Chinese New Year Set Menu 2018 @ Five Sen5es, The Westin Kuala Lumpur
Located in the heart of city centre, The Westin Kuala Lumpur’s Cantonese restaurant, Five Sen5es is set to excite diners on this Lunar New Year with a multi-sensory dining experience of Sight, Taste, Scent, Touch and Sound.
Stepped into Five Sen5es, one will immediate feel the sense of tranquility and sophistication. The space is sectioned into two areas with normal seating at the main dining room and the modern banquette seating at the other side of the restaurant. The modern design of the restaurant features contemporary designs with clever use of marble, stone and wood element, creating an air of luxury and fine-dining ambience. There are several private rooms to cater to different occasions and gatherings as well. The top notch service assures that the restaurant is a class above the rest.
This Lunar year, the award-winning Chinese Chef de Cuisine Tan Tzaan Liing and his team from Five Sen5es is bringing a feast of celebratory dishes to all from 1 February to 2 March 2018. Chinese New Year is about celebration of togetherness with family and the gathering of the whole family for a banquet is the culmination of a year’s hard work.
Norwegian Fresh Salmon Yee Sang 丰收庆有余 三文鱼生
Kicking off the feast is the always the favorite Yee Sang for a prosperous Lou Hei! Served in a huge and deep red plate which represents the Wealth Pot 聚宝盆 filled with treasures to signify abundance, our Yee Sang was beautifully shaped into two fishes. The Yee Sang was tasty with succulent pieces of salmon as well as a great balance of sweet and sour notes with lots of textures from all the ingredients.
There are five auspicious Yee Sang on their menu this year which showcase Taiwanese Top Shell Abalone, Baby Abalone, Abalone, Norwegian Salmon and Crystal Pear & Mango Vegetarian. These come in standard or large portion. Yee Sang is included in all the festive set menus and can also be ordered a la carte.
Double Boiled Dried Scallop & Morrel with Baby Cabbage Soup 竹报喜平安 羊肚菌干贝菜胆汤
Our soup course was excellent with astonishing flavor from the premium ingredients like dried scallop, Morrel mushroom, cordyceps flower, black chicken and chicken. The intensely flavoured broth is a clear proof of the long hours of dedicated effort put into this lavish soup and it’s comforting in every spoonful.
Braised Duck with Red Yeast Rice & Peanut 鸿运喜洋洋 花生红米卤鸭
The duck and peanuts was uniquely braised till tender with red rice yeast that helps lower cholesterol. The flavor was certainly bold and one can get a lovely hit of savory and a mellow of smokiness in the dish.
Pan Fried Scallop Minced Chicken topped with Citrus Salsa 珍珠滚滚来 煎酿鲜带子
Another brilliant dish of fresh and plump scallop stuffed with minced chicken in the centre then crowned with citrus salsa which included orange marmalade, pomelo and pomegranates. The scallops were undoubtedly sweet and succulent and the minced chicken provided a more textural bite to it. The citrus salsa gave the dish a refreshing fruity end note.
Honey Glazed Baked Black Cod Fish 连年庆有余 愈州香焗鳕鱼
This dish is superb. The huge piece of cod was fresh, sweet and silky smooth. Simply glazed with honey and soy sauce concoction then baked to a perfection. Served with sugar snap peas and Shimeji mushrooms with sprinkles of red peppercorns, it was memorably wonderful and irreproachable in taste and texture.
Deep Fried Prawns with Hawthorn Sauce and Osmanthus 皆大嘻哈笑 桂花山楂虾球
The lightly battered prawns are crispy and bouncy, evoking natural sweetness of crustacean served on pool of osmanthus infused Hawthorn sauce. The sauce gave the deep fried prawns a good dose of appetizing sour tang.
Stewed White Baby Cabbage with Dried Scallop and Slivered Garlic 如意吉祥年 干贝蒜片扒娃娃菜
The braised till melt-in-your-mouth white baby cabbage was submerged in scrumptious and rich dried scallop sauce. A well executed dish and I definitely don’t mind to have second helping of this.
Fried Rice with Sesame Oil and Diced Chicken and Young Ginger 珍珠聚满堂 麻油姜鸡炒饭
The flavor of the classic fried rice was elevated with stir fried diced chicken and Eryngii mushroom with young ginger for that mild heat. The fried rice was fluffy and the whole combination work fabulously.
Sweetened Chilled Pumpkin Cream with Black Glutinous Rice and Ice Cream 春回迎大地 红米雪糕金瓜露
To end our splendid meal, we had a lovely dessert in beautiful gold colour which is one of the auspicious colors of the New Year that symbolizes wealth. Meticulously chosen ingredients combination that works the magic. The not too sweet pumpkin puree being perfectly sweetened by a scoop of vanilla ice cream. A swirl of cream for that extra smoothness and black glutinous rice provided the textural contrast to the overall dish.
Chinese New Year Nian Gao 年糕
Nian Gao (Chinese New Year Sweet Rice Cake) is a popular dessert eaten during Chinese New Year. It was originally used as an offering in ritual ceremonies before it gradually became a Spring Festival food. The pronunciation of ‘Nian Gao’ sounds like ‘year high’ (年高), which symbolizes a higher income, a higher position, the growth of children, and generally the promise of a better year. It is considered good luck to eat it during the Chinese New Year period. Five Sen5es’s version is a simple rendition of steamed Nian Gao with a twist. Filled with mashed sweet potato in the centre and topped with crushed peanuts and sit on bed of fresh desiccated coconut. I like it not too sweet and the nice gooey texture.
Please refer HERE for the full menus and all the special dining promotions during this festive season at The Westin Kual Lumpur.
Level 1, The Westin Kuala Lumpur, 199 Jalan Bukit Bintang
55100 Kuala Lumpur.
Tel: +603-2773 8338