A well-crafted course meal, be it Western or Asian cuisines, should begin with mild, delicate flavours before delving into richer and more complex profiles. This is to ensure the palate is not overwhelmed at the start of the meal while gradually building up anticipation for the next course. With that in mind, St Regis Kuala Lumpur executive Chinese chef Cheong Boon Fai has curated a sumptuous Chinese New Year menu featuring auspicious dishes with vibrant flavours to capture the essence of the season.
Prosperity Tea Pot Cake is made with Hojicha Sponge, Long Jing Ganache and Long Jing Jelly with a chocolate base holding eight bonbons. From subtle notes of bird’s nest soup to well-seasoned deep-fried sea prawns, the hotel’s Prosperity Set Menu presents a well-balanced Chinese set meal. Start off your experience with St Regis’ signature yee sang featuring hotel owner Puan Sri Sharon Chua’s family recipe which has been handed down over the generations.
The colourful platter comprises sliced fresh fruits, julienned vegetables, assorted nuts, seeds and special sauce as well as a choice of four main ingredients. Wok-fried fragrant rice with chicken, dried shrimps, mushrooms and ebiko. These are abalone and jellyfish, yellowtail hamachi and jellyfish, salmon and jellyfish as well as vegetarian mixed nuts.
After happily tossing the yee sang and calling out for luck and prosperity, we delighted in a soothing serving of Braised Bird’s Nest Soup. Rich with textural ingredients .
