CNY 2025: Le Mei, Le Meridien Putrajaya

Usher in the Year of the Snake with an auspicious, delectable culinary journey at Le Mei Chinese Restaurant, located in Le Meridien Putrajaya. Chef Lim and his culinary team have specially curated four luxurious Chinese New Year set menus featuring the finest ingredients and authentic Chinese flavours, designed to bring family and friends together in celebration of prosperity, happiness and good fortune. 

Spring and Happiness Set (RM2,188 per table of 10 diners)

Highlights:

• Salmon Fish Yee Sang: Toss for luck and abundance with a colorful blend of crispy treasures and blackcurrant-plum dressing.
• Braised crab roe soup: A rich and comforting bowl of sun-dried seafood goodness.
• Steamed patin fish: A harmony of flavours with Hunan fermented chillies.
• Chilled pistachio sago: A refreshing dessert to conclude your feast.

Everlasting Prosperity Set (RM2,688 per table of 10 diners)

Highlights:

• Double boiled Silkie Fowl Soup: Infused with fish maw, porcini mushrooms, and dried scallops for a nourishing experience.
• Lemongrass crispy duck: Roasted to perfection with aromatic lemongrass marinade.
• Pan fried mochi strawberry with cream cheese

Wealth and Fortune Set (RM3,888 per table of 10 diners)

Highlights:

• Four Seasons Yee Sang: A premium toss with salmon, tuna and snow pear.
• Australian rock lobster: Poached in superior broth with cheese and roasted garlic.
• Fried organic brown rice: Elevated with sakura shrimps, foie gras and seafood.

Splendor and Luxurious Set (RM1,590 per table of 5 diners )

Highlights:

• Braised goose web and abalone: A hearty dish with fatt choy and oyster sauce.
• Wok fried beef short ribs: Bold flavours of roasted garlic and black pepper sauce.
• Golden spring rolls with yam and sweet potato: A crisp and indulgent finale. 

Each set includes a complimentary bottle of Wolf Blass Bilyara Shiraz to toast to new beginnings. Available from 11 January until 12 February 2025. 

For more information or reservations, please call +603 8689 6888 ext. 6868 or email dining.lmputrajaya@lemeridien.com 

*****

We were invited to Le Mei Chinese Restaurant for a preview of the CNY set menus and what a feast we had! We started off with the prosperity toss, aka lo hei, with the Salmon and Ikura Yee Sang with green tosaka nori, crispy shredded treasures and blackcurrant-plum dressing, followed by a comforting, nourishing bowl of Double-boiled silkie fowl soup with fish maw, porcini mushrooms and dried scallops.

Next, we had the auspicious Braised whole abalone and sea cucumber, black mushroom and premium oyster sauce - an absolute opulent treat. One of our favourite dishes of the evening, the Lemongrass Marinated Roasted Crispy Duck was extremely well executed, revealing a thin crisp skin, with juicy and tender meat.

Turbot fish is not commonly served in Chinese restaurants in Malaysia, so we were pleasantly surprised to try this here at Le Mei. The firm, flaky turbot fish was steamed along with Hunan fermented chillies; a spicy, salty delight. Fried rice is usually passed over for the other dishes on the menu but I have to say the Fried organic brown rice with sakura shrimps, seafood and foie gras was so good, we wished we could have another bowl. For a sweet end, we were served a Double boiled nostoc jelly dessert soup, with snow pear, snow fungus and red dates along with Deep fried glutinous rice balls and Mochi strawberry with cream cheese.

Check out our YouTube video here:

Pork-free.

Opening hours: Lunch 12.00 - 3.00pm and Dinner 6.30 - 10.30 pm. 

Location: Le Mei Chinese Restaurant, Le Meridien Putrajaya, Lebuh IRC, IOI Resort City, 62502 Putrajaya, Sepang, Malaysia (located next to IOI City Mall).

Tel: 03-8689 6888

Website: http://www.lemeridienputrajaya.com


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Recipe: No-Wrap Hokkien Bak Chang 肉粽 (Glutinous Rice Dumpling)

Dragon Boat Festival is finally here, and during this festival, glutinous rice dumplings, also known as zongzi 粽子 or bak chang 肉粽 is a must-have. If wrapping these rice dumplings is not your forte, you would love this No-Wrap Hokkien Bak Chang recipe I am about to share. Not to mention how much quicker and time-saving this recipe is compared to the traditional wrapping method. 

In this No-Wrap Hokkien Bak Chang, you will still find all the usual suspects; the flavourful, sticky glutinous rice, gelatinous pork belly, creamy chestnuts, peanuts, Chinese mushrooms, salted egg yolk and Chinese sausage (lap cheong). A cake pan with a removable base is lined with bamboo leaves, then all the ingredients are layered in the pan and then steamed for 2 hours (3 - 4 hours if you prefer a softer consistency like your regular zongzi).

Wishing everyone a Happy Duanwu Jie!

