FESTIVE CNY FEAST AT SUMMER PALACE

Three festive set menus designed to usher in prosperity, happiness, and good fortune for Chinese New Year celebrants beckon at Summer Palace, Putrajaya Marriott Hotel this year.

At a recent media review, we savoured the indulgent Good Fortune Set (RM2,688 nett per table of 10 persons with a complimentary bottle of wine).

 Everyone participated in the tossing of the house made Tuna Yee Sang with Crispy Fish Skin and Mixed Pickles. The colourful array of shredded vegetables and pickles also had pumpkin crisps and deep-fried fish skin for additional crunch.

 

A treasure trove of King Neptune’s best: sea cucumber, dried scallops, abalone and fish maw ensured the sublime Buddha Jumps Over The Wall Soup with Morel Mushrooms superbly memorable. We love the complexity and savoury depth of each spoonful of the soup.

 

Subtle herb accent was discernible when we tried the Roasted Duck Marinated with Tong Kwai, Star Anise and Cinnamon in Truffle Sauce. Tender and juicy to the bite, the distinct truffle sauce amplified the dish’s tasty appeal.

Another luxe serving of Fried Lobster with Premium Golden Pumpkin Sauce and Sea Prawns with XO Sauce left us smiling from ear to ear. The delicate flavour of pumpkin sauce complemented the naturally sweet lobster meat whilst the more piquant XO sauce bestowed zingy heat to the prawns.

Crispy Bean Crumbs and Japanese Kikkoman Soya Sauce lent textural interest and subtle flavour to the Steamed Tiger Garoupa. It was a creative and welcoming touch, differentiating the steamed fish from the usual tried-and-tested soya sauce, minced ginger and spring onion version.

The Stewed 5-head Abalones with Black Pearl Sea Cucumber, Sea Moss and Dried Oysters tasted a tad underwhelming. Not sure if the earlier dishes had overwhelmed our tastebuds. Still, the varied textures proffered hit the spot so it wasn’t a complete loss. 

My favourite dish was snagged by the soul-satisfying Steamed Rice with Smoked Duck in Claypot. It’s less greasy than the customary waxed meat version yet chockful of appetising flavours, inducing repeat helpings.

 

A generous bowl of fuschia hued Chilled Dragon Fruit Cream with Sago and Bird’s Nest brought dinner to a sweet conclusion. We like the dessert broth’s mild sweetness; it made a nice pairing with the Fancy Double Combination of mochi-type balls and another of deep-fried balls studded with puffed rice pearls.

 

Diners can also opt for the Prosperity Set at RM1,888 nett per table of 10 persons with a complimentary bottle of wine, or the Happiness Set at RM2,188 nett per table (10 persons).

For reservations at Summer Palace, Putrajaya Marriott Hotel, please contact tel: 03-8949 8888 ext. 1333 or WhatsApp: +6011 56855608.

FESTIVE HOLIDAY FEASTS AT EQ

Herald the most wonderful time of the year with extravagant feasts at EQ Kuala Lumpur. It’s never too early to start planning so here’s an overview of what the EQ culinary team has up their sleeves for the year-end celebrations. 

TAKEAWAY TREATS & GIFTS

Level up your Christmas and New Year gifting with a range of exquisite treats: cookies (RM13 upwards), cake bites (RM28 upwards), whole cakes (RM88 upwards) and chocolates (RM88 upwards). Tastefully curated festive hampers (RM188 – RM788) are also available.

Holiday roasts to grace your own dining table can be pre-ordered. This year’s headliner is Bone-in Wagyu Beef ‘hammer’ (RM188/kg) with winter vegs, gravy and chimichurri.

Traditionalists may prefer Roast Turkey (RM128/kg) with chestnut stuffing, roasted potatoes, cranberry sauce, giblet gravy and mixed vegs. Other delish options: Roasted Christmas Goose, Duck a la Orange, Baked Lamb Leg, Home-smoked Salmon and Lobster Mayonnaise. 

ETOILE EXPERIENCE

Gather the fam for a lavish Thanksgiving semi buffet lunch (1130am-230pm) on 1 Dec. Priced at RM88+ per adult, the appetiser and dessert selection with free flow of chilled juices and soft drinks should keep everyone happy and satisfied.

Alternatively, go for the Sharing Platters for 2-3 persons (RM98+) or Barbecue Platters (RM38+ per 100g). Prefer dining at home? Just pre-order some delectable takeaways: from roast turkeys and beef Wellington to salmon mayonnaise and roast leg of lamb.

NOSH UP AT NIPAH

Pamper yourself and loved ones with lavish buffet lunch and dinner throughout Dec. Festive culinary highlights include Wagyu beef hammer, roasted lamb leg, lobster thermidor and abundant sweet treats.

