Marinated to perfection

Inn of Four Seasons Chinese Restaurant, 
Holiday Villa Hotel and Suites Subang, 
9 Jalan SS12/1, Subang Jaya.
Tel: [phone]

REUNION dinners are an important part of the Chinese New Year celebrations.

Some families prefer to have their meals at home while others opt to dine in restaurants.

This Chinese New Year, Inn of Four Seasons Chinese Restaurant at Holiday Villa Hotel and Suites Subang will be serving not one but four different reunion set menus comprising a variety of dishes priced from RM888.88 per table of 10 persons.

“Traditionally for a Chinese reunion dinner, we try to give families the best of the best when it comes to the ingredients and cooking,” said Inn of Four Seasons head chef San Chong Chen.

This year, one dish that has been revamped is the Double-Boiled Shark’s Fin Soup with Assorted Seafood which now includes the cordyceps.

Chef San said most of the dishes favour the Cantonese-style of cooking while some have a Szechuan influence.

The must-try marinated Fried Crispy Spring Chicken with Pickled Papaya.

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Our review began with the tossing of Jellyfish and Salmon Yee Sang to usher in wealth and prosperity in the New Year. We were then served the Double-Boiled Shark’s Fin Soup with Cordyceps and Assorted Seafood.

Unfortunately the soup was no longer hot by the time I tried it. However, the cordyceps blended well with the soup.

The highlight was the marinated Fried Crispy Chicken with Pickled Papaya.

The meat of the chicken was juicy while its skin was crispy. The flavour and marinade of dry ginger, spring onions, honey and vinegar is enhanced by adding a touch of chilli with every bite.

Everyone definitely was enjoying the dish and opted to use their fingers.

The next dish, Steamed Red Grouper Fish with Crispy Szechuan Beans was a disappointment as the beans were chewy rather than crispy.

Steamed Red Grouper Fish with Crispy Szechuan Beans.

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Next, we had Braised Dried Oyster with Black Moss, Lettuce and Broccoli, Golden Fried Rice with Waxed Duck Meat and finished with a cooling and sweet bowl of Kway Hou Flower Jelly with Longan.

There are several varieties of yee sang such as jellyfish, salmon and abalone.

The menus also offers dishes such as Braised Shark’s Fin Soup with Bamboo Pith and Crab Meat, Stewed Village Chicken with Scallops Sauce and Jellyfish, Wok fried Freshwater Prawn with Superior Soya Sauce, Steamed Red Grouper Fish with Ginger Soya Sauce, Braised Abalone with Flower Black Mushroom and Broccoli and desserts such as Deep Fried New Year Dumpling, Chilled Sea Bird’s Nest Jelly with Sea Coconut and much more.

Families can choose the Longevity set which consists of 10 dishes for RM1,416.80 per table, the Imperial set also with 10 dishes for RM1,636.80 per table or the Double Fortune set priced at RM2,086.80 per table.

Diners can also opt for the Angpow set which costs RM888.88 for nine dishes.

Customers are also given a complimentary bottle of red wine for each set.

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