Dim sum & Chinese New Year menu – Zuan Yuan, One World Hotel

For those seeking halal/pork-free dim sum in PJ, Zuan Yuan at One World Hotel could be a worthy consideration.
I’ve not sampled all the items on the menu, but it’s suffice to say that the ones I had gave a good indication of the dim sum chef’s skills.

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Begin with the egg tarts. This is in fact, one of the “not-to-miss” item of the dim sum repertoire here. Some might find it sweet (I personally do) so it depends on how you prefer your egg tarts.
As for the pastry, it was pleasantly light and flaky enough.

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The items we sampled today are the new creations of Chef Jordon, the dim sum maestro of Zuan Yuan Restaurant. The popularity of the dim sum here has prompted him to inject new items into the menu, while retaining old favourites.

chef jordon wf dimsum

A murmur of approval were heard as the large pockets of prawns & scallops dim sum went around the table.
A curried mash nestled within a taro ball with prawn was another quirky creation that had us dissecting it in curiosity.
We stared at the GREEN chee cheong fun, not quite sure of what to make of it, but it turned out expectedly “green” (as in healthy) with savoury fillings of herbs and vegetables.
Lastly was the crabmeat (surimi) plus century egg rolls and duck bacon with chinese asparagus.

Steamed Smoked Duck and Sea Asparagus with Bamboo Fungus.

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Steamed Rice Cheong Fun with Cordyceps Flower and Garden Greens.

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Crispy Taro with Prawn and Curry Paste.

CNY - One World

Steamed Prawn Dumpling with Scallops and Fish Roe.

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Crispy Preserved Egg Roll with Seafood Paste.

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While the dim sum are being digested, we were served the other courses in the upcoming Chinese New Year menus.


Of course the yee sang is a must, and here at Zuan Yuan you can choose from soft shell crabs to crispy fish skin to jelly fish, pears, salmon and abalones.

Entertaining the family or business associates would be a “wow” affair, for the kitchen team certainly didn’t skimp on the ingredients.
They weren’t jesting when they stated “jumbo prawns”. And the “Pi Pa” duck was a nice big bird too.

Wok Fried Jumbo Tiger Prawns with Superior Soy Sauce.


Roasted “Pi Pa” Duck Traditional Style.

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Tastewise? Both satisfying good.

The prawns were fresh (an expected quality but you will be surprised to discover that’s not always the case when you dine out) and crunchy with a nice coat of sauce while the duck boasted of crackly, crispy skin and non-gamey flesh.

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A lot of culinary blunders can be forgiven but to overcooking a good fish isn’t one of them.
Thankfully our Steamed Dragon Garoupa with Bean Curds and Black Fungus in King Soy Sauce was adeptly steamed and lightly flavoured with premium soy sauce.
That is all a fresh, good breed of fish need anyway right?

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Braised Abalone, Dried Oyster, Sea Moss and Mushroom in Superior Oyster Sauce.
A necessary course, though not my favourite. But Zuan Yuan managed an excellent version all the same.

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I love my lotus leaf sticky rice. The flavours of the waxed meats mingled with the fragrance of the fried rice is so much win. Fortunately this course is always one of the last few which is a good thing for me, as I have a weakness for this dish and might have overindulged.

Steamed Rice with Preserved Meat and Diced Duck wrapped in Lotus Leaves.

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Fried Traditional Nian Gao with Yam and Sweet Potatoes (sticky rice cake between slices of taro and sweet potato) nd my favourite Chinese sweet soup – Double Boiled Sea, Coconut, Snow Lotus Pear, Red Dates and Snow Lotus Seeds.
A fitting sweet ending.

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If you are seeking for a pork-free Chinese restaurant in PJ with private rooms, classic Oriental ambiance, warm service and good food, Zuan Yuan at One World Hotel PJ might fit the bill.
Your options of the CNY menus are as below:

Yee Sang at Zuan Yuan Chinese Restaurant:

Yee Sang 2015-page-001

The Chinese New Year 2015 menus:


For reservations, please call +60 3 7681 1159 or email [email protected].

This Post Has 2 Comments

  1. Sean EDKL

    i have a severe weakness for rice with waxed meat type of dishes too … especially when it comes to the liver sausages in them! 😀

    1. Rebecca Saw

      HAhhha! we are all Chinese who love our rice! 😛
      Better still when we get to eat it with curries, savoury meats , sambal and braised gravies 😛

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