Left: Deep-Fried Soft-Shell Crab Yee Sang with all the toppings. — Photos: ART CHEN/The Star Below: Deep-fried Chinese New Year Cake with Yam (background) and a refreshing Chilled Peach Resin with osmanthus, snow pear, longan and red dates.
TRADITIONAL Cantonese food relies on a simple balance of symbolic ingredients and careful preparation, providing a sense of familiarity during the Lunar New Year.
The reunion meal remains centred on the idea of sharing a comforting, celebratory meal.
From the yee sang to the slow-simmered broths, each dish is prepared with a focus on tradition and the spirit of the occasion.
At Wan Chun Ting in Sofitel Kuala Lumpur Damansara, executive Chinese chef Leong Weng Heng has applied this philosophy to a series of festive menus.
Braised Sun-Dried Oyster with Beancurd and Broccoli.
Known for its imperial-style Cantonese cuisine, the restaurant offers three distinct sets that highlight premium ingredients through refined, grounded techniques.
“Our menus focus on familiar flavours prepared with care, premium ingredients and respect for tradition, so every gathering feels both celebratory and comforting,” he said.
Take the Deep-Fried Soft-Shell Crab Yee Sang for example. The addition of crispy soft-shell crab with the fruits and vegetables provides a good contrast of textures, offering more crunch and a bit of sweetness.
Double-Boiled Chicken Soup has a clear, flavourful broth.
Aside from the soft-shell crab, guests can choose from other varieties such as the Pearl Abalone and Norwegian Salmon, Hokkaido Scallops with Snow Pear or the premium 10-head Abalone Yee Sang.
The Double-Boiled Chicken Soup with Cordyceps Flower, Tian Zhi Orchid and Sun-Dried Scallops is clear and light, yet remains satisfyingly flavourful.
The cordyceps flowers add a touch of natural sweetness, while the sun-dried scallops provide a subtle depth that keeps the broth tasting clean and balanced.
Deep-fried Chinese New Year Cake with Yam (background) and a refreshing Chilled Peach Resin with osmanthus, snow pear, longan and red dates. — ART CHEN/The Star
A new addition to the menu this year is the Deep-Fried Turbot Fish with Chef’s Special Sauce.
The fish is fried until the skin is crisp, but the flesh stays soft and flaky.
It is finished with a sticky, sweet umami glaze.
The menu continues with staple dishes like the Braised Sun-Dried Oyster with Beancurd and Broccoli.
Leong’s version is a lighter take on the classic dish featuring soft egg tofu and crunchy broccoli.
The Stir-Fried Crunchy Vegetables with Celtuce and Macadamia Nuts was a surprising standout.
Leong presents a lighter version of traditional Cantonese dishes to enhance natural flavours.
Tossed in a savoury homemade XO sauce, the medley of lotus root, Chinese celtuse, asparagus, carrots and wood ear fungus provides a satisfying snap, with the macadamia nuts adding a buttery finish.
No reunion meal is complete without a rice course and the Fragrant Fried Rice with Waxed Meat does not disappoint.
Wrapped in a lotus leaf, the rice is aromatic with dried prawns and waxed meat, with a texture that is not too sticky.
Other dishes to look forward to include the Golden Fried Chicken with Mango Glaze and the Stir-Fried Prawns with Egg White and Black Truffle.
To end the meal on a traditional note, the menu features Deep-fried Chinese New Year Cake with Yam, as well as a refreshing Chilled Peach Resin with Osmanthus, Snow Pear, Longan and Red Dates.
Wan Chun Ting’s Chinese New Year offerings are available until March 3.
There are three set menus to choose from – the Prosperity Menu priced at RM288+ per person, Fortune Menu (RM338+ per person) and the Wealth Menu (RM398+ per person), with a minimum of four persons per table.
The yee sang selections are available in half and whole portions, with prices starting from RM98+ to RM398+ for premium 10-head abalone.
WAN CHUN TING, Level 1, Sofitel Kuala Lumpur Damansara, 6 Jalan Damanlela, Bukit Damansara, Kuala Lumpur. Tel: 03-2720 6648. Business hours: Tuesday to Saturday, noon to 2.30pm and 6pm to 10pm; Sunday 10:30am to 3:30pm. Pork-free
This is the writer’s personal observation and is not an endorsement by StarMetro.
