TOH YUEN CHINESE RESTAURANT,
Hilton Petaling Jaya,
2, Jalan Barat,
Petaling Jaya,
Selangor.
Tel: 03-7955 9122 ext 4073/4
Business hours: Noon to 10.30pm (Tues to Sat),
11am to 10.30pm (Sunday).
THE Mooncake Festival, which is around the corner, is an opportune time for families and friends to gather to enjoy delectable treats associated with the season.
The once-a-year festival is being celebrated at Toh Yuen Chinese Restaurant in Hilton Petaling Jaya as the restaurant presents its specially-crafted Mid-Autumn Reunion Dinner Feast.
Here, diners can expect authentic Cantonese-Chinese dishes with some modern twist, said sous chef Ric Teoh.
He referred to a traditional Cantonese dish, Pan Fried Chicken topped with Salted Egg and Barbecue Sauce as an example.
The Pan Fried Chicken Topped with Salted Egg and Barbecue Sauce is a rare find.
“You will rarely see this dish elsewhere,” he said.
During dinner recently, we enjoyed a feast that started off with a special four season deluxe barbecue combination that can quickly fill you up.
For the second course, the Double Boiled Fresh Ginseng with Black Chicken and Glutinous Rice was tasty, light and satisfying.
The Teo Chew-style Steamed Garoupa Fillets with Hong Kong Bean Curd Skin, which was served next, featured fresh fish fillets that were not drowned in sauce but rather nice when eaten with pickled vegetables and bean curd skin.
In the Pan-fried Chicken topped with Salted Egg and Barbecue Sauce dish, the barbecue sauce dominated the flavours, making the salted egg less prominent in the dish.
Teoh said only a thin layer of salted egg was used on top of the chicken because he did not want the taste to clash with the barbecue sauce.
“To prepare the dish, I only used the egg yolk. The chicken is marinated with sugar, salt, pepper and egg white for two hours before it is cooked,” he said.
A personal favourite was the Stuffed Sea Cucumber with Shrimp Paste and Mushrooms. Surprisingly, the broccoli was the star, with the right amount of crunch in each bite, without it being too raw.
The Fried Prawns with lotus roots and fresh lily buds was a hit with its intricate plating.
The show stealer was the Fried Prawns with Lotus Roots and Fresh Lily Buds which caught everyone’s attention for its decorative edible bowl made from noodles. This classic Cantonese dish was a personal favourite and fortunately, the prawns were peeled.
The last dish for dinner was the Braised Misua with Shredded Chicken and Mushrooms.
The Mid-Autumn promotion is available from RM1,188 nett (inclusive of 10% service charge and 6% government tax) for a table of 10 persons from Aug 1 to Sept 15, with three celebratory menus to choose from,
The restaurant is also offering five snow skin mooncake flavours.The Chocolate Pistachio Indulgence (top pic)is a new addition and worth a try while a personal favourite was the Yam Paste mooncake.
Each mooncake is priced at RM18 nett and RM78 per box of four pieces.
Among the traditional baked mooncakes was Green Tea with Pistchio Nuts. Traditional mooncakes are priced at RM23 nett each and RM98 for a box of four pieces.
There is a 20% early bird discount for 10 boxes and above purchased before Aug 15.
This is the writer’s personal observation and not an endorsement by StarMetro.
