A flavourful start for the new year

  • Eat And Drink
  • Monday, 09 Jan 2017

Steamed Dragon Tiger Garoupa with Black Fungus and Bean Curd. — Photos: MOHD SAHAR MISNI/The Star

THEY call it the get-together meal after a hard day’s work, hence the name sau gong – and it is usually had before Chinese New Year (CNY) to mark a year of working together.

With CNY around the corner, Marriott Putrajaya’s Summer Palace is offering its own specially-crafted Sau Gong menus to usher in the Year of the Rooster.

Those who want to treat colleagues and friends alike to a sumptuous meal should check out the restaurant.

Chef Yip Boon Sheng, who has more than 24 years of experience under his belt, has come up with three set menus.

His Auspicious, Longevity and Abundance Sau Gong menus cater to 10 people per table and are priced at the nett price of RM1,288, RM1,688 and RM2,188 respectively.

Both the Longevity and Abundance Sau Gong menus include a bottle of house wine or sparkling juice.

Braised Egg Noodles with Fresh Water Prawns.
Braised Egg Noodles with Fresh Water Prawns.

The Auspicious menu offers the requisite yee sang dish, of course, for some merry seasonal tossing – the Prosperity Salmon Yee Sang.

There’s also Braised Dried Seafood Soup with scallop, roasted crispy chicken with Mongolian sauce, Steamed Mandarin Fish with Taiwanese Bean and Ginger, Baked Tiger Prawn with Shrimp Roe and Superior Stock, Braised Fish Maw with Black Mushroom, Dried Oyster and Garden Greens, Steamed Rice with Minced Chicken and Capsicums in Homemade Sauce.

Chilled Mango Cream with Ice Cream and Sago and the restaurant’s own Homemade Dessert Combination round up the meal.

The Longevity menu also kicks off with a raw fish salad – the Prosperity Salmon and Crispy Fish Yee Sang.

This is followed by a Double Boiled Chinese Cabbage Soup with Baby Abalone and Boletus Fungus, Roasted Crispy Farm Chicken, Steamed Dragon Tiger Grouper with Black Fungus and Bean Curd Stick, Baked Tiger Prawns with Salt and Pepper, Braised Sea Cucumber and Fish Maw with Garden Greens, Braised Egg Noodles with Shredded Duck in Superior Soya Sauce.

Desserts come in the form of Chilled Chrysanthemum Jelly with Mixed Fruits and Special Dessert Combination.

Last, and certainly not least, is the Abundance menu.

Double Boiled Chinese Cabbage Soup with Baby Abalone and Boletus Fungus.
Double Boiled Chinese Cabbage Soup with Baby Abalone and Boletus Fungus.

It features a Prosperity Salmon, Tuna, Salmon Roe and Crispy Fish Yee Sang, which sounds mouthwatering.

Then it’s on to Double Boiled Shark’s Bone Soup with Dried Seafood, Steamed Farm Chicken with Black Garlic Sauce, Steamed Australian Red Grouper with Preserved Vegetable and Dried Mandarin, Deep-fried Crispy Scallop with Parsley Leaves Sauce and Smoked Duck Meat, Braised Whole Abalone with Garden Greens, Braised Ee Fu Noodles with Freshwater Prawn and Olive.

Chilled Avocado and Mango Ice Cream and Special Dessert Combination help you end the meal on a sweet and satisfactory note.

Yip said the yee sang in the Abundance menu is one of the highlights.

It combines homemade shallot oil with plum sauce to add a zing to the dish.

The crispy salmon skin, smoked salmon and crunchy Pok Chui crackers come together beautifully in terms of taste and texture.

Yip certainly thinks smoked salmon is a better alternative to raw salmon, especially when combined with crispy fish.

In any case, some customers prefer it to raw fish.

The Braised Sea Cucumber takes the longest time to prepare, he said.

Yee Sang with homemade shallot oil and plum sauce served with crispy salmon skin, crispy Pok Chui crackers and smoked salmon.
Yee Sang with homemade shallot oil and plum sauce served with crispy salmon skin, crispy Pok Chui crackers and smoked salmon.

“The process of soaking and cleaning the dried sea cucumber takes about two days. It takes another two days to simmer the sea.

“Then it has to pass through a fine sieve to be cooked with dried squid, ginger and onion to produce the stock,” said Yip.

He also singled out the Steamed Dragon Tiger Garoupa for praise, saying that the special homemade superior stock required five hours of cooking.

“The Hong Kong beancurd stock used is thicker compared to our variant that we have in the market, and it can absorb the sweet taste from the gravy,” said Yip.

Summer Palace Restaurant’s Sau Gong Year End menus are available until Jan 26.

Those who prefer to dine in private can opt for a private room which can cater up to a maximum of 40 people. It is ideal for business discussions or family gatherings.

Summer Palace is also ideal for wedding, catering up to 250 people.

For details, visit www.putrajayamarriott.com/dining

SUMMER PALACE, Marriott Putrajaya, IOI Resort City, Sepang Utara, Selangor. (Tel: 03-8949 8888 ext 1333). Business hours: 11.30am-2.30pm (Mon-Sat) and 10.30am-2.30pm (Sunday and public holidays); 6.30pm-10pm daily. Pork-free.

This is the writer’s opinion and does not repsresent an endorsement by StarMetro.

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