An initiation into nobility

This has got to be the best reunion dinner we have had all these years for Chinese New Year. The restaurant was well-lit and spacious, the food was not only tasty but they were also very fresh — the prawn shells actually stuck to their flesh which meant they were really fresh. From the way the yusheng was topped off with fried enoki mushroom to the sharksfin being presented in fragrant young coconut shells to the skeletal pomfret looking like a piece of art to the glutinous rice and abalone being served in baby pumpkins, each dish tasted as good as they looked. To end the evening, we had a choice of two desserts, mochi and glutinous rice balls and aloe vera with dried longan. It was truly a meal to remember and so very appropriate as a reunion dinner meal for Chinese New Year.

I did a CNY series last year for 15 days of the Chinese New Year, beginning with the Eve. You are welcomed to view the series again. In it, I talked about why certain foods are served during Chinese New Year and what they represent. For convenience, I have linked the series here by day again. I suggest you view them by the day, rather than all at once.

Day 1, Day 2, Day 3, Day 4, Day 5, Day 6, Day 7, Day 8, Day 9, Day 10, Day 11, Day 12, Day 13, Day 14, Day 15.

The food that was served during the reunion dinner was served with a certain purpose in mind — to usher in wealth, family unity, goodwill and success in all our endeavours. So, here’s wishing all my readers, Chinese or otherwise, a Happy (Chinese) New Year to one and all! May you be blessed with wealth, health and may you prosper in every way!

This restaurant was voted the best restaurant in 2013 by Time Out Kuala Lumpur Food Awards. It serves Cantonese food.

P1-01, Level 1 Podium, Plaza 33,
No. 1 Jalan Kemajuan, Seksyen 13, 46200 Petaling Jaya,
Selangor Darul Ehsan.
Tel: 03-7932 3288, 03-7960 8992.


Seared fresh salmon on the yusheng


Adding in the sachets of spices.


The whole dish was topped off with small bits of fried enoki mushroom which was very creative.


Yusheng, after it had all been tossed and mixed.


Sharks’ fin soup in a young coconut. The fragrance of the coconut was lovely. Apart from drinking the soup, one could also eat the coconut flesh if one wanted to. A novel way of serving traditional soup.


Young suckling pig skin minus the meat. We don’t know where the meat went to. Underneath the skin were fresh mushrooms. Without the meat, it meant that we were not quite that full. I wonder what they did to the meat and we didn’t ask either.


The skeletal pomfret that looked like a piece of art.


Drunken prawns that were so fresh that the shells stuck to the flesh! On the menu, it read Tiger Prawns. But these prawns did not look like tiger prawns at all.


Glutinous rice with abalone served in baby pumpkins. Another novel way of serving.


Mochi and rice balls with sesame seeds.


Aloe vera with fungus and bits of dried longan



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