A STABLE OF CNY SPECIALS BY THE ORIENTAL GROUP

A playful yet auspicious centrepiece – a horse head-shaped ceramic pot by Color King – cradling the Takeaway Poon Choi steals the limelight at The Oriental Group’s recent Chinese New Year preview.

 
Priced at RM688 inclusive of the charming keepsake pot, this festive indulgence requires a minimum three-hour pre-order. Lift the lid and you’ll find a layered bounty to level up your family reunion meal.

 
Whole five-head abalone, sea cucumber, fish maw and dried scallops anchor the poon choi with deep umami accents. Dig deeper to uncover delectable chunks of free-range chicken, roast duck, roast pork, prawn balls and squid.

 
Rustic and comforting treasures: dried oysters, fatt choi (black sea moss), lingzhi mushrooms, yam, Chinese cabbage and gluten complete the picture — each ingredient chosen not just for symbolism, but for how it absorbs and enriches the broth. Collectively, the poon choi emerges as a tasty communal dish.

 
No CNY table is complete without loh hei, and diners are spoilt for choice with seven variations of Yee Sang. From Crispy Fish Skin (Medium RM118, Large RM158) and Soft Shell Crab (M RM138, L RM178) to Salmon & Anchovies or Grilled Iberico Pork Neck (both M RM138, L RM178), each version leans into palate-pleasing textures and flavours.

At the preview, a surf-and-turf pairing of soft shell crab and grilled Iberico pork neck stood out. Crisp, succulent and meaty elements intertwined seamlessly, unified by a house-made,  sweet and tangy plum sauce.

In homage to the Year of the Horse, culinary craftsmanship results in Roast Treasure Duck (RM78 half, RM148 whole), deftly carved and creatively reassembled into a galloping steed. Beyond its visual flourish, the duck impresses with crisp, lacquered skin and juicy flesh. A delicate stuffing of lotus seeds and chestnuts adds soft, nutty contrasts to temper the richness.

 
Equally impressive is the ‘Prancing Year of the Horse’ Farm Chicken (RM168 each). Smoked over fragrant pu-er tea leaves, the free-range chicken is tender and aromatic with the muted tea smoke lending a refined bitterness that showcases chef’s restraint and understanding of balance.

 
My personal favourite has to be the stellar Iberico Golden Pork Cheek (RM88 per portion). Pan-fried until meltingly tender, the pork cheek is coated in subtly sweet, glossy chef’s special sauce (industry speak for house-made saucy recipes). Cubes of Californian honeydew provide a refreshing counterpoint, cutting through the richness with its natural juicy sweetness.

 
Designed to spark joy around the table, the Abundance Claypot Rice (RM188 for four persons) came crowned with sizeable freshwater prawns, fried garlic mince and spring onions. Each grain of rice exudes enticing prawny sweetness and heady aromatics, making the whole pot of rice irresistibly moreish.

 
Traditionalists will appreciate the Evergreen Blooming Cabbage (RM118), a dish symbolising continuous growth and prosperity. Those tender braised pork tendons, soft beancurd sheets and dried scallops wrapped within tender cabbage leaves are deeply satisfying, elevating a humble vegetable dish into an epicurean delight.

 
The Steamed Nian Nian You Yu Soon Hock (seasonal price) also left a lasting impression with its notable garnishing of chopped Chinese black olives, three types of aged radish and preserved vegetables. 

Mildly salty and umami-laden, edged with subtle hints of aged mandarin peel, the condiments enhance the fish’s natural sweetness — a mark of confident Cantonese cooking.

 
To end on a sweet note, the customary Deep-fried Nian Gao with Yam & Sweet Potato makes its appearance. Crisp on the outside while remaining soft and chewy within, the festive treat carries heartfelt wishes for progress and success, appealing equally to the young and the young at heart.

 
The Oriental Group’s Chinese New Year set menus range from RM1,888 to RM9,888 per table of ten. Smaller families and intimate gatherings can opt for Individual Set Menus priced between RM198 and RM598 per person (minimum two persons). Thoughtfully crafted and rich in symbolism, this is a celebratory feast honouring tradition while showcasing culinary finesse.

For reservations and further information, please contact The Oriental Group of Restaurants through the official website: https://www.orientalrestaurants.com.my/
 
 
 

GALLOP INTO PROSPERITY AT FOUR SEASONS HOTEL KUALA LUMPUR

 

As the Year of the Horse saunters in, Yun House once again lays out tables to remind us why good Chinese food is as much about feeling as it is about flavour. Executive Chinese Chef Jimmy Wong’s festive line-up hits all the right notes, from customary Yee Sang to a splendid Crispy Roasted London Duck and thoughtfully composed Chinese New Year set menus.

