MING PALACE CHINESE RESTAURANT
Corus Hotel Kuala Lumpur
Tel: 03–2161 8888
Business hours: 11.30am-2.30pm and 6.30pm to 10.30pm daily
USHER in the Year of the Horse with one of Corus Hotel Kuala Lumpur’s six auspicious Chinese New Year packages.
The specially prepared Chinese New Year menu will be available from tomorrow until Feb 14 at the hotel’s Ming Palace Chinese Restaurant.
“We want our guests to experience a prosperous, healthy and hearty meal this festive season,” said the restaurant’s executive Chinese chef Ng Chee Wah.
To make it more special, the 53-year-old chef has introduced a new item in the yee sang, which is yacon, a plant grown in South America.
The vegetable, which looks like a sweet potato, is said to be good for detoxification, digestion, heatiness and diabetes.
“Yacon goes really well with yee sang and other soup dishes,” said the self-taught chef.
Diners can pick a yee sang dish best-suited for their gathering.
There will be a choice of abalone with pine seed yee sang, soft shell crab yee sang, yacon and pine seed yee sang, and the traditional one with salmon, apples and pear.
Prices range from RM48++ per half portion to RM268++ for a whole portion.
“We strive to do something different every year and this year it is the addition of soft shell crabs and yacon,” he said.
To accompany the yee sang, the hotel’s six-meal packages include the Golden Jade Package, a seven-course meal for a minimum of four persons.
There will be a choice of two different sets for this package, including the double-boiled chicken soup, steamed cod fish and braised sea cucumber.
The salmon and pear yee sang accompanies this set.
For a larger group, there will be a choice of four different sets of nine-course meals which usually serve 10 per table.
Suitable for bigger family reunions or company parties, this package comes with a complimentary bottle of red wine or chilled orange juice.
Some of the dishes in the set are the Deep-Fried Boneless Chicken Cooked Pattaya Style, and the Salad Prawn with fresh fruits.
Apart from the yacon, the chef has also opted to use pine seeds in most of the dishes, including the yee sang and fried rice.
“I would say that this year, the set meals are a mix of traditional and modern,” he said.
Ng explained that although Chinese New Year dishes should always have a hint of tradition, he wanted to mix it up a little to give diners something different.
Meanwhile, the restaurant will also be serving a la carte dishes ranging from as low as RM6++ per serving.
However, the a la carte menu will not be available from Jan 30 to Feb 1.
This is the writer’s personal observation and is not an endorsement by StarMetro.
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