Chefs at Hilton Kuala Lumpur designed this playful and colourful yee sang platter to welcome the Year of the Horse. — Photos: AZMAN GHANI/The Star
Five modern, colourful yee sang variations created to celebrate Lunar New Year
YEE sang, the customary starter at Chinese New Year feasts, has been taking on a contemporary twist at many restaurants in recent years.
At Chynna in Hilton Kuala Lumpur, the culinary team has crafted five distinctive variations of the prosperity salad.
The star, this year, is none other than the grilled salmon sauce yee sang.
A vibrant mix of white and purple cabbage forms the base of the dish, adding both colour and crunch to the festive platter.
Breaking away from tradition, the restaurant has replaced the usual plum sauce with a house-made dressing infused with the flavours of grilled salmon.
Shunde-Style Steamed Tiger Grouper is fresh and light.
Hilton Kuala Lumpur executive Chinese chef Lam Hock Hin said the sauce though light is layered in taste.
“It is lightly sweet, slightly tangy and aromatic.
“The idea is to enhance the ingredients without overpowering them, so they pair well together, from shredded vegetables to the pickles and crackers,” he said.
In addition to the grilled salmon creation, diners can also choose from other indulgent versions, including salted egg fish skin with soft-shell crab, abalone, Tasmanian ocean trout, and a spicy sea bird’s nest yee sang, served with crispy rice and an aged-vinegar dressing blended with plum sauce.
As for the main meal, there are four specially curated reunion sets at different price points, each offering a selection of dishes that celebrate the festive season.
The Fortune Set starts with a light but flavourful cauliflower soup with seafood.
The natural sweetness from the seafood with light peppery warmth awakens the palate without overpowering the soup.
Braised wild abalone cubes, fish maw, monkey head mushroom and garden greens.
The next dish is the Shunde-Style Steamed Tiger Grouper where freshness in taste is key to making this a standout offering.
The grouper’s flesh is soft and fresh, with light seasoning that brings out its subtle flavours.
Then, the fragrantly spiced crispy chicken with golden crunchy rice crumbs adds texture and indulgence to the meal.
Juicy on the inside, the chicken boasts a crisp, aromatic exterior, with rice crumbs providing a unique crunch.
For a refreshing contrast, the next course was a mixed salad with coconut dressing, salted egg fish skin and crispy soft shell prawns.
A creamy coconut dressing complements the umami depth of salted egg fish skin, with soft-shell prawns lending a crisp contrast.
Then a platter of braised wild abalone cubes, fish maw, monkey head mushroom and garden greens is served.
A tea master showing off his pouring skills.
The meal continues with comforting, aromatic yam rice enriched with salted egg, dried shrimp and mushrooms, bringing familiar, homely flavours to the table.
For dessert, the sea coconut, malva nut and longan sweet soup is soothing and lightly sweet.
The traditional nian gao wrapped in yam custard, coated with ground nuts and sesame seeds proved to be a standout finale.
The nian gao’s sticky, caramelised sweetness paired with creamy, nutty flavours offers a pleasing twist on this festive classic.
The Fortune Set is priced at RM1,888nett per table for five. The reunion sets will be available from Jan 15 to March 3.
CHYNNA, Hilton Kuala Lumpur, 3 Jalan Stesen Sentral, Kuala Lumpur. (Tel: 03-2264 2264). Email: Hiltonkualalumpur_FB@hilton.com. Business hours: Noon to 2.30pm, 6.30pm to 10.30pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
