A few weeks ago we were invited to sample Toh Yuen‘s new a la carte menu. Some of you might have read about my previous visit to Toh Yuen back in 2011, well, of all the dishes prepared by Master Chef Lee this time around, only the fried rice and sea cucumber dish were repeats.
Toh Yuen Chinese restaurant at PJ Hilton Hotel
Regulars of Toh Yuen will be delighted that Chef Lee still stick by his principle of using the freshest and traditional ingredients with no additives in his cooking. For example, prawns are sourced fresh in the day and finished by the same night without ever being frozen. This ensures that the seafood you get here are some of the freshest one can get from a Chinese restaurant.
The slight down side of this method is that food generally tasted a bit more subtle, and thus might not suite tongues that are desensitized with too much tomyam and other heavily seasoned food, but if you are into traditional Chinese taste, this is worth a visit.
Here are the dishes we sampled:
chilled pacific clam, lamb with cumin & dried chili, soft shell crab
We got started out with three appetizers – chilled pacific clam with salsa (RM 28), deep fried lamb with cumin and dried chili (RM 28), and deep fried soft shell crab with garlic and chicken floss (RM 22).
Of the three, only the pacific clam is a cold dish, with the seafood sitting atop a bed of “salsa” arranged in a way not unlike tartar. The clams were sweet, but it did take me a while to accept having the pretty soft tasting salsa to go with them. A bold try but one that is still pretty experimental I thought.
The slightly spicy lamb was pretty good, and the chicken floss was an especially great addition to the soft shell crab, giving it an entirely different dimension. A trick I will shamelessly copy should I prepare soft shell crab (or even deep fried prawns) next time. I love it.
double boiled chicken with “shi hu” or “chong cao hua” soup
Like any proper 8 or 10 course Chinese dinner, our next dish was soup. we tried the double boiled chicken with “shi hu“ as well as the double boiled village chicken with “chong cao hua” soup (RM 32 per bowl).
Both were subtle but not lacking in taste. Herbal soup lovers will enjoy this, as I did. These aren’t of quality you find at Elegant Inn, and they weren’t priced as such either.
smoked duck with fruit sauce
My favorite dish of the night has gotta be the smoked duck with fruit sauce (RM 38). The duck breast has the perfect skin-fat-meat combination that reminds me of good quality roast pork, except with the slightly more exquisite taste of duck breast. The dragon fruit sauce gives it an extra bit of sophistication as well, I had at least 4-5 pieces (more than everyone :D)
prawns with salted egg, sea cucumber with mushroom, lamb with cumin & dried chili
Our first main dish was the sautéed prawn with salted egg yolk (RM 50). The freshness of the prawns were evident here, and I liked the fact that they were shelled and thus requires zero effort to consume. The richest dish we had, it was very well executed.
The sea cucumber with flower mushroom and abalone sauce (RM 80) is one of those dishes you often find at wedding dinners, but over here the sea cucumber were fat, juicy, and tasted quite a bit better. Older folks would love this dish for sure, and the sauce goes very well with steamed rice.
steamed Canadian black cod, sauteed celery with pine nuts, vegetarian “chicken” with yam basket
Next came steamed Canadian black cod fish with “yu feng” ginger sauce (RM 32/100 gram). The seafood was again very fresh, and the ginger/soya sauce base would go very well with steamed rice. I particularly love the fish skin and bits of fried garlic/ginger placed on top of the fish. This was a very luxurious dish to me.
Sautéed celery with lotus root & pine nuts (RM 30) is a blend of fresh crunchy vegetable with the texture of pine nuts. A bit bland for me, but a pretty good change of taste from the other dishes.
Our last main dish was the sauteed “gong bao” vegetarian chicken with yam ring (RM 60). This is a dish that I don’t particularly enjoy, and this has nothing to do with the taste but the fact that I usually like chicken to be .. well, made of chicken, and vegetable stayed vegetable, but if you’re those who enjoys fake fish and vegetarian meat, this isn’t a bad choice. The yam basket was delicious.
Toh Yuen fried rice, banana fritter & strawberry cheese cake dessert
We concluded the night with Toh Yuen fried rice (RM 35) and deep fried banana with strawberry and cheese cake (RM 20). The fried rice was very well balanced and tasted superb without having any ingredients that stands out, Haze over stuffed herself quite a bit trying to have as much as she could.
The dessert was decent, but a little out of place with the dishes that we had, I would probably prefer herbal jelly or snow hasma instead (which they have in their menu as well)
The full menu can be found here.