Melon, pumpkin and sunflower seeds, and
rice puffs lend a crunchy textural dimension to the Salmon with Rice Cracker
Yee Sang at Ee Cuisine. Chef Yong Kam Wah deliberately keeps the various ingredients as fresh
and natural as possible to ensure the raw fish salad turns out refreshingly light.
Next up is soup - a milky white Shark's Bone Soup with Superior Shark's Fin and Fish Maw that has been double-boiled for six hours. The broth's deep-seated, ocean-sweet flavour
is pure manna for the soul. Enhanced by the
highly prized collagen-rich fa kau (fish maw), its gelatinous smoothness is akin to a fleeting caress in every spoonful.
Covered with generous amount of chopped
spring onion and fresh coriander, the Gui Fei (Empress) Farm Chicken is a
majestic treat in its own right. The slightly chewy meat packs a tasty wallop when savoured with two dips: a tantalising blend of garlic, bird's eye chilli and
coriander with lime juice and sugar, and the second, minced ginger.
Baked River King Prawn with Cheese Sauce
bestows a touch of luxe indulgence to the preview. Easily the size of a mini
lobster, the springy-fresh and sweet king prawn is smothered in a rich topping of
milk, grated cheddar, chopped onion, vinegar and mustard. A superbly sublime
speciality that you shouldn't pass up on.
Symbolism is rife when comes to Chinese New
Year feasting so those who want their pockets, wallets and bags to brim over
with gold, money and all that glitters would love the Braised Abalone with Sea
Cucumber, Dried Oysters and Vegetable. These treasures of the deep sea come
nicely tucked inside a dainty pouch that's drenched with a slick, unctuous sauce. We later discovered that it was aburaage - deep-fried thin beancurd slice that's commonly
used in Japanese cooking.
Stewed Fragrant Rice with Preserved Meat is an evergreen fave that few people can resist. Stirred with waxed belly pork, pork and liver sausages and waxed duck, the hearty rice treat is flavoured with fragrant soya sauce and chopped garlic; the overall richness tempered by the fresh sharpness of chopped spring onion and chunks of crunchy raw cucumber.
Rounding off the meal is servings of subtly sweet Double Boiled Lotus Seed with Glutinous
Rice Dumpling and two Special Homemade Dessert: a crumbly pineapple tart that's reminiscent of the Taiwanese version and a slice of pressed sago sweetcake inspired by the Nyonya pulut tekan (pressed glutinous rice cake).
Whether it's a rousing 'sou gong' - that traditional ritual of finishing outstanding work prior to CNY with fellow
colleagues and business associates or 'tuin yuin' (family reunion), three set
menus priced between RM538++ (4 persons) and RM1,388++ (10 persons) are available from now until 14 February.
Ee
Cuisine, Eastin Hotel, 13, Jalan 16/11, Pusat Dagangan Seksyen 16, Petaling Jaya, Selangor. Tel: 03-7628 7338