West Lake Garden Chinese Restaurant: Nine flavourful dishes

West Lake Garden Chinese Restaurant,
Sunway Resort Hotel and Spa,
Persiaran Lagoon, Petaling Jaya.
Tel: [phone]
Business hours: (Mon-Sat) Noon to 2.30pm (lunch),
6.30pm to 10.30pm (dinner);
(Sun) 10am to 2.30pm (lunch),
6.30pm to 10.30pm (dinner)
Pork-free.

Healthy: Canadian Cod Fish Steamed with Golden Garlic and Superior SoyaSauce.

SUNWAY Resort Hotel and Spa has gone all out to celebrate the coming Chinese New Year. Themed Winds of Happiness, its hotel lobby has been decorated with colourful pinwheels and floral arrangements while its culinary brigade has taken to preparing its own flavours for the festive season.

One of the hotel’s restaurants, West Lake Garden Chinese Restaurant is currently offering four set menus for lunch and dinner until Feb 24. The menu includes the Billow of Happiness, Billow of Longevity, Billow of Health and Billow of Wealth priced at RM1,088, RM1,288, RM1,588 and RM2,013 respectively.

Each set menu for a table of 10 features nine dishes, nine being the number that represents a long life or long-lasting wealth.

For diners who enjoyed the restaurant’s Chinese New Year menu last year can look forward to delectable dishes as chef Lee Yew Ken will be serving specially created menus.

For starters, Lee recommends the Sliced Abalone and Salmon Yee Sang.

The dish, with its standard ingredients, is made more prominent with Lee’s homemade sauce, which imparts sweetness, having been made from fruits such as pineapple, plum and peach.

After the yee sang toss comes the Double Boiled Black Chicken Broth with Fish Maw and Conch, a delicious light soup made from black chicken boiled for eight hours and seasoned before being steamed for another two hours.

Favourite dish: Egg Noodle Stewwith Chinese Mushrooms and Shredded Clams.

Also included in the soup is chicken breast which absorbs the taste of the stock.

The other chicken dish that Lee selected was the Oven Baked Rock Salt Chicken with Herbs. Although the saltiness would be better enjoyed by some more than others, the sauce which includes tong kuai, wolfberry and goji berry is the other taste that cannot be overlooked.

This is followed by the Deep Fried King Tiger Prawn with Pumpkin Sauce. The large sized prawns goes well with the sweet pumpkin sauce.

Next on the menu of dishes is the Canadian Cod Fish Steamed with Golden Garlic and Superior Soya Sauce as well as the Braised Sea Cucumber with Dried Oysters and Black Moss.

According to Lee, the resaurant had served abalone instead of sea cucumber last year, but this year, he wanted to include more of the ingredients used by Chinese families during Chinese New Year.

The next dish served was the Egg Noodle Stew with Chinese Mushrooms and Shredded Clams. It came as no surprise that the egg noodles were a favourite of some as the noodles held the flavours of the other ingredients.

For dessert, we were served Chilled Sweetened Eight Treasure, which Lee revealed was made from eight ingredients, including lotus seed, dried longan, sea coconut, white fungus, rock sugar and aloe vera. This was a refreshing way to end our meal.

In addition, not to be missed is the Chinese New Year Sweet Fancy Duet made from Lee’s own recipe. The sticky dessert, like other Nian Gou, was made even sweeter with some desiccated coconut.

During the first three days of Chinese New Year, the god of prosperity will be making an appearance to bestow tokens of health and wealth to diners.

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