WEST Lake Garden Chinese Restaurant at Sunway Resort Hotel & Spa celebrates food, wine and good taste with Flavourlicious, a month-long celebration to coincide with the Malaysia International Gourmet Festival (MIGF) 2007.
Master Chinese Chef Chan Choo Kean, 40, uses an interesting mix of seafood, meat, vegetables and herbs to create the Liu Xiang Festival Menu I and II, and Jin Yu Festival Menu I and II (paired with wine).
“Based on customers’ recommendations, I’ve picked the best dishes out of those I’ve created over the past few years, improved on the recipes, and created them for the festival,” said Chan, who has been specialising in Chinese cuisine for 21 years.
The Jin Yu Festival Menu I is a unique melange of Combination of Steamed Squid Ink Dumpling Filled with Boletus Mushroom and Fresh Scallop Emerald Dumpling in Golden Pumpkin Puree for appetiser; Double-Boiled Lamb Consomme with Morel Mushroom and Lamb Rack for starter; a choice of Pan-Seared Beef Tenderloin with Piquant Mongolian Dressing served with Cheese Wrapped Tofu or Shallow-Fried Canadian Cod Swirled with Savoury Cream Sauce and Shanghai Wok-Seared Bun Filled with Shrimp Mousse and Chicken for main course; last but not least is the Chilled Avocado and Aloe Vera Coulis and Custard Filled Filo Dough Dumpling with Ice Cream for dessert.
Warm your tummy with a bowl of Clear Lobster Soup with Lobster Medallion, Crab Claw and White Beancurd, then choose either one of these for your main course: Combination of Stir-Fried Lobster Tail with Fresh Milk and Lemon served with Baked Pomfret, or Wok-Fried Australian Rack of Lamb in Green Chili Sauce, served with Chinese Lettuce.
End your meal with Deep-Fried Durian Puff with Sour Sop for dessert.
Wine selections for both Jin Yu Festival Menus are Banfi Le Rime Toscana IGT for the appetisers, Banfi Col di Sasso Toscana IGT to set off with main courses and Peter Lehmann Botrytis Semillon to complete the dessert pairings.
The Liu Xiang Festival Menu I and II feature the same dishes as Jin Yu Festival Menu I and II but without the wines.
“To make the puff, I blend durian flesh, corn flour and milk to form a paste that’s similar to ice cream, then wrap it with pastry.
“It’s best to eat the durian puff first, followed by the fresh fruits and soursop, to balance out the taste.”
Available from now till Nov 30, the Liu Xiang Festival Menu I and Menu II is priced at RM88++ and RM138++ per person respectively, while the Jin Yu Festival Menu I and Menu II is priced at RM138++ and RM188++ per person respectively.
The Flavourlicious celebrations also include deals on cigars, beverages, group bookings, a la carte menus, cooking classes and complimentary rewards in the Big Spender Programme.
WEST LAKE GARDEN CHINESE RESTAURANT, Sunway Resort Hotel & Spa, Persiaran Lagoon, Bandar Sunway, Petaling Jaya. (Tel: 03-7492 8000 ext 3181). Business hours: Lunch, Mon-Sat, noon-2.30pm; Sun & public holidays, 10am-2.30pm; dinner, Mon-Sun, 6.30pm-10.30pm.