Chinese New Year 2014 Set Menu @ Si Chuan Dou Hua Restaurant, Parkroyal Hotel KL

We will be celebrating Chinese New Year in just less than 3 weeks welcome the year of Wood Horse and say goodbye to the year of the Snake. According to the Chinese zodiac, people born in the year of the Horse are active, energetic, charming and cheerful, anyone?

From 13 January to 14 February, Chinese Sous Chef Sim Nin Looi from Si Chuan Dou Hua Restaurant (SCDH), Parkroyal Hotel Kuala Lumpur has conjured up a selection of auspicious festive menus to celebrate this coming Lunar New Year.

Although this was not my first time saw this but still impressed by how the tea master pour the tea from the long spout teapot to our cup precisely!

Their signature Eight Treasures Tea consist of red dates, wolfberries, chrysanthemum, dried longans, dried lily buds, Jasmine tea leave, ‘mai dong’(麦冬) & rock sugar.

We started our feast with a colourful platter of  SCDH’s signature Tropical Fruit Yee Sang!

Tropical Fruits Yee Sang (鲜果鱼生)

Associated with various of tropical fruits such as rose apple, kiwi, strawberry, dragonfruit, mango & rock melon, just to name a few. I love the refreshing fruity taste of this Yee Sang, let’s toss for health, wealth & more good food for this coming Horse year!

Others selection of Yee Sang include abalone, shark’s fin, tuna, soft shell crab, salcom, jelly fish, scallop skirt and pacific clam, priced from RM 56.00 nett (half portion) and RM 103.00 nett (full portion) onwards.

Braised Coral Shark’s Fin with Crab Meat, Bamboo pPith and Dry Scallop (红烧竹笙干贝勾翅)

Traditional Chef’s Specialty Smoked Farm Chicken (古法烟口水鸡)

The enticing aroma of the smoked chicken was wafted to our table even before the dish was placed on our table. The chicken was very well flavored and yields a very tender and delicate meat, I can’t resist but had a few helpings of this~~

Deep Fried Cod Fish with Pomelo Sauce (杨枝鳕鱼)

Usually the highly prized fish is steamed to retain its precious flavor but the kitchen team had whipped out the deep fried version which got a few applauses that night! The extremely crispy outer and the sift flaky flesh making every bite a treasure! The slightly sourish pomelo sauce provided an extra zing to the fresh fillet.

Sauteed Fresh Water Prawns with Butter and Corn Flakes (麦香明虾球)

The bouncy prawn balls was deep fried then coated with moreish butter sauce, very delicious and indulgent indeed! The crushed corn flake gave it an extra pleasant crunchy sensation.

Braised Sea Cucumber, Mushroom, Dry Oyster and Black Moss with Greens (海参发菜冬菇时蔬)

A significant symbolic dish in every Chinese New Year set menu, a medley of vegetables accompanied the precious and lavish sea Cccumber, dry oyster and black moss and mushroom in light savory brown sauce.

Sichuan Dan Dan Noodles with Scallop (带子担担面)

Normally I’ll skip the last staple dish but after the first slurped, I am sold! The noodles were steeped in a spicy and flavorful broth with minced meat. Although the spicy level not enough to set your mouth on fire but it was a tongue-tingling experience. The huge piece of fresh scallop also another attraction to this dish!

Steamed Nian Gao with Coconut Flakes (椰丝蒸年糕)

The simple preparation of the nian gao definitely manage to bring out the natural sweetness of the nian gao. I adored the gooey goodness! 

  Si Chuan Dou Hua Restaurant

 

  Parkroyal Hotel

  Jalan Sultan Ismail

  50250 Kuala Lumpur.

 

  Tel. no: +603-21470088

 

  Website: http://www.sichuandouhua.com/

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