Crowd favourites star of set menus


  • Food News
  • Friday, 31 Jan 2020

Soft Shell Crab and Salmon Yee Sang with Crispy Shredded Treasures and Blackcurrant-Plum Dressing. — Photos: SAM THAM/The Star

A HAPPY customer is the most important factor when it comes to the success of a restaurant.

There is no better way to keep them happy than offering their favourite dishes.

For that reason and to celebrate the Year of the Rat, Ti Chen at The Saujana Hotel Kuala Lumpur has designed special set menus for the festive season comprising regular guests’ preferred dishes over the years.

Braised Abalone 5 Head, Dried Seafood Cake and Fatt Choy with Green Vegetables.Braised Abalone 5 Head, Dried Seafood Cake and Fatt Choy with Green Vegetables.

“We gathered some of the most sought-after dishes based on customers’ feedback, ” said Chinese executive chef Lim Chee Woi.

Lim and his team created three set menus consisting of the Silver and Gold, Rich and Affluent, and Fortune and Longevity, representing astrological traditions.

“We are excited to offer this to our guests this year to mark another great season, ” added Lim.

We had the chance to sample dishes from the Fortune and Longevity set menu, starting from the ubiquitous yee sang to toss to another year of good luck and prosperity.

Steamed Golden Fish Chinese New Year Cake with Grated Coconut.Steamed Golden Fish Chinese New Year Cake with Grated Coconut.

The Soft Shell Crab and Salmon Yee Sang with Crispy Shredded Treasures and Blackcurrant Plum Dressing was fun to eat as it was to toss, as the sauce was not overly sweet as most yee sang sauces tend to be.

Next was the Double-boiled Chicken and Vegetable Soup with Bamboo Pith, Fish Maw and Sun Dried Scallops.

As always, clear double-boiled soups come with wholesome and flavourful characteristics because of the time and way it takes to make it. I could eat a couple of bowls of this and be satisfied.

The proteins made an appearance next, with the Stewed Affluent Chicken with Dried Seafood and Chinese Herbs, Oven-baked Fresh Water Prawns with Chef’s Signature Sauce and Steamed Cod Fillets with Chinese Herbs in Congee Sauce.

Steamed Cod Fillets with Chinese Herbs in Congee Sauce.Steamed Cod Fillets with Chinese Herbs in Congee Sauce.

The chicken was overall herbaceous and retained its juicy meat, while the prawns were simply coated with mayonnaise and cheese then baked, proving to be a good serving or comfort food.

The fish was my absolute favourite, mainly because the flakiness of the cod flesh carried the creamy congee sauce so well, with ginseng and Goji berries bridging the flavours together in the background.

For hotels and restaurants, the must-have in a Chinese New Year menu is fatt choy that represents prosperity, so Ti Chen brought out the Braised Abalone 5 Head, Dried Seafood Cake and Fatt Choy with Green Vegetables.

For desserts, we had the Chilled Lemongrass Jelly with Yuzu Sorbet and Steamed Nian Gao with Shredded Coconut.

The set menus come with a bottle of Jacob’s Creek Shiraz or free flow of soft drinks for three hours.

Oven-baked Fresh Water Prawns with Chef’s Signature Sauce.Oven-baked Fresh Water Prawns with Chef’s Signature Sauce.

The Rich and Affluent Set as well as the Fortune and Longevity Set specifically come with one bottle of Glenlivet Captain’s Reserve or one bottle of Berry Bros and Rudd Classic Sherry Cask.

The set menus are priced at RM1,788 for the Silver and Gold, RM2,088 for the Rich and Affluent and RM3,088 for the Fortune and Longevity for 10 diners, inclusive service charge and government tax.

It is available until Feb 8 between noon and 3pm as well as 6pm and 10pm.

TI CHEN, The Saujana Hotel Kuala Lumpur, Saujana Resort, Jalan Lapangan Terbang SAAS, Shah Alam. (Tel: 03-7843 1234 ext 6122/ 016-223 1621). Business hours: Noon to 3pm (Tuesday-Friday), 11.30am to 3pm (Saturday and Sunday); 6pm to 10pm. Closed on Monday. Pork-free.

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

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