THERE are many reasons to get excited when the lunar new year approaches and an excuse to get together with colleagues to sau gong is one of them.
This year’s sau gong and prosperity menus, specially curated by Chinese chef Wong Fook Choon presents delectable dishes at Putrajaya Marriott Hotel’s Summer Palace Restaurant.
Taking centre stage this year are three sau gong set menus.
There are the Sau Gong Auspicious Menu (RM1,388 nett), Sau Gong Longevity Menu (RM1,788 nett) and Sau Gong Abundance Menu (RM2,288 nett) inclusive of two bottles of house wine or sparkling juice.
To wish patrons luck for the new year, Wong has carefully selected dishes with auspicious connotations such as the all-time favourite Prosperity Salmon Yee Sang.
The restaurant’s yee sang is a generous portion featuring a pleasant plum sauce with salmon fillet and salmon skin to toss to a great year ahead.
A Chinese meal is incomplete without a savoury soup to warm the body, and Wong has thrown in some seafood items that marry well in his Braised Crabmeat and Top Shell Soup with Dried Scallops.
The scallops and crabmeat are a perfect blend of flavours that add sweetness to the thick soup.
For a healthier option, this year Summer Palace is serving steamed chicken instead of the traditional fried variety.
“We are using free range chicken for our Steamed Soya Chicken with Chicken Ham .
“Free range meat is always better as the texture is really good for steaming,” said Wong.
The star of the menu, however, is the Deep-fried Golden Pompano Fish with Pattaya Sauce.
For this dish, Wong adds ingredients likebunga kantan, plum sauce, lime juice and honey to bring out the taste of the juicy golden pompano.
Wong also introduced another one of his specialities – Baked Tiger Prawns with Homemade Sauce – using a personal recipe he favours with spices, ginger and garlic among the ingredients.
Topping the Braised Dried Seafood with Garden Greens are some premium dried seafood that have been braised for three hours with ginger and onions lending their aroma to the otherwise bland ingredients.
Instead of a rice dish, the menu offers Stir-fried Egg Noodles with Squid, Singaporean-style.
Egg noodles have a very distinctive taste and in this dish, Wong dishes up a sweet and sour version.
To end our adventure with the savouries, we enjoyed a fusion dessert called Chilled Mango Cream with Ice Cream and Sago.
While the cool mango cream helps lavish the palate with sweetness, the sago creates additional texture with each mouthful.
Finally, a personal favourite in the form of assorted pancakes with red bean and lotus paste stuffed in light and flaky pancake crust.
The sau gong menus are available until Feb 14 while the prosperity set menus are available from Feb 15 to March 2.
The restaurant also has a variety of yee sang including Vegetarian Korean Pear, Salmon with Soft Shell Crab Yee Sang, Crispy Fruits and Salmon Yee Sang, Smoked Salmon Yee Sang with Organic Vegetables and Black Truffle, Three Varieties of Fish Yee Sang and African Abalone Yee Sang priced from RM118 nett to RM328 nett.
SUMMER PALACE RESTAURANT, Putrajaya Marriott Hotel, IOI Resort City, Sepang Utara. (Tel: 03-8949 8888 ext 1333). Business hours : Lunch 11.30 am to 2.30pm, 6.30pm to 10pm. Dim sum is served from 11.30am to 2.30pm, 10.30am to 2.30pm (Sunday and public holidays).
This is the writer’s personal observation and is not an endorsement by StarMetro.