Restaurant brings together an auspicious meal deal

By ESTHER CHANDRAN

estherc@thestar.com.my

TOH YUEN CHINESE RESTAURANT,
HILTON PETALING JAYA,
No 2, Jalan Barat, Petaling Jaya
Tel: 03-7955 9122 ext 4073/4
Business hours: Lunch (noon to 2.30pm),
dinner (7.00pm to 10.30pm).

IT IS not often that bean sprouts get to star in an expensive treat like Shark’s Fin Soup but once in a while, the humble vegetable gets to shine in this tasty dish.

Fresh favourite: Celebrate at Toh Yuen with the sashimi yee sang.

At Hilton Petaling Jaya’s Toh Yuen Chinese Restaurant, the thick and aromatic Braised Superior Shark’s Fin Soup in Brown Sauce and Dried Scallop was somewhat different when a small serving of fresh bean sprouts was added to the dish.

This is how you do it; throw the bean sprouts into the soup, let them take in some heat and stir it up with the supple shark’s fin and soft scallop.

The hardy sprouts still maintain their form and add crunch each time you savour the soup.

Other than the soup, diners can delight in the Baked ‘Fatt Choy’ Chicken, Steamed Fresh Water King Prawn with Egg White, Steamed Pomfret Hong Kong Style, Braised White Jade Shellfish with Black Mushroom and Sea Cucumber and Fried Glutinous Rice with Minced Mushroom and Chicken. These are among the Chinese New Year delicacies at the restaurant which is celebrating the Lunar New Year till March 7.

Fresh favourite: Celebrate at Toh Yuen with the sashimi yee sang.

To get the freshness out of seafood dishes, we were encouraged to try the steamed king prawn and steamed pomfret dishes.

The single serving of prawn per person was not only sumptuous but also very filling as it was a large prawn, sitting in a thick yellow egg soup, garnished with spring onions and cilantro.

We also enjoyed the steamed white pomfret for extra luck and the simplicity of the dish made it all the more delicious.

One dish that packs in all elements of luck would be the Baked ‘Fatt Choy’ Chicken as this roasted chicken dish which is then steamed, is rich with good luck ingredients like fatt choy and oysters. Executive sous chef Frederick Khoo said the chicken was marinated with a variety of ingredients before it was baked.

“We then steam the chicken and add fatt choy, oysters and foo chok to the dish to give the dish its rich appeal,” he said.

Simple touch: The simplicity of the pomfret dish allows the flavours of the fish to emerge.

Those who would like to have more yee sang, can try Toh Yuen’s five varieties — Yee Sang with Sliced Abalone and Seasonal Fruits, Yee Sang with Tuna, Yee Sang with Salmon, Vegetarian Yee Sang and Yee Sang with Jelly Fish.

The dish is available in three sizes — large, medium and small — and is priced from RM40++ to RM288++.

There is a special yee sang dish that is not on the menu and this is the Grand Toh Yuen Yee Sang. The dish comes with fresh seafood sashimi, ordered from the Japanese outlet Genji to give your yee sang dish a richer more robust taste.

For family dinners and get togethers, there are four prosperous lunar sets priced at RM988++, RM1188++, RM1388++ and RM2088++ per table of eight.