Yee sang with chicken for a change


  • Food News
  • Saturday, 11 Jan 2020

Eight Treasure Salt Baked Chicken.

CELEBRATING Chinese New Year does not mean one needs to only savour traditional Chinese dishes throughout the 15 days of the celebration.

At Hilton Kuala Lumpur, executive Chinese chef Lam Hock Hin aims to give regular Chinese New Year menus a twist by incorporating a mix of Western and Asian cuisines in his creatively curated menus for the upcoming occasion.

He surprised us with an odd combination of grilled chicken and rice crispies in his yee sang entry coupled with the regular mix of vegetables, pickles, crunchy crackers and topped with sweet plum sauce.

“We cannot deny that raw fish is still popular or a must-have in yee sang. We can, however, substitute it with other ingredients, especially when we have diners who are allergic to seafood or are not able to take raw fish, ” said Lam when responding to why he opted for grilled chicken instead of raw fish.

Although I personally prefer tossing my yee sang with raw fish, I must say that Lam was thinking out of the box when he decided to go with chicken.

Those who enjoy their yee sang crunchy, will like that rice crispies are included as it makes for an awesome appetiser to start the meal with.

Chynna also offers Strawberry and Macadamia Nuts Yee Sang, Crispy Fish Skin and Salted Egg Yolk Soft Shell Crab Yee Sang, Norwegian Salmon Yee Sang with Passion Fruit Sauce as well as Traditional Norwegian Salmon Yee Sang priced from RM128 nett for a half portion and RM238 nett for a full portion.

Our dinner continued with a Braised Tomato Puree Soup with Seafood, Vegetarian Fins and Crushed Almonds.

Lam said the soup’s red hue lent the menu a festive touch and it was rather different from the usual double-boiled offering.

“Diners want to celebrate the occasion but they also want to eat healthily and look for healthier options in their meals. This is why we created the tomato soup, ” he said.

Next was the Eight Treasure Salt Baked Chicken with minced ginger sauce that made the dish standout during dinner.

We even asked for extra servings of the sauce as there was not enough to go around with the slightly salty dish.

Those who fancy Thai dishes will be thrilled to know that Lam has included the Steamed Moontail Grouper with Green Lime and Garlic Chilli sauce to the menu.

The Prosperity Set priced at RM2,688 nett also featured Sliced Abalone with Sea Cucumbers, Dried Oysters, Sea Moss and Chinese Cabbage as well as the Stir-fried Prawns with Kam Heong Pepper Sauce.

The dinner ended with a portion of Fragrant Fried Rice with Preserved Duck Meat wrapped in Lotus Leaf.

For dessert, Lam persuaded us to try the Premium Musang King puff with pure durian flesh, accompanied by a serving of warm bowl of Double-boiled Almond Cream.

The restaurant also offers the Wealth Set priced at RM3,388 net for a table of 10. Smaller groups can opt for the Grand Fortune Set priced at RM499 nett or the Auspicious Set at RM688 nett per person with a minimum of four diners.

The Chinese New Year menus are available until Feb 8. CHYNNA Hilton Kuala Lumpur 3, Jalan Stesen Sentral Kuala Lumpur. (Tel: 03-2264 2264). Business hours: Noon to 2.30pm, 6.30pm to 10.30pm.

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

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