Priced at RM158+ per adult, the Festive Buffet Lunch is available daily. There’s also BBQ Weekend Buffet Dinner at RM178+ per person every Thursday-Sunday, from 630pm to 1030pm except Christmas Eve and Christmas Day.

BEST OF BOTTEGA

Revel in a splendidly Festive Dolce Vita Afternoon Tea (Mon-Sat, 12noon-230pm or 3pm-5pm) at RM99+ per person or RM198+ for two. Nibble on Christmas themed dainty temptations, accompanied by Ronnefeldt tea or speciality coffee.

SUMPTUOUS SABAYON

Refined four-course Euro-Continental Festive Dinner (RM588+ per person) or an 8-course degustation (RM888+ per person) beckons from the mod-elegant outpost. Reminisce over the year’s happenings amidst luxe servings of Angus beef tartare with toast, Scottish salmon with sour cream, capers and dill, raclette with potatoes and cornichons.

Also, die-hard fans of Chalet will be thrilled to know a four-course Festive Sunday Lunch (RM288+ per person) awaits every Sunday throughout December. 

Palate-pleasing signature Duck Breast à l’Orange, Filet de Suamon Norvégien, and Crêpes Suzette take centrestage. Dial up your feast with a Lobster Thermidor upgrade, prepared a la minute upon order. Further fizz can be added with unlimited sparkling wine, white or red wine, gin, juices, soft drinks and mocktails from the trolley at RM288+ per person.

For more information, contact EQ via WhatsApp 012 583 5319 or dineateqkl@kul.equatorial.com

CREATIVITY RULES AT NEWLY REFRESHED TOH YUEN

Familiar yet fresh sums up the newly renovated Toh Yuen restaurant. Modern elegance with contemporary touches blends artfully with traditional accents of red and understated decorative elements to create a serene, sophisticated dining space.

 

With a seating capacity of 150 and four private dining rooms, Toh Yuen is ideal for casual and special outings.

Among the culinary gems awaiting diners is Roasted Peking Silver Hill London Duck (RM168 nett for half duck, RM268 nett whole duck). The Wagyu of ducks are meticulously roasted using a customised oven then carved tableside. Wrapped in delicate pancakes, the meltingly tender duck is accompanied by fresh cucumber strips, spring onions, and rich hoisin sauce; a delectable treat you’re unlikely to forget.

The remaining duck meat is then transformed into delicious Braised Shredded Duck with Ee Fu Noodle. Truffle oil adds a luxe touch to the silky noodles. Crisp cornets stuffed with duck meat and other dishes are available from the restaurant too.

For an overview of its dim sum repertoire, Toh Yuen offers a Dim Sum Lunch Set at RM99 nett per person. The culinary team puts a lot of efforts into creating exquisite morsels such as the goldfish-shape Steamed Cod Dumpling with Chicken Broth (so good I was tempted to lick the plate clean), Steamed Siew Mai with Hokkaido Scallop (an on-point showcase of bouncy-tender textures), and delicate Steamed Spinach Dumpling with Shrimp and Wolfberries (love the translucent skin yielding to a clean vegetal nuance touched with the fleeting sweetness of shrimp and wolfberries).

One of the show-stealers to gain two thumbs up is Baked Chicken Tart with Abalone. The flaky pastry encasing a mildly sweet-savoury chicken filling topped with mini abalone is memorable for its resemblance to char siu sou.

Even the soup course is levelled up with a mini pumpkin filled with Braised Crab Meat Broth with Scallop and Asparagus. Delicate flavours aplenty, with subtle crunch of the asparagus and supple-soft diced scallop bestowing textural interest.

Should you decide to go à la carte, we highly recommend sampling Toh Yuen’s signature offerings. Notable specialities such as Sweet and Sour Diced Chicken with Figs stood out for its enticing sauce and palate-pleasing fried chicken pieces paired with fresh sweet figs, and the supremely tender Stir-Fried Wagyu Beef with Porcini Mushrooms and Trio of Peppercorn.

Sweet with on-point doneness, the Steamed Pomfret with Pickled Red Chillies and Minced Ginger is divine. Kudos to the chef for the tantalising combination of robustly flavoured toppings.

The springy Golden Butter Prawns with Cashew Nuts appears par for the course. I’d wish the chef has given this offering a little twist, just to set it apart from the competition.  

It’s nice to conclude on a high with a distinct Egg Custard Pastry (deliciously flaky and custard-soft filling win every time). Even the Chilled Mango Puree with Sago and Pomelo finds favour with its just-nice sweetness.

Open daily from 12.30 pm to 2.30 pm and 6.30 pm to 10 pm, reservations at Toh Yuen are highly recommended. 

To book a table or more information, contact Toh Yuen, Hilton Petaling Jaya at tel: 03 7955 9122 or WhatsApp 016 216 0414, or email PETHI_FB@hilton.com, or visit eatdrinkhilton.com.