Chinese New Year menu 2016 at China Treasures, KLGCC – Pork Free

Chef Eddie Chua hasn’t aged. Still cheeky, I remembered him from a year ago during our Chinese New Year 2015 set dinner review.

When we met in 2015 he was the newly appointed chef.
His Braised Sea Moss Oyster Rolls with Sliced Abalone and Wheat Gluten and his chicken skin fish cake rectangles were 2 of the memorable dishes we enjoyed that night.
Dessert was a lovely soy bean dessert with the ideal ratio of soy bean flavour to liquid consistency.

BELOW:
Reminiscing the tasty fishpaste with chicke skin 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 year Chef Eddie kept the bar raised.
We tossed to health, prosperity and to wishes of every positive kind with the Fresh Norwegian Salmon Yee Sang before tucking into these delicious Braised Sea Moss Oyster Rolls with White Jade Shell and Garden Greens, a familiar dish from last year.

We skipped the soup course, which was regrettable as I’ve always loved Chinese boiled soups.
The fowl was great though, a simple looking dish but adeptly prepared hence thoroughly enjoyable. Crispy thin, greaseless skin with well marinated, juicy meat; what’s not to like?

I consumed both dark and white meat parts and found them consistent in flavour and texture. The pool of sauce underneath the chicken was unique; simultaneously savoury salty and spicy and a good contrast from other predictable variants.

I personally find the meat tasty enough without any need of the sauce but it is nice to have the option of “extra flavouring” if required.

BELOW: Crispy Roasted Chicken with Szechuan Pepper Hot Sauce.

Seafood came in the form of Stir Fry Crystal Prawns with Honey Pepper Sauce and Steamed Live Australia Jade Perch Fish.

Both sea creatures were of good size for a table of 10 and perfectly cooked. Flavours were spot and the freshness of the seafood apparent.
Depending on your selected festive menu, the gourmet ingredients vary but I spy good quality of seafood such as Dragon Garoupa and Jade Perch as well tiger prawns and bird nest.
There are a total of 5 (FIVE) Chinese New Year menus designed by Chef Eddie and his team this year, all fit for a prosperous feast this 2016.

Some carbohydrates to finish the meal – ‘Yong Zhou’ Style Fried Rice’.

And of course, desserts as sweet ending.

Chilled Lo Han Guo with Aloe Vera.

Chinese New Year special dessert – red bean filled mochi and fried sesame balls.

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China Treasures’ 5 festive menus are available from 8 December 2015 to 22 February 2016.

9 course Wealth Menu – RM3,288.88 nett (includes a complimentary bottle of Red Wine)
9 course Prosperity Menu – RM2,688.88 nett (includes a complimentary bottle of Red Wine)
9 course Fortune Menu – RM2,188.88 nett.
9 course Abundance Menu – RM1,162.88 nett (6 pax) OR RM1,688.88 nett (6 pax)
Happiness 8 course menu – RM 922.88nett (per table for 6 persons) and RM 1,288.88nett (per table for 10 persons).

China Treasures:
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
+603-2093 4688
Email: [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