Refreshing, healthy and enjoyable. That was my first impression of St Regis Kuala Lumpur’s Prosperity Yee Sang, which was probably one of the memorable ones.
Unlike other yee sang, which is normally drenched in thick sweet and sour plum sauce, the sauce used here was mild, which emphasised the freshness of the ingredients and made an ideal appetiser for the Chinese New Year set menu.
It was made with a base of finely julienned fresh fruits and vegetables accompanied with assorted nuts, seeds and sauce.
The yee sang recipe was handed down from generation to generation in hotel owner Puan Sri Sharon Chua’s family.
Chua’s intention in creating such a dish was to entice her children to eat vegetables while the secret to the special Prosperity Yee Sang was an undisclosed final ingredient.
“We stick to the recipe and there is no added sugar in the sauce, ” said hotel Chinese chef de cuisine Cheong Boon Fei.
Guests can have a selection of salmon and jellyfish or abalone and soft-shell crab as well as a vegetarian version for their yee sang.
Including yee sang, the eight-course set menu featured a range of wholesome dishes for diners.
“Some of them are essential dishes served during Chinese New Year like nian gao and glutinous rice to celebrate a prosperous year ahead.
“But here at St Regis, we enhance the presentation to make it more modern as a unique twist to the menu, ” Cheong said.
The Braised Bird’s Nest Soup, Crab Meat, Bamboo Pith and Egg White that followed was palatable.
Double-boiled with chicken broth for six to eight hours, the stock combined with the freshness of the crabmeat built up a sweet refreshing taste that complemented the bird’s nest well.
Next up was Pan-seared Radish Cake, Crispy Prawn with Seaweed Crumbs.
“The prawns are coated in a mixture of clove, seaweed crumbs, biscuits, onion and spring onion to bring out the flavour, ” Cheong said.
It was exceptionally good, especially when dipped in a bit of dried shrimp chilli for an extra kick.
For a change, Cheong’s handmade chicken jiao zhi (dumpling) with spinach skin was delectable.
Served in a pool of savoury soup, the dumpling skin was the right thickness and the chicken fillings flavourful.
Meanwhile, the Instagrammable Braised Abalone, Lotus Root, Fatt Choy, Dried Oyster and Broccoli had the best presentation of all the dishes.
It had a slice of carrot carved in the Chinese character fook, that represents good fortune while the abalone sauce was appetising.
The Cantonese-style Glutinous Rice in Lotus Leaf topped with shredded egg and spring onion was also a delight.
To wrap up the meal, the deep-fried nian gao with yam and sweet potato was a splendid dessert to go with the clear lemongrass tea, peach gum and goji berries.
The sweetness of the nian gao harmonised perfectly with the refreshing cup of tea that also gave a sweet lingering aftertaste.
The Chinese New Year set menus will be available until Feb 7 by reservation with a minimum of four guests.
It is priced at RM468+ per person with an Abalone and Crispy Soft-Shell Crab Yee Sang, RM398+ per person with a Salmon and Jelly Fish Yee Sang and RM368+ per person with a Vegetarian Yee Sang.
Its Prosperity Vegetarian and Nuts Yee Sang is priced at RM106+ (M) and RM196+ (L), Prosperity Salmon and Jelly Fish Yee Sang at RM136+ (M) and RM263 (L) as well as Abalone and Crispy Soft-Shell Crab Yee Sang RM238+ (M) and RM468 (L).
Meanwhile, Chinese New Year Sunday Brunch will be available on Jan 26 and Feb 2.
It is priced at RM280+ per person or RM455+ per person with free-flowing sparkling wine, red and white wine and cocktails.
St Regis Kuala Lumpur has also opened its first “House of Fortune” where guests can pre-order homemade cookies, cakes and traditional nian gao for takeaway.
Executive pastry chef Gael Moutet also curated a collection of signature cakes and pastries for festive gift-giving like the “Good Fortune Red Bowl” and the “Firecracker”.
THE BRASSERIE, St Regis Kuala Lumpur, No 6, Jalan Stesen Sentral 2, Kuala Lumpur. (Tel: 03-2727 6666/96) Business hours: 6.30am to 11pm, daily.
This is the writer’s personal observation and not an endorsement by StarMetro.
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