Roasted Cherry Valley Duck with Braised Mustard Greens and Peanuts is among the highlights. — SHEILA SRI PRIYA/The Star and courtesy photo
CHEFS are always on the look-out for fresh ideas to bridge the gap between tradition and innovation during Chinese New Year.
To meet the rising expectations of a discerning clientele, Hilton Petaling Jaya executive Chinese chef Dexter Lai enjoys pushing the boundaries of tradition to keep Cantonese classics exciting.
For the Lunar New Year, the chef with over 20 years’ experience, leaned into his heritage to curate the festive menu at Toh Yuen Chinese Restaurant.
Steamed Pandan Rice Cake with Grated Coconut and Purple Potato Egg Yolk Lava Ball.
Hailing from Tawau, Sabah, Lai said his grandparents originated from Hong Kong and loved Cantonese food.
The Roasted Cherry Valley Duck with Braised Mustard Greens and Peanuts is a novel creation which Lai believes his family will enjoy.
“This dish is different as I combined braised mustard greens and peanuts with roasted duck.”
Pan-Fried Tiger Prawns with Honey Sauce and Pickled Ginger.
Another standout dish is the Braised Sea Cucumber and Dried Oyster Bean Curd Roll with Seasonal Vegetables.
To appeal to a broader palate, Lai incorporates salted egg to mellow the intensity of dried oysters, which adds a rich, balanced finish.
Other new dishes are the Braised Hokkaido Dried Scallop and Crab Meat Broth with Fish Maw, Steamed French Turbot with Dried Orange Peel and Ginger and Pan-fried Tiger Prawns with Honey Sauce and Pickled Ginger.
Pan-Fried Tiger Prawns with Honey Sauce and Pickled Ginger.
A taste of tradition can be appreciated in the Fragrant Fried Glutinous Rice with Cantonese Cured Meat.
Wrapped in lotus leaf, the smoky rice dish features a rich medley of dried goose liver sausage, savoury chicken sausage and tender duck breast.
There’s also the Cantonese-style Cured Duck Breast, Chicken Sausage, Goose Liver Sausage and Sakura Shrimp with Fragrant Rice in claypot.
Cantonese-Style Cured Duck Breast, Chicken Sausage, Goose Liver Sausage and Sakura Shrimp with Fragrant Rice.
The sliced meat, neatly arranged in a circular pattern over fried glutinous rice is complemented by greens.
Not only is this dish stunning to look at, it is appetising too.
No feast is complete without dessert, and the chef serves up Steamed Pandan Rice Cake with Grated Coconut and Purple Potato Egg Yolk Lava Ball.
Fried Glutinous Rice with Cantonese Cured Meat wrapped in Lotus Leaf.
The Golden Fortune set menu is priced at RM1,688nett per table of six and RM2,388nett per table of 10.
The Abundant Wealth set menu is priced at RM2,288nett per table of six and RM3,388nett per table of 10.
Braised Hokkaido Dried Scallop and Crab Meat Broth with Fish Maw.
The festive menus, for lunch and dinner, are available until March 3.
Those who make reservations with full payment before Jan 31 will receive a special early bird discount of 10%.
TOH YUEN, Hilton Petaling Jaya, Level 1 (East Wing), Jalan Barat, PJS 52, Petaling Jaya, Selangor. (Tel: 03-7955 9122). Business hours: 12.30pm to 2.30pm, 6.30pm to 10pm. Pork free.
This is the writer’s observation and not an endorsement by StarMetro.
