Lee Hong Kee's Delightful Poon Choy for year 2014
|Newly renovated Lee Hong Kee Restaurant
Treat yourself to a meal worthy of an Emperor at Restaurant Lee Hong Kee that's located at Kg Baru Sungai Buloh, Shah Alam. The restaurant brings about the traditional of a Chinese New Year meal with delicious treats to bring families and friends together.
Chinese New Year Poon Choy Package ranges from RM 488 to RM 750, and with an ala carte deluxe costing RM 580.
Chinese New Year Menu for the year 2014 with prices ranging from RM498 to RM 1128. Each set meal is only for 10 pax. Each set includes free flow of Chinese tea, 1 bottle of carbonated soft drink and 1 bottle of mineral water.
With its newly renovated dining area and fully furnished with comfortable seating and luxurious chandeliers, this is a perfect place to dine for an authentic Chinese dining experience. The restaurant's interior is spacious and pleasant with a seating capacity of up to 2000 people. With a frontal occupying 4 shop lots, ample parking is available at the entrance of the restaurant.
Poon Choy literally means ‘vegetable basin’, it’s a
Contrary to its history, Poon Choy now is served in a pretty pot for a large group of diners to share, somewhat a trademark of this dish. Some restaurants even arranged for takeaways, so it’s not unusual for customers to take the pots home as the price of Poon Choy sometimes includes the price of the pot it’s served in.
This the scrumptious royal dish comes in layers fresh seafood and meats in fascinating orders – ingredients like homemade fish cake, dry oyster, chestnut, pig knuckle, stewed pork belly, fish maw, pacific clams, chicken claws and mushroom are arranged at the bottom before more lavish components like Australian abalone, scallops, fried dry shark fin in egg, poached farm chicken, fried pork ribs and homemade pork meatballs are densely assembled over the top. Shredded lettuce peek out the top for colour, while clusters of fresh succulent prawns are arranged in a row filled to the brim.
A hearty pot brimming with layer upon layer of ingredients takes long and tedious hours of preparation. The ingredients are cook individually for optimum taste; some poached, some fried, some stewed and some are being roasted before the layering begins. To maintain the temperature, a portable fire burner is kept underneath the pot.
|Impressive Australian abalone
Poon Choy may neither be adventurous nor complex in taste, but the precise cooking time of each element is the key in determining the textures. This way, all you need to do is savour each ingredient and leave the hard work to the chef!
Lee Hong Kee Restaurant Sdn Bhd
No: 3,5,7 & 9, Jalan Kati GU 18/G
Kampung Baru Sg. Buloh
40610 Shah Alam.
Tel : 03- 6140 2678 / 016- 667 4810