Clockwise from top, left: Steamed Giant River Prawns with Sea Urchin, Egg White and Shredded Ginger; Pan-fried Scallops with Asparagus and Macadamia Nuts; Kirin-style Roasted London Duck with Mandarin Orange and Steamed Cod Fish Fillet with Fresh Bean Curd, Wood Ear Mushrooms and Black Olives. — Photos: Low Boon Tat/The Star
THERE is something special about the fried rice served for Chinese New Year that gets everyone talking at the table.
Whether it’s fluffy, rich in umami flavours or spicy, this ubiquitous dish is often a favourite among the festive dishes on a set menu.
At InterContinental Kuala Lumpur’s Tao Chinese Cuisine, the Wok-fried Wild Rice with Chicken Sausage, Mushrooms, Dried Seaweed Flakes and Red Tobiko is a conversation starter.
Executive Chinese chef Tommy Choong said the Canadian wild rice offers a different texture, similar to that of glutinous rice.
Double-boiled Village Chicken Soup with Fish Maw, dendrobium and Cordyceps Flower.
“It has barbecue chicken and mushroom, garnished with tobiko and seaweed, giving it a Japanese influence,” he said.
The fried rice is part of the restaurant’s Fortune Set featured under this year’s Emerald Elegance – Feast of Fortune theme.
Inspired by the symbolism that comes with the Year of the Wood Snake and the significance of emerald gemstones in Chinese culture, the theme reflects nature, growth, elegance and renewal – attributes that complement the festive spirit of the season.
This year, Tao elevates the Lunar New Year dining experience with its signature yee sang, offering five varieties, boasting premium ingredients such as fresh seafood namely lobster, abalone, soft-shell crab and salmon, as well as premium quality free-range ducks imported from Ireland’s renowned Silver Hill Farm.
The ducks, raised on a natural diet of grain and spring water, are meticulously prepared through a three-day process, from air drying to roasting, resulting in perfectly crispy skin and tender, juicy meat without a hint of gaminess.
The Fortune Set starts off with diners participating in the ritual tossing of yee sang.
Wok-fried Wild Rice with Chicken Sausage, Mushrooms, Dried Seaweed Flakes and Red Tobiko.
We had Yee Sang with Lobster Meat, Abalone and Mixed Fruits.
Next, was the Double-boiled Village Chicken Soup with Fish Maw, Dendrobium and Cordyceps Flower, followed by Steamed Giant River Prawns with Sea Urchin, Egg White and Shredded Ginger.
This was followed by the Steamed Cod Fish Fillet with Fresh Bean Curd, Wood Ear Mushrooms and Black Olives.
Arriving at the table next was the Kirin-style Roasted London Duck with Mandarin Orange.
Compared to local duck, the London duck is definitely juicy and flavourful with the accompaniment of mandarin oranges.
Adding some crunch to the dining experience was the Pan-fried Scallops with Asparagus and Macadamia Nuts.
We enjoyed the desserts of Double-boiled Soy Milk with Bird’s Nest and Red Dates served chilled or warm, and Steamed Ninko with Roasted Soy Flour.
The steamed ninko was arranged to look like a Jenga block as it arrived on the plate, and the texture resembled mochi.
Diners to the restaurant can indulge in a feast of authentic Cantonese flavours that seamlessly blend traditional recipes with modern culinary artistry.
A selection of seven thoughtfully curated set menus are available until Feb 12, comprising the Fortune Set – RM4,488nett, Prosperity Set (RM3,188nett), Opulent Set (RM2,988nett), Longevity Vegetarian Set (RM2,088nett) for 10 diners as well as Radiance Set (RM1,688nett) for six diners. The Renewal Set (RM1,188nett) (four diners) and Mystic Set – RM588nett (two diners).
Each set menu includes a limited-edition ang pow packet.
TAO CHINESE CUISINE, Intercontinental Kuala Lumpur, 165 Jalan Ampang, Kuala Lumpur. (Tel: 03-2161 1111) Business hours: Lunch 11.45am to 2.30pm (Mondays to Fridays) and 11.00am to 2.30pm (Saturdays, Sundays and public holidays). Dinner: 6.30pm to 10.30pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
