Two days ago I was honoured a chance to attend the Chinese New Year Media Gathering hosted by Guinness Anchor Berhad at Grand Imperial Restaurant, Bangsar Shopping Centre.
My lucky number that night
Our emcee for the banquet that night ~ Jason Yeoh or Axian, TV host for Astro program “Taste with Jason”.
The banquet, being named “Feast of Abundance”, the culinary star of the nigh was the Golden Poon Choy (Treasure Pot) which is a favourite amongst Chinese during celebration because of its association with prosperity and abundance.
The Golden Poon Choy featuring the “REAL” gold-plated meatball which unquestionable steal the limelight that night! Others precious delicacies such as abalone, sea cucumber, goose web, dried scallop and dried oyster also being showcased in the treasure pot.
The “star” of the Poon Choy, a dash of edible gold, turning the familiar into an exquisite treat!
Abalone & goose web
Dried oyster symbolize “good business” , dried scallop symbolize “a house filled with precious gold”, black moss or “fatt choy” means “bountiful wealth” and prawns connotes “liveness and happiness”
Abalone symbolize “an abundance of good things.
Dried oyster in Mandarin sound like “good business” or “all good things in abundance”.
Look at Jason, he can’t wait to digging in to the Golden Poon Choy!
Before the kick started the feast, Marketing Director of GAB Miss Yap Swee Leng have a toast with the guests.
Appetizer: Gold Bar Eggroll with Chicken Floss
The appearance was similar to a gold bar which symbolize wealth. The eggroll was light and literally melt-in-your-mouth and the chicken floss gave it a little bit of savory taste.
Salmon Yee Sang
A compulsory dish when Chinese New Year, synonymous with “Prosperity” and “Abundance”.
The guests tossing the Yee Sang where the gesture has been elevated to the physical act of “Lifting your hopes and wishes to the maximum”. The height of your toss is proportional to your growth in fortunes, so the higher the better! Lou Hei! Lou Hei!
After the Yee Sang, the Golden Poon Choy arrived pipping hot to our table with a small stove to keep the warm of the pot throughout the dinner
My plate of everything in the pot! All the ingredients was perfectly cooked, well flavored and not too soft, every item still retain the good texture of it own.
Dessert: Chilled Mountain Snow Seed with Lily Bulb
Dessert: Pan Fried Handmade “Nian Gao” accompanied with Baked Lotus Paste Pastries
The “Nian Gao” was simply coated with egg then pan fried. I love the fragrant egg-y taste and the thick cut of “Nian Gao” certainly hit the spot and curbed my craving for a good “Nian Gao” dessert. What a perfect ending to the sumptuous dinner!
Thanks GAB for the invitation.