Celebrate CNY over eight-course meal

Refreshing dessert: Double-boiled snow jelly with white fungus and banana for a sweet ending to the meal.

GOOD food is the cornerstone of Chinese New Year and there is no better place to celebrate with family and friends than at Hotel Equatorial Penang’s Golden Phoenix Restaurant.

Chinese cuisine chef Neoh Gim Boon has come up with two inspiring and sumptuous eight-course menus — ‘Wishes’ and ‘Auspicious’.

Aromatic in flavour, each creation is also a visual work of art and some of the dishes are fusion interpretations which break the norm.

Priced at RM1,288++ per table of 10 persons, ‘Wishes’ includes Equatorial Prosperity salmon yee sang with sliced nutmeg, braised dried and fresh scallop soup with shark’s fin, and sesame roast chicken accompanied by fresh fruit bird’s nest.

Coated with fragrant sesame seeds, the chicken stuns with its smooth crisp texture and deliciousness.

The merry feasting continues with braised sea cucumber and dried oyster with fish paste bean curd, wok-fried tiger prawns with savoury spiced salt, steamed pearl grouper with chef’s special sauce as well as black chicken and fresh oyster fried rice.

Dazzlingly presented, the sea cucumber is a luscious treat, a symbolic Chinese New Year ingredient, while the fried rice is simply mouth-watering.

The double-boiled snow jelly with white fungus and banana is refreshingly unique. The addition of kiwi and pineapple to prevent the banana from turning black when cooking further enhances the taste of this dessert.

Available at RM1,488++ per table, the ‘Auspicious’ menu is a really indulgent treat for your tastebuds.

Tuck into yee sang, double-boiled superior soup with fish maw, petite abalone, snow fungus and bamboo pith, roasted Peking duck with shrimp pomelo salad and sea cucumber.

Other innovative offerings are dry-fried white prawns with chef’s special sauce, baked cod fish infused with Tokyo superior sauce, poached baby lobster served with Hong Kong hor fun in shark’s cartilage broth, and double-boiled bird’s nest with white fungus and banana.

The prawn is a fusion invention with its pandan and cheese topping served with yoghurt drizzled with pomelo.

The festive menus are available for lunch (noon to 2.30pm) and dinner (6.30pm to 10pm) daily from Feb 18 to March 5.

Enjoy a complimentary bottle of selected house wine or sake per table.

Available daily are also special Celebration Menus priced at RM998 nett per table of 10 persons inclusive of a bottle of selected wine or free flow of selected mocktail.

Your Chinese New Year celebration will not be complete without the tossing of yee sang selling at RM98++ per order (available from Feb 18 to March 5).

For reservations, contact 04-6327166 or 012-4088846.

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Lifestyle , Northern Region , lifestyle


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