Yes Chinese New Year is just around the corner and its time to bring out the mandarin oranges, ang pows and not forgetting the yee sang. How time flies.. one minute it was christmas, then new years and now Chinese New Year. This year as we usher in the year of the rabbit (metal rabbit for that matter) we got the pleasure of sampling one of the eight restaurants of the Standard Chartered Chinese New Year promotion. The restaurant we went to was Zing Chinese Restaurant in Grand Millennium Kuala Lumpur, and boy were we in for a treat.
Of course its is never a chinese new year meal without any yee sang. So first course was Yee Sang with fresh Norwegian Salmon and crispy Salmon skin. The sauce used for this yee sang is not just your average plum sauce but this sauce was a combination of peach, apricot and strawberry. Hence the sauce had a berry sweetness to it. To top it off, they also added two plates of crispy salmon skin giving it a whole new different texture, both crunchiness and crispyness all mixed in together. I’ve never been a yee sang person, but this time I had two plates.
Next we were served a soup, aptly called Thick Broth with Sea Treasure. For those anti-sharkfin enthusiasts out there (like me) you will be happy to note that they no sharks were killed for this soup. This soup had a similar broth to your usual sharkfin soup, thick and rich and the sea treasures inside were shredded abalone, scallops, fish lips, sea cucumber and oddly enough there was shredded chicken as well. Not sure how that classified as sea treasure but it went well together. Plus, they gave us not only vinegar to complement this soup, we were also given whisky. And I tell you, the whisky makes a world of a difference. It added more sweetness and tang to the soup. I really loved this. I will ask for whisky the next time I have non sharkfin soup at a wedding..haha.
The third dish was Steamed Live Fresh Cod with Soy Sauce. We were abit surprised when we saw this dish, because the steam cod we normally eat are in whole slices and we have not actually seen a real cod fish. And we also didn’t expect a cod fish to look like the above. So we were discussing, is this really cod? But Chef Leong came around and helped clarrify. This is actually called Sea Perch and is a freshwater fish and is actually part of the cod fish family. So i guess technically,l it’s still a cod fish. Ok, so back to the dish, this meat of this fish was silky smooth kind of like of similar to the black pompret. It was very tasty especially when you pour the soy sauce on, though I think I got the side with the bones but other than it was lovely.
And then comes the first non-seafood dish, Poached Marinated Farm Chicken with Chinese Wine. The smell from this dish was very ‘heong’ ( i don’t know what english word to use for that..nice smelling?) because of the chinese wine. This was free range farm chicken so the chicken had more exercise compared to the farmed ones which made them more lean. The meat was very flavourful given that it was poached with chinese wine and also quite tender for a farm chicken.
Then came our vegetarian dish, Braised Chinese Cabage with Sea Moss and Dried Scallops Sauce. I really really liked this dish, the sauce was simply so tasty because of the flavour from the dried scallops. We had a bit of a difficulty trying to eat the whole cabbage with our chopsticks so some of us requested to cut the cabbage into smaller pieces. But I’m sure there was some meaning behind serving a whole cabbage, too bad my cantonese wasn’t good enough to understand the chef
The last dish before dessert was the Seafood Fried Rice. Even though we were stuffed, most of us still whacked the fried rice because it was so fragrant and tasty. There were prawns, scallop and if I remember correctly squid as well. It is a simple dish, but one of those must have to a chinese dinner.
Last but not least, dessert was a Combination Chilled mango Puree with Pan Fried Nian Gao. All of us loved it. Some said the pan fried nian gao tasted and felt and like the ones they mums or grandmas use to make a home. It had a crispy crust on the outside, after which biting in led to a chewy center. The Chilled Mango puree was my favourite. I guess its because I like anything mango, but the puree was rich and creamy and they topped it off with bits of pamelo flesh which bursts in your mouth when you bite it. I finished this despite feeling like I was going to explode from all the good food
Zing Chinese Restaurant are part of the eight restaurants where standard chartered card holders can enjoy this promotion. This set in Zing is called the Standard Chartered Extravagant 8 Menu. The price is 888++ for a table of 8 with 8 dishes which also includes pu er tea. If you are looking for a place to splurge this chinese new year, Zing could be one of you options.
Zing Chinese Restaurant
Grand Millennium Kuala Lumpur
160 Jalan Bukit Bintang
55100 Kuala Lumpur
T: +60 3 2117 4888