There will be four Festive Menus available, with prices starting from RM1688 nett for the Spring and Happiness Set, RM2288 nett for the Everlasting Prosperity Set, RM3388 nett for the Wealth and Fortune Set and RM8888 nett for the Emperor Set Menu. Each menu comes with a bottle of celebratory wine, champagne or brandy, depending on the menu chosen. There is also an a la carte menu, suitable for single diners or smaller groups. Please scroll down to the bottom for the full menus.
A Chinese New Year meal always begins with the "lo hei" aka the tossing of the yee sang, as it is considered lucky and auspicious, ensuring prosperity, good fortune and happiness for the new year. Plated sets are available from RM50 nett onwards, whereby diners can choose from snow pear (vegetarian), salmon, Canadian surf clam, hamachi or abalone.
We kickstarted our meal with this exquisite, showstopping Lobster Yee Sang with Crispy Shredded Treasures and blackcurrant plum dressing. This is by far the most luxurious yee sang we've had this year. Made with 26 ingredients, each yee sang comes with the flesh of a whole Australian lobster, usually weighing in at 1.2kg. This is available a la carte (based on market price) or as part of the Emperor set menu. Did I mention how amazing it looks and tastes?
Super photogenic yee sang... sorry for the photo spam! ;P
Chef Michael Wong with his creation
Next, we had the Double boiled wild matsutake with morels and fish maw soup (from Emperor Set Menu or RM130 on a la carte menu). The soup, which is made by boiling old chicken, carrots and longan for at least 6 hours, was flavourful, sweet and nourishing.
Prawns are often eaten during Chinese New Year as the word "ha" symbolises happiness and laughter. I was impressed with the huge size of the prawns served to us, and the texture was extremely bouncy and not to mention fresh too. These prawns are lightly cooked by pouring over hot water and then stir fried to retain its crunchiness.
Steamed jumbo tiger prawn with pumpkin sauce and black glutinous rice (RM80)
Chef Michael's smoked duck often makes an appearance during wedding banquets at the hotel and now on the CNY menu too. The duck is first marinated with spices, and then steam cooked before being smoked with Chinese tea leaves before serving. The smoked duck is paired with a sweet mango chutney sauce, made by reducing mango and orange juice.
Twice cooked tea smoked duck with mango chutney (RM50)
Baked salmon fillet with honey and crispy onion rings (RM70)
Sea cucumber is another ingredient which commonly makes an appearance during the festive period as it symbolises happiness. Chef Michael tells us that he uses premium 猪婆参 sea cucumber for this dish.
Braised sea cucumber with sun dried mushrooms and baby pak choy
Red is the colour of prosperity, and Chef Michael has created a special fried rice using beetroot for a vibrant red hue. The seafood fried rice is topped with crispy cherry shrimp, for texture and extra flavour.
Cherry shrimp with beetroot and seafood fried rice
For dessert, we had the Snow skin pistachio and walnut roll with Double-boiled snow lotus seed with peach gum, dried longan, red dates and ginseng pao shen. Plus a bonus dish of Crispy deep fried golden New Year Cake, after Chef Michael found out my favorite new year dessert is nian gao. These were excellent, crisp with a fluffy filling of sweet potato, yam paste and nian gao.
CNY Menus at Le Mei
Le Mei Yee Sang and A la Carte Menu
For more information or reservations, please call 03-8689 6888 / 6847 / 6868.
Pork-free.
Location: Le Mei, Le Meridien Putrajaya, Lebuh IRC, IOI Resort City, 62502 Putrajaya, Sepang, Selangor, Malaysia (located next to IOI City Mall).
Tel: 03-8689 6888
Website: http://www.lemeridienputrajaya.com
GPS Coordinates: 2.969213, 101.712596
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Nice entrance.
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