Thursday, February 15, 2007

Sheraton Subang Hotel & Towers serving Five Types of Yee Sang

Dried scallops used in salad dish

IT is time to toss up good fortune and wealth again with the impending arrival of the Year of the Boar.

Interesting: The chef’s Special Baked Cod Fish.
At The Emperor Restaurant in Sheraton Subang Hotel & Towers, five types of yee sang are available.

The five yee sang varieties have interesting names – Shredded Pear Yee Sang, Canada Surf Clam Yee Sang, Sliced Hamachi Australian Yellow Tail Yee Sang, Sliced Abalone Yee Sang and the Four Seasons Prosperity Yee Sang.

The hotel executive Chinese chef Michael Wong said the Four Seasons Prosperity Yee Sang is the restaurant's highlight.

“I think we are the only hotel serving this yee sang with four types of fish like butter fish, salmon, tuna and jelly fish.

“The other varieties are more common so the Four Seasons is definitely our in-house signature dish and must-try for guests,” said Wong.

Five types of prosperity set menus with up to nine courses, all auspiciously named, have also been created for the festive celebration.

The set menus are given names like Spring & Happiness, Everlasting Prosperity, Wealth & Fortune, Prosperity & Wishes and Golden Prosperity.

They are respectively priced at RM888++, RM988++, RM1,138++, RM1,388++ and RM2,388++ per table of eight to 10 people, and served with complimentary Sheraton Pur Erh Tea.

During a media preview, Wong served the Sauteed Fresh Prawn with Macadamia and Asparagus.

The vegetable dish is creatively served on translucent Vietnamese popiah skin that has been pre-fried, moulding it into the shape of a bowl.

The Braised Japanese Dried Scallop with Black Moss and Oyster was served on a bed of the sang choy vegetable, which Wong said is a must-have vegetable during Chinese New Year.

Creative: The Sauteed Fresh Prawn with Macadamia and asparagus served on translucent Vietnamese popiah skin.
“The dried scallops are imported from Japan and are brown in colour.

“The country has the most beautiful dried scallops in terms of texture and freshness,” said Wong.

From the a la carte list, he recommended the Double Boiled Shark’s Fin Soup with Abalone and filled with premium delicacies like fish maw, scallop and also chicken meat.

“The shark’s fin is of higher grade and quality and is thicker and also longer. So the price per soup portion may be deemed rather expensive but customers are getting the best items,” said Wong.

The chef’s Special Baked Cod Fish, said Wong, is unique with its special sauce.

“It looks like we used cheese to make the sauce but in fact, there’s no cheese.

“The sauce is purely made from mayonnaise and other ingredients,” he said.

The highlight of the Chinese New Year feast is the traditional calligraphy scroll of best wishes which each patron will receive upon dining at the restaurant.

A traditional calligraphy stall will be set up featuring personally handwritten scrolls of Chinese characters by calligrapher Master K.C. Chia for each diner, available from Feb 17 to March 4 (except for Feb 18, 19 and 20).

The 44-year-old Chia has been writing calligraphy for the past six years, doing it mostly for friends on special occasions.

Best wishes: Chia preparing a calligraphy scroll which will be given to diners at the Emperor Restaurant.
This marks his first collaboration with the hotel where he will be writing on red paper for patrons to hang on doors outside their homes.

“The Chinese New Year promotion is available daily for lunch and dinner until March 3.

  • THE EMPEROR, Sheraton Subang Hotel & Towers, Jalan SS12/1, Subang Jaya (Tel: 03-5031 6060 ext 1954). Business Hours: Daily, lunch (noon-2.30pm); dinner (6pm-10.30pm).

  • Source : STAR
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