Tai Ping Restaurant,
First Floor, Royale Chulan Kuala Lumpur,
5, Jalan Conlay, Kuala Lumpur.
Tel: 03-2988 6988
Business Hours: 12.00pm to 2.30pm (lunch),
6.30pm to 10.30pm daily (dinner).
AS THE Year of the Snake slithers upon us, Tai Ping restaurant in The Royale Chulan Hotel offers diners three sumptuous menus to celebrate the Lunar New Year.
Chinese chef Yap Ah Seng and executive chef Sabri Soid have put their heads together to create three eight-course meals for diners.
Healthy: The Steam Star Grouper with superior sauce is fresh and tasty.
Yap, who has been in the culinary line for 15 years, said the range of menus comprise various types of cooking styles and tastes.
Some would like their food deep-fried while health-conscious diners prefer theirs steamed.
“The menus are tailor-made into different styles so that diners can experience a variety of tastes that suit their taste buds,” said Yap.
Toss to a year of great wealth, prosperity and fortune before the meal with the “Health & Wealth” Jellyfish Yee Sang with Chinese pear, “Longevity” Salmon Yee Sang or the “Prosperity” Yee Sang with abalone.
First up at a recent tasting session was the Hainanese Pan-Fried Prawns served with Hainanese sauce.
According to Yap, he used white prawns for the dish. He pan-fried the prawns before sauteeing them with Hainanese sauce until fragrant.
Full of goodness: The Braised Seasonal Vegetables with Abalone and Chinese Black Mushrooms is a feast of luxury to usher in this Chinese New Year.
The prawns were fresh and the light taste of the Hainanese sauce was not too heavy, making it a good match for the shellfish.
Up next was the Baked Salted Chicken in Hong Kong Style that was cooked to perfection.
Yap said the chicken was marinated in herbs, salt, pepper and five spices powder for a day before baking it for 40 minutes.
“It is important to marinate the chicken for one day for the taste to sink into the meat,” he said.
The chicken was exceptionally tempting and succulent and is one of the highlights on the menu.
For veggie lovers, the Braised Seasonal Vegetables with Abalone and Chinese Black Mushrooms is definitely a catch.
Yap used Australian abalones, which are juicy and explode with intense flavour, for the dish.
Seafood lovers can also try the steamed Star Grouper with Superior Soy Sauce before wrapping up the meal with Chilled Sea Coconut with Ginseng.
Diners can also try out the Braised Shredded Fish Maw and Bean Curd, Wok-Fried Red Grouper Fillet With Pinenut and Chives, Steamed Sea Bass with Chef Specialty Sauce, Golden Duck Fried Rice as well as the Stir-Fried Jumbo Asparagus with Peeled Prawn in the menus.
The Chinese New Year eight-course menus are available from Feb 7 to 20 and priced at RM888++, RM988++ and RM1,088++ for a table of 10.
A complimentary red wine will be served for every table with the Chinese New Year menu. Other set menus are also available.
Private rooms that can accommodate up to 16 guests are also available.
This is the writer’s personal observation and is not an endorsement by StarMetro
