AN appetising meal does not have to be luxurious as even the simplest dish can leave a lasting impression.
The chef’s skill and devotion to perfecting a dish as well as freshness of ingredients will make a dish stand out.
An ordinary dish like Baked Tiger Grouper Fillet in a claypot would not be as wholesome if not for subtle changes by Sheraton Petaling Jaya Hotel Chinese chef Ben Lim.
Lim said the baked fish was his favourite of the many dishes featured for Mid-Autumn Festival.
“The fish fillet is cooked in thick sauce with garlic and ginger.
“I also threw in some bird’s eye chillies for a touch of spiciness,” said Lim.
The fish with thinly sliced garlic and ginger in thick gravy will please seafood lovers. Fried shallots complete the dish, leaving a lovely aroma.
There are two Mid-Autumn Festival sets – Harvest Treasures and Lunar Delights – to celebrate the season.
The combination of chilled abalone with ikura (fish roe) and sesame sauce, deep-fried crab claw with almonds and chilled chicken with Szechuan peppercorns are a nice start to the meal.
The sliced six-head abalone topped with ikura had a nice briny taste while the almond-coated crab claw and tangy citrusy sauce complemented each other well.
Szechuan peppercorn gave the chilled chicken a somewhat momentary numbing sensation.
The Double-boiled Fish Maw Soup with Dried Scallops and Nostoc Commune, made with clear chicken stock, is warm and comforting.
Black chicken and fish maw add sweetness to the soup while Nostoc Commune (edible algae) lends it a crunchy texture.
Other dishes to look out for include Stir-fried Sea Prawn with Sea Salt, Red Szechuan Peppercorns and Sesame Seeds, Braised Emperor Noodles with Roast Duck, and Chilled Sea Bird’s Nest with Luo Han Guo and Fresh Lily Bulb.
The Harvest Treasures Set is priced at RM328nett per person and Lunar Delights Set is priced at RM198nett per person.
Both sets are available from Sept 15 to 29 for lunch and dinner with a minimum order of two sets.
The hotel has prepared four variants of classic baked mooncakes, namely pure lotus paste, red bean paste, white lotus paste with single yolk and pandan- lotus paste with single yolk as well as a premium selection of black truffle lotus paste and single yolk for the Mid-Autumn season.
There are four snow skin flavours – Belgian chocolate, strawberry, passionfruit as well as lemon and truffle.
The black truffle lotus paste mooncake offers an earthy appeal thanks to the truffles while the popular lotus paste flavour does not disappoint.
The passionfruit snow skin mooncake, on the other hand, comes across as sour and sweet.
Sheraton Petaling Jaya Hotel is also showcasing four mooncake boxes under its Celestial Bloom Mooncake Collection.
They are Golden Blooms, Turquoise Blossoms, Pink Blossoms and the limited edition box – Floral Symphony.
Guests can choose any box design when buying mooncakes in a box set.
The traditional baked mooncakes are priced at RM148nett while the artisanal snow skin mooncake box sets are tagged at RM168nett.
For box sets with a combination of premium baked black truffle lotus paste with single yolk and classic baked white lotus paste with single yolk are priced at RM168nett.
For ala carte orders, classic baked mooncakes are priced at RM25nett per piece, while both premium baked mooncakes and snow skin mooncakes are sold at RM36nett per piece.
YUE, Sheraton Petaling Jaya Hotel, Jalan Utara C, Section 52, Petaling Jaya, Selangor. (Tel: 03-7622 8888). Business hours: Noon to 2.30pm, 6.30pm to 10.30pm
This is the writer’s personal observation and not an endorsement by StarMetro.