FOUR Seasons Tea Restaurant in Penang is serving a harmonious balance of yin and yang dishes for its course menu this Chinese New Year.
The eight dishes are set to dazzle tastebuds with their communion of flavours, depth and substance besides being steeped in symbolic significance.
Yee sang (Cantonese-style raw fish salad) is an integral part of the Lunar New Year celebration. This dish has seven types of shredded vegetables and a variety of sauces and condiments.
The faux shark’s fin soup with shredded scallop and fish maw is comforting and nourishing.
The special chicken two preparation offering beckons with an element of surprise as the chef will be whipping up two different styles of the poultry in one plate as per his whim and fancy.
For centuries, the Chinese have gone to great lengths to imbue their festive food with connotations of wealth and good fortune.
The premium vegetable combination of broccoli, fatt choy (black sea moss), mushrooms and fresh scallops is one such creation.
Diners have the option to add on abalone which represents guaranteed abundance for an additional RM100.
Fish is another dish served to signify an increase in prosperity.
Select from spicy sauce fish in lotus leaf or Shaoxing wine steamed fish. The former offers fiery flavours while the latter is aromatic and rich.
Rounding up the list are golden fried prawns (signifying happiness and energy), fried rice with chicken cubes and silver fish and hot tong shui of dried longan, white fungus, red dates and Osmanthus jelly.
Priced at RM468 nett, the value-for-money course menu is served at both the Four Seasons outlets in Sunway Tunas (Bayan Baru) and Terengganu Road from now until the ninth day of Chinese New Year.
The a la carte menu will still be available during the festive season.
Business hours are from 11.30am to 2.30pm and from 5.30pm to 9.30pm daily except Mondays.
Four Seasons will be closed on the eve and first day of the festival.
For reservations, contact 04-6466193 (Sunway Tunas) or 04-2818193 (Terengganu Road).