Premium touch to traditional dishes


The Traditional Norwegian Salmon Yee Sang with Fresh Fruit and Fish Roe is easy on the eyes and palate.

EARTHY and intense in taste, black truffles feature prominently in a couple of dishes in chef Ben Lim’s festive menu, as he finds that they lend a fragrant touch to the dishes.

The premium ingredient, which is sourced from Australia, is featured in dishes such as Traditional Norwegian Salmon Yee Sang as well as Fish Roe and Fried Prawns with Fresh Milk Butter.

“I am taking a more modern approach for Yue’s Chinese New Year menu, ” said Lim, the Chinese cuisine chef at Sheraton Petaling Jaya.

“I often get guests requesting for new dishes to try, so the truffles were incorporated in some of my new creations this year.

“Most of the diners here are adventurous and willing to try new tastes, so that gives me plenty of room to come up with new dishes.”

Waxed Duck, which is paired with the Fried Rice with Egg. It is included as part of Yue’s Set Menu A.Waxed Duck, which is paired with the Fried Rice with Egg. It is included as part of Yue’s Set Menu A.

To usher in a year of good fortune and prosperity, Yue Chinese restaurant at Sheraton Petaling Jaya is offering three set menus featuring nine courses each, five types of yee sang as well as a special a la carte menu.

Lim drew from over 40 years of culinary experience to create the festive menu, while also incorporating influences from different cuisines such as Japanese and local flavours.

The fusion element can be seen in dishes such as Steamed “Kampung” Chicken with Galangal Sauce and Baked Cod Fish Topped with Wasabi with Chef’s Special Sauce.

The yee sang menu offers either Norwegian salmon or Australian two-head abalone, accompanied by fish roe or black truffles.

During a media preview of Yue’s festive menu, we were served the Traditional Norwegian Salmon Yee Sang with Fresh Fruit and Fish Roe.

Chilled Luo Han Guo with Lily Bulbs and Peach Gum (bottom) for dessert and Double-Boiled Fish Maw Soup with Matsutake Mushroom and Dried Scallop to warm up the tummy.Chilled Luo Han Guo with Lily Bulbs and Peach Gum (bottom) for dessert and Double-Boiled Fish Maw Soup with Matsutake Mushroom and Dried Scallop to warm up the tummy.

Colourful in appearance and varied in texture, it tasted like a refreshing and light salad, making for a nice departure from the traditional yee sang.

Another enjoyable dish served at the media preview was a cold item called Sichuan Spicy Prawn with Baked Chicken and Sea-Salt Jelly Fish.

The fresh prawns were topped with a spicy dip reminiscent of dried shrimp chilli paste.

“This is a toned-down version of the mala (tongue-numbing) spiciness that is common in Sichuan cuisine, ” said Lim.

“The dip is made from dried chillies, garlic, ginger, dried shrimp, Sichuan peppercorn, black vinegar, sugar and soya sauce.”

The dish came with an additional serving of the spicy and piquant dip, which was equally enjoyable when paired with other dishes such as fried rice.

Lim said the salt-baked chicken, which makes up the other half of the platter, was inspired by a Guangzhou speciality.

Fried Prawns with Black Truffle and Fresh Milk Butter (bottom) and Sichuan Spicy Prawn with Baked Chicken and Sea-Salt Jelly Fish are both available in the a la carte menu.Fried Prawns with Black Truffle and Fresh Milk Butter (bottom) and Sichuan Spicy Prawn with Baked Chicken and Sea-Salt Jelly Fish are both available in the a la carte menu.

The Sichuan Spicy Prawn with Baked Chicken and Sea-Salt Jelly Fish is available only in the a la carte menu.

Other dishes from the a la carte menu are the Deep-Fried General Tso’s Chicken, Roasted Crispy Duck with Orange Sauce Hong Kong Style, Pan-Fried Australian Lamb Rack with Coffee Sauce, Pan-Seared Australian Beef Tenderloin with Chef’s Special Sauce, Deep-Fried Live Golden Snapper with Thai Plum Sauce and Braised Hong Kong E-Fu Noodles with Prawn Meat and Chef’s Special Spicy Sauce.

Meanwhile, the dishes in the set menu include Steamed Live Tiger Garoupa with Lotus Leaf and Chef’s Special Spicy Sauce, Fried Rice with Egg and Waxed Duck, Steamed Soon Hock Fish Hong Kong Style, Wok-Fried Fresh Scallop with Sangkan Ball Crab Roe Sauce and Double-Boiled Bird’s Nest Soup with Matsutake Mushroom.

Dishes with symbolic ingredients such as sea moss, dried oysters and sea cucumber are also included.

All set menus end with the Steamed Chinese New Year Cake with Nestum Flakes as dessert.

The glutinous rice cake called nian gao is another symbolic dish as it is a homonym for a “higher year”.

Yue’s Chinese New Year menu is available from Jan 8 until Feb 16. There will be two dinner sessions on Jan 24 –- at 5.30pm and 8.30pm.

Lim with some of the dishes from Yue Chinese restaurant’s festive menu. — Photos: KAMARUL ARIFFIN/The StarLim with some of the dishes from Yue Chinese restaurant’s festive menu. — Photos: KAMARUL ARIFFIN/The Star

The yee sang is priced from RM118nett for a standard portion to RM238nett for large; the abalone version is priced from RM218nett to RM428nett.

The three set menus are priced at RM2,388nett, RM2,788nett and RM3,288nett for a table of 10.

Meanwhile, the all-day dining Feast restaurant is presenting a Chinese New Year buffet from Jan 11 until Feb 8.

It is priced at RM108nett and RM118nett per person for lunch and dinner respectively.

The buffet dinner is priced at RM150nett on Jan 24 and RM138nett on Jan 25 and 26. On these three days, additional dishes will be featured.

Diners who want to toss to a good year ahead can head to Feast’s yee sang counter or order from Yue’s yee sang menu.

In addition, Miyabi Japanese restaurant is offering a festive menu priced from RM1,988 for a table of 10.

YUE, Level 3A, Sheraton Petaling Jaya, Jalan Utara C, Petaling Jaya. (Tel: 03-7622 8888). Business hours: Noon-2.30pm, 6.30pm-10.30pm daily. Pork-free.

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

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