You can buy all the dried ingredients here:
Italian dried chestnuts: https://s.shopee.com.my/4VHCMME9Tf
Bamboo leaves: https://s.shopee.com.my/9UfsIYG2NQ
Dried shrimp: https://shope.ee/2fnbGZmXGk
Pearl glutinous rice: https://shope.ee/4Uxm5mwqo4
White flower mushroom: https://shope.ee/A9ijTzj0GO
Chinese sausage: https://shope.ee/8pIGZOGADO
Shandong peanuts: https://shope.ee/10cHr0eM9p

Step-by-step instructions on how to make this easy No-Wrap Hokkien Bak Chang

𝐍𝐨-𝐖𝐫𝐚𝐩 𝐇𝐨𝐤𝐤𝐢𝐞𝐧 𝐁𝐚𝐤 𝐂𝐡𝐚𝐧𝐠
Recipe by Baby Sumo 

Preparation time: 1 hour

Cooking time: 3-4 hours

Recipe makes  2 No-wrap Bak chang (each one serves 6 pax) OR 1 no-wrap bak chang + 10 traditional wrapped ones

Ingredients
1kg pearl glutinous rice
24 bamboo leaves (150g)
12-14 Chinese mushrooms
60g peanuts
18-20 dried chestnuts
50g dried shrimp
50g shallots
2 Chinese sausage
1 tbsp dark soy sauce
4 tbsp cooking oil
4 salted egg yolks, cut into quarters

Pork belly:
400g pork belly, marinate with:

1 tbsp light soy sauce
1 tbsp Shaoxing wine
1tbsp  oyster sauce
1 tsp salt
1/2 tsp five spice powder
1/2 tsp white pepper
1 tsp sugar
1/2 tsp garlic powder

Rice seasoning:
2 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp salt
1 tsp five spice powder
1/2 tsp white pepper

1 cup dried shrimp soaking water
2-3 cups mushroom soaking water

Day 1 (evening)
1. Soak bamboo leaves in cold water for at least 12 hrs. Rinse and clean each leaf before use.

2. Soak glutinous rice with 1 tsp salt and water overnight. Rinse 3-4 times, then drain.

3. Soak mushrooms overnight in 2-3 cups water. Remove stalks. Cut in half if too large. Reserve soaking water.

Day 2
1.Soak peanut, dried chestnut and dried shrimp for at least 4 hours.

2. Cut pork belly into 1.5cm pieces. Marinate with seasoning for at least 4 hours.

3. Heat 1tbsp oil in pan. Brown pork belly. Once browned, add 1/2 cup water and simmer for 20 mins. Add mushroom and another 1/2 cup water and simmer for further 20 mins. Add dark soy sauce. Stir well, remove and set aside.

4. Remove casing from Chinese sausage (lap cheong).Cut at an angle into 1/2 cm thick slices. Heat 1 tbsp oil in pan. Saute Chinese sausage for 3-4 mins until fragrant. Remove and set aside. 

5. Boil peanuts for 1 hour. Boil chestnuts for 20 mins.

6. Heat 3T oil in wok. Saute shallots until golden brown. Saute roughly chopped dried shrimp for 4-5 mins. Add rice, seasoning and 1 cup dried shrimp soaking water and 2 cup mushroom soaking water. Mix well and cook until liquid has been fully absorbed.

Assembling the No-Wrap Bak Chang:

1. Line a 20-cm cake pan with removable base with 5-6 bamboo leaves. Fill half the pan with rice and compact using the back of a spoon. Add filling (peanuts, chestnuts, Chinese sausage, pork belly, mushroom, salted egg yolk). Repeat and top with more rice, and filling.

2. Fold down the excess leaves, using it to cover the rice, then hold down using a small plate.

3. Steam over high heat for a minimum of 2 hours. If you want your rice to be softer like the traditional zongzi, then do not need to cover the top of the rice when steaming, and you can also steam for longer (3-4 hours).

4. Cool for 15 mins. Place cake pan on top of a tall glass, then slide down to remove the bak chang. Slice into 6-8 portions and enjoy! Any unfinished bak chang can be stored in the fridge for up to 5 days. To reheat the leftover bak chang, steam for 10 mins over high heat. 

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Recipe: Stir Fried Snakehead Fish with Ginger & Spring Onion

Snakehead Fish, also known as 生鱼 (sang yu) in Chinese or ikan haruan / toman in Malay is such an underrated fish. I personally love it cos it has no fishy smell and the flesh is so tender. It’s nice in porridge, steamed or stir fried like you see here with ginger and spring onions. Such a nice and easy recipe, cooks in under 15 minutes.

I bought the frozen slices from the supermarket, a 500g pack will yield 350g snakehead fish slices after defrosting.

Check out the step-by-step recipe here on YouTube:

𝐒𝐭𝐢𝐫 𝐅𝐫𝐢𝐞𝐝 𝐒𝐧𝐚𝐤𝐞𝐡𝐞𝐚𝐝 𝐅𝐢𝐬𝐡 𝐒𝐥𝐢𝐜𝐞𝐬 𝐰𝐢𝐭𝐡 𝐆𝐢𝐧𝐠𝐞𝐫 & 𝐒𝐩𝐫𝐢𝐧𝐠 𝐎𝐧𝐢𝐨𝐧

Recipe by Baby Sumo

Preparation time: 10 mins

Cooking time: 10 mins

Serves 3

Ingredients
350g snakehead fish slices
4 slice old ginger
2 cloves garlic, finely chopped

2 tbsp cooking oil
1 tbsp grated ginger
1-2 tbsp Shaoxing wine
1 tsp chicken stock powder
A few dashes white pepper
20g spring onion, cut into 1” lengths

1. Heat oil in wok over medium heat. Add garlic, ginger slices and grated ginger and saute for 2-3 mins until lightly golden and fragrant.

