22 CNY items that signify prosperity, happiness and abundance

By YIP YOKE TENG
teng@thestar.com.my
Photos by HAFZI MOHAMED

CELESTIAL COURT,
Sheraton Imperial Hotel Kuala Lumpur
Jalan Sultan Ismail, Kuala Lumpur
Tel: 03-2717 9900 ext 6988
Business hours: Monday to Saturday,
noon-2.30pm; 6.30pm-10.30pm;
Sunday and Public Holidays, 10am-2.30pm;
6.30pm-10.30pm.
Halal

CHINESE New Year is the time of the year when the names of the dishes are of particular interest to diners, who seek to start the new year with a bang.

Dried oyster, black moss, fish and prawn must be included in the reunion dinner as their names have auspicious meanings.

However, it is a challenge for chefs to come up with flavours that continue to appeal to diners even though the same ingredients are used every year.

Master chef Ho Boon at Celestial Court, Sheraton Imperial Hotel Kuala Lumpur, is all set to delight diners with 22 Chinese New Year dishes, each of which carries a name to signify prosperity, happiness or abundance.

Symbolising good things and prosperity: Braised dried oyster with seamoss and vegetables.

The dishes are also given a different touch to whet guests’ appetite even though they would probably have eaten the same dishes year after year.

They are presented in three-set menus, priced at RM988++, RM1,188++ and RM1,288++, per table of 10, which are avalable for both lunch and dinner.

In addition to the set menus, guests can also opt to savour their choice of prosperity dishes from the a la carte menu.

Among the tantalising array of auspicious dishes, chef Ho is especially proud of the wok-baked fresh water king prawn with cheese in superior stock.

Gold and silver in the house: Pan-fried seafood with capsicum and macadamia nuts

“The prawns, which are flown in from Vietnam, are larger in size and have a firm texture that gives a good bite. They are baked in the wok so that they retain the texture while the flavours and aroma are effectively absorbed into the meat,” Ho said.

The prawn’s size will cheer up any seafood lover and the sauce oozing out from the crustaceans is delectable. The light gravy is enhanced with a hint of cheese to make the Chinese meal interesting.

Braised dried oyster with seamoss and vegetables is another Chinese New Year must-have. It is obvious that the dried oysters are carefully chosen because every piece is sizable, and the flavours are thoroughly infused.

Pan-fried seafood with capsicum and macadamia nuts balances the usually meaty reunion dinner with fresh vegetables. The ingredients are diced and deftly fried to offer a variety of natural flavours, enhanced by their contrasting textures.

“The seafood and vegetable are served in a lettuce leaf, so that it resembles a house filled with gold and silver,” Ho added with a smile.

Of course yee sang is a vital element in all Chinese New Year feasts, and the restaurant offers abalone, salmon and jelly fish to go with the popular Chinese salad, featuring homemade plum sauce. Yee sang is available from RM68 for a half portion.

The Chinese New Year celebratory menus are available from Feb 14 to 28; do catch a special lion dance performance on Feb 21 at 12.30pm.