Sea Cucumber Archives

In Chinese Food By Taufulou 4 Mins Read

Prosperity Menu at Toh Yuen @ PJ Hilton

17/01/2013 No Comments

Right after Christmas what is next festive season we have in line? Thaipusam will be kicking off first then follow by Chinese New Year. I am sure many of you arleady see those big malls are busy preparing decorations for you guys to photoshoot for Toh Yuen.

Not only that, all F&B, restaurants are all busy preparing special menu for all of us out there. Toh Yuen at PJ Hilton is coming up with Fortune Menu, Happiness Menu, Longevity Menu and Propensity Menu, that is priced at RM988++, RM1188++, RM1388 and RM1688++ respectively for each table of 10 pax.

Deluxe Salmon & Seaweed Yee Sang with Mixed Fruits

Lou Sang in Chinese Tradition is a must which signify toss of luck, health and prosperity. Not only that, that salmon fish is use to symbolize life and longevity.

The sauce are slightly sour end with sweet taste of mango, pineapple and dragon fruit. Something which is easy to start off with as most of the restaurant have different sauces for Yee Sang.

When the waiter open up the cover of the pot of Braised Baby Abalone with Dried Seafood Soup, I was like wahhhh, so rich in ingredient yet its double boil. Something to look for and the light smell of it entrails my nose that I just cant wait to get a sip of it.

Look at the ingredient that they have, with huge abalone dried scallops, fish maw, herbs and black chicken.

A soup that truly come to my liking that is clear yet aromatic.

Braised Sea Cucumber with Mixed Mushrooms and Sun-dried Scallops. A bowl of rice is needed for this. Top with gravy on top of it and just pairs well with broccoli was boil well not too soft and sea cucumber is soft enough.

Half Half… Roast Chicken, Smoked Duck with Dragonfruit Sauce and Vegetable Crackers. Smoked duck is aromatic and very well prepare that the dragonfruit dressing just add a simple and light taste of it yet smock duck taste still there. Its a dish that shall not miss and roast chicken I just love the skin.

when I look at the menu, this dish definitely caught my attention, especially anything in cod, I would put extra attention cuz I just love cod. Deep Fried Canadian Cod with Honey Sauce comes with huge cube of fresh cod and fried well on the outer layer with cod meat is warm inside, that pairs well with the sauce. I didnt enjoy it slowly, I put in the whole cube into my mouth and let it burst with flavour.

Sauteed Fresh Sea Prawns with Wasabi Mayo and “Sakura Denbu” is nearly juicy and I just wish I have extra wasabi mayo to dip on, then it would have been another perfect dish.

By the time reach this dish we were already surrendering, it looks little but its actually very filling. Then Steamed Glutinous Rice with Sun-fried Oysters, Salted Egg Yolk and Chicken Paste was well prepare and the colour of it already attracted us. At first the girls next to me was planing come lets take one and share 3 portion ended up the take 1 each. Its good, filled with flavour of the leave and salted egg that makes the extra kick of it. Glutinous rice was well cook and steam that just makes it a perfect ending.

Deep Fried Nian Gao with Yam

Hilton Ice Cream Cake

Many of the modern Chinese family do not really cook at home any more for reunion dinner and surely this is one of the restaurant to consider.

Location:
Toh Yuen
Hilton Petaling Jaya
No 2, Jalan Barat,
46200 Petaling Jaya
Tel: 03-7955 9122
Website: www.ZestPJ.com or www.petaling-jaya.hilton.com
Facebook: hiltonpetalingjaya

In Chinese Food By Taufulou 4 Mins Read

Toh Yuen @ PJ Hilton

23/08/2012 No Comments

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

Durian Paste

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

*Pork Free

Location:
Toh Yuen
Hilton Petaling Jaya
No 2, Jalan Barat,
46200 Petaling Jaya
Tel: 03-7955 9122

Website: www.ZestPJ.com or www.petaling-jaya.hilton.com

Facebook: hiltonpetalingjaya

In Chinese Food By Taufulou 2 Mins Read

Reunion Dinner @ Tai Zhi Heen, Prince Hotel

25/01/2011 No Comments

Chinese New Year, is just around the corner. . . Most of the families will either have their reunion dinner at home, but this round, I have opted to have a early reunion dinner with my friends first at one of my favourite Chinese restaurant in Prince Hotel, Tai Zhi Heen which is located at level 1 of the Hotel.

Salmon Yu Sheng. . .

