REFINED REUNION FEASTS AT WAN CHUN TING

‘Horse-perity’ specialities such as Deep Fried Soft Shell Crab Yee Sang, Stir-Fried Prawns with Egg White and Black Truffle, and Golden Fried Chicken with Mango Glaze are some of the festive creations by Sofitel Kuala Lumpur Damansara’s Executive Chinese Chef Leong Weng Heng at Wan Chun Ting restaurant, to herald the arrival of the Horse Year.

 
Available from 7 January to 3 March, Wan Chun Ting guests may choose from three curated Chinese New Year Set Menus (minimum four persons per table): Prosperity Menu (RM288+ per person), Fortune Menu (RM338+ per person), and Wealth Menu (RM398+ per person).

 
Stir and toss your way to fortune and good luck with the restaurant’s Signature Prosperity Yee Sang (from RM98+ to RM398+ in half and whole portions). Select from Pearl Abalone and Norwegian Salmon Yee Sang, Crispy Soft-Shell Crab Yee Sang, Hokkaido Scallops with Snow Pear Yee Sang or 10-head Abalone Yee Sang for the rousing celebratory ritual.

 
The Deep Fried Soft Shell Crab Yee Sang proved on-point with an ubiquitous assortment of crisps, pickles and shredded veggies. The sauce wasn’t cloyingly sweet with chunks of deep-fried soft shell crabs adding discernible texture to the tableaux.
 
We got an overview of Chef Leong’s curated menus prepared with premium ingredients evoking auspicious symbolisms whilst exuding vibrant flavours; an artful mix of cherished traditions with contemporary touches.

 
His Double-Boiled Chicken Soup with Cordyceps Flower, Tian Zhi Orchid & Sun-Dried Scallop exemplified that approach. Every drop of the clear, sweet broth was clear proof of Chef Leong’s dab hand at Cantonese cooking.

 
Freshness and precise timing ensured the Hong Kong Style Steamed California Bass garnered effusive praises. Nobody could fault the delicious fish, accompanied by house-made soya sauce dressing.

 
Fortune favours the bold as the saying goes and the Golden Fried Chicken with Mango Glaze is worth crowing about. Similar to nuggets of gold, the crisp fried chicken doused with tangy-sweet mango sauce were simply irresistible.

 
Even more sublime was the show-stopping Stir-Fried Prawns with Egg White and Black Truffle. We went ga-ga over the delicate, cloud-like clumps of egg white scented with black truffle and tender, springy prawns.

 
Let abundant good things gallop in when you partake the classic serving of Braised Sun Dried Oyster, Beancurd and Broccoli. Those huge, mildly smoky mollusks paired well with soft beancurd and tender broccoli florets.

A burst of invigorating chilli hotness from the chef’s house made XO sauce levelled up the Stir Fried Crunchy Vegetables, Celtuce and Macadamia Nuts. It’s a nice, superbly addictive change from the slew of protein-centric dishes.

Carb lovers should find Fragrant Fried Rice with Waxed Meat Wrapped in Lotus Leaf a natural shoo-in. Packed with big, hearty flavours, the only complaint would be finding restraint to stop at just one bowl.

 
As tradition demands it, every celebratory meal must conclude sweetly. Notable options of Steamed Chinese New Year Cake Coated with Grated Coconut and bowls of Chilled Peach Resin with Osmanthus, Snow Pear, Longan and Red Dates fit the bill.

Wan Chun Ting also serves extensive à la carte and dim sum selections.

Lion Dance & Live Chinese Music Performances

 
Catch lively Lion Dance performance at Sofitel KL Damansara on 26 February at 10 am.
 
Also be entertained with live Gu Zheng performances by a traditional Chinese musician on 16, 23, and 27 February, as well as 3 March 2026, from 7.15pm to 9.00pm.
 
For more information on Wan Chun Ting CNY promos, visit https://heyzine.com/flip-book/46734f9433.html or WhatsApp +6017 511 7725 or email: HA123-FB@sofitel.com
 

SSSSPECIAL CNY OFFERINGS AT SHANGRI-LA KL

Auspicious Yee Sang primed up with 2-head abalone, Hokkaido scallops, poached lobster, and Scottish smoked salmon will elevate your Chinese New Year celebration. We had first dibs of this fab opening salvo for the 9-course Immense Wealth Set Menu at Shang Palace recently.

 

Hints of kaffir lime leaves emerged as we sampled the luxurious combo of premium ingredients embodying opulence, vitality, joy, and unity.

Warming up the celebratory meal further is Double Boiled Chicken Soup with Chinese Herbs, Fish Maw and Red Dates. Redolent with savoury-sweet marine flavours and subtle aroma of Chinese herbs, the nutritious soup bears testament to the painstaking care put in by Executive Sous Chef Chew Tai Beh (left) and his culinary team.

Abundance is assured when you savour Steamed Soon Hock with Crystal Noodles, Tangerine Peel and Black Bean Sauce. This year, the fish is locally sourced in line with Shangri-La’s environmental, social, and corporate governance (ESG) efforts.

The notable use of crystal noodles is a masterstroke as the slippery strands absorb the fish’s delicate sweetness nicely. Also noteworthy is the sumptuous sauce nuanced with aged tangerine peel and black beans, dialling up the dish’s overall deliciousness.

Easing the way for fortune and prosperity is a sumptuous platter of Braised 6-head Abalone with Sea Moss and Sun-dried Oysters. Brimming with alluring umami richness, we reckon you’d enjoy the varied textural delights of this classic speciality.
 

Tender with an irresistible mouthfeel, the chicken coupled with the slightly crunchy black fungus in the Simmered Locally Sourced Yellow Chicken in Ginger-infused Sauce with Black Fungus proved to be another stellar offering. We find the punchy sauce superbly addictive, with delicate goji berries' sweetness coming through.

