KOFUKU ORIENTAL CUISINE,
Level 4, Seri Pacific Hotel Kuala Lumpur
Tel: 03-4049 4413/12
Business hours: Mon-Sat, lunch (noon to 2.30pm)
and dinner (6.30pm to 10.30pm).
THIS Chinese New Year, feast on yee sang with a Japanese twist at the Kofuku Oriental Cuisine at Seri Pacific Hotel Kuala Lumpur.
While you toss for good luck and prosperity, there is an array of colourful sushi adorning the side of the yee sang plate
Culinary sifu: Chefs Steven (left) and Leong presenting an array of sumptuous food offerings in the set menus.The hotel’s sous chef for Chinese cuisine K.K. Leong said there are five types of yee sang served and each comes with sushi.
The five yee sang are Salmon, Abalone, Abalone and Salmon, Jellyfish ‘Thai style’ and Crystal Pear, served with condiments like plum sauce, sesame seed, onion oil, roasted peanuts and crackers.
They are available in small and large portions with price ranging from RM45++ to RM230++.
Yee sang aside, the restaurant is having three set menus of eight-course dinner for Chinese New Year.
Lucky food: The Prosperity Yee Sang with Salmon which is given a colourful twist with an assortment of Japanese sushi on the sides.During the review, we had some of the specialities that included the Steamed Cod in Cantonese Style, Baked Tiger Prawns with Golden Egg Yolk, Deep Fried Chicken with Oats in Thai Sauce, Braised Sea Cucumber, Scallop, Pacific Clam and Broccoli with Fatt Choi, Braised Shark Fin’s Soup with Dried Scallop, Seafood Fried Rice with Crispy Anchovies and Chilled Honeydew, Sago with Vanilla Ice Cream.
The steamed cod was a favourite for its tender flesh that melted in my mouth.
The baked tiger prawns was fragrant and a delight to savour when cooked with the golden egg yolk.
The fried rice was simple and not oily while the sea cucumber dish was one to be savoured for its premium ingredients.
The Chinese New Year set menus are priced at RM1,088++, RM1,288++, and RM888++ for a table of ten persons.
These menus are available on Chinese New Year Eve and from the Feb 5 onwards.
All three set menus include steamed and deep-fried nian gao.
The hotel executive sous chef Steven G. said there will be a counter near the hotel main lobby for those who want to purchase takeaway yee sang.
“However, we may not include sushi in the takeaway packages as it would not be fresh. But if guests still wish to have sushi for immediate consumption, we will still pack it for them,” he said.
This is the writer’s personal observation and is not an endorsement by StarMetro.
