ONE of the best ways to usher in Chinese New Year is with good food and great company.

Toh Yuen in Hilton Petaling Jaya, Selangor, offers set menus curated for the Lunar New Year that are both luxurious and heartwarming, with something for everyone.

From the indulgent fish maw broth to the delicate steamed fish and fragrant prawn dish, each course stands out in flavour.

These also symbolise abundance with respect for tradition.

The use of premium ingredients such as cordyceps mushrooms, tiger prawns and sea cucumbers create a lavish dining experience.

Wok-fried Tiger Prawns with Szechuan-style Sauce.

Some of the highlights from the Golden Set menu are the Braised Fish Maw Broth with Crab Meat and Dried Scallop, Steamed Chicken with Cordyceps Mushroom Gravy and Wok-fried Tiger Prawns with Szechuan-style Sauce.

The fish maw broth is a perfect beginning to a festive meal.

Its delicate texture soaks up the savoury broth while the sweet, tender crab meat adds a lovely depth.

The dried scallops bring an earthy, umami-packed flavour, making the dish a satisfying start to the meal.

The steamed chicken is a classic dish.

Braised Sea Cucumber and Shiitake Mushrooms with Seasonal Vegetables dish.Dessert of Chilled Honey Dew Puree with Pumpkin Konnyaku served alongside Steamed Rice Cake with Grated Coconut and Red Bean Wagashi.

It’s tender and the slightly herbal taste of the cordyceps mushroom gravy enhances the dish without overwhelming the natural flavour of the chicken.

For a kick of spice, the tiger prawns are an absolute highlight.

The prawns are seared just right, offering a delightful crunch on the outside while staying juicy on the inside.

The Szechuan sauce is dark and tangy with just a light amount of heat.

Each prawn is generously- coated in the sauce, making each bite flavourful.

The Steamed Dragon Tiger Garoupa with Chopped Scallion and Garlic is simple in its presentation but so satisfying.

Its sweetness is enhanced by the subtle yet fragrant topping of chopped scallions and garlic.

The Braised Fish Maw Broth with Crab Meat and Dried Scallop is a comforting starter.

It is light but with plenty of flavour, perfect for balancing out the richness of the other dishes.

For something a bit more indulgent, the Braised Sea Cucumber and Shiitake Mushrooms with Seasonal Vegetables is a comforting choice.

The soft sea cucumber contrasts nicely with the earthy shiitake mushrooms.

The seasonal vegetables add a crunch that complements the richness of the braising sauce.

To end the meal on a refreshing note, the Chilled Honey Dew Puree with Pumpkin Konnyaku is a pleasant surprise.

The smooth honeydew puree is light and sweet, while the konnyaku adds a chewy texture that makes this dessert fun to eat.

It is served alongside Steamed Rice Cake with Grated Coconut, and Red Bean Wagashi.

This dessert is a unique finish to a rich meal.

The set comes with yee sang comprising Hokkaido scallop sashimi, crispy fish skin and truffle oil.

Prices range from RM1,688 for six persons to RM2,888 for 10 persons.

If that is not enough, savour the Peking Duck at RM168nett per half duck and RM268nett for a whole duck.

Diners can choose to savour it in classic roast form or elevate it with noodles.

The set menu is available until Feb 12.

TOH YUEN, Hilton Petaling Jaya, Level 1 (East Wing), Jalan Barat, PJS 52, Petaling Jaya, Selangor. (Tel: 03-7955 9122). Business hours: 12.30pm- 2.30pm, 6.30pm-10pm. Pork-free.

This is the writer’s observation and is not an endorsement by StarMetro.