Canadian Propeller Clam Yee Sang offers a unique twist to the ‘Jade Emperor’s Banquet’ feast. — Photos: GLENN GUAN/The Star
DINERS seeking to enjoy an extravagant celebration to kickstart an auspicious Year of the Dragon can look out for a yee sang with a twist, served as part of a hotel’s festive menu lineup.
At Sunway Resort Hotel, the menu for Chinese New Year is filled with authentic Chinese festive delicacies at its Sunset Terrace.
Topping the list for the “Jade Emperor’s Banquet” feast is traditional yee sang.
Executive chef Peter Lee said the act of tossing to good fortune, health and wealth had become a tradition for Chinese New Year.
The Canadian Propeller Clam Yee Sang is a combination of the bivalve, jellyfish, Asian pear, pomelo, sesame seeds, crispy crackers and assorted pickles in a tangy plum dressing.
As a chef seeking fresh inspiration, Lee said he carried out extensive research to elevate this year’s yee sang.
After careful consideration, Lee selected Canadian propeller clams, sourced from a supplier that catered exclusively to him.
The use of peppercorns in the Oysters with Peppercorn in Pumpkin Gravy is subtle and does not overpower the dish.
“We also tried to incorporate red into the yee sang, which happens to be the jellyfish in strips, as it is an auspicious colour.”
Following the yee sang, Double-boiled Chicken Broth with Wild Mushrooms marks a good start to the meal.
The velvety broth also includes Hokkaido dried scallops, rock melon and fish maw, which offers a nice and chewy texture.
Lee highly recommends that diners try the signature soup.
“We intentionally omitted the use of additional flavouring in its preparation to ensure the taste is intact,” he said.
Another notable dish is the congee, topped with coral trout slices.
The texture is so smooth, it simply glides down the throat.
A standout feature on the menu is the waxed meat rice, skilfully crafted with a unique twist by Lee.
The steamed glutinous rice is seasoned with soy sauce, oyster sauce and various aromatic spices, creating a rich and flavourful profile.
Lee said this dish was commonly found in China and Hong Kong, featuring assorted meats such as lap cheong (Chinese sausages) and waxed duck.
For the hotel’s buffet lineup, the waxed meat rice is elevated with the inclusion of yam, duck meat and pork-free sausage.
Another dish with a twist is the Oysters with Fresh Peppercorn in Pumpkin Gravy filled with silky oysters.
The use of peppercorns here is subtle and does not overpower the dish.
Slightly creamy and not too sour, the pumpkin gravy complements the oysters nicely.
In the spirit of Chinese New Year, baby abalone is served to represent wealth and abundance, with assorted vegetables and comes sprinkled in a thick, flavourful truffle paste.
The braised lamb is a more traditional dish, featuring tender lamb loin, slow-cooked in a savoury soy sauce-based marinade.
Complemented by Chinese herbs, rock sugar and dried chillies, this dish has a melt-in-your-mouth texture.
Other notable dishes in the buffet lineup include Fragrant Garlic Tiger Prawn and Braised Golden Beancurd with Lion’s Head Meatball.
For dessert, the team has lined up sweet treats such as Vanilla Panna Cotta, Mango Koi Fish Pudding, Lychee Cream Cake Pomelo, Red Dragon Fruit Cake, Baked Nian Gao Puff, Macaron Tower and traditional Chinese biscuits.
“Although there are some fusion-style desserts, we also serve traditional Chinese biscuits for a more nostalgic culinary experience.
“For example, we brought in the Nian Gao Puff as nian gao (sticky rice cake) symbolises prosperity in Chinese culture,” said Lee.
The “Jade Emperor’s Banquet” buffet is available until Feb 24.
The buffet lunch is priced at RM158nett per adult, while buffet dinner is RM228nett per adult.
SUNSET TERRACE, Level 1, Sunway Resort Hotel, Persiaran Lagoon, Bandar Sunway, Selangor. (Tel: 03-7495 1403/ Email: srhs.bookfnb@sunwayhotels.com). Business hours: 6am to 10.30pm daily.
This is the writer’s personal observation and not an endorsement by StarMetro.