Salmon that represents ‘Nian Nian You Yu’

Lou Sang says who that have to be chinese, with the modern tradition now, 1 Malaysia concept had evolve and involve all races to enjoy this great joyful event~

Usual dinner with start off with ‘Double boil Shark Fin Soup with Chinese Cabbage’. It is clear and aromatic. . . I just do not mind to have another bowl.

Braised dried oysters with fatt choy, baby abalone, sea cucumber and broccoli, that fatt choi during this festive season is a must have item.

Traditional Style Steam Cod Fish, is another favourite dish that steam till its softe, and the cod are really fresh.

Another signature dish of the restaurant is this Stir Fried Prawns with Pumpkin Sauce, fried to perfection with the sauce well coated by the prawn, and must eat it while its hot.

If you prefer something cool at the end of the meal, then ‘Double boiled hasma with red dates and glutinous sesame dumplings’ is a must not miss desert.

They do have their package for Chinese New Year, as below:

Chinese New Year Prosperity Set
RM 988++ for 10 pax

Chinese New Year Fortune Set
RM 1,288++ for 10 pax

Chinese New Year Wealth Set
RM 1,488 for 10 pax

Tai Zi Heen
Level 2, Prince Hotel & Residence Kuala Lumpur,
Jalan Conlay,
50450 Kuala Lumpur

Tel: 03 – 2170 8888 or email : [email protected]

In Events By Taufulou 5 Mins Read

Rice Dumpling (Bak Chang) Workshop @ Hotel Nikko

06/05/2010 No Comments

Every year during 5th day of 5th month on the lunar calendar, I am always excited on it as it is Dragon Boat Festival that will traditional eat Zong Zi or what I usually call (Bak Chang) which is a type of traditional Chinese Food, many Chinese during this festival at some of the homes will do some homemade bak chang by using ingredient such as pork, lotus seed, lotus leaves, salted duck egg, white or brown rice.

This festival was to commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. For more (read here – wikipedia)

I have always been a big fan of rice dumpling especially the home made ones, as it is rich in ingredients. Usually during this festival, my auntie would make some and give around the neighbours and there are at one time, my auntie forgot that the neighbor went travel and I had 2 weeks of bak chang! (after that got phobia of it) but till now still in lurve with the taste of it.

To me, I only always enjoy eating as I know making bak chang is easy as it involves a lot of work, but the tricky part is tying it up, that not until recently, I get an opportunity to attend a rice dumpling workshop by ‘Chef Lo Tian Sion’ that each of us were given a huge space in the kitchen table to play around, and let me tell you, it was fun!

The ingredients for the night are, white and brown rice, sugar, salt, oil, some powder . . .

and the very main ingredient are usually customise with your own choice, but for tonight are chicken breast meat, sea cucumber, mushroom, salted duck egg yolk, dry scallop and a few more.

Fresh lotus leaves are needed to wrap on the rice dumpling.

The chef are ready, are you ready~

Pour all the ingrediant into the bowl and mix it with your hand.

then after mix it thoroughly and place the 3 lotus leave at the bottom and spread it out, next add in the mix brown and white rice as the base then add in the main ingredient on top.

my best of wrap then the chef said that its not tight and solid enough. Gosh~ you really need the trip or master the skills to wrap on it.

Tadaaa….7th attempt still fail and it was the assist of the chef that helps us to tie on it and Ester also did it.

Our rice dumpling are going into the steam, as I just got to know that it need to be in boiling water for 8 hours. (which previously I thought for only a few hours)

In Chinese Food By Taufulou 3 Mins Read

Mei Chi Xuan Restaurant @ Kota Damansara

25/01/2010 No Comments

Kota Damansara had recently had become one of my hunting ground for food. With a lot of restaurant, kopitiam and café’s mushrooming around the neighborhood, one thing I can say that their food in that area so is so far so good until I got expose to this small shop in the area. Famous for its seafood and its fried hot wok dish and among its local neighborhood, the taste had even attracted stars as far as Hong Kong to dine in here at Mei Chi Xuan Restaurant.

The shop is located in the heart of Kota Damansara.

This is what I mean that the shop had attracted crowd from far with the Hong Kong Starz in Super Trio show had dine here before yet Hoh Chiak local tv food hunter had featured them too.

Here we are, to try out their menu specially made by the chef for Chinese New Year.The chef want us to do photo shoot session first as I cannot wait to eat it. The aroma pilling up the room is just full with temptation.

‘Sea Cucumber with Seafood and Mushroom on a Dragon Boat’ had already amazed me with its very original food presentation.

