ABALONE is among the more luxurious delicacies that are often savoured during Chinese New Year.
The shellfish’s name “bau yu” in Cantonese sounds auspicious, indicating an abundance of good fortune.
Hence, the Grand Imperial Group of restaurants is showcasing abalone in two dishes in one of its Chinese New Year set menus.
“We are welcoming diners to usher in the Year of the Rabbit with an abundance of goodness, prosperity and great fortune with our abalone yee sang and double-boiled whole abalone soup.
“Both dishes will be featured in our popular Chinese New Year set menu, which is priced at RM1,555++,” said group executive chef Chew Yow Chuen.
Whole abalones are placed around shredded radish in the yee sang, with other accompaniments like shredded carrots and crackers.
It is drizzled with candied tangerine peel and plum sauce, adding sweetness and texture.
Meanwhile, the double-boiled whole abalone with Japanese dried scallops served with fish maw and mushrooms are appetising and wholesome.
One of Grand Imperial’s signature dishes is the grilled Spanish Iberico spare ribs.
For a festive spin, Chew adds dried mandarin orange peel to the marinade.
The Iberico ribs are tender and succulent; the mellow citrusy notes of the mandarin orange peel gives a refreshing taste to the meat.
Another dish, fried prawns with special sauce served with baked bread, mimics one of Malaysian hot favourites — chilli crabs with fried mantou (flower buns).
“Instead of mantou, we use toast paired with our own special sauce.
“Diners can enjoy the toast with the special sauce like how they enjoy chilli crabs with fried mantou,” said Chew.
The generous portion of prawns coated with a mild spicy sauce is delectable and is a heavenly pairing with the bread.
Also delightful is the steamed grouper with its firm, flaky meat.
Savoury preserved soybeans and minced ginger further accentuate the dish’s flavours.
Grand Imperial’s steamed glutinous rice with Chinese waxed meats, imported from Hong Kong, is also a must-have in the festive season.
“Diners might find the texture of the waxed meats slightly firmer because of its 8:2 lean meat to fat ratio.
“We chose this as a healthier option,” said the executive chef.
Desserts listed in the set menus are chilled lemongrass jelly with peach gum, steamed nian gao with shredded coconut and lotus-paste pastries – just perfect to end the meal.
Diners can choose from the five Chinese New Year set menus for 10 persons.
They are priced at RM1,388++, RM1,555++, RM1,999++ and RM2,998++ while the most luxurious set menu is at RM8,888++.
Grand Imperial restaurants also offer a Chinese New Year four “cake” combination at RM98+ that features dried scallop yam cake, red bean Nian Gao, Chinese waxed meat with shrimp radish cake, and the traditional Nian Gao.
Poon Choy for six to eight persons is also available for takeaway now until Jan 21 at RM888+ while the Salmon Yee Sang and crispy silver bait Yee Sang are each available at RM98+ (half portion) and RM148+ (full portion).
Guests can purchase a Grand Imperial cash voucher booklet valued at RM3,800 and get a bottle of Chivas Regal blended Scotch whisky for free.
The restaurant is closed on the first and second day of Chinese New Year (Jan 22 and 23) and will reopen on the evening of Jan 24.
GRAND IMPERIAL RESTAURANT @ The Club, Lot GF, Club Drive, Bukit Utama, Petaling Jaya. (Tel: 03-7731 7223) Business hours: 11.30am to 2.30pm, 6pm to 10.30pm (Monday to Saturday) 10am to 2.30pm, 6pm to 10.30pm (Sundays and public holidays)
This is the writer’s personal observation and not an endorsement by StarMetro.