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.

FEAST OF FORTUNE AT HILTON PETALING JAYA

Book your Lunar New Year feast early at Toh Yuen, Hilton Petaling Jaya and enjoy an early bird offer of 25% off for groups of 10 persons and more. The Early Bird dining offer is valid until 15^th January 2025 so make your reservations soonest possible.

 

Taking centrestage will be Chef Dexter Lai’s signature Yee Sang variations with Abalone, Hokkaido Scallop, and Akemi Tuna Sashimi with Truffle Oil. With 19 years of experience, the chef’s Yee Sang creation hit the spot; the colourful salad stimulating the tastebuds with palate-pleasing balance of invigorating flavours.

Our platter of Yee Sang had scallop sashimi, cashews, candied peel, crispy fried fish skin and jackfruit strips included in the milieu of freshly shredded vegetables and pickles.

A requisite course in most Lunar New Year menu is the thick and smooth Braised Fish Maw Broth with Crab Meat and Dried Scallops. We relished every spoonful of its light viscosity and rich marine savouriness.

 

The subsequent Steamed Chicken with Cordyceps Mushroom Gravy proved winsome as we lapped up the nice, rich herbal-accented gravy alongside the fall-of-the-bone tender chicken pieces. 

 

Although a tinge salty for us, the Steamed Dragon Tiger Garoupa with Chopped Scallion and Garlic flaunted spot-on doneness. We relished the fleshy fish thoroughly thanks to the accompanying aromatics.

Sichuan peppercorn imbued zingy heat to the soya sauce slicked Wok-Fried Tiger Prawns with Sichuan Style Sauce. Chilli and spice fiends should find the crustaceans good for firing up their tastebuds.

We all hope fervently for happiness and all things prosperous as we feasted on the classic Braised Sea Cucumber with Shitake Mushroom and Seasonal Vegetables. The sauce was rich and tasty with fine strands of seamoss in it. 

Fried Glutinous Rice and Dried Oyster wrapped in Lotus Leaves left us replete. Another classic favourite to indulge in before dessert is served.

The finale of Chilled Honey Dew Puree with Pumpkin Konnyaku and Steamed Rice Cake with Grated Coconut and Red Bean Wagashi formed simple yet delightful offerings to conclude the celebratory menu.

Prices for the Golden Set we tried range from RM1,688 nett for 6 persons to RM2,888 nett for 10 persons. 

During the Chinese New Year celebration, Toh Yuen will also serve à la carte Dim Sum menu for breakfast on Saturdays and Sundays from 8 am to 11 am (11 January - 9 February 2025), and Wednesday to Friday from 8 am to 11 am (29 - 31 January 2025).

For further enquiries or reservations, contact Toh Yuen, Hilton Petaling Jaya at tel: 03 7955 9122, via WhatsApp at +6016 216 0414, or email: PETHI_FB@hilton.com or visit eatdrinkhilton.com.

KENDALL-JACKSON WINE PAIRING DINNER AT SHANG PALACE

 

Kendall-Jackson partnered with Shangri-La Kuala Lumpur recently to host a wine pairing dinner with Chinese food. As guests arrived for the event, they were plied with chilled glasses of Kendall-Jackson Vintner’s 2023 Reserve Pinot Gris. Fresh and crisp on the palate, we detected fruity aromas and creamy notes of juicy peach, pear and honeydew from the pale straw gold wine.

The curtain-raiser of Shang Palace Combination Platter comprising Lobster and Seafood with Truffle, and Grilled Foie Gras with Honey Sauce came paired with Kendall-Jackson 2022 Vintner’s Reserve Chardonnay.

The white wine’s lush tropical fruit flavours (think pineapple and mango) with citrusy nuance melded wonderfully with the delicate tasting seafood and rich foie gras. Fleeting scents of vanilla and honey accompanied by rounded notes of toasted oak and butter emerged alongside the tipple’s long, lingering finish.

These characteristics made it a match made in culinary heaven with the soulful serving of Double Boiled Chicken Soup with Fish Maw, Dried Scallops and Matsutake Mushroom.

Interestingly, Kendall-Jackson 2022 Vintner’s Reserve Pinot Noir was the unconventional choice for the omega-rich Steamed Garoupa with Superior Soy Sauce drizzled with Garlic Oil.

Decanted earlier to allow the wine to breathe, we were enamoured by luscious dark cherry and raspberry accents; the oak-aged red exuded soft, supple tannins amidst toasty vanilla notes making the red wine a superb match for the fleshy fish.

Likewise, those big characteristics elevated the sumptuousness of our Fried Prawns with XO Sauce, Asparagus and Fresh Wild Forest Mushrooms.

Voluptuous black cherry and plum aromas with hints of strawberry supplemented by silky rich tannins from Kendall-Jackson Outland Ridge Pinot Noir proved stellar in heightening the delectable Pan-fried Lamb Cutlets in Chef’s Special Sauce.

Redolent with dark cherry, cassis and red currant flavours edged with some minerality and elegantly soft tannins, Kendall-Jackson 2019 Hawkeye Mountain Cabernet Sauvignon was an on-point partner to amplify the hearty taste of Stewed Hong Kong Ee Fu Noodles with Shredded Duck Meat and Mushrooms.

It was a befitting wrap-up before we segued into the evening’s sweet ender of Chilled Mango Puree with Sago and Pomelo, and two pieces of Chinese Pancake with Lotus Paste and Red Bean Paste.