 
From 15 January to 3 March, Yun House is an elegant place to gather family and old friends to toss for prosperity. Chef Jimmy Wong’s famed Yee Sang (from RM188+ per person) is always a crowd-pleaser, but the Smoked Salmon & Black Truffle version feels especially indulgent this year.

 
Pistachios, pine nuts, mini sesame-flecked biscuits and crispy noodles bring plenty of crunch, while thick slices of smoked salmon and freshly shaved black truffle turn the celebratory salad into something luxurious. We daresay it might just be the most indulgent Yee Sang in town.

 
Our meal opens with a refined Four Seasons Combination Platter that sets a stellar pace. The Crispy Roasted London Duck with Herbal Essence is everything you want it to be: succulent meat and crisp skin, with a bright, gently tangy plum sauce tying it all together.

Alongside it, the Crispy Beancurd Roll with Shrimp Paste is delicately light, though we secretly wish for a touch more of that spicy scallop sauce to really let it sing.

 
Then comes Chef Wong’s Premium Abalone Soup with Matsutake Mushroom in Fish Broth. Deeply savoury yet exuding that ubiquitous clear sweetness synonymous with Cantonese cuisine, the delicious soup includes goji berries and bamboo pith for both nourishment and texture.

 
Cleverly elevated by fried preserved vegetables for additional aroma and flavourful depth, the Steamed Grouper Fillet is a winsome highlight. Dried shrimps and luffa melon contribute layers of texture, making each bite more interesting than the last.

 
By the time the Braised Rice Vermicelli with Crab Meat, Ginger and Spring Onion arrives, we couldn’t resist slurping up the sublime dish. This satisfying penultimate course has fine vermicelli soaking up the crab’s natural sweetness and fragrant aromatics beautifully.

Translucent, bead-like nostoc pearls bestows a touch of novelty to the dessert of Butternut Pumpkin Purée with Nostoc Pearls. Rich in proteins (phycobilliproteins), amino acids, and minerals, and known for its anti-inflammatory and therapeutic properties in Asian medicine, those tiny gelatinous pearls complement the broth’s creamy sweetness well.

 
Comforting and much cherished Deep-fried Rice Cake with Sweet Potato and Yam heralds a most appropriate ending to a festive Chinese meal at Yun House.

 For reservations, please call Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8888 or email: diningreservations.kualalumpur@fourseasons.com

A MID-AUTUMN GOURMET CELEBRATION AT SHANG PALACE

This Mid-Autumn Festival, gather family and friends to savour a refined culinary experience at Shang Palace. Allow Executive Chinese Chef Keith Yeap to add lustre to the celebration with a specially curated menu brimming with artistry and flavour.

 
The feast begins with Crispy Honeycomb Duck Floss. Think wok-tossed duck encased in a delicately latticed taro dumpling, served with a bright mango sauce. It’s reminiscent of the classic wu kok elevated into a whimsical palate teaser.

 
A soulful broth of Ficus Root Nourishing Brew follows. An embodiment of heartwarming reunion spirit, this simmered elixir of ficus root, chicken, and Chinese herbs is comforting and restorative for the young and young-at-heart.

 
Seafood takes a bold turn with Hong Kong Typhoon Style Crispy Pepper Fried Spotted Grouper Fillet. Lightly battered and fried to ethereal crispness, the grouper is tossed with garlic, chilli, and a signature spice blend – a riot of aromas and flavours to delight the senses.

Poached to silky succulence, glazed in fragrant soy, the Supreme Soy Cantonese Free Range Chicken reigns supreme. Paired with blanched kai lan and a verdant ginger dip, it’s a dish that speaks of tradition, purity, and finesse.

Hearty indulgence comes in the form of Crab Meat and Seafood Ginger Fried Rice. Hokkaido scallops, sweet crab meat, and fluffy-soft egg add luxurious nods to the timeless rice dish.

 
The finale is as elegant as the moonlit night itself: Osmanthus Red Bean Coconut Jelly. Crafted like a delicate blossom, its tender layers of red bean, coconut milk, and osmanthus captivate both the eye and the palate. Light, floral, and subtly sweet, it brings the celebratory meal to a sublime close.

 
At Shang Palace, every dish pays homage to tradition while embracing contemporary finesse – a truly gourmet way to celebrate the Mid-Autumn Festival. 

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