Chinese New Year 2013 Set Menu @ Ming Palace, Corus Hotel Kuala Lumpur

In less than 2 weeks time we will celebrate the Chinese New Year and one of the great way to begin the celebration  is by indulging in hearty meals and symbolic dishes representing good luck, prosperity and health with family and friends.

 

Ming Palace Chinese Restaurant nestled at Corus Hotel Kuala Lumpur, leaded by Executive Chef Ng Chee Wah together with his culinary team have whipped up scrumptious set menus, the must-have a la carte dishes and all-time favourite prosperity Yee Sang made available from 8th January to 24th February 2013.

Ming Palace Chinese Restaurant, located on the first floor of Corus Hotel Kuala Lumpur offer the finest Szechuan and Cantonese cuisine in a classic setting with 5 private rooms. The restaurant holds up to 200 persons for lunch and dinner. Ming Palace also caters to wedding banquets and has earned its recognition as an award-winning restaurant throughout the years.

 

Salmon & Butter Fish Yee Sang with Fuji Apple, Korean Pear and Pine Seed (松子富士苹果雪梨双色鱼捞生)

The usual condiments of crushed peanut, sesame, plum sauce and a special ingredients of premium pine seeds.

Fuji Apple & Korean Pear ~ Provide the extra juiciness and fruity flavor to the Yee Sang

Sliced Salmon and Butter Fish

I always love my Yee Sang, a great combination of flavors and textures from the different ingredients. The copious amount of peanuts, sesame and pine seeds added a pleasant nutty flavors and crunchy factor to the Yee Sang.

 

Double Boiled Chicken Soup with Dried Scallop and “Ming Mok Ee” (干贝明目鱼炖鸡汤)

What’s there not to like about this soup?  Dried scallops and “Ming Mok Ee”double-boiled with chicken meat and some Chinese herbs for hours and served piping hot… so comforting and good for the soul.

“Ming Mok Ee” (明目鱼), a type of dried seafood which believe has health benefit especially for eyes.

 

Steamed Salted “Cheng Yuen” Chicken (绍兴酒盐蒸清远鸡)

The imported chicken from Cheng Yuen (located at Guangdong Province at China) drenched in a pool of aromatic gravy concoction of Shaoxing wine and wolberries.

The texture of the meat was firm with a subtle hint of herbal nicely infused within.

 

Steamed Chinese Promfret Kylin Style (麒麟蒸斗鲳)

The fish dish definitely steal the limelight of that night with its impressive presentation.

Meticulously crafted fish layered with mushroom, carrot and vegetarian ham. The fish was fleshy however the weird taste of the vegetarian ham had marred the overall flavor.

 

Braised Sea Cucumber with Dried Oyster and “Fatt Choy” (海参蚝士发菜西兰花)

A symbolic dish that will appeared in any festive set menu consisted of auspicious ingredients such as sea cucumber, dried oyster and sea moss (Fatt Choy).

The oysters were huge and fat, bursting with briny flavours and the sea cucumber was well braised till soft.

 

Golden Crispy Nestum Prawn with Salted Egg Yolk (黄金麦香鲜草虾)

The prawn dish was executed well, the aroma of the fried oats was tantalizing and salted egg yolk coating was so lip-smacking where I saw some of my dining companions literally licked clean the prawn’s shell. lol

 

Fried Rice with Waxed Duck and Liver Sausage in Lotus Leaves (荷叶腊味饭)

For something more substantial, we were served with the lotus leave rice crowned with waxed duck, liver sausages and chicken. The overall taste was good but the texture of the rice however, missed the mark. Fragrant rice was used and it was too soft for most of  our liking.

 

Almond Tea with Glutinous Rice Dumpling (杏仁茶汤丸)

The distinctive taste of the almond is super notorious, just like durian, you either love it or hate it. For me I can accept it but I think Ming Palace’s version was tasted way too overpowering for me but I enjoyed the huge tang yuan with ample black sesame filling 🙂

 

Crispy Ninko with Yam and Sweet Potato (年年在高升)

The rice cake (Ninko) was sandwiched betwwen sliced yam and sweet potato then deep fried, a pretty simple but classic preparation method but executed with grace.

Oh, did I tell you that all food prepared are contains no MSG and low in sugar, healthy food!

Chef Ng Chee Wah

Photo courtesy from ohfishiee

 

 

Ming Palace Chinese Restaurant

 

1st Floor
Corus Hotel Kuala Lumpur
Jalan Ampang,
50450 Kuala Lumpur.

Tel: +603-2161 8888 ext 127 / 188

Website: www.corushotelkl.com

 

Business Hours
Lunch: 11.30am – 3.00pm
Dinner: 6.30pm – 10.30 pm

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