Zuan Yuan Chinese New Year Festive Menus 2013

Yee Sang with Soft Shell Crab and Condiments

Soft Shell Crab

Deep-fried flour crisps, my favorite since young

“Lou hei” 撈起

Braised Shark’s Fin Soup with Dried Scallop, Fish Lips and Crab Meat

Spoonful of Braised Shark’s Fin Soup with Dried Scallop, Fish Lips and Crab Meat

Steamed Star Garouper with Mandarin Orange Skin and Fresh Bean Curd

Zuan Yuan Crispy Roasted Duck

Wok Fried Tiger Prawn with Oats and Chilli

Braised Abalone with Dried Oyster and Sea Moss in ‘Golden’ Bag

I’d have to admit: I love Zuan Yuan’s creativity in Braised Abalone with Dried Oyster and Sea Moss in ‘Golden’ Bag because it brings of the feeling of prosperity and abundance visually. The yummy abalone looked like gold ingot here while beancurd has been made into the shape of a ‘golden’ bag, full of vegetables!

Steamed Lotus Leaf Rice with Assorted Preserved Meat, Chicken Sausage and Yam

Although everyone has started to feel a little full when this dish came out, I’d have to say that Steamed Lotus Leaf Rice with Assorted Preserved Meat, Chicken Sausage and Yam was worth trying. They were sensitive enough to use normal rice instead of glutinous rice because it would be too heavy for the tummy to take in after sampling so many dishes.

Q&A with Chef Woon Ting Keat

Pan Fried ‘Nian Gao’ with Cheddar Cheese

Chilled Soy Bean with Sea Coconut, Lotus Seed and Black Pearl

Last but not least, we had Pan Fried ‘Nian Gao’ with Cheddar Cheese and Chilled Soy Bean with Sea Coconut, Lotus Seed and Black Pearl as desserts. I have a feeling that youngsters would love Pan Fried ‘Nian Gao’ with Cheddar Cheese since it’s a fusion between Chinese and Western food. I personally love Chilled Soy Bean with Sea Coconut, Lotus Seed and Black Pearl. The black pearls reminded me of bubble tea! It was really refreshing and I think it’s a perfect dessert to end the meal and cool off the heat from all the fried and spicy food earlier. On consuming good food, it’s always about balance!

‘Sau Kong Chau’ Celebration Menus
Availability: 1 – 31 January 2013
Price: RM 988++ (10 person)

They will be serving sumptuous dishes such as Roasted Chicken with King Soy Sauce, Steamed Sea Grouper with Olive Vegetable ‘Teo Chew’ Style, Steamed Lotus Leaf Rice with Assorted Preserved Meat, Chicken Sausage and Yam, Slow Braised Village Chicken with Ginger in Soy Sauce, Steamed Sea Grouper with Pickled Radish and Chilli, Wok Fried Tiger Prawns with Lemongrass ‘Vietnamese’ Style, Braised Abalone, Mushroom and Bean Curd in Green Garden, Braised Shark’s Fin Soup with Dried Scallop, Fish Lips, Crab Meat and Shredded Chicken Meat, Roasted Crispy Duck ‘Cantonese’ Style and Steamed Pomfret with Wood Fungus and Golden Mushroom, signature desserts such as Chilled Aloe Vera and Snow Fungus with Arhat Fruit, Double Boiled Sugar Cane with Snow Fungus and Snow Lotus Seed and Chilled Sea Coconut and Honey Date with Lotus Seed and Lily Bulb.

Lunar New Year Festive Menus
Availability: 10 – 28 February 2013
Price: RM 1088++ – RM 1588++ (8-10 person)
Click here for Zuan Yuan’s full packages of Lunar New Year Festive Menus