In line with the upcoming Chinese New Year, Kim Ma Restaurant at Palace of the Golden Horses will be presenting three "Prosperity Set Menus" created by Executive Chinese Chef Chris Lim and his team, priced from RM1,388 nett onwards throughout the month of January and February 2019.
We had the pleasure of sampling their Chinese New Year Set Menu 1, an 9-course meal priced at RM1,388 nett per table of 10 persons. We kick-started our meal with a prosperity toss, aka lo hei, with the Prosperity Norwegian Salmon and Top Shell Yee Sang. To commemorate the Year of the Pig, each yee sang is topped with an (edible pastry) pearl 珍珠 which shares the same homonym as pig 猪.
Next, we had Kim Ma's signature Double boiled minced chicken broth with superior fish maw and shimeji mushrooms. To achieve the unique texture of this soup, chicken breast is first trimmed, frozen and minced until very fine, then added to a superior stock (siong tong) when cold and double boiled for about half an hour, resulting in a clear soup with a custard-like chicken mousse. Absolutely delicious!
A whole chicken is usually served during CNY as it symbolises prosperity and togetherness as a family. The Poached free-range chicken with cordyceps flower and black mushrooms smelt wonderfully enticing, and we especially loved the sweet, delicious chicken essence broth.
The best way to enjoy a whole, fresh fish - steamed whole, with superior soy sauce.
Steamed whole live tiger grouper with superior soy sauce
The Chinese believe that prawns symbolises laughter and happiness, so laugh your way to a prosperous new year. The prawns were stir fried in Chef's signature sauce and then dusted with edible gold dust, for an extra luxe appearance.
Stir fried king tiger prawns Cantonese-style with Chef's signature sauce
My first time trying hedgehog mushroom- they're meaty and tender, and especially good eaten with the braising sauce.The deep fried beancurd flower gives a crunchy contrast to the dish.
Braised hedgehog mushroom, beancurd flower and green vegetables in oyster sauce
Steamed glutinous rice with wax duck and yam in lotus leaf - great flavours!
For dessert, we had the Double boiled osmanthus flower and peach jelly with snow pear followed by Chef's signature black garlic ice cream with raisins. A pretty unusual flavour - you either love it or hate it - it was pretty pungent, sweet, savory and slightly acidic at the same time. I wasn't sure about it when I took my first spoonful, but the flavours certainly grew on me.
The restaurant has a seating capacity of 120 with five private rooms.
CNY 2019 Menu
For enquiries and reservations, please contact Palace of the Golden Horses at 03-8946 4888 ext. 3781 or email fnbreservation@pgh.mines.com.my.
Pork-free.
Opening times: Monday to Sundays; Lunch 12pm-2.30pm; Dinner 6.30pm - 10.30pm. Closed on Tuesdays.
Location: Kim Ma Restaurant, Lobby Level, Jalan Kuda Emas, MINES Resort City, 43300 Seri Kembangan, Selangor Darul Ehsan, Malaysia.
Tel: 03-8946 4888 ext 3784
Website: http://www.palaceofthegoldenhorses.com.my/kim-ma/
GPS Coordinates: 3.046915, 101.709155
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I'd love that rice with duck in lotus leaf. Anything in leaf will taste extra fragrant.
ReplyDeleteI've always been a fan of prawns and mushrooms! They surely are a sign of happiness! Love these dishes.
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