Chinese New Year 2015 Set Menu @ Pak Loh Chiu Chow, Starhill Gallery

You will know you will get an awesome meal experience just by spending a few moments with Chef Alex Au, the master chef at Pak Loh Chiu Chow (百乐潮州菜馆), Starhill Gallery.

Chef Alex Au displayed such as passion and details in explaining to us the food preparations on a preview of Pak Loh Chiu’s latest gastronomy for Chinese New Year with the most authentic Teo Chew techniques. The meals tasted even better when the ingredients are sourced from one of the best you can get in Malaysia as well as internationally.

Read my previous dining experience HERE.

Let’s kick started the dinner with the mandatory Lou Sang! This time we had a very unique version of Teo Chew Yee Sang.


Classic Chiu Chow Yee Sang with Glass Carp (喜起洋洋潮州鱼捞生)


The ingredients are very much different with the common Yee Sang, the Teo Chew version comprised of ginger, coriander stalks, parsley, garlic, preserved radish (choy poh), white radish, basil leaves, peanuts, julienned chilies, chives and jellyfish. Paired with specially prepared Japanese sesame oil and galangal sauce, it was bud tickling and undoubtedly one of the most unique Yee Sang I’ve ever had.


Another lauded ingredients of this Teo Chew Yee Sang was these fresh Grass Carp slices. I vaguely remember I used to had Yee Sang with Grass Carp when I was in my teenage years before the Salmon offered as an alternative due to the growing popularity.



Double-boiled Shark Fin Soup with Marcella (天宫赐福羊年羊肚菌炖中鲍)


The broth was intensely flavoured from the long hours of double boiling the precious ingredients such as Morel mushroom, abalone and chicken pieces. A comforting soup which bring warmness to the heart.



Steamed Jade Fish with Preserved Vegetables, Tomatoes and Sour Plum (招财进宝潮州蒸宝石鱼)
Our fish course was a brilliantly prepared Teo Chew signature steamed fish. The Jade Perch Fishes were steamed together with preserved vegetables, tomatoes, sliced pork belly, coriander, sour plum, mushroom and spring onion. The fishes had a very delicate soft and flaky texture while the appetizing broth complemented it perfectly.



Classic Crab Meat Ball with Vegetable and Mushroom (珠光宝气玉兰伴蟹球)


A visually arresting dish made up from crab meal balls and blanched baby “Kailan”. The crab meat balls were made from prawn paste, crab meat, water chestnut, coriander and mushroom. They were bouncy and well infused with seafood flavor, very delicious and indulgent.



Braised Pig’s Trotter with Black Moss with Vegetables (发财就手私房鲍汁扣猪手)

Oh boy, I was enamored by this braised pig trotter! The abalone gravy was painstakingly prepared for 9 hours before the pig trotter was braised with it. The pig trotter was tasted fabulously with the accompanied sweet savory abalone and black moss gravy. The fat part was literally melt-in-your mouth and the lean meat was soft and tender. An awesome dish that emphasis the deft of cooking technique of the chef.



Braised Assorted Fungus with Vegetables (万事如意愉耳菌烩上素)

It was a plateful of fresh lily bulb, water chestnut, bamboo pith, Yuyi mushroom, Fatt Choy, dried oyster, broccoli, mushroom and nai bak braised with savory sauce. A dish that combined various of textures that works so well enough to leave a positive impression.



Fried Chinese Glutinous Rice Cake Chiu Chow Style (步步高升潮州菜头粿)

Instead of the common waxed meat rice, this fried glutinous rice cake with Sacha Sauce (沙茶酱) definitely a welcoming change. Pleasantly infused with the aromatic and mild spicy Sacha Sauce, the soft rice cake was tantalizing and lip smacking. Hiding within were generous amount of baby oyster, prawns, leek and sprinkles of sesame seeds which provided a satisfying textures to the overall bite.



Double-boiled Sesame Dumpling served with Ginger and Candy Sheet Broth (阖家团圆姜薯甜糖圆)


Our excellent Teo Chew dinner ended with this tummy warmer sweet dessert of black sesame glutinous rice ball in spicy ginger potato (姜薯) broth. Wonder what is ginger potato?


This is what I get from internet the photo of ginger potato before processing which looks similar with Chinese Yam or Shan Yao (山药). It has a pleasant crunchy texture resemble pear with hint of mild spiciness.


Attached here are Chinese New Year 2015 set menus and ala carte menu available at Pak Loh Chiu Chow:-


pak loh



Verdict: If you’re looking for authentic Teo Chew meal on this Chinese New Year that can please your elderly people in your family or guests, Pak Loh Chiu Chow definitely would do you fine!



Pak Loh Chiu Chow (百乐潮州菜馆)
LG 12, Feast Village, Starhill Gallery
181 Jalan Bukit Bintang,  55100 Kuala Lumpur.
Tel : +603-2782 3856
Opening hours : Monday~ Sunday : 12pm – 11pm


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