Led by Executive Chinese Chef Alex Au, the restaurant will be offering two festive Set Menus, namely the Four Seasons Fortune and Golden Jade Prosperity, as well as a decadent a la carte menu, available from 1 February until 2 March 2018. The set menus are available for four, six and ten persons starting from MYR 99.50 nett per person. An option to include additional person(s) is available. Please scroll to the bottom for menu, with prices.
Toss to prosperity, health and wealth with a variety of yee sang, ranging from salmon to vegetarian to classic Chiu Chow.
The Chiu Chow-style yee sang is pretty unique and is one of the best yee sang we've eaten this year. It tastes fresh and lighter than the norm, as Chiu Chow cuisine focuses highly on the use of fresh ingredients.
On the platter, you will find radish, carrot, starfruit, yam, parsley, chai poh (preserved turnip) and deep fried garlic. Just before tossing,the raw red snapper slices and deep fried fish skin are added, to symbolise abundance for the new year. This is followed by sesame seeds, crushed peanuts and yau char kwai (Chinese cruellers) in lieu of crackers to add crunch to the yee sang (and it also symbolises "a floor full of gold"). Finally, a sesame and peanut sauce, as well as plum sauce, both made in-house is poured over the yee sang before the toss. Highly recommended!
For the rest of the afternoon, we sampled dishes from the Four Seasons Fortune Set Menu.
Consisting of pork, chicken, goji, top shell, cordyceps and fish skin, the soup was very flavourful and tasty, as it has been boiled for at least 6 hours.
Fish symbolises abundance, and all the better if it is served whole. The Classic steamed red snapper was fresh and meaty, and was complemented perfectly by the salty-savoury bean sauce.
Prawn is another must-have dish during the festive season as its homonym symbolises laughter and happiness. The prawns have been baked and then deep fried, drizzled with salad sauce and topped on deep fried beancurd. Lovely fresh, large prawns.
I loved the skin on the Golden crispy chicken with lemon sauce - so crispy and delicious! The meat was moist and tender too, and lovely eaten with the tangy lemon sauce.
Abalone, a highly prized ingredient during Chinese New Year is loved as it symbolises "definite good fortune". The sea abalone is braised and served with broccoli florets.
For the Stir fried mixed waxed meat rice with pumpkin, three types of waxed meat are used (lap cheong, lap yuk and yun cheong) to create this fragrant, delicious rice dish. We love it!
We end our meal with a delicious dessert combo, the Golden crispy Chinese glutinous cake (nian gao) with yam (so good!) and a rich, creamy Double boiled lotus seeds and lily bulbs with black glutinous rice.
For reservations and enquiries on the Chinese New Year dining experience, kindly call Pak Loh Chiu Chow at 03-2782 3856 or send an email to pakloh@ytlhotels.com.my.
Serves pork.
Service: Excellent.
Location: Pak Loh Chiu Chow, Feast Village Starhill Gallery, 181 Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia.
Tel: 03-2782 3856
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)
On the platter, you will find radish, carrot, starfruit, yam, parsley, chai poh (preserved turnip) and deep fried garlic. Just before tossing,the raw red snapper slices and deep fried fish skin are added, to symbolise abundance for the new year. This is followed by sesame seeds, crushed peanuts and yau char kwai (Chinese cruellers) in lieu of crackers to add crunch to the yee sang (and it also symbolises "a floor full of gold"). Finally, a sesame and peanut sauce, as well as plum sauce, both made in-house is poured over the yee sang before the toss. Highly recommended!
For the rest of the afternoon, we sampled dishes from the Four Seasons Fortune Set Menu.
Consisting of pork, chicken, goji, top shell, cordyceps and fish skin, the soup was very flavourful and tasty, as it has been boiled for at least 6 hours.
Double boiled top shell soup with cordyceps flower
Fish symbolises abundance, and all the better if it is served whole. The Classic steamed red snapper was fresh and meaty, and was complemented perfectly by the salty-savoury bean sauce.
Prawn is another must-have dish during the festive season as its homonym symbolises laughter and happiness. The prawns have been baked and then deep fried, drizzled with salad sauce and topped on deep fried beancurd. Lovely fresh, large prawns.
Baked prawns with salad sauce
Abalone, a highly prized ingredient during Chinese New Year is loved as it symbolises "definite good fortune". The sea abalone is braised and served with broccoli florets.
For the Stir fried mixed waxed meat rice with pumpkin, three types of waxed meat are used (lap cheong, lap yuk and yun cheong) to create this fragrant, delicious rice dish. We love it!
We end our meal with a delicious dessert combo, the Golden crispy Chinese glutinous cake (nian gao) with yam (so good!) and a rich, creamy Double boiled lotus seeds and lily bulbs with black glutinous rice.
CNY Menu at Pak Loh Chiu Chow
For reservations and enquiries on the Chinese New Year dining experience, kindly call Pak Loh Chiu Chow at 03-2782 3856 or send an email to pakloh@ytlhotels.com.my.
Serves pork.
Service: Excellent.
Location: Pak Loh Chiu Chow, Feast Village Starhill Gallery, 181 Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia.
Tel: 03-2782 3856
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)
very cool presentation for the yee sang, the baked prawns and the abalone!
ReplyDeleteWHAT!!!! SHARKS' FINS!!! If the buying stops, the killing will too!!!
ReplyDelete