Carefully crafted dragon head and tail with the broccoli decorated by the side and the rest of the ingredient sitting on top of it make it look like a floating boat. All of us were so impress. I always thought that only can see what those TV cooking show chef can do but never really on a local restaurant like this, which is not even a 4 star restaurant.

Filled with chewy, juicy sea cucumber, scallop, prawns, mushroom, carrots and make the aroma blended so well. Broccoli was freshly cook to my likings. This dish was cook for the reason healthy eating. (from RM150)

‘Braised Pork Trotter with Mushroom and Lotus Seed’ (RM28 onwards).The pork trotter was cook to perfection until the pork meat is soft, yet not too starchy flavorful gravy that shower upon covers over mushroom and lotus seed, yet by putting one small piece of the fats will just melts on your mouth.

‘Brown Rice with Waxed Meat and Egg Yolk’ (from RM50)

Last dish had attracted me more on the taste as when it was serve, the aroma of the wax meat smells so niceeee~ . Not till the chef mention that, let me show you the hidden jewel, and when he cuts open, is like you seen in the TVB cooking drama series, when it cuts open the aroma just burst out even stronger and then the salty duck egg yolk was hidden in the middle like making it shining (I meant tvb style) but this gives me that kind off feeling yet you can smell the saltiness yet strong nice fragrance of the dish that makes us just want to walap the whole plate.

The rice is fried till just nice which is not too dry yet eat it with the wax meat is just perfect combination and the salty egg yolk just adds on the extra kick of it.

It was a great experience in this shop and I am surely looking forward on their normal menu which other customer had order and I can even smells the taste of it when I walk pass to toilet. Just lovin it~

Location:
Restaurant Mei Chixuan
No. 32A1, Jalan PJU 5/10,
PJU 5,Dataran Sunway,
Kota Damansara,
47810 Petaling Jaya,
Selangor.

Tel no: 03-6141 6122

In Chinese Food By Taufulou 2 Mins Read

CNY Menu, Four Seasons Chinese Restaurant @ Cap Square, KL

19/01/2010 No Comments

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Every year after Christmas and New Year most of us the rest will turn on our Chinese New Year mood already with all the shopping mall converting to CNY deco but this year, Chinese New Year mood came to me very early as heading to my very first stop, to try out CNY menu at Four Season Restaurant(Non-Halal).

Nice Chinese contemporary designs to add on the ambiance of the restaurant.

The food in the menu looks good and the price is quite reasonable.

This is how Ken on site, showing his new ka chan…’Boi Tahan ah’~~~ lol~

I like the ‘Chili Oil’ very much as in when added to the meal, it brings up the extra fragrance on it. Not very spicy yet a bit salty.

‘Special Four Seasons Hong Kong Style Poon Choi’

When the pot cover opens up, we were so excited that pun choi is filled with prawns, scallops, peas, broccoli, sea cucumber and some other ingredients. Our chopstick is there, and have to say waiitttttt..take picture first, as everyone is staring at it waiting to eat it with the aroma flying through our nose. Surely this is 100 times better than the pun choi I ate at Yin Ker Lou and more worth it.

‘Four Seasons Roasted Duck’ filled our mouth with juicy and tender duck meat yet the saltiness level is there and add on with some chili oil is just perfect as we hope we could have another plate.

Followed by ‘Crispy Pork’

and ‘Char Siew’

‘Waxed Meat Rice in Hot Pot’ cooking at the bottom of the rice, with making the base a bit burn and crispy then stir it around to make it evenly that I love it filled with Chinese sausage.

I have always drink soya bean and love sea coconut but I have never thought that this 2 when mix together it would be so nice. ‘Double Boiled Sea Coconut with Soya Bean’

It was a great nice trying out nice dishes and a great start for CNY mood and this is not the only set we try, as for family reunion dinner or ‘Sau Gong Jau’ can always be in here too with the set menu as below.. Richard, I have to say thank you for arranging everything.

Location:
Four Seasons Restaurant
Lot G16 & G17
Capsquare
No. 7, Persiaran Capital Square
Kuala Lumpur

Sea Cucumber

Prosperity Menu at Toh Yuen @ PJ Hilton

Toh Yuen @ PJ Hilton

Reunion Dinner @ Tai Zhi Heen, Prince Hotel

Rice Dumpling (Bak Chang) Workshop @ Hotel Nikko

Mei Chi Xuan Restaurant @ Kota Damansara

CNY Menu, Four Seasons Chinese Restaurant @ Cap Square, KL

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Niche to Mainstream: The Demand of the Global Halal Market

OMFA Vitamin C Taste to Believe

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Best Chinese Fried Indian Noodle @ SS2

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Hong Kong Disneyland