SPRING INTO ABUNDANCE FEASTS AT DOUBLETREE BY HILTON SHAH ALAM

A DIY Yee Sang Station, a cook-to-order Giant Grouper, Grilled Seafood: oysters, scallops, prawns, squid and otak-otak, and a cornucopia of tempting Chinese-style dishes top the Spring Into Abundance buffet spread at DoubleTree by Hilton Shah Alam to celebrate this Chinese New Year.

Hopping with enthusiasm to bring great cheer to diners in welcoming the Year of the Water Rabbit, Makan Kitchen Chefs Lee Yew Ken (left) and Lee Keen Suaan (right) said they have specially chosen to prepare familiar Chinese New Year dishes in addition to seafood specialities and delicacies catering to the Malaysian palate.

Although the hotel only opened last August, it has become a favourite outpost with corporate clients and local residents. Having gotten first dibs at the extravagant Makan Kitchen offerings, we find the buffet highly commendable. Several distinct options even deserve special mention.

Make your way to the do-it-yourself Yee Sang station where you can rustle up the customary festive salad with fresh salmon slices, customised to your own liking.

Next, get 'souped up' with the tasty Seafood Soup with Baby Abalone. Lending a touch of luxe to the slightly thick, savoury soup with strips of fish blubber are baby abalones - a rare but welcome addition to this broth.

You can also feast on a selection of piping hot Dim Sum, and Chinese-style Roasts. Have a penchant for fish? Sample a serving of the Giant Grouper which is freshly steamed for your enjoyment.

Braised and stir-fried Chinese dishes competing for your attention and tummy space include delicious Mud Crabs with Honey Soy Sauce, Braised Bai Ling Mushroom with Sea Cucumber and Fish Maw, Fried Perch Fillet with Salted Egg Sauce, Sautéed Prawns with Ginger, Garlic and Chilli Sauce, and yummy Chicken with Marmite Gravy & Sesame Seeds among others.

Over at the Malay Kitchen, there are a plethora of Grilled Oysters, Scallops, Prawns, Squid and Otak-otak as well as Satay. Satisfy your carb cravings with Nasi Minyak Berempah accompanied by Terung Berlado, Lamb Kuzi, and Daging Salai Masak Lemak.

The Indian Kitchen beckons with a spice-laden selection of Lobster Masala, Prawn Rasam, Fish Tikka, Lamb Kebab and Bhindi Masala. 

Delicate French dessert creations with edible Chinese New Year decorations (think little gold ingots, cherry blossoms, ancient coins, etc) adorn dainty morsels of Chocolate Cake, Passionfruit Mousse, Apple Mousse, White Chocolate Raspberry Mousse, and Green Tea Cream Puffs. Most taste as good as they look so remember to leave room for these delightful treats.

On 21 January, the Chinese New Year Eve buffet dinner (6pm – 1030pm) is available at RM188 nett per person, and RM278 nett per person with free flow of red and white house wine.
 
On 22 and 23 January, CNY dinner buffet (6pm – 1030pm) is priced at RM188 nett (food only) and RM278 nett with flow red and white house wine.
 
High Tea (12.30pm – 4pm) on 21 and 22 January is priced at RM148 nett (buffet only) and RM238 nett with free flow red and white house wine.
 
For the last hurrah, enjoy Chap Goh Mei Dinner (6pm – 10.30pm) on 5 February at RM168 nett (buffet only) and RM258 nett with free flow red and white house wine.

For reservations, please call Makan Kitchen, DoubleTree by Hilton Shah Alam, tel: 03-5650 0200, email SZBSA_FB@hilton.com or visit eatdrinkhilton.com

SPRING INTO ABUNDANCE AT TOH YUEN, HILTON PETALING JAYA

Premium Yee Sang selection and three Chinese New Year Set Menus are now available at Toh Yuen Chinese Restaurant, Hilton Petaling Jaya to welcome the Year of the Rabbit.

Chef Kelvin Cho selects fresh ingredients, combining them with his ‘less is more’ approach. His aim is to create dishes with a myriad of textures, highlighting the ingredients’ natural sweetness and when it’s necessary, employing a sauce or a touch of salt and pepper to enhance the flavour.

Families and large dining parties can choose from Fortune Set (RM2,188 nett per table of 10 persons), Prosperity Set (RM2,388 nett per table of 10 persons) or Longevity Set (RM2,488 nett per table of 10 persons); available for lunch and dinner.

Add cheer to the Chinese New Year celebration by tossing and stirring up some ‘prosperity’ with colourful and refreshing Yee Sang. Take your pick from Salmon Skin Yee Sang, Norwegian Salmon Yee Sang, Fresh Fruit or Soft Shell Crab Yee Sang (large portion starts from RM178 nett).

 

During the media preview, we sampled several of Chef Kelvin’s signature dishes featured in the celebratory menus.

The first was a Four Seasons Platter, similar to old-school banquet appetisers. His creations include prawns dressed in mayo mixed with diced fruit salad, stir-fried chicken dices with cashews, prawns wrapped in fried beancurd skin coated in a sweetish sauce, and stuffed crabstick in a light eggy sauce.

The thick Braised Fish Maw with Crab Meat and Dried Scallops Soup is best enjoyed hot or else it could taste a little fishy once cooled. 

Instead of plain roast chicken, the chef levels up by offering Roast Chicken with Almond and Butter. An updated crowd-pleaser now with extra crunch and richness.

A classic fixture on many a festive table, the Steamed Snapper with Superior Soy Sauce passes muster. We made quick work of this without complaint; it ticked the right boxes for us. 

Laugh your way throughout the Rabbit Year after you partake some Fragrant Fresh Tiger Prawns with Orange Sauce. Our only grouse is the orange taste was barely detectable. 

The green quota comes in the form of Broccoli with Mushrooms, Razor Clams & Gojiberries, accompanied by delicious parcels of Glutinous Rice with Dried Oyster and Salted Egg Wrapped in Lotus Leaf.

Dessert teases the palate with cold and hot servings of Chilled Longan and Lychee with Strawberries, complemented by Fried Nian Gao shaped into sesame seed-flecked balls.

For reservations or more information, call Toh Yuen Restaurant, Hilton Petaling Jaya, tel: 03-7955 9122, email PETHI_FB@hilton.com or visit www.eatdrinkhilton.com