Eating Out

Published: Monday January 6, 2014 MYT 12:00:00 AM
Updated: Monday January 6, 2014 MYT 11:20:29 AM

Traditional Lunar New Year spread for the family

Seasonal dish: The meat of the mouthwatering ‘Gui Fei’ farm chicken is tender and succulent.

Seasonal dish: The meat of the mouthwatering ‘Gui Fei’ farm chicken is tender and succulent.

Ee Chinese Cuisine, 
Eastin Hotel, 
13, Jalan BU 11/16, 
Bandar Utama, Petaling Jaya.
Tel: 03-7665 1111
Business hours: 11.00am – 3.30pm (lunch),  6.30pm–11pm (dinner).

THIS Chinese New Year, why not treat yourself to a selection of luxurious and sumptuous specialties?

Ee Chinese Cuisine at Eastin Hotel is offering a traditional spread for its Chinese New Year Reunion Dinner and Sou Gong Yen menu.

The hotel treated the press to a Chinese New Year dinner review of the chef’s selection in a cosy private room.

Restaurant Chinese chef Yong Kam Wah said he kept the menu as simple as possible while featuring some traditional dishes served during Chinese New Year.

Yong (left) and a waitress posing with the salmon with rice crackers yee sang at the entrance of Ee Chinese Cuisine restaurant at Eastin Hotel.
The chef: Yong (left) and a waitress showing the Salmon with Rice Crackers Yee Sang at the restaurant.

“Yee Sang is definitely a dish that should not be missed during Chinese New Year.

“I have added in some rice crackers as well as melon, pumpkin and sunflower seeds to give it an extra bite.

Gui Fei farm chicken and steamed cod fish are seasonal dishes for Chinese New Year,” said Yong

Toss in a year of goodness with their salmon with rice crackers “yee sang” served with olive oil, plum sauce as well as seasoning.

Next, we were treated to Halved Oven-baked King River Prawn with Cheese Sauce made of mustard, vinegar, fresh milk and cheddar cheese.

The river prawn from Vietnam had a delicate texture and the sauce was a heavenly match with the prawn.

The mouth-watering Gui Fei farm chicken was served next.

One of the best dish is the steamed cod fish and bean curd skin with golden garlic and soy sauce in which the fish flakes instantly melted in the mouth
Recommended: Steamed Cod Fish and Bean Curd Skin with Golden Garlic and Soy Sauce. The soft flesh
instantly melts in the mouth.

The meat was tender and succulent and when dipped into a special green “bird’s eye chilli sauce”, it gave a spicy kick to the meat.

The sauce is a mix of bird’s eye chilli, coriander, garlic, lime and sugar, and the dish goes perfectly with rice.

My favourite dish was none other than the Steamed Cod Fish and Bean Curd Skin with Golden Garlic and Soy Sauce. The soft flesh instantly melted in the mouth, bursting with flavours.

We were also served Braised Abalone with Sea Cucumber and Dried Oyster with Vegetable as well as Stewed Fragrant Rice with Preserved Meats.

Yong also served us individual portions of Double Boiled Lotus Seed, Glutinous Rice Dumpling and Special Homemade Dessert to end the course.

The Sou Gong Yen and reunion dinner is priced from RM1,388++ for a table of 10, RM988++ for a table of six, and RM538++ for a table of four.

Patrons can also select different types of dishes from the menu.

The Loh Hei specials or the yee sang is available for take-away from RM68++ for half a portion.

The Sou Gong Yen and reunion dinner is available from Jan 15 until Feb 13.

This is the writer’s personal observation and is not an endorsement by StarMetro.

Tags / Keywords: Lifestyle, Eastin hotel, Chinese New Year, Ee Chinese Cuisine

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