I marked my first visit to prestigious Kuala Lumpur Golf & Country Club yesterday with a Chinese New Year feast by the newly appointed Chef Eddie Chua.
KLGCC truly exhibits the air of an exclusive club. China Treasures is one of its many dining outlets, specialising in classic and innovative Chinese specialities.
Like the other parts of the club, China Treasures exudes the same sophistication and unpretentious comfort, featuring subtle décor with Chinese influence that complements the overall ambience and setting.
The food is refined and executed with finesse.
Soups, both savoury and the tong shui (chinese dessert soups) are served in individual tureens.
There are no gawking fish head at the table, but nicely proportion cuts of fish instead. Our meat dish were cooked and presented in a rather unique manner and the crustaceans we had were laid resting in a lettuce bowl of sorts, not just spread out on a plate.
The elegant plating and neat presentation would certainly win favour from discerning diners. I for one, loved such gentility.
Depending on your chosen set, there would be either complimentary jasmine tea or a bottle of red wine to accompany your gastronomic journey.
Take your pick of the luxe items of abalone, sea cucumbers, jumbo prawns and bird nest with prices ranging from RM1662.88 nett to RM4740.88 nett per table.
We began with the customary toss of Yee Sang , chanting all manner of good wishes and then proceed to warm up the stomach with a bowl of “Crab Meat Soup with Braised Seafood” soup; copious with crab meat & seafood.
The fowl dish was next; interestingly prepared and warranted a tale from Chef Eddie.
We listened in rapt attention as Chef gave us a rough narration of the steps he took to assemble the fish cake rectangles.
The fowl was first stripped of its skin. The skin was then spread out, brushed with honey, cooked and hung up to dry.
A little bit of cornstarch helped to glue the skin to the house-made paste.
This isn’t the first time I’ve seen or tasted this preparation and I’ve always loved this crusted fish cake creation; enjoying the crunch of almonds on one side and the crisp of the film of crackly chicken skin (which chef just explained) on the other.
Rectangulars of these fish cakes surrounded a fried vermicelli basket of sliced black bean chicken meat.
*Well, I think it was a vermicelli basket, for I wasn’t paying attention to the basket at all.
The Home Styled Steamed White Cod was beyond reproach and I wished the whole plate was for me. I only managed one piece before it was quickly reduced to just sauce and plate!
Guess every guest at the table concurred with my tastebuds.
Sauteed Crystal Prawns with Hot and Sour Sauce.
Braised Sea Moss Oyster Rolls with Sliced Abalone and Wheat Gluten.
I was intrigued by the pieces of what looked to be like meat paste/patties around this dish.
This dish is usually a standard ensemble of broccoli and abalones but this plate, as I’ve discovered, has morsels of tasty fish paste encasing dried oysters.
X.O Fried Rice.
A humble dish made luxuriant with the addition of scallops.
Dessert: Hot Soy Bean with White Fungus, Lotus Seed and Gingko Nuts.
My favourite course after the fish.
The recipe is Chef Eddie’s own, made in accordance to a ratio of soy beans and water that he had dictated.
The dessert marked the end to our deluxe meal this evening, but Chef Arnold had promised that we can look forward to more as he’s itching to whip up a feast for us at the Golf Terrace.
Well, you can count me in for that!
Set in a classical Chinese ambience, this restaurant features contemporary Chinese cuisine. The restaurant accommodates up to 130 people and is the perfect setting for family dining or business entertainment. There are five private rooms that seat between 8 to 24 people per room and these are suitable for corporate dining as well as more intimate dinners.
Monday – Sunday
11:30am – 2:30pm
6:30pm – 10:30pm
Email: ch[email protected]
Kuala Lumpur Golf & Country Club (KLGCC)
No. 10, Jalan 1/70D,
Off Jalan Bukit Kiara,
60000 Kuala Lumpur
Tel: 603-2011 9188
Fax: 603-2011 9288