TRADITIONAL Cantonese flavours, when presented with thoughtful finesse, can feel both comforting and exciting.
This philosophy shapes the inaugural Chinese New Year dining experience at the Chinese Restaurant in Petaling Jaya Marriott Hotel (formerly Eastin Hotel).
Signature dishes such as the Hong Kong-style roasted goose and the oven-roasted Irish duck bring a sense of occasion to the festive table.
Executive chef Alex Chong introduces festive menus that remain firmly rooted in tradition, with subtle modern touches expressed largely through presentation rather than flavour.
“We stay true to Chinese traditions.
“What we introduce is a light fusion in presentation, while the flavours, cooking methods and ingredients remain traditional.
“This gives it a fresher feel,” he said.
The Chinese New Year set menus, offered across three selections, place emphasis on premium produce and live seafood, prepared in a largely traditional Cantonese style.
A few dishes catch the eye for their flavours and presentation, like the Braised Dried Scallops with Crab Meat in Pumpkin Soup.
The broth is naturally sweet with a light savoury depth, rounded off by the brininess of the seafood.
The soup is served in hollowed out petite pumpkins, lending a subtle visual lift.
Live seafood features prominently throughout the menus, prepared simply to allow the ingredients to speak for themselves.
In the Steamed Live Dragon Sea Grouper with superior soy sauce, the fish is delicately cooked, resulting in clean, restrained flavours that highlight freshness rather than embellishment.
Among the centrepieces is the roasted crispy Irish Silver Hill duck, marinated with Chinese herbs and house-blended spices before being oven-roasted.
The meat is tender and moist, complemented by crisp skin and a gentle aromatic note as the fat renders.
“We marinate the duck with Chinese herbs and our own house-blended salt with five-spice, and prepare it at least a day in advance so the flavours can develop,” said Chong.
Also featured is a Hong Kong-style roasted goose sourced from China, noted for its tenderness and fuller flavour.
A favourite is the Steamed River Prawn on Silken Egg White.
The egg absorbs the natural juices of the prawns, adding a subtle creaminess that complements its delicate texture.
Lightly seasoned, the dish is simple and clean, letting the freshness of the seafood take centre stage.
Other highlights in the set menus include Roasted Crispy Chicken with garlic, Wok-Fried Butter Prawns and Traditional Steamed Waxed Meat Rice as well as desserts like Double-Boiled Red Dates and Lotus Seeds and fried nian gao.
The restaurant’s Chinese New Year set menus are available until March 3.
The set menus start from RM1,188 to RM3,688.
CHINESE RESTAURANT, Petaling Jaya Marriott Hotel, Jalan 16/11, Pusat Dagangan Section 16, Petaling Jaya. (Tel: 03-7946 1111). Business hours: Noon to 2.30pm (Mondays to Fridays), 10.30am to 2.30pm (weekends); 6.30pm to 10.30pm. Pork-free.
This is the writer’s personal observation and is not an endorsement by StarMetro.
