Weeks before the Chinese New Year, the feasting has already begun. Now it’s the week before the big celebration, the feasting is now in almost full gear, as can be seen by the packed restaurants around town. Many companies are holding appreciation feasts for staff and customers… you know, the traditional “sau koong” meals. And some are just taking the opportunity to be merry over some sumptuous food!
Ee Chinese Cuisine at the Eastin Hotel is a good venue to hold festive feasts. I like Master Chef Yong’s style of cooking and so far, I’ve never had a bad meal there. From now until 5 March 2015, special festive menus are available, starting from RM1,388++ per table of 10 people. You can be sure the usual premium “prosperity” ingredients are used in the special dishes like Mini Monk Jump Over The Wall, Braised Abalones, Dried Oysters, Steamed Giant Groupers and of course, the must-have Yee Sang. Two new varieties are available this year: Australian Lobster Yee Sang and Abalone Rice Crackers Yee Sang, in addition to the regular versions. So, there’s plenty to toss for this year at Ee Cuisine.
I had a sampling of some of Ee Cuisine’s special dishes for this festive period.
The Salmon with Rice Crackers Yee Sang was a bit different from the usual ones. For one, the salmon cuts were really thick and beautifully twisted into rosettes. Instead of the usual flour crackers, rice crispies were added to the yee sang.
Double boiled Sundried Seafood Soup
I have always loved Master Chef Yong’s double boiled soups – he’s a wicked wizard with those. His signature soup has this layer of mashed meat floating on top which disintegrates in the most delicious way in the mouth. The piping hot soup is full of umami flavours and every spoonful is revered.
Oven-baked Live Oyster with Cheese
This is yet another one of Master Chef Yong’s signature dish. Generally I’m not a fan of baked oysters but this version somehow is an exception with me. This was not the first time I had this and I wished there was more.
Poached Capon traditional style
Castrated fowl, that’s what a capon is and it has always been a favourite with me. The firm tasty meat texture coupled with the luscious rich golden skin made this capon the “ultimate chicken” and there’s only one way to cook it to savour its full flavour – poached or steamed. It’s the traditional style that goes very well for capons.
Baked Cod with Egg Caviar
Another winning dish, this one. Fresh flaky cod perfectly baked with a touch of sweetness on the crispy skin – enough said.
Braised Cabbage with 8 Treasures
This was a unique presentation. The soft braised cabbage leaves, when cut open, revealed a treasure trove of Chinese herbs and delicious stuff like dried scallops, dried oysters, gingko, sea moss (“fatt choy”), salted eggyolk, carrots and chestnuts. The sauce was a tad salty though.
Fried Rice with Seafood & Rice Crackers
We were wowed by the presentation of this fried rice. Tasty seafood fried rice topped with a layer of rice crispies which were then covered with a layer of bright orange ebiko. Once mixed up, every bite was a crunchy joy and I love popping the ebiko in my mouth, of course.
Desserts were pretty good too. Can’t complain about the Double boiled White Fungus, Gingko & Hasma which was accompanied by freshly baked Durian Puffs and Nianko Pastries!
If you hurry, you just may still snatch a booking or two of their popular Good Fortune Reunion Set Dinner with two different menus, priced from RM2,388++ per table of 10 persons.
For reservations, please call 03-7665-1111 ext.311/340 or email: email@example.com
Ee Chinese Cuisine
Eastin Hotel Petaling Jaya
13 Jalan 16/11
Pusat Dagangan Seksyen 16
46350 Petaling Jaya