The West Lake Garden Restaurant at Sunway Resort Hotel and Spa was my favourite halal hotel outlet.
I have been meaning to sample their dim sum for some time but that has yet to materialise since 2011. Hhaha… I’m sure I’ll eventually get to it this year. I officiated my first visit of 2012 here when I was there recently to sample their CNY 2012 set menus.
Optimistic from my previous dining experiences here (MIGF, delectable Shuang Wei Mooncakes, and a whopping 3kg rice dumpling), I looked forward to be surpised by the chefs’ culinary prowess, as time & time again my meals has been stellar and the dessserts positively exquisite.
West Lake Garden’s Chinese New Year sets comes in 4 this year, starting at RM1188++ to RM2012++.
The Yee Sang we tossed that day was given a touch of luxury with Hokkaido scallops and gold dust. Yes, there were “gold dust” on our scallops!
We “lou-ed” enthusiastically; aspiring for wealth (what else?), health and good tidings for 2012.
By now I must have tossed my 10th Yee Sang of the year. As one media friend said to me that day; “Rebecca, you must be bursting with abundance and prosperity for 2012!”.
Well, I certainly hope so. Yes, I certainly do hope so! :)
SET Golden Dragon (C)
King Pu with Hokkaido Scallop Yee Sang
Double-Boiled Shark’s Fin Soup with Japanese Scallop and Fish Maw
When it comes to soups, I have always gravitated towards double-boiled ones versus the starch-based sharkfin soups. And no, I do not condone consuming shark fin so please don’t start hurling rotten eggs at me. Basically, I enjoyed soups for its deep nourishing flavour and health properties, not so much for it’s ingredients.
But wait, the ingredients make the soup right? Well, what I meant was I normally drink the soup and not eat the meat/fish/other components of dish. Anyhow, I thought that the shark fin could have been omitted in this case. The deeply rooted flavour of the soup came more from the seafood stock and herbs anyways.
Deep-fried Crispy “Ying Yang” Chicken
Well prepared though uninspiring, the chicken in the noodle bowl was decent but it was the deep-fried chicken “pancake” that was worth a 2nd thought. The chicken skin was first removed, deep-fried and then layered on top of the shrimp paste prior to serving. The shrimp paste (as below) was coated on one side with almonds. The blend of nutty, savoury and crispiness works wonders each time.
Braised Eight Headed Abalone with Black Moss, Dry Oyster and Cabbage
I consumed so many sea cucumbers & abalones the past 2 weeks alone that I think I might be the cause for their extinction soon.
But I jest. What I meant was there’s no escaping this popular and aupicious dish. The Chinese believes (and you do not want to argue with Chinese superstition. Really.) that abalone symbolises definite good fortune, black moss symbolises wealth (I’ll eat black moss anytime!! :P) and dry oysters; receptivity to good fortune, good business.
Steamed Estuary Grouper with Shredded Ginger and Dried Fruit Peel
This was intriguing at the very least. While a noob like me complained that the flesh of the fish is tough to the point of rubbery, my experienced dining partner; a jounalist of many years and a Chinese lady of equal years gently explained that the fish is prized for it’s thick, chewy skin; which boasts of the youth boosting collagen and not so much for its flesh.
Steamed Fresh Water Prawn with Garlic and Glass Noodle
Nothing to complain for this one. The substantial sized prawn were fresh, laced generously with garlic and the glass noodles these prawns lay on absorbed the aromatic broth like a sponge.
We slurped up the
brains roes, glass noodles and the stock like vagabonds.
Claypot Rice with Waxed Duck and Mushroom
This came and went. I was so full I barely ate any. Anyhow I was slightly disappointed that waxed sausages was missing from this.
Chinese New Year Sweet Fancy Duet
Soups and delectable desserts are the 2 things I remembered West Lake Garden for. While the brown “kuih” of some sort (I couldn’t even remember what it was!) and red bean filled pumpkin-shaped dessert were cute, it wasn’t anything memorable for me.
Sweetened Lotus Paste with Lily Bulb and Glutinous Rice Dumpling
This waltzed in and saved the day. Neither overly sweet nor thick, the Lotus Paste puree was a breath of fresh air from the commonly available red bean, sesame and walnut pureed soups.
Our meal above was RM 1,688++ per table of 10 guest. It was said to be reasonable, considering the ingredients in the dishes featured. What say you?
We found out too that there has been a change of chef-dom and the new chef is now responsible for the menu. While I wasn’t as elated as I usually was post-meal that day, I trust the new chef has some tricks up his tall hat and would hopefully retain the glorious food of West Lake Garden during his term here.
For dining reservations and enquiries on the Restaurant’s Festival menu, please call (6-03) 7492 8000 Ext. 3181.
About West Lake Garden Chinese Restaurant:
(Located on the Lobby Level of Sunway Resort Hotel & Spa )
Lunch: Open daily 12.00pm – 2.30pm (Mondays to Saturdays)
10.00am – 2.30pm (Sundays & Public Holidays)
Dinner: 6.30pm to 10.30pm (Mondays to Sundays).
For reservations, call (6-03) 7495 1888.
NOTE: The other Chinese New Year set menus are as below:
Bronze Dragon (A)
Salmon Fresh Fruit Yee Sang
Braised Shark’s Fin with Bamboo Pith, Dry Scallop and Crab Meat
West Lake “Ying Yang” Roasted Chicken
Steamed Cod Fish with Pickled Vegetable
Wok-fried Sea Prawn with Chef’s Special Sauce
Braised Black Moss with Mushroom, Fish Maw and Vegetable
Steamed Rice with Waxed Duck and Waxed Meat
Chinese New Year “Nian Gao”
Chilled Aloe-Vera “Lo Hon Go”
RM 1,188++ per table of 10 guest
Silver Dragon (B)
Bee Pollen Yee Sang with Shell Fish and Prawn
Double-Boiled Shark’s Fin Soup with Truffle Mushroom
Smoked Village Chicken
Steamed Estuary Grouper Hong Kong Style
Wok-fried King Prawn with Golden Garlic
Braised Black Moss with Dry Oyster, Fish Maw, Mushroom and Vegetable
Fried Rice with Waxed Meat and Shrimp and Chicken Floss
Chinese New Year “Nian Gao”
Chilled Snow Pear Syrup with “Kwai Fa” Sea Coconut
RM 1,388++ per table of 10 guest
Diamond Dragon (D)
King Pu Boston Lobster Yee Sang
Monk Jump over the Wall with “Truffle Mushroom”
Braised Eight Headed Abalone with Black Moss
Baked Drunken Village Chicken Served with Casserole
Stewed “Ying Yang” Estuary Grouper in Claypot
Deep-fried King Tiger Prawn with Pumpkin Sauce
Braised “Yee Fu” Noodles with Lobster Claw
Chinese New Year Sweet Fancy Duet
Sweetened Coconut with Almond Cream and Hasma
RM 2,012++ per table of 10 guest