Chefs’ monthly specials feature unique combination of ingredients


  • Eating Out
  • Monday, 09 Mar 2020

Braised Lamb Brisket with water chestnuts, mushrooms and fried beancurd.

FIVE new dishes await diners at Zuan Yuan Chinese Restaurant this month.

The chefs of the restaurant in One World Hotel Petaling Jaya have put their skills to the test and whipped out new flavours to impress.Choong with some of the specially created dishes for March. — Photos: SAM THAM/The StarChoong with some of the specially created dishes for March. — Photos: SAM THAM/The Star

The five dishes, which are not part of the regular a la carte menu, feature items like prawns with truffle paste, lamb brisket, dragon garoupa, and ginger chicken bun.

Priced from RM15 nett per dish, patrons can enjoy them either with rice or on their own with a group of family or friends over lunch or dinner.

The chefs have used their creative muscles in preparing them.

Although the ingredients used are fairly common, they make the dishes interesting with unique combinations and thoughtful presentation.

For example, the Pan-fried Mini Chicken Bun with Bentong Ginger and Wood Fungus is a reminder of food served to Chinese mothers during postnatal confinement. Although it is not served in a pan-fried bun, the ingredients are very similar.

“This bun was indeed made with the confinement food concept in mind, cooked with ginger and black fungus.

“We thought of introducing a traditional dish in a mini bun for all to enjoy, ” said hotel Chinese chef Tommy Choong.

The mini chicken bun has a strong and fragrant ginger taste with tasty and juicy filling.

The bun, which is pan-fried, complements the stuffing really well.

However, those who dislike ginger may not like this dish.

The Braised Lamb Brisket served in a claypot with water chestnuts, mushrooms and fried beancurd is interesting.

Sautéed prawns stuffed with asparagus, coated with truffle paste and topped with honey walnuts.Sautéed prawns stuffed with asparagus, coated with truffle paste and topped with honey walnuts.

The skin of the lamb is left on making the brisket look like a fatty pork dish served in brown sauce.

“Our lamb is sourced locally. The skin is left on to get the meat texture that I want after it is cooked, ” said Choong.

He added that local meat was used because the imported ones were sheep and not lamb.

“With the skin on, the meat will be tender and chewy rather than gamey, unlike the taste you often get from some lamb and mutton dishes, ” he said.

Pan-fried Mini Chicken Bun with Bentong Ginger and Wood Fungus.Pan-fried Mini Chicken Bun with Bentong Ginger and Wood Fungus.

Using lamb gives the dish an unexpected twist as it is an uncommon option among Chinese eateries.The carefully deboned and sliced Steamed Dragon Garoupa is rolled and laid on a bed of egg white sauce to make it look like its lying on a bed of clouds.

Choong wants to give the ordinary fish a different look, so presents it in that way, also to be enjoyed more easily.

The sauce goes really well with the fish. It is not too salty and the fish is fresh and tender.

Steamed Dragon Garoupa is a fillet roll on a bed of egg white sauce and topped with red tobiko.Steamed Dragon Garoupa is a fillet roll on a bed of egg white sauce and topped with red tobiko.

Another monthly special is sautéed prawns stuffed with asparagus and coated with truffle paste, topped with honey walnuts.

The ingredients come together wonderfully, especially the crunchy prawns wrapped around the asparagus. The prawns are also peeled to make it that much easier to savour.

For dessert, steamed sponge cake, also known as ma lai gou, is made with organic molasses sugar.

This traditional Chinese cake is fluffy and is best eaten hot.

Steamed Sponge Cake made with organic molasses sugar.Steamed Sponge Cake made with organic molasses sugar.

ZUAN YUAN CHINESE RESTAURANT,

One World Hotel Petaling Jaya, 1, Lebuh Bandar Utama, Bandar Utama City Centre, Petaling Jaya. (Tel: 03-7681 1159).

Business hours: noon to 2.30pm (lunch) and 6pm to 10.30pm (dinner), daily.

Pork-free.

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

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