A Taste Of Prosperity at Premiere Hotel Klang
Reunion dinner is like a magnet that draws all the family members together. Let's welcome the year of Goat this Chinese New Year in Premiere Hotel at Royal Gourmet Chinese Restaurant with your family and friends. The New Year gallops in three mouth-watering Chinese New Year set menus priced at RM 1,188+, RM 1,688+ and RM 2,988+ for a table of 10 persons. Each set menu comes with one bottle of complimentary red wine.
Royal Gourmet's Executive Sous Chef Johnson has created 3 delicious CNY Feast of Prosperity, beginning with an appetiser most associated with Chinese New Year celebrations in Malaysia - The Yee Sang.
Abundance of Nobility Salmon & Abalone Yee Sang
A reunion dinner wouldn't be complete without the Yee Sang as it is a symbol of prosperity and good health among the Chinese. Premiere Hotel's Yee Sang includes Prosperous Salmon & Kwai Fei Abalone Yee Sang, Fortune Jellyfish & Salmon Yee Sang, Salmon & 12 Headed Abalone Yee Sang and Jellyfish, Salmon & Kwai Fei Abalone Yee Sang.
Each ingredient in the Yee Sang signifies good wishes for the Goat year; from the pepper and five-spice powder for health and wealth, plum sauce for sweetness in life, to the raw fish which represents the word "yu" or abundance.
For added crunchiness, strips of shredded carrot are tossed in with other ingredients such as shredded radish, ginger, spring onion, sliced abalone and salmon among many others condiments. I especially like the fact that Chef Johnson added fine strips of kafir lime leaves for added fragrant and lighten the sweetness in the Yee Sang, which makes it very tasty and appetizing indeed.
Premiere Hotel's Yee Sang serves two different sauce - traditional and spicy Sze Chuan sauce to diner's liking. It's available in medium and large size servings at prices ranging from RM68+ to RM188+.
Premiere Five Hot & Cold Combinations
Royal Gourmet serves 5 Seasons dish as the main appetiser. It consists of savoury Smoked duck slices, Stuffed mini crabs, fish paste with salted egg yolk & seaweed roll, fresh scallops and stir fried celery with clams. Serving portion is good and it did whet our appetite for more delicious dishes to savour.
My favourite among the 5 seasons dishes are the fresh scallops, seaweed rolls and stuffed crabs. Thumbs up for that!
Braised Superior Shark’s Fin Soup with Four Treasures
Next, on the menu we had Braised Superior Shark’s Fin Soup with Four Treasures. Piping hot in delicious stock of natural goodness, this thick Chinese style broth comes with crab meat, fresh sliced scallops, sea cucumber and fish lip which are the four treasure ingredients in the soup.
Steamed Tiger Grouper in Home Cooked Style
Fish is savoured by the Cantonese during Chinese New Year because it means "surplus" or "balance". Among the fish dishes prepared is the Steamed Tiger Grouper in Home Cooked Style with sauteed black fungus, red dates and beancurd skin in special soy sauce.
The sweet and fine tasting flesh of the Tiger Grouper accented by the light soy sauce dressing topped with a generous amount of parsley and chopped spring onions. The freshness is especially prominent especially when served steamed which enhances the overall experience. Well-executed.
Fresh Water King Prawns and Tiger Prawns Combination
Prawns are always included in Chinese New Year fares as they sound like "laughter" in Cantonese. Wok-Fried King Prawn with Chef's special home-made sweet and sour sauce is a flavourful gravy to complement the prawn's springy texture.
The prawn's head is lightly cooked in garlic, chillies and shallots while retaining it natural sweetness of the fresh prawns especially the rich but sinful prawn roe.
Premiere Prosperous Abalone Treasure Pot
RM 688+
The highlight of the meal however, is the familiar and fulfilling Hakka dish, Poon Choy, offered as Premiere Prosperous Abalone Treasure Pot. Good for 10 pax, this prosperous treasure pot symbolises togetherness. A hearty pot brimming with layer upon layer of ingredients, a heavenly mixture of the most exquisite quality Chinese foods comprising braised 16-Headed Whole abalone, Supreme sea cucumber, Japanese dried scallops, Canadian fresh scallops, Golden dried oyster, Fish maw, Fortune Black Moss, Tiger Prawns, Premium flower mushroom and 4 more quality ingredients.
As a bonus, the ingredients are stewed in a pot (wood lined) that can be taken home at the end of the meal. Apart from retaining heat, the wooden pot also encourages flavours from each layer to seep through the stock base.
Steamed Glutinous Rice with waxed duck in lotus leaf
The Glutinous Rice in Lotus Leaf with waxed duck, steamed for long time in lotus leaf with waxed duck as the main ingredient has aromatic flavours. I like the texture of the rice as it is not too sticky or wet, well-flavoured by the waxed duck fragrant. But I find that the waxed meat is on the saltier side, would be better if it's tone down.
Golden New Year Cake and Pumpkin Dumplings
Nian Gao ~ Golden New Year Cake
Desserts to end the feast with the light and uncomplicated Golden New Year Cake and Pumpkin Dumplings. Chef Johnson makes the traditional sweet cake (nian gao) in his kitchen. Loved the taste and texture as it is so gooey and soft just like melted cheese from the pizza. Steamed and lightly fried sandwiched with slices of taro in between, this is a Must try melt-in-the-mouth nian gao!
Pumpkin Dumplings
Like the yee sang, the Pumpkin Dumplings are cute little gold fish cakes made from snow skin pumpkin. A symbol of abundance which Chef Johnson is keen to portray in everything from the appetiser to the dessert in his traditional Chinese New Year delicacies.
Royal Gourmet ~ Chef Johnson, Mr Anthony Kong ~ Director of Sales & Marketing & staff posing for pictures
In conjunction with the Chinese New Year celebrations, there will be a Chinese musical performance during the Chinese New Year Eve reunion dinner held at Premiere Hotel's Grand Ballroom. The musical performance features Gu Zheng, Yang Qin and Er Hu from 6pm to 9pm. Besides, on the seventh day of Chinese New Year as well, a Lion Dance performance will kick off at 10am to celebrate the Year of the Golden Goat.
For enquiries and reservations, do contact
Royal Gourmet Chinese Restaurant, Premiere Hotel Klang +603 -3325 6868 or email
fnb@premiere-hotels.wct.my
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