Berries and herbal infusions to balance richness of meaty dishes

Steamed to perfection: The Roast Chicken with Chinese Herbal sauce is a laborious dish to prepare. The herbal sauce is sweet, thanks to the use of wolfberries.

EAT to your heart’s content and still stay healthy with the new Chinese New Year promotion menu at the Grand BlueWave Hotel in Shah Alam.

Inspired by Chinese cuisine chef Patrick Ng, the halal menu at Tung Yuen Chinese Restaurant boasts of dishes with a healthy twist such as herbs and berries.

Ng said he wanted to present dishes that would be good for the palate and the body as most people enjoy sumptuous meals during the lunar new year.

“Over the festive period especially, people consume a lot of meat. That’s why I thought to infuse herbs into the dishes to balance things a little, and it is tasty as well,” he added.

There are five Golden Prosperity Chinese New Year set menus to choose from and four Auspicious Yee Sang menus for those just looking to lou sang.

The yee sang dishes are tuna and abalone (RM230++ / medium), salmon (RM90++ / medium), salmon and Pacific clam (RM90++ / medium) and vegetarian (RM38++ / medium).

For starters, we were served the popular Salmon Yee Sang.

The ginger in the yee sang complements the sweetness of the raw salmon while the plum sauce adds a little zing to every bite.

For something to warm the body, we were served the Braised Assorted Dried Seafood Soup with Dry Scallop and Crab Meat.

This is the first dish with herbs infused. Ng added the famed chong cho (cordycep flower) into the broth, for its medicinal properties.

“Cordycep flowers are good for health and usually used in soups and broths, so I thought it would be a good time to introduce it in our restaurant,” he said.

All the herbs were bought locally and handpicked from Chinese medicine halls.

Next was the Roast Chicken with Chinese Herbal Sauce, a laborious dish that took almost half a day to prepare.

The chicken is roasted first before being fried to get the skin crispy. It is then steamed with herbs that have already been steamed for an hour.

The chicken was juicy and succulent while the herbal sauce was sweet thanks to the goji berry —commonly known as wolfberry, making it my favourite at the luncheon.

The next dish, Baked White Prawn with Chrysanthemum Tea Leaves and Creamy Milk was a perfect way to tease the palate with a new flavour.

The tea-steeped prawns had a very mild taste and when combined with the milk, it resulted in a light and “airy” flavour.

Fish maw is a welcome dish every Chinese New Year and Ng has kept this timeless favourite simple with crabmeat roll and broccoli.

The final item on the menu was Fried Rice with Pumpkin Cube and Chicken, which would have been quite plain if not for the fried pumpkin cubes.

The vegetable cubes added a slight crunch and texture as well as flavour to the fried rice.

Providing a cool end to the meal was Chilled Longan with Sea Bird Nest (Seaweed Jelly) and White Fungus.

Notable dishes to look out for in the other menus, according to the chef, are Baked White-shell Prawns with Special Spicy Roast Garlic, and Steamed Garoupa with Wan Yee Fungus and Fresh Fu Chuk Ribbon.

The set menus, offering seven to nine courses, range in prices from RM888++ to RM2,888++.

The promotion is available until March 6.

TUNG YUEN, Grand BlueWave Hotel Shah Alam, Persiaran Perbandaran, Section 14, Shah Alam. (Tel: 03-55118811 ext 2619). Business hours: 11.30am-2.30pm, 6pm-10.30pm.

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

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