COMBINING traditions with creativity, Zhonghua Gourmet Restaurant in Cititel Penang has been tempting taste buds for almost two decades with superb Cantonese cuisine and dim sum.
Delivering the best of time- honoured recipes, the chefs come up with innovative and inventive creations that bring forth a communion of flavour and texture.
Specialities include pork ribs with black currant sauce, jelly fish with smoked duck, roasted Peking duck, baked cod fish with chef’s BBQ sauce, monk jump over the wall (mini) and chilled lobster with chef salad dressing.
To further tantalise are sumptuous baked lobster with cheese, baked scallops with sea cucumbers, and a combination of sea treasures in claypot.
Equally delicious are steamed red snapper, duck coated with fluffy mashed taro, chef’s special nutmeg prawn, Taiwan-style sampul chicken, sliced pork with salted fish, fried pee pa bean curd and fried scallop with broccoli.
Thus, it is no wonder that the restaurant is a favourite choice for wedding banquets and private events. Its dining hall can accommodate up to 400 people while bigger functions can be held at Cititel’s ballroom.
Patrons can select from a variety of attractively priced eight-course menus for weddings, annual dinners, birthdays and other special occasions such as Chinese New Year and Parent’s Day.
Now is a good time to ‘yam cha’ Hong Kong-style at Zhonghua which is giving a 50% discount on over 30 dim sum items!
Delectable choices include fresh scallop with asparagus dumpling, barbecued honey pork bun, steamed fish ball with vegetables, mixed fruits salad roll, deep-fried crispy roll and butter sweet corn.
To further satiate are classics like steamed glutinous rice, spinach with shrimp dumpling, chicken feet with black pepper sauce, century egg with shredded pork porridge, sesame ball with lotus paste and mini egg tart.
For more varieties are the normal priced items comprising braised noodle with crab meat, BBQ pork noodle in claypot, fried crispy noodle with seafood and yang chow fried rice.
To complement are desserts such as Chinese herbal jelly with honey, red bean paste with sago and gingko, double-boiled hasma with red dates, creamy peanut soup and chilled longan with mixed fruits.
The restaurant is open from 11am to 2.30pm for lunch and from 6pm to 9.30pm for dinner daily except Sundays and public holidays when dim sum is served from 9am onwards.
For reservations, kindly call Dorrienz (018-9674983/012-4289329), Jenny (016-4665883), Teh (016-4747652), Alan (016-4400868), Sharon (016-4537373) or Kit (012-5065092).
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