2. Add fish slices and saute for 2-3 mins, then season with Shaoxing wine, chicken stock powder and white pepper. Cook until fish flesh has turned white and opaque. Then, add spring onions and cook for a further minute. Serve with rice.

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Recipe: Fried Beancurd Roll (Dim Sum)

These 𝐅𝐫𝐢𝐞𝐝 𝐁𝐞𝐚𝐧𝐜𝐮𝐫𝐝 𝐑𝐨𝐥𝐥𝐬 are something we always order at the dim sum restaurant. Tried my hand at making them at home last weekend in the air fryer and they turned out amazing! The filling is a mix of store bought fish paste, chopped prawns and chives. If you don’t have an air fryer, you can shallow fry them in oil (180°C) for a few mins until golden.

Watch the step-by-step instruction video here:

You can buy the beancurd sheet here: https://shope.ee/9A1ZFVfMVU

𝐅𝐫𝐢𝐞𝐝 𝐁𝐞𝐚𝐧𝐜𝐮𝐫𝐝 𝐑𝐨𝐥𝐥𝐬

Recipe by Baby Sumo

Preparation time: 20-30 mins

Cooking time: 20 mins

Makes 7-8

Ingredients
18g beancurd sheet, cut into 15x15cm sheets (7-8 pcs)
Cooking spray

For the filling
200g premium fish paste
10g chives
4 peeled prawns

For the glue
1 tbsp cornstarch
1 tbsp water

For the mayo dipping sauce
1 tbsp mayonnaise
1 tbsp evaporated creamer
1 tsp honey

1. In a bowl, mix the ingredients for the filling. Then, slap the ingredients into the bowl for about 5 mins, until the filling is sticky and bouncy.

2. Make the glue by mixing the ingredients together. Set aside.

3. Place one beancurd sheet on a flat surface. Using a damp cloth, wipe the beancurd sheet on both sides (wipe at least 2-3 times to remove excess salt. Wiping it will also make it more pliable). Place about one tablespoonful of filling onto the sheet, about 1 cm from the sides and 2cm from bottom. Fold the bottom upwards. Using your fingers, apply glue around the edges and then fold to form a parcel. (watch video here to learn how to fold the rolls). Repeat for other sheets until filling is used up.

4. Spray air fryer with some cooking spray. Place beancurd rolls in a single layer in air fryer, then spray again with more cooking spray. Cook in air fryer at 180°C for 20 mins until beancurd is crispy.

5. Meanwhile, place all ingredients for dipping sauce in a bowl and mix well.

6. Serve the beancurd rolls hot with the mayo dipping sauce. We usually cut each roll into half with scissors.

Tip: Make sure to wipe the beancurd sheets a few times to remove excess salt from the sheets, otherwise it will be very salty.

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Recipe: Braised Seafood Treasure Soup

Braised Seafood Treasure Soup is possibly my favourite Chinese-style soup to have at wedding banquets or CNY dinners.  Thick, rich and chock full of seafood ingredients, what's not to love. So, this year, I decided to try making this at home for my family since I had all the ingredients at hand.

For this soup, you can use a mix of dried seafood ingredients such as sea cucumber, fish maw, abalone skirt and dried scallop as well as crabmeat (I used frozen flower crab meat). This is a really easy soup to put together and it was delicious too! Just like the ones you get from the hotels or Chinese restaurants. 

 

This Braised Seafood Treasure soup tastes best with a touch of black vinegar.

You can buy the dried seafood ingredients here:

Fish maw: https://shope.ee/qKJu6nh35
Sea cucumber: https://shope.ee/6pbX2meCuC
Dried scallops: https://shope.ee/3V6yFDdaVs
White flower mushroom: https://shope.ee/8zgRVAsdyM
Abalone skirt: https://shope.ee/9KGqeAq1GU

Check out the recipe video on YouTube:

𝐁𝐫𝐚𝐢𝐬𝐞𝐝 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 𝐓𝐫𝐞𝐚𝐬𝐮𝐫𝐞 𝐒𝐨𝐮𝐩

Recipe by Baby Sumo

Preparation time: 15 mins

Cooking time: 30 mins

Serves 5

Ingredients

20g dried scallop
15g dried abalone skirt
25g dried fish maw
100g sea cucumber
125g flower crab meat
50g Chinese mushroom
1l chicken stock

Seasoning
1T oyster sauce
1T light soy sauce *
2T Shaoxing wine
White pepper

Coriander, for garnish
Black vinegar, to serve

Cornstarch slurry
4T cornstarch mixed with 4T water


1. Soak dried ingredients such as dried scallop, mushrooms, abalone skirt, and fish maw for at least 1 hour.

2. Shred the dried scallop with your fingers. 

3. For the mushrooms, cut them into thin, long strips. Similarly, for the fish maw, thinly slice and chop them into small pieces.

