Zuan Yuan Chinese Restaurant,
One World Hotel, First Avenue,
Bandar Utama City Centre, Petaling Jaya.
Tel no: 03-7681 1159
Business hours :
Lunch (noon-2.30pm), Dinner (6.30pm-10.30pm)
Sat, Sun and public holidays:
Lunch (11.00am-2.30pm) and Dinner (6.30pm-10.30 pm).
TEA, an ancient beverage in China, is known to have medicinal values that are highly sought-after today.
The Zuan Yuan Chinese Restaurant at One World Hotel infuses tea with a selected menu this April for diners to indulge.
Chef Michael Yew decided to introduce these tea-infused dishes this month as China embraces the warm summer heat and turns to tea to cool down.
Each dish has been tweaked to accommodate the Malaysian palate and is both healthy and delicious.
“The original recipes have overpowering tea flavours and that may not sit well with Malaysians so I have modified some preparation methods to ensure the subtle flavour is still there,” he added.
Yew has a set menu as well as the ala carte menu for diners to choose from.
For starters, the Zuan Yuan Specialty Platter would be appetising. Although the two items in the platter do not have tea in them, the Taro Yam dumpling and the Smoked Duck are both ideal to prepare the palate for the rest of the dishes.
Goes well with tea: Dessert is definitely a must-try as the Green Tea Cake has a creamy after taste.Next, was the refreshing Double Boiled Shark’s Fin Soup with Pear and Chrysanthemum Flower. The clear soup is boiled for four hours with fresh chrysanthemum flowers, black chicken and pear.
Another dish is the Tea Smoked Spring Chicken on the ala carte menu that has the distinct smoked aroma combined with the tea.
“First we marinate the chicken with the ingredients including tea leaves then the steamed chicken is wrapped in foil and smoked with tea leaves for that distinctive aroma,” he said.
Yew ensured that each tea specially imported is of the highest quality to ensure the authentic taste is preserved.
He has modified the Stirfried Prawns Infused with ‘Long Jin’ Tea for Malaysians simply by eliminating one step, to soak the prawns in tea.
For local taste buds: The recipe for Stir fried Prawns Infused with ‘Long Jin’ Tea is changed slightly.Instead, he stir-fried the prawns with the tea leaves so the taste lingered in the mouth for a few minutes before the sweetness of the prawns took over.
Finally, came the Braised Fresh Beancurd Skin with Baby Spinach infused with Jasmine Tea. As the dish is placed infront of diners, the aroma from it filled the room.
“I used beancurd skin which is not fried together with the jasmine tea because it is a harmonious combination. It is also more wholesome and invigorating,” he added.
Dessert is definitely a must try as Yew puts out the Green Tea Cake which is a delightful end to the meal. Although many would find the taste of green tea a little overwhelming, Yew has coupled it with fresh cream. The cake is not too sweet and goes well with the simple tea served with it.
The Tea Infusion Set menu is priced at RM98++ per person or diners can opt for the ala-carte menu as well.
This is the writer’s personal observation and is not an endorsement by StarMetro.
