A Reunion to Relish & Remember
Going
all the way, Si Chuan Dou Hua Restaurant
at PARKROYAL Kuala Lumpur is all
geared up to usher in the Year of the Wooden Goat with 10 festive set menus and
Yee Sang creations to pamper their diners this year. From 5 February to 5
March, Chinese Chef Foong Koon Sang and his kitchen team has put together an
abundant feast themed ‘A Reunion to
Relish and Remember’ this year. These set menus are available for lunch and
dinner at Si Chuan Dou Hua Restaurant.
Chef
Foong introduces a new Yee Sang this year in honor of the Goat with his Barbeque Lamb Yee Sang this season.
Joining the other 7 choices of Yee Sang, the Barbeque Lamb is a one-of-its-kind
Yee Sang to be savored this festive season. Other Yee Sangs include Soft Shell Crab Yee Sang, Salmon Yee Sang,
Jelly Fish Yee Sang, Abalone Yee Sang, Shark’s Fin Yee Sang, Tropical Fruits
Yee Sang and Vegetarian Goose Yee
Sang. My favorite of the lot has to be their Tropical Fruits Yee Sang.
As
we continue to toss in the New Year with an abundance of everything, I felt
truly blessed to being able to usher in a New Year with good health, great
friends and good food!
Dinner
proceeded on with other festive dishes from their several set menus. Our soup
course had use savoring the premium Double-Boiled
Shark’s Fin Soup with Prawns and Fresh Scallop. Of course shark’s fin is
not a must so let the restaurant know if you prefer something else. The broth
is pretty good with a lovely meaty and seafood essence while the fresh sweet
scallops and pieces of fish maw. Somehow I didn’t see the prawns in the soup or
maybe we had the fish maw instead of the prawns...
The
next dish of Steamed Village Chicken
with Dried Seafood and Chinese Herbs is pure comfort food. The hearty and
down-to-earth dish is very delicious, especially if it is to be savored with
rice. I really enjoyed the robust chicken essence sauce in the pot despite it
being a little salty. The chicken was crown high with pacific clams, fish maw,
mushroom, carrot and more ingredients. I find this dish addictive and very
moreish with its combo of land and sea treasures.
Taking
on another unusual route, the next dish was also a big with me. Stir Fried Large Prawns with Egg White
is another dish that really evoked simplicity of great fresh ingredients. The
fluffy tasty egg white scramble with sweet bouncy prawns before being topped
with fresh ebiko is so gorgeous. The light and delicate egg white with prawns
is such a great pairing and we enjoyed this with fresh crisp lettuce.
Going
the unorthodox route again and not seen in most festive menus, we had a very
pretty looking dish of Braised Seasonal
Vegetables, Bean Curd and Dried Oyster with Pumpkin. This is a testament to
the chef’s skills of the thinly sliced bean curd and pumpkin served with
braised seasonal vegetables filled with mushrooms, bean curd sheet, carrot,
garlic and greens. A light and delicate sauce flavoured the bean curd and
pumpkin.
Chef
Foong certainly got creative this year as his dish of Fried Rice with Black Mushroom, Lotus Seed and Smoked Duck.
Incorporating slices of smoked duck with nutty lotus seeds in fried rice is
pretty good. The salty smoky duck gave the rice a nice boost of flavours while
the creamy and nutty lotus seeds added a different perspective of taste to the
rice.
The
evening finished with Chilled Grapefruit
Sago and Steamed Nian Gao with Crispy
Oat. A twist from the classic Mango with Sago, our Chilled Grapefruit Sago was so refreshing with a distinctive citrus
tang from the grapefruit. There is also some pomelo sacs, fresh mango and
strawberry in it.
The
Steamed Nian Gao with Crispy Oat was
more unusual but tasted decent nevertheless.
Si Chuan Dou Hua
Restaurant offers 10 set menus this festive season from a 2 person set menu to
the full 10 person set menu. Price ranges from RM158 nett per table of 2
persons with their Sweet Prosperity set menu to RM2188 nett per table of 10
persons in their Prosperous Blessing set menu. There is also a Vegetarian
Abundance set menu priced at RM1188 nett per table of 10 persons.
PARKROYAL KUALA LUMPUR’s
Full CNY Menus are available here.
Anticipating the Lunar
New Year, Chef Foong has also crafted two ‘Poon Choy’ set menus which will be
complemented by six main courses including a ‘Barbeque Lamb Yee Sang’.
Commencing from 1 January to 17 February, this dish which symbolises family
reunion, auspiciousness and prosperity consists of treasures served in layers.
Dried scallop, fish fillet, black mushroom, fish maw, roasted chicken, white
radish, tiger prawn, yam, Chinese cabbage, dried oyster, roasted duck and bean
curd sheet make up your pot of treasures. The sets are priced at RM398 for two
to five persons and RM988 for six to 10 persons.
For reservations or
enquiries, please call +603 2147 0088 or email douhua.prkul@parkroyalhotels.com
SI
CHUAN DOU HUA RESTAURANT
PARKROYAL Kuala Lumpur
Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2147 0088
Website: www.sichuandouhua.com
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