4. Pour stock into pot, then bring to a boil over medium heat. Add dried scallops, mushroom, fish maw, abalone skirt, and sea cucumber and simmer for 15 mins. Then, add crab meat and simmer for further 5-10 mins. Add seasoning, then thicken soup with cornstarch slurry. Serve immediately with some coriander and black vinegar.

Note:
1. Depending on the chicken stock you are using, adjust light soy sauce to taste. *
2. You can check out this video on how to soak sea cucumbers. Alternatively, you can buy presoaked sea cucumbers in the frozen section of the supermarket.

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Auspicious Lunar New Year Celebration at The Emperor Chinese Restaurant, Dorsett Grand Subang

The Emperor Chinese Restaurant at Dorsett Grand Subang is all set to usher in the Year of the Dragon. Even though the Lunar New Year officially kicks in on 10th February 2024, the spirit of *Gong Xi Fa Cai* is already making its mark.

From 15th December 2023 until the 15th day of the new Lunar New Year, the culinary maestros at The Emperor led by Executive Chinese Chef Lee have curated three specialty menus, each one featuring time-honoured dishes that promise to tantalise tastebuds and elevate one’s dining experience.

 

Blossom of Good Fortune set menu priced at RM1688 nett per table of 10 persons offer an abundance of joyous indulgence; from Double boiled chicken soup with red dates, chestnut, mushrooms and bamboo piths to promote one’s good health, succulent Wok-fried prawns with premium soy sauce symbolic of laughter all year through to bountiful wealth represented by the traditional dish of Braised dried oyster, black moss, mushroom and taukan with kailan; and many more wonderful palate pleasers.

Priced at RM1988 nett per table of 10 persons, the Spring Time Celebration Menu is a 9-course grand feast in itself. The entire menu offers nothing sort of pure indulgence with course-after-course of lavish dishes; Braised seafood soup with generous amount of dried scallops and crabmeat, Home-style steamed organic chicken, Steamed red snapper, luscious Wok-fried tiger prawns and Supreme braised dried oyster with irresistible endings to mark the beginning of a sweet year in the form of Deep fried crispy nian gao with peanut mochi complemented with Double boiled red dates, longan and lotus seed with snow fungus.

The crème de la crème of the 3 menus is the Joyful Dragon Feast Menu priced at RM2288 nett per table of 10 persons.

Since it’s the Year of The Dragon, this menu is the ultimate choice for all. Featuring nothing but the best and finest premium ingredients, each dish featured on this menu is a testament to the rich tapestry of Chinese cuisine. Start off the feast with a rich and flavourful Braised dried seafood with crabmeat soup, move into a duet with the Roasted crispy duck and steamed chicken with ginger paste; dive into an abundance of blessings by indulging in the Steamed dragon grouper with superior soya and of course, for happiness and laughter the whole year through, what better dish to have than the symbolic Wok-fried tiger prawn with marmite sauce. This menu does not stop here of course; there are still loads to explore. So be sure, to make your reservations early and symbolically dive into prosperity, be blessed with good health and never missed a moment of happiness with your loved ones or with business associates.

For those with a small family or wanting other dine-in or takeaway options, The Emperor also feature a special Lunar New Year ala carte menu with choices of Double boiled chicken soup, Braised seafood with dried oysters and black moss in claypot, Deep fried white prawns with salted egg and crispy oats, Steamed red snapper, Stir fried prawn meat Szechuan style, choice of veggies and more.

One must not miss out on the annual lou hei, lou sang event. A traditional must-have, Yee Sang or Raw Fish Salad, a celebratory dish symbolising good fortune, good luck and prosperity for the coming year is part and parcel of the 3 set menus. The yee sang is also available ala carte for in-dining and takeaway. On the menu are delectable options such as sliced abalone with crystal pear at RM238 (1/2 portion) and RM328 for a full portion; salmon with crystal pear (RM98 and RM188); crispy whitebait with crispy salmon skin (RM98 and RM188) and for vegetarian, there’s the mixed fruits at RM78 for ½ portion and RM138 for a full portion; and mixed vegetarian (RM78 and RM138). Takeaway may be ordered online: https://dorsettbooking.com/malaysia


The Gong Xi Fa Cai celebration at The Emperor Chinese Restaurant of Dorsett Grand Subang is not merely a culinary experience; it is a journey into the heart of tradition, a fusion of flavours and festivity that transcends time, leaving one with memories as rich and enduring as the traditions they have embraced.

For advance reservation, call +603 5031 6060 extn 1912 or email: bookfnb.subang@dorsetthotels.com


Auspicious Lion Dance

The lion dance is a traditional Chinese performance art that holds significant cultural importance, especially during the Chinese New Year celebration. This dynamic and vibrant dance is believed to bring good luck, fortune, and ward off evil spirits for the upcoming year. Be sure to join them on the 12th day of the Lunar New Year to take in the sights and vibrancy of the lion dance.
21st February 24 at 12 noon @ Lobby, Dorsett Grand Subang.

