ALOFT Kuala Lumpur Sentral’s unique popcorn and jellyfish yee sang is nothing short of amazing, and it’s surely a memorable way to ring in the Lunar New Year.
The caramelised popcorns go surprisingly well with yee sang, bringing out the aroma of caramel and the plum sauce in the dish. Created by the hotel’s Chinese Cuisine executive sous chef, Ng Kok Wai, the prosperity salad is available starting today until Feb 11.
Guests wanting to dine in private this Chinese New Year have two menus to choose from – the Prosperous nine-course menu and the Auspicious six-course menu.
During the food review which featured items from both menus, Ng made it a point to introduce each dish after we had tossed the Golden Coraline Algae Yee Sang with Popcorn.
Out came a big steaming bowl of Braised Fish Maw Soup with dried scallop and shredded snow crab. The soup came with a generous serving of snow crab meat and roe, as well as plenty of enoki mushrooms.
The crab meat was sweet and went so well with the thick soup that I had to go for a second serving.
While dishing out the Homemade Almond Boneless Chicken, Ng said it was a dish that was close to his heart.
“It is a traditional dish, and my mother loves to make it for me,” he added.
The chicken, served on a bed of lettuce, is done in two styles.
In the first, chicken meat is minced along with prawn, celery and carrot, then topped with crispy chicken skin and fried. Served in rectangular pieces, they were succulent.
Then there were the pieces of the chicken that had been coated with almond. They were quite nice.
Next up was Deep-Fried Sea Bass which, to our surprise, was cooked to perfection.
The sauce for this dish – made of evaporated milk, calamansi and pomelo – matched the fish perfectly. It added a creamy dimension to the crispy skin and the soft flaky meat that was buried beneath a handful of egg floss and sweet corn.
Diners who like a slightly hot dish will definitely enjoy the Wok-fried Tiger Prawn with Golden Shallot.
“I fried the prawns with garlic amd shallots, and added bird’s eye chillies for taste,” Ng said.
What I like about this dish is the fragrant hint from the fresh bird’s eye chilli. It not only alleviated the taste of the dish but made it even more appetising.
We also had a chance to taste the Braised Prosperity Bag with Garden Green served with chicken and prawn dumpling, broccoli and black mushroom, as well as the Steamed Lotus Leaf Rice with Smoked Oyster topped with arrow mushroom.
As for dessert, the Chilled Rainbow Pearl in Yuzu Broth is definitely a treat for those with a sweet tooth.
It is served with strawberry syrup pearls and black sesame glutinous dumpling. The broth is slightly sour, but then you chew the syrup pearls and they pop in sweet explosions, balancing out the taste.
We though it was a fun dish.
The Prosperous menu is priced at RM1,888+, while the Auspicious menu is priced at RM1,688+ per table for 10.
Meanwhile, the Prosperous 8 package features items from both the Prosperous and Auspicious menus and is available for those who want to hold a lunch or dinner celebration.
Guests who opt for a minimum of 30 tables and above will be entitled to perks, including one free table, RM8+ per hour for a free flow of soft drinks, RM88+ rebate per room per night based on the best available rate, and RM888+ for every second barrel of beer bought.
The Popcorn and Jellyfish Yee Sang is priced at RM178 nett for a large platter and RM108 nett for medium.
Also available are Salmon Yee Sang and Jellyfish Yee Sang, which come in two sizes with prices starting at RM98 nett
ALOFT KUALA LUMPUR SENTRAL, No 5, Jalan Stesen Sentral, Kuala Lumpur. (Tel: 03-2723 1188).
This is the writer’s personal observation and is not an endorsement by Star Metro.
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