First time dropping by here for their chinese restaurant that Toh Yuen Chinese Restaurant have a new menu to be pushing out with master creator of menu, Master Chef Lee that only uses fresh ingredients for his menu. Looking at the menu itself for the night, most of the dishes being serve are more toward China cuisine and some combination, it got me curious as it had been a while since I miss China cuisine.
Asked the chef how he got his inspiration that he loves to travel to china for a period of time, learn the ingredients that they used, then cook back here.
Chilled Pacific Clam with Salsa
It looks plain from first glance, and guess what? I finish this whole portion myself, as I love the soury taste and its serve chill. Clam is fresh and chewy.
Pan Fried Lamb Rack with Mongolian Sauce @ RM28. Look ordinary, that is nothing special, once you start eating it, flavor burst onto your mouth, soft chewy texture well fried till the sauce coated well on the meat and flavorful. – Recommended!
This is new to me with Deep Fried Soft Shell Crab with Garlic and Chicken Floss @ RM22. Something simple for you to start off with that can eat it just like that and will definately pair well with beer.
I never say no to soup, especially anything with double boil along with herbal is a must for me! Double Boiled Village Chicken with “Chong Cao Hua” (Cordyceps) Soup, ingredients that added in have curing effect that the herb helps prevent aging and stimulates the immune systems.
Double Boiled Wild Chicken with ”Shi Hu” Soup
Comparing both soup, I like both of them and depends on what you need for the day as it helps on immune system by the end of the day. 🙂 Love both of them and if I can get 2 big pot of it, sure loving it~
Sautéed Venison Slices with Chinese Croissants and Cumin
Braised Sea Cucumber with Flower Mushroom & Abalone Sauce @ RM 80
Steamed Canadian Black Cod Fish with “Yu Feng” Ginger Sauce @ RM32 per 100gm topped with “Yu Feng” Ginger Sauce. Ginger sauce is just mild and nice that would perfectly pair well with rice. Finely cut ginger slice then fried along and top as dressing. Like how the taste of it and cod fish is very fresh.
Sautéed Fresh Prawn with Salted Egg Yolk @ RM 50 would be a perfect dish for lazy people like me that do not like to peel its shelf out. Its all been peel out and fried to perfection in the wok with salted egg yolk coated well with its thick texture.
Deep Fried Smoked Duck with Fruit Sauce is something new and one of a recommended dish! @ RM 38 . Preparation process was smoke along with tea leaves and one of the reason dragon fruit was used is to balance up the taste to avoid it to be oily.
Sautéed Venison Slice with Chinese Croissants & Cumin @ RM 50
Deep Fried Banana with Strawberry & Cheese Cake @ RM20 Something new to me, never really like it as I still prefer my classic cheeze cake.
Then we sample along mooncakes at Toh Yuen starting with 6 types of snowskin mooncakes – green tea and cheesecake, yam and strawberry, sunflower seed and lotus paste, red bean and banana, pumpkin and pandan, and durian.
Green Tea and Cheese
Yam with Strawberry
My Favorites are Green tea and cheesecake, pumpkin and pandan and Yam and Strawberry. They are price at RM13+ each. If you decided to go for their normal version, it is also available with Golden baked mooncakes selling at RM 22++ , flavours are White Lotus Paste with Single Yolk, Lotus Paste with Double Yolks, Green Tea Paste with Single Yolk, Red Bean Paste with Sunflower Seeds, Pandan Paste with Single Yolk, and Assorted Nuts
Hilton Petaling Jaya
No 2, Jalan Barat,
46200 Petaling Jaya
Tel: 03-7955 9122