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Usher in the Year of the Dragon at Four Points by Sheraton Kuala Lumpur, City Centre

As the brand new year chimes in, the Chinese New Year festivities come hot on the heels of it. Four Points by Sheraton Kuala Lumpur, City Centre celebrates its first Year of the Dragon with a great array of set menus, buffet spreads and a la carte selections to usher in the familial sense of community. Welcoming the noble and auspicious season, the hotel highlights flavourful feasts that will feature the uniqueness of its restaurants, Sichuan Kitchen and The Mesh. 

SICHUAN KITCHEN 

Experience a reunion feast that is truly Sichuan. With its vibrant and ageless interior that sets the tone for an easygoing yet stylish dining scene, Sichuan Kitchen introduces authentic flavours this Chinese New Year, curated with bold touches of its Sichuan native chef. The restaurant boasts a variety of cosy seating with five private dining rooms ideal for intimate to grand gatherings. Whether it’s the cult-favourite ‘hot pot’ set from MYR 158 nett, or the traditional set from MYR 168 nett, shared moments are promised all the same during the festivities. Additionally, a la carte selections are available for Salmon Yee Sang from MYR 118 nett, and Poon Choi Treasure Pot at MYR 888 nett with two savoury styles to choose from. 

Chinese New Year Dine-In Set 

Availability : January 19 – February 24, 2024 

Seating : 12:00 PM – 2:30 PM | 6:30 PM – 10:00 PM 

Price & Menu : Click Here 

THE MESH 

Compelled to keep the homely concept of prosperous reunions, The Mesh presents an abundant spread of classic and contemporary flavours for the festivities. The joy of dining with loved ones is channeled through its fresh setting of communal spaces and two private areas, all while being surrounded by the element that brings people together—food. This Chinese New Year, a variety of mouthwatering selections with a locally-inspired take await food enthusiasts from MYR 168 nett. Imagine fresh Seafood Bucket, Chilli Crab, Roasted Five-Spiced Duck to name a few, ready to gear up the appetite for a reunion feast to remember. 

Chinese New Year Reunion Dinner Buffet 

Availability : February 9 – 11, 2024 

Seating : 6:30 PM – 10:00 PM 

Price & Menu : Click Here 

‘Down Memory Lane’ High Tea Buffet – Chinese New Year Version 

Availability : February 10, 17 & 24, 2024 

Seating : 12:30 PM – 3:00 PM 

Price & Menu : Click Here 

Chap Goh Mei Dinner Buffet 

Availability : February 24, 2024 

Seating : 6:30 PM – 10:00 PM 

Price & Menu : Click Here 

From now until January 31, 2024, enjoy 20% early bird discount for any Chinese New Year offerings, or 10% discount from February 1 – 8, 2024. For reservations and enquiries, visit the Sichuan Kitchen website or The Mesh website.

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Welcome The Lunar New Year at Four Points by Sheraton Kuala Lumpur, Chinatown

DANCING WITH THE DRAGON

WELCOME THE LUNAR NEW YEAR AT FOUR POINTS BY SHERATON KUALA LUMPUR, CHINATOWN

As the Lunar New Year approaches, Four Points by Sheraton Kuala Lumpur, Chinatown beckons with a vibrant and indulgent celebration, "Dancing with the Dragon." Embrace the festive spirit with an array of enticing promotions and delectable offerings that honor tradition and prosperity. Head over to Chinatown to experience the festive offerings together with your loved ones from Jan 27 to Feb 14, 2024.

Golden Prosperity Yee Sang & Bountiful Blessings Buffet Quan's Kitchen

Indulge in the exquisite flavors of tradition with the Golden Prosperity Yee Sang. This symbolic dish, brimming with auspicious ingredients including carrot, turnip, pomelo, pickled cucumber, and more, is a harmonious blend of flavors that promise good fortune and abundance. Prices start at RM118+ for a half portion and RM188 for a full portion, with the option to enhance it further with add-ons such as chicken bakkwa and crispy soft shell crab.

Delight in the Bountiful Blessings Buffet at RM158+ per person, a lavish spread of culinary treasures served during the Harmony Reunion Dinner from Monday to Saturday, and the Sunday Abundance Lunch. Don't miss the CNY Harvest of Happiness Celebration Lunch on the Feb 10 and Feb 11, a delightful culmination of festive feasting.


Tales of the Wooden Dragon at Jann

Step into Jann and indulge in the Tales of the Wooden Dragon, a collection of meticulously crafted cocktails. Sip on the Prosperity cocktail, a fusion of Chivas 12 Years, mandarin orange, chocolate, and ginger ale, or opt for the Auspicious blend, featuring bakkwa, longan, and more. The Fortune cocktail, with its infusion of kumquat and chrysanthemum, promises an auspicious start to the year. Enjoy these Chinatown-inspired drinks at RM38+ per cocktail or RM100+ for a trio of flavors.

