The Elite Seafood Restaurant Chinese New Year 2014 Set Menu

With mere days to go to our yearly Chinese New Year reunion and celebrations, I will be doing a couple more writeups on the few nice chinese restaurants that I have had the chance to dine at. This time around, I had the opportunity to dine at The Elite Seafood Restaurant (formerly known as Ah Yat Abalone Forum Restaurant), getting a sample of their Chinese New Year set menu, as well as choice dim sum dishes. 


The Elite Seafood Restaurant Fatt Choy Big Bowl Feast
The Elite Seafood Restaurant Fatt Choy Big Bowl Feast

The Elite Seafood Restaurant
Address: Lot 9B, Jalan Kemajuan, 
Section 13, 46200 Petaling Jaya, Selangor
Contact: +603-79604988 / 7960 4288
Website: www.unique-seafood.com.my
Opening Hours:
Monday to Saturday (11:30am – 2:30pm, 6:00pm – 10:30pm)
Sunday (10:00am – 2:30pm, 6:00pm – 10:30pm)
Staying true to its concept 'Flavours of The Elite', the full-service restaurant offers only the freshest seafood – right from the sea. Diners at The Elite Seafood Restaurant will also have all their needs taken care of, thanks to the restaurant's excellent team of chefs hailing from as far as China, Hong Kong and Singapore. Offering a large variety of dishes that range from meats to vegetables to, of course, seafood, the restaurant will undoubtedly appeal to diners from all walks of life.


Known as the Poon Choy pot, here at The Elite Restaurant, it goes by the name of the Fatt Choy Big Bowl Feast
Known as the Poon Choy pot, here at The Elite Restaurant, it goes by the name of the Fatt Choy Big Bowl Feast

Now what made the Fatt Choy Big Bowl Feast, or better known as Poon Choy really nice had to be these big chunks of abalone. The Elite Seafood has always been known for their abalone dishes, here, I really liked it, as they had a unique flavour to it without being too 'fishy'. The poon choy served were filled to the brim with layers of good food, from abalone, scallops, mushrooms, fish maw, to big prawns and many more. When served to our table, they actually brought in a stove, to keep warm the soup for our enjoyment. 


The customary Abalone, Salmon and Snow Pear Yee Sang
The customary Abalone, Salmon and Snow Pear Yee Sang
The abalone is shown here in one piece, but in serving, it will be sliced thinly
The abalone is shown here in one piece, but in serving, it will be sliced thinly


So I was told, only in Malaysia do we practise the tossing of the yee sang, and overseas, not many chinese countries practise it. That's food for thought, I wonder who's marketing idea was it in the past to introduce this customary tossing of the Yee Sang. Anyway, coming back to the one we were served with that night, the higher range Abalone, Salmon, and Snow Pear Yee Sang which comes in the set menu of RM1,988 (10pax) and the RM2,988 (10pax). The menu range, a total of four types will be listed at the end of this writeup.


Abalone, Salmon and Snow Pear Yee Sang
Abalone, Salmon and Snow Pear Yee Sang

It was a toss for prosperity, wealth, luck and everything good to happen in the year of the horse. Personally, this was my first time trying out a yee sang with abalone slices thrown in. The taste wasn't much different from any other yee sangs I had though, as the sweet and sour taste of the sauce and various ingredients actually drown out the abalone's taste. It was a nice thing though, to be able to pick up some of the abalone slices, popping them into your mouth, tasting it's smooth texture.


Appetizers: Deep fried pumpkin
Appetizers: Deep fried pumpkin
Another nice appetizer to munch on while waiting for our dishes to arrive, Deep Fried Fish skin
Another nice appetizer to munch on while waiting for our dishes to arrive, Deep Fried Fish skin

It was a nice gesture from The Elite Seafood Restaurant to serve us with crunchy appetizers while we wait for the photographers to snap the dishes. I liked these two appetizers a lot, as with any crispy deep fried food, the deep fried pumpkin was served without being too oily, and had that nice soft sweet texture inside. Initially I thought it was sweet potato though, as they do taste really alike once deep fried. As for the Deep Fried Fish Skin, it tasted a lot like our 'keropok ikan' with a hot spicy twist as dried chilli was added into the fray. 

