CHINESE NEW YEAR FESTIVE MENU 2019
FOUR POINTS BY SHERATON PUCHONG AT THE EATERY
FOUR POINTS BY SHERATON PUCHONG
CHINESE NEW YEAR FESTIVE MENU 2019 AT THE EATERY
Happy New Year Everyone! The festive season is in over-drive and I bet everyone is looking for a restaurant or hotel to dine and celebrate Chinese New Year get-togethers and reunion dinners is a norm for Malaysians. Auntie Lilly has been busy too eating and reviewing the CNY Festive Menus to offer to my readers and followers on the best festive promotions going on in the Klang Valley by hotels and restaurants.
I was thrilled to be invited to sample the Chinese New Year set menu at The Eatery in Four Points By Sheraton Puchong recently. To welcome the prosperous new year, Chinese Cuisine Chef Alex Chin has specially prepared (3) three Festive Set Menus for all to enjoy. Read on for more yummy story!
Four Points by Sheraton Puchong
1201, Tower 3
Puchong Financial Corporate Centre
Jalan Puteri 1/2
Bandar Puteri Puchong
Tel: 5891 8888
Diners can relish on the 9-course lunch or dinner sets featuring Yee Sang of Snow Pear, jellyfish, tuna and salmon highlights together with a choice of three Festive Set Menus. This year, the hotel's set menus, all titled after wealth and prosperity, range from "Spring & Happiness" (RM 1,588+), "Everlasting Prosperity" (RM 1,788+) and "Wealth & Fortune" (RM 2,088+) for 10 persons each table.
Colourful & Appetising Eight Treasure Yee Sang
Smoked Salmon, Jellyfish, Scallop Flesh, Baby Octopus, Marinated Clam, Pear, Fuji Apple, Persimmon With Fish Skin, Shredded Vegetables, Crispy Crackers, Pickles & Housemade Dressing
As Chinese New Year approaches, every restaurant chef will start to think of new ways to spice up your Yee Sang dish and make it memorable. For Chinese Chef Alex Chin at Four Points By Sheraton Puchong, this means including new ingredients, from the unusual to the luxurious such as marinated clam, to scallop flesh for this Chinese New Year staple.
Our dining experience starts with a staple dish in any new year celebration, a prosperity Yee Sang toss. The dish retained most of the core elements except for one or two little tweaks, using baby octopus, marinated clams and scallop flesh, adding a refreshing taste to the dish along with some much welcome flavours.
Herbal Chicken Broth In the Whole Coconut
After the customary Lou Hei toss, was the Herbal Chicken Broth In the Whole Coconut. Chef's tasty double-boiled herbal soup was nutritious, light and appetising with a delicate sweetness coming from the inclusion of herbs, black chicken and sun-dried scallop brewed in coconut water.
I believe Chef Alex used premium ingredients like scallop and black chicken in the soup to make the reunion dinners more special, thus giving it a wholesome taste, something for everyone to remember by.
Baked Asparagus & Mushroom Chicken Rolls
For the mains, Alex served the Baked Asparagus & Mushroom Chicken Rolls. The lean and tender chicken rolls get its appeal from the housemade tangy torch ginger infused plum sauce.
Tiger Prawns In Vietnamese Sauce
The Tiger Prawns In Vietnamese Sauce is yet another appetising fusion dish. The savoury sauce made from tangerine and lemongrass was tasty and the large fresh prawns when eaten together, bring out the best of the crustacean.
Check Out This Blue Dragon Head Plated With The Prawns Dish
Wok Fried Pearl Grouper With Spicy Sauce
Fish lovers can look forward to feasting on the Wok Fried Pearl Grouper With Spicy Sauce. With every bite, you can taste the freshness of the fish fillets coated with the flavourful spicy chilli paste. The celery complements by adding more bite to the dish.
Broccoli With Wrapped Seafood In Beancurd Skin
Rounding up the main dishes was the Broccoli With Wrapped Seafood In Beancurd Skin. An impressive dish indeed, the chef has incorporated a variety of favourite shellfish into the dish. Sun-dried oysters, Mexican Clams, Pacific Clams, bamboo piths and shiitake mushroom are wrapped in bean curd drizzle with black moss sauce.
Golden Pumpkin Rice
Of course, the savoury portion of your reunion dinner would not be complete without rice to settle everything down. For this, Chef has meticulously steamed and baked a mouth-watering healthy rice dish fried with smoked chicken and dried shrimp and baked in a pumpkin.
Deep Fried Nian Gao & Coconut Coated Glutinous Rice Mango Balls
To end our dinner, we had Nian Gao and Glutinous Rice Mango Balls. The deep-fried Nian Gao was a pleasant surprise as it was not as sweet or sticky as I thought it would be. The same goes to the yummy Coconut Coated Glutinous Rice Mango Balls which was light and delightful to eat with the fruity mango flavour.
Chilled Crystal Pear With Aloe Vera, Dried Longan & Red Dates Dessert
The Chilled Crystal Pear With Aloe Vera, Dried Longan, Red Dates in rock sugar syrup was soothing for the throat after a heavy meal, helping us to cool off the earlier savoury portion.
CHINESE NEW YEAR EVE BUFFET DINNER - 4TH FEB 2019
Apart from the Festive Set Menus, diners can have their opulent Reunion Dinner Buffet Special at The Eatery on the night of 4th Feb 2019. A feast of fresh seafood such as live oyster, tiger prawns, mussel, scallop, and flower crabs on ice, Singapore-style or Black Pepper Crabs, Peking Duck and many more awaits diners at RM 148nett per person. Children from 4-11 years old enjoy 50% discount for the buffet.
FORTUNE BUFFET DINNER & HI-TEA BUFFET - 7TH JAN TO 28 FEB 2019
Prepare your bellies for a hearty meal with an exclusive Yee Sang counter at the Fortune Buffet Dinner & Hi-Tea Buffet where diners can customize their ingredients and toss to prosperity at RM 128nett (Buffet Dinner) or RM 118nett (Hi-Tea Buffet) except on 5th Feb 2019. Kids from 4-11 years old enjoy 50% discount for the buffet.
TAKEAWAY YEE SANG
Take away Yee Sang packed in a specially crafted box starting at RM 60nett per platter.
Make your reservations at (603) 5891 8855, e-mail email@example.com or visit Website www.marriott.com/hotels/travel/kulfp-four-points-puchong for more details.
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