Traditional New Year dishes at Empire Hotel Subang.
DI WEI CHINESE CUISINE RESTAURANT
Empire Hotel Subang
Jalan SS16/1
Subang Jaya
Tel: 03-5565 1388
www.empirehotel.com.my
Non-halal
Business hours: 11am-3pm and 6pm-10pm (Monday-Friday); 10.30am-3pm and 6pm-10pm (Saturday, Sunday and public holidays)
DI WEI Chinese Cuisine Restaurant embodies the tradition of a Chinese New Year meal with delicious treats to bring families together.
The restaurant serves a host of traditional Chinese New Year dishes including the ever-appetising raw fish salad or yee sang, boasting raw salmon and black moss.
Each ingredient in the Fatt Choy Salmon Yee Sang signifies good wishes for the year; from the pepper and five-spice powder for health and wealth, plum sauce for a touch of sweetness in life, to the raw fish which represents the word yu or abundance.
For an added crunchiness, strips of shredded taro are tossed in with other ingredients such as snow pear, sliced abalone and jellyfish, which are available upon request, said Di Wei’s head chef of two years, Yong Thian Teik.
The highlight of the meal however, is the familial and fulfilling Hakka dish, poon choy, offered in both the original Di Wei Treasure Pot and premium, Fortune Bowl versions.
The Prosperity Salmon Yee Sang with taro strips.
“This is the second year we are serving this dish because it symbolises togetherness,” said the chef who specialises in Cantonese cuisine.
A hearty pot brimming with layer upon layer of ingredients comprising lotus root radish, prawns, scallops, fish maw and premium ingredients such as roast pork belly and abalone that are simmered for three hours after six hours of preparation.
As a bonus, the ingredients are stewed in a Japanese ceramic pot that can be taken home at the end of the meal.
Apart from retaining heat, the ceramic also encourages flavours from each layer to seep through the white radish stock base.
Like the yee sang, the Nian Gao Gold Fish Cake is dusted in gold leaf, a symbol of abundance, which chef Yong was keen to portray in everything from the appetiser to the dessert.
The traditional sweet cake is covered with a layer of thin and crispy caramelised brown sugar that has been steamed and then lightly fried.
Di Wei also serves a local favourite, the textured Steamed Radish Cake and another traditional dessert originating from China 1,000 years ago, the aromatic Osmanthus Wolfberry Jelly.
The Fortune Bowl is priced at RM988++ for six and RM1,688++ for 10 people, while the Di Wei Treasure Pot is RM428++ for six and RM688++ for 10 people.
This is the second year we are serving this dish because it symbolises togetherness, says Chef Yong Thian Teik
The Fatt Choy Salmon Yee Sang is priced at RM68.80++ for half a portion and RM98++ for a full portion; and the Golden Fish Cake dessert is RM48.80++.
The promotion for all the dishes will end on Feb 28, and is available for take-away. The poon choy, which is served in a Japanese ceramic pot, needs to be ordered one day in advance.
This is the writer’s personal observation and is not an endorsement by StarMetro.