Red Lantern Radiance Afternoon Tea at Lady Yi's Tea House

For a refined celebration, experience the Red Lantern Radiance Afternoon Tea at Lady Yi's Tea House. Priced at RM168+ for two persons, immerse yourself in a symphony of delicate teas and exquisite bites, curated to envelop you in the warmth and elegance of the season.

For further details or reservations, please WhatsApp 012-507-3327 or email dining@fourpoints.com.

Enjoy a 10% discount by ordering online at www.idem.events/v/four-points-by-sheraton-kuala-lumpur-chinatown using the promo code "DRAGON10." Selected bank credit card holders are entitled to a 20% discount, with terms and conditions applying. 

Explore the e-Brochure at https://bit.ly/CNYFPChinatown2023for a glimpse of the opulent celebration that awaits.

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Recipe: Hor Yip Fan (Lotus Leaf Wrapped Rice)

You've probably come across this dish, Hor Yip Fan (Lotus Leaf Wrapped Rice) at a wedding banquet dinner or a celebratory Chinese New Year meal. We always make sure we have some tummy space left at the end of the 9-course meal to enjoy this.

Now, you don't have to wait for CNY or wedding banquets to come around to enjoy this. Glutinous rice, along with dried shrimp, Chinese sausage, mushroom and carrots are wrapped in lotus leaf and steamed. The lotus leaf lends a lovely aroma to the dish. Fragrant and flavourful, it’s hard to stop at one bowl.

I'm using pearl glutinous rice which holds it shape even after steaming; soft individual grains. It is best to soak two leaves and overlap them to cover any gaps/holes you find.

Buy dried ingredients here:
Pearl glutinous rice: https://shope.ee/5AP36XdB6h
Lotus leaf: https://shope.ee/6fDqt9tBQu
Chinese sausage: https://shope.ee/8pIGZOGADO
Dried shrimp: https://shope.ee/10QSCWntoH
Dried Chinese mushroom: https://shope.ee/A9ijTzj0GO

Step-by-step YouTube recipe video here:

Hor Yip Fan (Lotus Leaf Wrapped Rice)

Recipe by Baby Sumo
Preparation time: 15-20 mins

Cooking time: 1 hour

Serves 4

Ingredients

1 pair Chinese sausage
1 cup pearl rice glutinous, soaked for 6 hours
25g dried shrimp
6 dried mushrooms, soaked for 2 hours
1 carrot, peeled and diced
Spring onion
2 dried lotus leaves
1 shallot
2 cloves garlic
3T cooking oil


Seasoning
1 1/2T light soy sauce
1T oyster sauce
1 tsp dark soy sauce
1/4 tsp white pepper
1T Shaoxing wine


1. Place Chinese sausage on a heatproof plate, then pour boiling water over it. Leave for 5 mins, then peel off the skin from the sausage. Slice one sausage thinly at an angle. Dice the other sausage.

 
2. Rinse and soak lotus leaves for 1 hour. Bring water to boil in a wok. Boil leaves for 5 mins, until they are pliable. Remove and set aside to cool.

3. Soak dried shrimp in 1/2 cup water for 2 hours. Drain and reserve the soaking water.
Heat 1T oil in wok/pan. Add the sliced Chinese sausage and sauté for 2 mins until fragrant. Remove and set aside.

4. Add remaining oil. Once hot, add the shallot and garlic, and sauté for 2 mins until lightly golden. Then, add dried shrimp and diced Chinese sausage and sauté for further 2 mins. Next, add the carrot and Chinese mushroom and sauté for further 2 mins.

5. Drain rice and add to the wok, stirring well to coat. Then add seasoning and reserved (1/2 cup) dried shrimp soaking water and mix well. Cook until water has been absorbed, about 4-5 mins.

6. Line a deep bowl with lotus leaf, overlapping to cover any holes/ gaps. Lightly brush with some oil.
Arrange sliced Chinese sausage in the centre, then fill with rice mixture. Press down using a spoon to compact. Fold leaves in to form a parcel.

7. Invert parcel onto a steamer basket or heatproof plate. Place in your steamer (or wok filled with water and steamer rack) and steam over high heat for 45 mins. Do check occasionally and top up your steamer with boiling water so it doesn’t dry out.

8. Turn heat off and allow to cool for 10 mins, then cut open and serve. You can cut it in this star shape for a more attractive presentation. 

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Tony's Wantan Mee, Taman Emas, Cheras

I read about this Tony's Wantan Mee stall in The Malay Mail, so one day when we were in the area, we decided to try it out. The wantan mee stall is located inside Restoran Onn Lock (there is no signboard but if you Waze it, it will bring you directly to the door. Once here, look for the wantan mee shop with the yellow signboard). There are ample parking spots here; we got one right in front of the restaurant. 

The owners are very nice and friendly. Here, you will be able to find the more unusual toppings served with the wantan mee, such as braised chicken feet with mushrooms, Hakka char yoke, ginger duck and curry chicken. The noodles are priced at RM9 each. They also have the regular char siew wantan mee (RM8).

