Something new at Zuan Yuan, One World Hotel!

Chef Michael Chew and his team in Zuan Yuan Chinese Restaurant at One World Hotel have once again introduced some new dishes into the menu. Although there are always special food promotions every other month in this restaurant, Chef Chew loves the challenge of coming up with new ideas to be incorporated into the regular menu and it is this breath of fresh air that entices diners into this pork-free Chinese restaurant.

Crispy Soft-shell Crabs inVinegar Honey Sauce

Recently, we checked out some of the new dishes that are now available in their menu. We tried 3 of the starters: Crispy Softshell Crabs in Vinegar Honey Sauce, Deep-fried Dried Scallops with Crispy Leafy Vegetables & Seaweed and Smoked Duck with Jellyfish.

The soft creamy centres of the softshell crabs were beautifully encased in a light batter which is then fried till crispy and a tantalizing sweet-sour sauce accompanies them. The tangy vinegar and sweet honey are a great balancer to the fried crustaceans and after the first bite, it’s quite natural to reach for the second and even third piece.

Deep-fried Dried Scallops with Crispy Leafy Vegetables & Seaweed

I wasn’t too excited about the deep-fried dried scallops and strips of leafy vegetables and seaweed which were all fried to a crisp as I couldn’t quite discern between one and the other! It was like eating a bunch of crispies, so it’s good for those who love snacks, I guess.

Smoked Duck with Jellyfish

Smoked duck with jellyfish is a good combo and I’ve always never said No to gamey smokey duck breastmeat! Here, the chef has done a good job with the duck as you can see the slices are still pinkish, a clear indicator of tenderness and juiciness.

Pan-fried Cod Fish with Braised Morel Mushrooms & Black Fungus

I felt the Pan-fried Codfish was a bit “over-dressed” and over-killed by the braised morel mushrooms and black fungus in oyster sauce and truffle oil. I always like my codfish cooked as simple as possible so that the natural sweetness of the fish can shine. Not that I don’t like the truffle oil-laced braised mushrooms and black fungus, I just felt they overpowered the poor codfish.

Braised Crabmeat Soup with Gingko Nut & Asparagus

Braised Crabmeat Soup with Gingko and Asparagus – thick, sweet, lusciously umami with some bite in the crunchy asparagus and nutty gingko… what is there not to like?! Love it.

Steamed Petola with Dried Shrimps & Glass Noodles

The Steamed Petola Melon with Glass Noodles has dried shrimps from Hongkong scattered all over, adding their brand of briny sweetness to the dish. It’s a very simple dish, healthy too and the flavours are very light, making it easy to pile my plate with this!

Stewed Garoupa Fillet in Teochew Bean Sauce

Dishes like the Wok-fried Diced Chicken with Chinese Leek, Onions & Chilli Sauce and the Stewed Garoupa Fillet with Dried Chillies in Teochew Bean Sauce call for lots of white rice to go with them. The flavours are heavier in these dishes with liberal dashes of chilli sauce and bean sauce which all add delicious depths to the chicken and fish.

Wok-fried Diced Chicken with Chinese Leeks

Lemongrass Jelly with Dragon Fruit

The Lemongrass Jelly has been given a brighter twist with the addition of cubed red dragonfruit which also streaked the jelly beautifully with their almost-fuchsia juices. For something more nourishing and cooling, go for the Double-boiled Pear with Osmanthus and Honey – this will help douse any “heatiness” in your system!

Double-boiled Pear with Osmanthus & Honey

Prices of dishes are from RM20 upwards.

For reservations, please call Zuan Yuan at 603 7681 1159.

Lunch 12.00 noon to 2.30 pm
Dinner 6.00 pm to 10.30 pm

Zuan Yuan Chinese Restaurant
Lobby Floor
One World Hotel
First Avenue
Bandar Utama City Centre
47800 Petaling Jaya
Tel: 03-7681-1111
Fax: 03-7681-1188