Lee with a selection of dishes for the festive season.
Signature CNY dishes with touch of modernity featuring premium ingredients
Dressing up for the festivities is part of the fun in welcoming the Lunar New Year.
With celebrants donning new outfits for the occasion, the celebration encompasses the ambience, food and merrymaking.
At Sunway Resort Hotel, executive chef Peter Lee has carefully designed a menu that blends traditional and fusion Chinese dishes.
The Lunar New Year offerings are designed to make the festive dining memorable.
“I put a lot of thought into these dishes because I do not want my guests to be too worried about gravy spilling on their clothes,” said Lee.
Among the selection of fusion dishes is the Typhoon Shelter-Style Tiger Prawns, which is coated in dry chilli mix powder, giving it a spicy and flavourful kick.
The Sea Moss Abalone En Croute was my favourite dish.
It had abalone wrapped in pastry puff, served with broccoli and truffle-infused sauce, which gourmets will enjoy.
Lee’s speciality is in cooking abalone, a premium ingredient that is often a signature dish for Chinese New Year.
“If abalone is not cooked well, it becomes chewy.
“With my years of experience in cooking, I know what dishes to serve guests to keep them satisfied,” he said.
According to Lee, abalone served here is sourced from either South Africa, Australia or China.
An interesting fusion dish was the Lobster Bisque with Crispy Rice served in claypot.
The soup is made using Boston lobster, which is first baked before being double boiled with a variety of ingredients including carrots and celery.
The soup is then added to the deep-fried crispy rice.
The result is a dish with chewy rice complementing the tasty soup, almost reminiscent of risotto.
It is easy to see how this enjoyable dish attracts conversation around the dinner table.
Steamed Whole Mangrove Jack Snapper is our fish dish for the night.
Prepared with a golden snapper weighing between 1.3kg to 1.5kg, the fish has rich fatty taste that flavours up the dish.
Sourced fresh from a fish farm in Penang, Lee said this dish was popular with diners.
As for the Traditional Braised Chicken with Chinese Herbs, it is often served for its nutritious value during Chinese New Year
“In the past, good food was only available during festive seasons.
“This dish is among those served at Chinese New Year reunion dinners for its health benefits,” he said.
To end the meal on a refreshing note, Lee delighted us with Chilled Pineapple Puree.
Pineapple and passionfruit are pureed before being chilled, and garnished with longan and pomegranate seeds.
The Lunar New Year Celebrations Buffet is available from today until Jan 30.
Brunch is from noon to 4pm and priced at RM188+ for adults, and RM94+ for children.
Dinner is priced at RM268+ for adults and RM134+ for children.
There will be an eight-course Chinese New Year Dinner at Sunset Terrace until Feb 12, priced at RM2,688++ per table of 10 persons.
The Bountiful Lunar New Year Buffet at Sunset Terrace is being served until Feb 12.
Weekday lunch is priced at RM158+ for adults and RM76+ for children and senior citizens, while weekend brunch is tagged at RM208+ for adults and RM104+ for children and senior citizens.
Dinner during this period is RM238+ (adults) and RM119+ (children and senior citizens).
For reservations, call 03-7495 2009 (Sunset Terrace) and 03-7492 8000 (Grand Ballroom).
SUNWAY RESORT HOTEL, Persiaran Lagoon, Bandar Sunway, Subang Jaya, Selangor. (Tel: 03-7495 2009) Business hours: 6am-10.30pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.