Traditional fare with a twist


The Abalone, Bamboo Pith, Enoki Mushroom and Seasonal Vegetable Topped with Black Moss features must-have ingredients such as black moss (fat choy).

THE Eatery at the Four Points by Sheraton Puchong is offering three banquet sets for diners to welcome the Lunar New Year.

Themed “Auspicious and Joyous”, each of the three sets comprise a nine-course meal featuring the chefs’ take on traditional fare.

For this review, we were given a taste of the restaurant’s signature dishes, which, according to Four Points executive chef Yap Kim Hon, could be tailored to suit diners’ preferences.

“We wanted to put interesting details into the menu, using a more traditional base. But we did not want to change the cooking methods and techniques too much. Instead, we added our own unique ingredients and flavours to make the dishes stand out,” he said.

Our meal kicked off with fresh salmon, butterfish and tuna sashimi atop a bed of yee sang with crunchy bits of five-spice crackers, drizzled with a dressing of blackcurrant-plum.

A Double-boiled Chicken Broth with Sea Conch and Red Dates in Coconut was then served to clean and prep the palate for the dishes to come.

Prepared the night before, the clear broth is cooked in a coconut for four hours to intensify the aroma, which is a pleasant combination of the briny taste of sea conch and the sweet savoury essence of chicken.

Oven-roasted Garlic-infused Chicken with Foie Gras Gravy.
Oven-roasted Garlic-infused Chicken with Foie Gras Gravy.

The next item was Oven-roasted Garlic-infused Chicken with Foie Gras Gravy. A fragrant, slightly salty tang of roasted garlic saturated the yielding chicken skin, and this was complemented by the nutty and more rounded flavours of the foie gras gravy.

A beautiful feature of Chinese cooking is that it strives to achieve balance between weighty dishes with denser flavours and lighter ones that tease the palate. The transition from chicken to Pan-Fried Jumbo Prawns in Premium Soy Sauce certainly felt like that.

The springy, compact fresh prawns were enhanced with a coating of syrupy soy sauce, and then made all the sweeter by the caramelised onions.

Moving on, we were served a delicate steamed fish dish – a must in most Chinese New Year banquet courses. Theirs was the Steamed Pearl Grouper Fillet on Fresh Bean Curd Sticks and Wolfberries.

Pan-Fried Jumbo Prawns in Premium Soy Sauce. The juicy prawns are coated in syrupy soy sauce, and then made all the sweeter by caramelised onions.
Pan-Fried Jumbo Prawns in Premium Soy Sauce. The juicy prawns are coated in syrupy soy sauce, and then made all the sweeter by caramelised onions.

The grouper’s creamy, fatty richness was enhanced by the sponge-like beancurd sticks which had soaked in the sauce and was perfect when eaten with the fish. The hint of dried ginger and wolfberries gave a nice contrasting note.

This dish was followed by the Abalone, Bamboo Pith, Enoki Mushroom and Seasonal Vegetable Topped with Black Moss – a subtle and timely dish.

Next came Fried Rice with Shrimps and Kai Lan garnished with Conpoy (dried or preserved scallops). The fried rice was fragrant and topped with deep-fried kai lan strips and shrimp floss.

The delectable meal ended with not one but three desserts.

First up was the Double-boiled Sea Bird Nest, Lotus Seeds and Red Dates Fresh Ginseng – an elegant clear soup-like herbal dessert with a whiff of ginseng root.

Next came Deep-Fried Brown Sugar Cakes Layered with Sliced Yam and Sweet Potato, followed by Katafi-wrapped Taro Mash Balls.

The brown sugar cakes, better known as nian gao, had a crisp and thin batter that made it irresistible.

Three Sea Treasures Yee Sang.
Three Sea Treasures Yee Sang.

The taro balls, wrapped in a type of skin commonly found in Vietnamese rice rolls, had a crunchy, slightly salty outer layer with a creamy centre.

The nine-course Chinese New Year set menus are available until Jan 26 at RM1,288 nett to RM1,888 nett per table of 10.

There is also a Chinese New Year Eve Reunion Dinner buffet until Jan 26 with a build-your-own yee sang counter, at RM113++ per adult and RM56.50++ per child aged four to 11.

Also available are high tea and dinner offerings from Jan 28 to 29 at RM125++ per adult and RM62.50++ per child.

Take-home yee sang packs are also available with prices starting at RM70++.

Dining hours are from noon to 2.30pm on weekdays and noon to 3.30pm on weekends for lunch, and from 6.30pm to 10.30pm daily for dinner.

THE EATERY, Four Points by Sheraton Puchong, 1201, Tower 3, Puchong Financial Corporate Centre, Puchong, Selangor. (Contact: 03-5891 8888 / eatery.puchong@fourpoints.com ). Business hours: 6am to 11pm, daily. Pork-free.

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


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