Steamed Siew Mai with Abalone
Steamed Siew Mai with Abalone
Pan-fried Radish Cake
Pan-fried Radish Cake

That night's menu for us was more to taste their poon choys, the yee sang as well as The Elite Seafood Restaurant's famous dim sums. Would you believe, the last time I came here for lunch, diners were actually just going for their dim sums. Anyway, I saw what the fuss was all about, or literally tasted the yummy steamed Siew Mai with Abalone, and the Pan-fried Radish Cake to name a few. The dim sums here were more refined, with a certain flavour to it, without being too oily, a trait I noticed in dim sums elsewhere. 

Fried 'Nien Kao'
Fried 'Nien Gao'

Niangao (nin gou in Cantonese), sometimes translated as year cake or Chinese New Year's cake, is a food prepared from glutinous rice and consumed in Chinese cuisine. While it can be eaten all year round, traditionally it is most popular during Chinese New Year. It is considered good luck to eat nian gao during this time, because "nian gao" is a homonym for "higher year."
Source: http://en.wikipedia.org/wiki/Nian_gao

It is also sort of customary to have 'nien gao' every Chinese New Year, and here at The Elite Seafood Restaurant, they served it in very thin slices coated with egg. The taste reminded me of a sweeter version of french toast, you know, the one where you deep fry it after coating it with egg. I like it though, and wouldn't mind having more of it after such a heavy meal from the Poon Choy earlier. 


Baked Egg Tart with Bird's Nest
Baked Egg Tart with Bird's Nest

Fancy having your usual egg tarts with bird's nest topping? Well, that was exactly what we had that evening. Now I didn't even know such luxury can be had, as I've always related bird's nest to those things taken only once in a blue moon for health purpose. I've been buying some of it recently for Janice, so I do know how healthy it should be. 

Anyway, the Baked Egg Tart with Bird's Nest is one of Janice's favourite side dishes that night, mine as well. The tart was really nice, crumbling to our touch, literally melting in our mouth. Good stuff there, especially when you get a taste of the bird's nest. 


The Elite Seafood Restaurant's Chinese New 2014 Set Menu Prices
The Elite Seafood Restaurant's Chinese New 2014 Set Menu Prices


Overall it was a good meal, with a sampling of some of the good stuff offered by The Elite Seafood Restaurant this Chinese New Year.  Despite its name change, the restaurant maintains the same unique characteristics that have long made Ah Yat an all-time favourite among seafood enthusiasts. Owned by Unique Seafood Group of Restaurants – one of Malaysia's largest suppliers of live seafood – diners can rest assure that there is always a fresh and abundant supply of seafood at the restaurant.
For more information, do log on to www.unique-seafood.com.my or call +603-79604988 / 7960 4288.
 
 
Current promotions at The Elite Seafood Restaurant:

Big Bowl Feast Early Bird Promotion
At The Elite Seafood Restaurant, diners are invited to savour The Fatt Choy Big Bowl Feast. Reservations – open from now until 31 December 2013 – are valid for dining from 1 January to 14 February 2014. In addition, early birds get to enjoy a 15% discount.

Members Privileges

Look forward to free food-tasting sessions at the restaurant and be the first to try their new dishes and desserts every month when you become a member of Unique Seafood Group of Restaurants. What's more, a month prior to your birthday, the restaurant will send you a gentle reminder to redeem your coupons.


8 comments :

  1. Macam mana mau join Elite / Unique Seafood member? How much to pay?

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  2. I miss the dim sum there :)

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  3. Wow so many abalones!!

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  4. Wahhhhhhh!!!! All that abalone, memang elite lah. For the rich and famous.

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  5. wow, the pao yu so big lah, must be nice to eat together with salmon~

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  6. poon choi seems to be getting more and more popular these days, the more the merrier!

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  7. I see lots of abalone in this post! The highlight on first abalone photo has got me drooling. xD

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  8. Wow ...sumptuous !

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Always appreciate the comments. Thanks!

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