It's that season again, where eateries and restaurants everywhere promote their upcoming Chinese New Year menu. This time around I had the opportunity to dine at Si Chuan Dou Hua, Parkroyal Kuala Lumpur to sample their set menus and yee sang creations.
|Parkroyal Kuala Lumpur Chinese New Year 2015 Set Menu|
From 5th February to 5th March 2015, Chinese Chef Foong Koon Sang and his team will put together an abundant feast of dishes which include a selection of colourful Yee Sang, prawn, scallop, grouper, salmon and duck. Each menu has been crafted specially for diners who will be with their families, friends, colleagues and clients celebrating the Lunar New Year.
'A reunion to relish and remember at Parkroyal Kuala Lumpur is available at Si Chuan Dou Hua for lunch from 12 - 2.30pm and dinner from 6.30pm to 10.30pm.
|Barbeque Lamb Yee Sang|
It's my first time trying out a Barbeque Lamb Yee Sang, where delectable slices of marinated and barbequed lamb were thrown into the yee sang mix. Paying tribute to the Year of the Goat, Si Chuan Dou Hua introduced their Barbeque Lamb Yee Sang to add to its selection of eight choices. It is priced at RM98 nett for half a portion and RM148 nett for a full portion.
|Steamed Village Chicken with Dried Seafood and Chinese Herbs|
Now the Steamed Village Chicken with Dried Seafood and Chinese Herbs that was served had a pretty strong flavour to it. In fact I liked the slightly thicker than usual gravy, even though it was a tad salty. The chicken itself is tender and soft, going well with the gravy and herbs. I think this would go very well if taken with some rice on the side.
|Stir Fried Large Prawns in Egg White|
A dish I haven't yet seen in any Chinese New Year set menu would be this Stir Fried Large Prawns in Egg White served by Si Chuan Dou Hua. Generous amount of large prawns were to be found in a huge plate of egg white. The egg white is prepared hot, and had this savoury soupy taste to it. It goes well with the prawns with a sprinkling of fish roe.
|Braised Seasonal Vegetables, Bean Curd, and Dried Oyster with Pumpkin Puree|
I'm not a very big fan of oysters, hence this dish, the Braised Seasonal Vegetables, Bean Curd, and Dried Oyster with Pumpkin Puree isn't exactly what I would have ordered. I did find the very soft bean curd slices at the side to be rather nice, not so, the pumpkin slices beside it. Inside there's ginkgo, lotus seed, mussel, fat choy (black moss), snow peas, mushroom and chicken.
|Fried Rice with Black Mushroom, Lotus Seed, and Smoked Duck|
Up next we had the Fried Rice with Black Mushroom, Lotus Seed, and Smoked Duck, which wasn't much to shout about albeit having smoked duck in it. It gave the whole dish a stronger than usual flavour, one which you would either love it, or feel it's a bit too much. I found it okay, but would have preferred if other meat were used instead.
|Chilled Grapefruit Sago|
|Steamed Nin Gao with Crispy Oat|
We ended our meal over at Si Chuan Dou Hua, Parkroyal Kuala Lumpur with their Chinese New Year set menu desserts in the form of their Chilled Grapefruit Sago and Steamed Nin Gao with Crispy Oat. Inside the cold Chilled Grapefruit Sago, I did like the sweet taste with strawberry and pomelo inside complementing the milky flavour.
Si Chuan Dou Hua reunion meal starts from RM158 nett per table of 2 to RM2188 nett per table of 10. For dining reservations, call them up at 03-2147 0088.