Wine lovers may wish to sample Clarendelle Bordeaux 2017, a ruby-red wine with vibrant fruity aroma and notes of blackcurrant and cherries on the palate. The wine label even features the Shangri-La logo thanks to a collab between the Hotel and Domaine Clarence Dillon. It’s a well-structured wine with smooth tannins, noticeable minerality and a wonderfully long finish.

Sichuan influences are the rage among Chinese chefs currently. This is  reflected in the Sauteed King Prawns and Asparagus in Golden Yam Ring; the burst of zingy-heat when we bit into the prawns is unmistakable.

A generous sprinkling of Sakura Prawns topped the Organic White and Red Rice with Minced Seafood. The crunchy-crisp crustaceans add splendid contrast and depth of flavour to the nutty rice grains mixed with bits of seafood.
 

Concluding the special menu is Sweetened Broth of Snow Fungus with Six Flavoured Glutinous Rice Dumplings. Complementing the dessert broth are delightful Deep-fried Crispy Rice Paper Wrapped Nian Gao with Yam and Sweet Potato, and a piece of Steamed Trehalose (a type of naturally and commercially produced sugar used as sweetener) and Coconut Nian Gao.

Available from 6 January to 12 February 2025, Shang Palace’s Chinese New Year promotion feature special Yee Sang creations (from RM148 nett upwards), classic Chinese delicacies, and festive set menus (from RM228 nett per person), crafted for family, friends, or business celebrations. Also available will be simplified à la carte and Dim Sum menus  from 29 to 31 January 2025.

For dining reservations and inquiries, contact Shang Palace, Shangri-La Kuala Lumpur, tel: 03 2032 2388 or email: enquiries email: dining.kl@shangri-la.com

HOP OVER TO DORSETT GRAND SUBANG FOR LUNAR NEW YEAR FEASTS

Three Lunar Set Menus, Prosperity Yee Sang and Festive Dim Sum will have you jumping for joy this Year of the Rabbit at Dorsett Grand Subang (DGS).

DGS Chinese Executive Chef Eric San and his team showcased Health Set B (RM1,688 per table of 10 persons) during our recent media preview; a lavish 9-course meal incorporating premium, healthy and symbolic ingredients befitting the auspicious Lunar New Year celebration.

Denoting fame and recognition, we tossed and stirred the refreshing platter of Prosperity Yee Sang with Salmon and Shredded Young Mango with much gusto before relishing the melange of freshly shredded fruits, vegetables, crisps and crackers dressed in a fruity-plum sauce.

With promises of career success, the subsequent tureen of Double Boiled Wild Mushroom with Bamboo Pith and Farmed Village Chicken was warmly welcomed. The concentrated sweetness of the various ingredients was a soothing balm for the soul.

Heralding an abundance of blessings, the Roast Crispy Chicken with Barbecue and Chilli Oil proved on-point with its crispy skin and juicy meat. The accompanying barbecue-chilli oil dialled up its appeal factor, adding some tantalising spicy heat to the chook.

Eaten to symbolise hope and abundance for the Lunar New Year, we thoroughly enjoyed the delicate sweetness of the Hong Kong Style Steamed Live High Fin Patin with Superior Soya Sauce. The smooth flesh coupled with the garlicky and mildly sweet soy sauce made it something to write home about.

When it comes to evoking laughter and happiness, Chef Eric San banked on his crowd-pleasing Wok Fried Tiger Prawns with Superior Soya Sauce. Suffice to say, the delicious crustaceans brought out the smiles at first bite.

Fervent wishes of good things and prosperity were foremost in our minds when the Braised Sea Cucumber with Dried Oysters and Sea Moss was served. A perennial Lunar New Year dish eagerly partaken by everyone, this luxurious dish ticked all the right boxes for us.

A joyful reunion of Steamed Organic Brown Rice with White Rice and Smoked Duck garnered two thumbs up in place of the more traditional glutinous rice. 

The inclusion of diced yam, peas, corn kernels, and peanuts lent the rice dish a myriad of textures whilst the diced smoked duck lent a nice smoky savouriness to it.

To ensure a sweet year ahead, we feasted on Doubled Boiled Red Dates with Sweet Peach Resin and Snow Fungus accompanied by Deep-fried Chinese New Year Cake and Glutinous Dumplings Shanghai Style. It was a relief to find these treats are restrained on the sweetness level.

The Emperor also serves five variants of Prosperity Yee Sang (from RM98 upwards) in addition to two other Set Menus: Prosperity Set A (RM1,388 nett per table of 10) and Wealth Set C (RM1,988 nett per table of 10).

Adding to the festive merriment, Dim Sum Master Chef Chan Chee Loong has also created a Lunar New Year Selection of Dim Sum.

Available now until 5 February for lunch (except Mondays) from 12noon to 230pm at The Emperor, you can sample cute rabbit-shaped Steamed Prawn Crystal Dumplings (RM28) or delicate Steamed Blue Pea Flower Dumplings (RM28).

Other tempting options include Steamed Siew Mai with Dried Oyster & Sea Moss (RM28), Steamed Beancurd Skin Stuffed with Seafood (RM25), Steamed Stuffed Green Mussels with Oriental Butter Sauce (RM25), and Deep-fried Banana with Red Bean & Prawn (RM22).

For gifting and takeaway, you can order DGS Radish Cake (RM48 nett each).
 
For reservations and booking, contact The Emperor Restaurant, Dorsett Grand Subang, tel: 03-5031 6060 ext. 1954 or email: bookfnb.subang@dorsetthotels.com