve said earlier in a post before this, this week and next, I’ll be posting on my recent spate of feasting, Chinese New Year-style, as hotels and restaurants are gearing up with their festive menus to welcome the Year of The Snake!

Toh Yuen, the Chinese restaurant in Hilton Petaling Jaya will be featuring a wide range of “Yee Sang”, Prosperity Set Menus as well as festive a la carte Chinese delicacies from 21 January to 24 February 2013.

With several set menus to choose from, we had a chance to check out Toh Yuen’s Prosperity Set (RM1,688++ per table of 10 persons).  Besides this, there are the Fortune Menu, Happiness Menu and Longevity Menu priced at RM988++, RM1188++ and RM1388++ respectively per table of 10 persons.

 Deluxe Salmon and Seaweed with Mixed Fruits “Yee Sang”

Kicking off the meal was the Deluxe Salmon and Seaweed with Mixed Fruits “Yee Sang”.  I remember the Yee Sang at Toh Yuen was superb last year and very impressive with the dragon design.  This time round, the Yee Sang did not disappoint either, despite it being presented in the usual manner, on a huge round plate. In addition to the standard shredded vegetables, there were strips of honeydew, pineapples and dragonfruit tossed into the Yee Sang.  The added crunch and textures were very refreshing.

At Toh Yuen, there are 5 varieties of Yee Sang – Seaweed Abalone Yee Sang, Hokkigai Fresh Yee Sang, Salmon Yee Sang, Vegetables with Chinese Pear Yee Sang, Jellyfish & Octopus Yee Sang.  Some of these are incorporated into the set menus and they are also available as a la carte orders, priced from RM100++ onwards.  You can choose from large, medium or small portions.

 

 

Braised Baby Abalone with Dried Seafood Soup was next … what’s there not to like about this soup?  Dried scallops, fish maw, baby abalones double-boiled with black chicken and some Chinese herbs for hours and served piping hot… so comforting and good for the soul.

 Braised Baby Abalone with Dried Seafood Soup

 Roast Chicken and Smoked Duck with Dragonfruit Sauce and Vegetable Crackers

We love the presentation of the Roast Chicken and Smoked Duck with Dragonfruit Sauce and Vegetable Crackers, served kinda like the yin & yang style.  The sight of the golden crispy skin on the roast chicken was already unbearably tantalizing.  The smoked duck breast, prettily smeared with the bright red dragonfruit sauce was superbly done and I could see every piece was devoured with great relish by my fellow diners

When the Deep-fried Canadian Cod Fish with Honey Sauce was served, I thought they looked like fried tofu cubes.  The chunks of cod fish had been coated in a light batter before being deep-fried and then served on a bed of crunchy stir-fried vegetables, drizzled over with some honey sauce. A refreshing method of cooking cod, I must say the deep-frying did not compromise the sweet flavour and flaky texture of the cod.  The honey sauce did not overwhelm – the chef has done an excellent job in balancing it with the cod.

 Deep-fried Canadian Cod Fish with Honey Sauce

Braised Sea Cucumbers with Mixed Mushrooms and Sun-dried Scallops was delicious in its simplicity.  I like how the chef has allowed the 3 main ingredients to shine on their own without crowding the dish with too many other “auspicious” ingredients.

 Braised Sea Cucumbers with Mixed Mushrooms and Sun-dried Scallops

The Saute’ed Fresh Sea Prawns with Wasabi Mayo and “Sakura Denbu” was a great hit.  Shelled giant prawns, deep-fried and crowned with wasabi mayo and made prettier with sprinklings of the Japanese sweet fluffy fish flakes.  Some of us felt there should be more of the wasabi mayo, perhaps served on the side.

  Saute’ed Fresh Sea Prawns with Wasabi Mayo and “Sakura Denbu”

The mandatory rice dish – Steamed Glutinous Rice with Sun-dried Oysters, Salted Eggyolks and Chicken Paste helped to fill up whatever tummy space that’s still available at this stage of the dinner.

 Steamed Glutinous Rice with Sun-dried Oysters, Salted Eggyolks and Chicken Paste

 Deep-fried Nian Gao with Yam

Ending the meal on a sweet note, we had the Deep-fried Nian Gao with Yam and the Hilton Ice Cream Cake.  We couldn’t have asked for a better way to end dinner as both the desserts were excellent… except perhaps that slice of yam in the nian gao can be a wee bit thicker?

 Hilton Ice Cream Cake

Advance booking is required, please call 03-7955-9122.

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Toh Yuen Chinese Restaurant
Hilton Petaling Jaya
No.2 Jalan Barat
46200 Petaling Jaya
Tel:  03-7955-9122
Fax: 03-7955-3909