At Ee Chinese Cuisine, you will find flavoursome festive dishes that exquisitely blend traditional and modern flavours to cater for discerning guests. From 15th January until 2nd March, the restaurant offers seven different Festive Set Menus, with prices starting from RM1988 nett per table of 10 persons, RM 1388 nett per table of 6 persons or RM688 nett per table of 4 persons. Signature dishes here include Ee's roasted pei pa duck, Braised abalone with sea cucumber, Steamed live star garoupa, Steamed farm chicken with Chinese wine and herbs, XO fried rice with preserved wax meat and many more, available for both lunch and dinner. Please scroll down for the Festive Set Menus, with prices.
During the media preview, Executive Chinese Chef Alex Yong hand picked some of the best dishes from the Festive Menus to showcase. Start your meal with Yee Sang, and toss to prosperity, good fortune and happiness. Diners can choose from toppings such as live geoduck, abalone, salmon trout, white tuna, jellyfish, smoked duck and sea bird's nest, starting from RM98 nett per serving. We had the Prosperous abalone and salmon yee sang with rice crackers - a refreshing, auspicious start to our meal.
Double boiled superior shark's fin soup with fish maw, American top shell and dried scallops
One of the best chicken dishes we've eaten this year, this is testament that dishes don't have to be complicated to taste good. Chef Alex uses capon (a castrated domestic cock fattened for consumption), approximately 5kg in weight, which is poached and then steamed with Chinese wine and cordyceps. As the chicken is corn-fed, it gives lovely yellow hue to the skin. The sweet, juicy meat can be enjoyed on its own or with the accompanying ginger dip.
Steamed capon chicken traditional-style (half a chicken)
The Oven-baked king river prawn with cheese were pretty huge (about the size of my palm), topped with cheese and mayo and gratinated in the oven for a cheesy crust.
My favorite dish of the evening was the Steamed cod fish with superior soya sauce and black fungus. Yet another simple and amazing-tasting dish. The fish was firm and fresh, and this cooking method truly allows the natural sweetness of the fish to shine.
Sea cucumber, abalone and dried oyster are often eaten during CNY as their homonyms symbolises happiness, definite good fortune and good luck respectively. The Braised abalone limpet, sea cucumber and dried oyster with broccoli and sea moss, is not only auspicious but delicious too. The sea cucumber was nicely cooked, retaining its firm texture and the dried oysters were larger than usual and meatier in texture.
"What a big pot of rice" was our first reaction when the Claypot fragrant rice with preserved waxed meats. Once we starting eating, it was so good that most of the people in our table had 2-3 helpings and before long, the whole pot of rice was gone. Chef Alex tells us that the premium (pork-free) waxed meats are imported in from Hong Kong.
For a sweet end to our meal, we had the Double boiled snow lotus with longan and snow fungus, as well as the Sweet duets - deep fried Chinese New Year cake (nian gao) with green pandan lotus paste and a light, refreshing osmanthus jelly.
CNY Menus at Ee Chinese Cuisine
The meal at Ee Cuisine has been spectacular, we certainly look forward to coming back here to dine again! :)
Opening times: Mon - Fri 12pm - 3pm; Sat, Sun & Public holidays 10.30am-2.30pm; Dinne 6.30pm - 10.30pm.
Pork-free.
Service: Good.
Location: Ee Chinese Cuisine, Lobby Level, Eastin Hotel Kuala Lumpur, 13 Jalan 16/11, Pusat Dagang Seksyen 16, 46350 Petaling Jaya, Selangor, Malaysia. (Parking RM5 per entry after 6pm)
Tel: 03-7665 1111 ext 137 / 138
Website: http://www.eastin.com/kuala-lumpur/dining/
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I fancy all the dishes and my favorite is always the yee sang.
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