Lots of tea-licious
and sizzling hot specialities will ignite diners’ interest at Zuan Yuan, One
World Hotel come July 2019.
Taking a
leaf out of the trad Hakka dish of lui cha
or thunder tea rice, One World Hotel’s Executive Chinese Chef Tommy Choong Chan Hoo was
inspired to create his Stir Fried Rice with Green Tea & Assorted Seafood
Hakka Style (RM38) — one of the several ‘tea-licious’ temptations available throughout July at Zuan
Yuan.
The
show-stopping speciality stands out for its fresh herbaceous accent, thanks to
the chef’s ingenuity in imbuing the rice with his house-made pesto of basil, pine nuts and tea. Those who partial to Hakka lui cha will enjoy relishing this dish as
the resultant nuances echo that of the traditional offering. The clear sweetness of scallops and prawns also boost its overall appeal.
Having
cut his culinary teeth with the Regent Kuala Lumpur (now rebranded Grand Millennium KL),
Chef Tommy’s two decade-long career path has taken him to some of the city’s
international five-star hotels.
In line
with his philosophy of whipping up simple dishes with skilful subtlety and showcasing the ingredients’ natural flavours and textures, the chef proves his
culinary mettle by using chrysanthemum — a ubiquitous ingredient to brew
cooling Chinese herbal tea — in a savoury broth.
Hints of floral
overtones are discernible in the Double Boiled Abalone & Fish
Maw Soup with Chrysanthemum (RM48); giving an unexpectedly winsome dimension to the comforting broth.
Toasty
oolong tea leaves left a rave-worthy impression on the crowd-pleasing serving
of Smoked Village Chicken with Oolong (RM60 half chicken). The scrumptiously juicy, tender
chicken tastes even better with the zingy house
ginger-spring onion dip.
Light and
Crispy Prawns Stuffed with Yam & Pumpkin served with Green Tea Dressing
(RM65 per portion) also hit the spot well. Think of it as a refined version of
local cucur udang or prawn fritters, each flaunting a sizeable crustacean
within the battered nest of yam and pumpkin julienne enlivened by a creamy
green tea infused sauce.
Imported
lava stones from Turkey play a fundamental role in the array of sizzling
specialities, also available in July. Recommendations include superbly
delectable U.S. Angus Beef Steak (RM68/100g, minimum order of 200g) and
Australian Premium Lamb Cutlets (RM48/100g, minimum order of 200g), cooked to
order on the hot lava stones to your desired doneness. Accompaniments of
assorted vegetables, mushroom and a choice of Black Pepper, Mongolian or
Barbecue Sauce.
