Seems to be like Xmas was just a couple weeks ago, and all of a sudden we’re faced with Chinese New Year in only about a month’s time. The thing that I like about Chinese New Year (since angpow money is now in negative territory) – Yee Sang and Chinese New Year dinners!
Chinese restaurants around the country are busy preparing Chinese New Year menus just about now, and we’re lucky to be invited by Siobhan to sample a few dishes from Ritz Carlton’s Li Yen and JW Marriot’s Shanghai restaurants.
Li Yen at Ritz Carlton and Shanghai at JW Marriot hotel
Li Yen serves traditional Cantonese cuisine, the variant of Chinese food that is more prevalent among the high end Chinese restaurants in Malaysia, while Shanghai restaurant, like the name suggests, entice customers with traditional Shanghainese dishes.
As per usual YTL standards, both restaurants are tastefully decorated and provide excellent ambiance. There are also private dining rooms in addition to the common dining hall.
Prosperity yee sang with abalone, with Siobhan & Haze (at Li Yen)
We started the night with my very first Prosperity Yee Sang for 2013, and this one comes with a touch of luxury with abalone slices instead of of the more common raw salmon. The ingredients were fresh, and it sure tastes like CNY is just around the corner. Li Yen also provide you with those extra long chopsticks, real handy when it comes to Lou Sang time.
double boiled chicken soup, stir fry prawn with supreme soya sauce (at Li Yen)
When it comes to traditional CNY Chinese course dinner, I always love to start with a bowl of good soup. Li Yen didn’t disappoint. The double boiled chicken soup with dried scallop and Chinese cabbage was one of the best I’ve had. Subtle, sweet, it gives you that homey warm, comfort feeling.
The stir-fried prawns with supreme soya sauce too was a top notch. Huge fresh prawns completely shelled (they should do this more often, I don’t want to deal with the shells), the seasoning isn’t over powering and you can eat it on it’s own. Sweetness of seafood complimented well with the hint of saltiness from supreme soya sauce.
braised Shanghainese pork, xiao long bao (at Shanghai)
After the three dishes we moved to Shanghai restaurant just a short walk away.
Greeting us on the table were the beautiful braised Shanghainese pork, xiao long bao, and the traditional CNY dessert – glutinous rice cake with sesame seeds.
The braised Shanhaginese pork looks a bit like “tong por” pork, but in truth it’s a more sophisticated dish. The bottom half of the dish is a mixtures of prawn paste, pine nuts, and vegetable. It was soft, succulent, and delicious. Would be even better with a bit of rice I think.
Xiao long bao here is top notch as well, with plenty of soup and skin that’s just thick enough to hold everything in.
pan-fried glutinous rice cake with sesame seeds (at Shanghai)
We ended the night with pan-fried glutinous rice cake with sesame seeds, they’re sweet and crunchy on the outside from the sesame. Perhaps not one of my favorite desserts, but it shouldn’t disappoint anyone who likes glutinous rice cake (I prefer mine deep fried between sweet potato, old school)
The set menus start from RM 1388++ per table of 10 persons, click on the link below to see the menus.