I had the braised chicken feet and mushroom wantan mee and I loved it. The chicken feet was well-braised and flavourful, with delicious, springy noodles. Hubby had the wantan mee with Hakka char yoke; braised pork belly with wood ear fungus, which was flavourful and tender. The noodles are served with a bowl of soup and cili padi. 

Open from 7am to 2pm. Closed on every second Sunday of the month.

Location: Tony's Wantan Mee, Restoran Onn Lock, Taman Emas, 43200 Cheras, Selangor (pay for street parking use Smart Selangor app)

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Recipe: Steamed Chicken with Black Fungus, Mushroom & Lily Buds

𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐰𝐢𝐭𝐡 𝐁𝐥𝐚𝐜𝐤 𝐅𝐮𝐧𝐠𝐮𝐬, 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 & 𝐋𝐢𝐥𝐲 𝐁𝐮𝐝𝐬 - a dish you can prep and marinate overnight, and cooks in 15 minutes. Good for a fast and nutritious meal.

Black fungus 黑木耳 , also known as wood ear fungus adds a nice texture to this dish, you can buy good-quality ones here: https://shope.ee/9KChrTiML2

Pair it with its best friend, dried lily bud 金针菜. After soaking, tie the lily bud into a knot (for better appearance and texture). Buy here: https://shope.ee/7zhKH6pXYP

Steamed chicken with black fungus, mushroom and lily buds

Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves 3-4

Ingredients
300g chicken fillet, sliced
15g dried wood ear fungus, soaked for 1 hour and sliced thinly
10g dried lily buds, soaked for 1 hour and knotted
8 small mushrooms, rehydrated and stalks removed (cut into half if too big)
1 tsp goji berries
Finely chopped spring onions, for garnishing

For marinating:
2 tbsp light soy sauce
1 tbsp oyster or mushroom sauce
2 tbsp Shaoxing wine
1 tsp cornstarch
1 tsp sesame oil
1/4 tsp white pepper
1/2 tsp grated ginger

1. Marinate chicken, wood ear fungus, lily buds and mushroom for at least 2 hours, or overnight in the fridge. Sprinkle with goji before steaming.

2. Place in steamer and steam on high heat for 15 mins.

3. Garnish with spring onions. Serve with rice.

Dried ingredients - black fungus, mushroom and lily buds

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Recipe: Braised pork trotters with sea cucumber and mushrooms

A must-have dish for us during our Chinese New Year Reunion Dinner: 𝐁𝐫𝐚𝐢𝐬𝐞𝐝 𝐏𝐨𝐫𝐤 𝐓𝐫𝐨𝐭𝐭𝐞𝐫𝐬 𝐰𝐢𝐭𝐡 𝐒𝐞𝐚 𝐂𝐮𝐜𝐮𝐦𝐛𝐞𝐫 𝐚𝐧𝐝 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦𝐬.

Every year, during our reunion dinner, this Hokkien specialty would make an appearance. The pork trotters are braised for about 2-3 hours until tender and falling off the bone. Sea cucumber is added at the end and cooked to your preferred consistency (different sea cucumber will have different cooking times, so check every 10 mins to see if texture is to your liking.)

For this recipe, I used Japanese wild shiitake mushroom for this recipe, but you can use any regular dried Chinese mushroom too. The mushrooms were incredibly smooth with a lovely aroma. 

Braised pork trotters with sea cucumber and mushrooms
Recipe by Baby Sumo
Preparation time: 15 mins
Cooking time: 2 1/2 to 3 hours
Serves 6

Ingredients
2.2kg pork trotters, ask your butcher to cut into chunks
1.2l water
6 tbsp light soy sauce
2 tbsp dark soy sauce
70g dried mushrooms, soaked for at least 4 hours
400g sea cucumber, cut into bite-size pieces
1 tbsp cooking oil
4 cloves garlic, finely chopped
4-5 slices old ginger
2 tbsp Shaoxing wine

1. In a large pot, sauté garlic and ginger with oil for 3-4 mins. Add water, dark and light soy sauce and bring to the boil.

2. Add trotters and braise for 1 hour.

3. Add mushrooms and braise for further 1 hour.

4. Add Shaoxing wine and sea cucumber and cook for further 30 mins, or until the sea cucumber texture is to your liking. Taste, and adjust with more soy sauce or salt as necessary.

5. Serve with longevity noodles or rice.

Note: One way to tell that the dish is ready; the sauce will be gelatinous and rich once it is ready to be served.

Buy sea cucumber here: https://shope.ee/5pZf3782IF (see this post on how to rehydrate and clean dried sea cucumber)

Buy Japanese wild shiitake mushroom here: https://shope.ee/9USxjeUrtk

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CNY: How to Rehydrate and Clean Dried Sea Cucumber

Sea cucumber is one of my favourite delicacies during the Chinese New Year festive period. We would usually braise it with pork trotters for our CNY reunion dinner. 

You can either buy ready-to-use frozen sea cucumber or dried sea cucumber (which you have to soak to rehydrate and then clean it). This year, I got some dried sea cucumber (aka sandfish) from Sri Lanka; they grew 3x the dried size once they were done rehydrating. Remember that if you want to use dried sea cucumber, you should allow 6-7 days for it to fully rehydrate before it is ready to use in your favourite recipes. Once it is rehydrated, you can store them in the freezer and defrost whenever you need them. 

