A selection of Teochew dishes has been specially prepared by Zuan Yuan’s Chinese Master Chef Michael Chew throughout the month of November 2011 for lunch and dinner.
I hopped in recently for a taste of Teochew delicacies last week, just as the promotion kicks off for the month.
For RM68++, I savoured 6 dishes starting with the Duo Combination Teochew Style “Steamed and Deep-Fried Fen Guo”, Braised Shark’s Fin with Crab Claw and Scallop, Deep-Fried Teochew “Shi Liu Guo”, Steamed Leather Jacket Fish with Garlic, Ginger and Teochew Sauce, Fried Rice with Olive Vegetable/Braised Rice Noodle with Assorted Seafood and ended it all with my favourite TeoChew dessert, Sweetened Yam Paste.
My favourite: Sweetened Yam Paste, or more commonly known as Or Nee.
The Or Nee was very very well prepared, non- oily and with the perfect balance of sweetness.The traditional method of preparation includes blending the yam paste with lard (oil made from pig fat) for a more fragrant smell but since Zuan Yuan is pork-free, the lard was absent and I was grateful as I didn’t barely missed the lard, or truth to be told, the CALORIES!
But I digress.
My lunch actually started with the Duo Combination Teochew Style “Steamed and Deep-Fried Fen Guo. Both were equally moreish, and reminded me of dumplings that were usually served with dim sum. The steamed one was wrapped in clear translucent skin alike those used for “chai kueh” while the deep fried one is a yam puff version but with similar fillings.
This is after all, a Chinese meal, hence the obligatory soup made it’s appearance. The luxuriant Braised Shark’s Fin with Crab Claw and Scallop has all the premium ingredients thrown in but it didn’t quite hit the right note for me. I thought it lacked robustness & depth of flavour.
Deep-Fried Teochew “Shi Liu Guo”.
This as a little bag of goodies, wrapped in beancurd skin.
Teochew cuisine is particularly well known for its seafood and vegetarian dishes and is commonly regarded as being healthy. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour.
The above described the next dish perfectly.
Steamed Leather Jacket Fish with Garlic, Ginger and Teochew Sauce.
This was my favourite (other than the Steamed Yam Paste) dish from the set. Pungent garlic and ginger and a tinge of heat from chopped bird-eye chillis provided the perfect foil for the firm, flaky riverfish.
Our carbs came in the form of either The Olive Vegetables (not to be mistaken with italian olives) Fried Rice or the Braised Rice Noodle with Assorted Seafood.
I find both pretty ordinary and due feedback was given to the Chef. All in all, the TeoChew cuisine promotion for this month is pretty value for money and saves one the trouble of ordering ala-carte. Personally I find the fish and the dessert to be the highlight of the menu.
I missed the Hongkong cuisine promotion for October and I heard it was very good. Now, I’m wondering what’s in store for December at Zuan Yuan! Well, I’ll keep you guys posted!
Price: Set menu @ RM68++ per person.
For reservations, please call Zuan Yuan Chinese Restaurant at +603 – 7681 1159.