Sunday, January 10, 2016

CNY 2016: Four Points by Sheraton, Puchong, Selangor

My next favorite celebration after Christmas is Chinese New Year. We had our first CNY review for the year at The Eatery in Four Points by Sheraton, Puchong earlier this week.

Welcome the Year of the Monkey with a reunion buffet dinner on 7 February 2016 with tasty dishes such as sun dried oyster dumplings, wok fried tiger prawn, build your own Yee Sang counter and many more. A buffet dinner is also available on the first day of CNY with more choices for the entire family to enjoy. The dinner buffet is priced at RM128 nett per adult and RM64 nett per child between 4 to 12 years old.

Alternatively, you can also choose from 3 specialised banquet menu, with prices starting from RM1,488 nett per table of 10 persons. There is a minimum requirement of 3 tables, and the menus are available from 8-22 February 2016. We sampled various dishes from the banquet menus, and from what we have sampled, we would highly recommend this to diners looking for a pork-free hotel dinner with family, friends or business associates.

I love yee sang; the tossing aka lou sang is a fun affair - the salmon yee sang with crispy shredded treasures and blackcurrant plum dressing here was presented on the lazy susan, a massive one which can feed at least 15 people. Shredded radish and carrot make up the two beautiful koi fish in the centre - a nice touch as fish symbolises abundance for the new year. A really impressive yee sang, I have to say!







Next, we had the double boiled chicken broth with abalone, dried scallops and bamboo pith. The soup has been double boiled for at least 6 hours to bring out the goodness of the ingredients - a lovely, comforting soup.




The slow cooked corn fed chicken with Chinese herbs and cordyceps is another winning dish - the moist chicken is steam baked in the oven. Make sure you eat it with some of the delicious herbal sauce.




The steamed sea nutrition pearl tiger grouper was my favorite dish of the afternoon. Simple and perfectly executed - the chef uses a large fish fillet which has been portioned and served with golden garlic, julienned ginger and light soy sauce.




The wok fried tiger prawns with chilli garlic crumb was fragrant, and lip smacking good. We had to go back for seconds.




The stir fried baby nai pak was served alongside sun dried oyster dumplings (with fish paste on the bottom), as well as black mushrooms with a superior reduction. Then, a claypot of Jasmine rice cooked with chicken fat, smoked duck and mushrooms is mixed tableside and served - this is like a pork-free version of lap mei fan.





For desserts, we had the sweetened chilled pear, dried longan and red dates soup with a duo of crispy deep fried brown sugar cakes (nian gao) layered with sliced yam and sweet potato and lotus puffs. A delicious hot-cold combination to end our meal on a high.




Video of the CNY offerings at Four Points by Sheraton, Puchong (link here)



For further details or table reservations, please email eatery.puchong@fourpoints.com or call 03-5891 8888.


Location: The Eatery, Four Points by Sheraton Puchong, 1201, Tower 3, Puchong Financial Corporate Centre (PFCC), Jalan Puteri 1/2, Bandar Puteri, Puchong, 47100 Selangor, Malaysia.

Tel: 03-5891 8888

Website: http://www.fourpointspuchong.com/




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