Here is the step-by-step video on how to rehydrate and clean dried sea cucumber:

Tools needed: Big pot for soaking and boiling the sea cucumber, scissors, and container for storing. 

𝐇𝐨𝐰 𝐭𝐨 𝐑𝐞𝐡𝐲𝐝𝐫𝐚𝐭𝐞 𝐚𝐧𝐝 𝐂𝐥𝐞𝐚𝐧 𝐃𝐫𝐢𝐞𝐝 𝐒𝐞𝐚 𝐂𝐮𝐜𝐮𝐦𝐛𝐞𝐫
1. Day 1: Rinse and soak sea cucumber in room temp water overnight.
2. Day 2: change the water. Bring the pot of water to the boil, once cooking cook for 1-2 mins. Turn off heat and leave aside to soak.
3. Day 3: change water, boil again as above. If u find that sea cucumber has become softer, use scissors to cut the stomach and clean the sand/intestines. After cleaning, boil again. Leave to soak.
4. Day 4: change water/ boil again as Step 2.
5. Day 5: place in container with water and put in fridge for 2 days. Keeping it refrigerated is the last step to soaking the sea cucumber and making it larger.
6. Day 7: ready to cook. Cut into smaller piece as desired and use in your favourite recipes.

Note: for any unused sea cucumber, place in container in water and freeze. Defrost when needed.

You can buy good quality dried sea cucumber here, this is the one I got: https://shope.ee/5pZf3782IF

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Recipe: Year of the Rabbit Yee Sang

Every year, I look forward to creating and making the Chinese zodiac yee sang for the corresponding New Year. This year, we will be celebrating the Year of the Rabbit.

Presenting our Rabbit Yee Sang, made with fresh fruits and vegetables and topped with canned abalone as well as crushed peanuts, sesame seeds, pok chui crackers, and balsamic dressing. My design is inspired by Miffy (one of the very first soft toys my husband bought for my daughter when she was born). 

Watch the step-by-step video here:

Rabbit Yee Sang

Recipe by Baby Sumo

Preparation time: 30-45 mins

Serves 6-8

Ingredients
A few lettuce leaves, sliced
1 white radish * (for face and ears)
1 Japanese cucumber *
1 carrot *
1 century pear *
Canned pineapple, small cubes
6-8 strawberries
6-8 baby carrots
Roasted Seaweed (for mouth)
Blueberries (for eyes)

For topping

1/2 packet crushed peanuts

3-4 tbsp sesame seeds

1 packet pok chui crackers

Canned abalone in brine (buy here)

1. Peel and julienne ingredients marked with *. Cut strawberries into heart shapes and also two small ovals for the cheeks.
2. For the dressing: mix 4 tbsp olive oil, 2 tbsp white balsamic vinegar, 2 tbsp honey and salt.

3. Create the rabbit yee sang using the above ingredients (watch video for step-by-step instructions).

Tip:
✨ make the ears longer and rounder around the tips.
✨ use a julienne peeler, it will make your life much easier.

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Recipe: Lap Mei Fan 臘味飯 (Chinese Waxed Meat Rice)

Lap Mei Fan 臘味飯 aka waxed meat rice is a popular dish only found during the Chinese New Year period. This year, I managed to get some good-quality Hong Kong waxed meat so I made this for my family to enjoy. I used a mix of lap Cheong, lap ngap (duck), Dong gun Cheong and liver sausage.

Lap mei fan is usually cooked and served in a claypot, however if you do not own one, then you can also use a Dutch Oven for similar results (ie to achieve the crispy rice crust at the bottom).

Lap Mei Fan  臘味飯 (Waxed Meat Rice)

Recipe by Baby Sumo

Preparation time: 15-20 mins

Cooking time: 50-60 mins

Serves 6-8

Ingredients
2 pairs Chinese sausage 正宗香港切肉肠
2 pairs duck liver sausage 正宗香港鸭润肠
2-3 pairs Dong guan chiong 正宗香港东莞肠
1 preserved duck leg 正宗香港腊鸭腿
3 cups rice, rinsed
6 cups water
300g baby kailan
Spring onions, finely chopped

For the sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tbsp oyster sauce
2 tbsp Shaoxing wine
2 tsp sugar
1/2 tsp salt
1/2 tsp sesame oil

1. Cook rice by placing water and rice in a 24” claypot or Dutch oven.

2. In a pot or wok, blanch all waxed meat for 3-5 mins, then slice at an angle. 

3. When rice is almost ready (80%), arrange waxed meat on top (except liver sausage) and steam over medium low heat for 20 minutes. Add liver sausage and steam for 5 more minutes.

4. Mix ingredients for sauce in a bowl.

5. Blanch kailan for 2 mins in salted water.

6. Allow rice to rest for 10 mins, with cover on. When you're ready to serve, pour sauce over rice and mix well. Garnish with spring onions. Serve with kailan.

You can buy the above-mentioned lap mei (waxed meat) from here: https://shope.ee/1L5ac93W5J

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