ZUAN YUAN CHINESE RESTAURANT ONE WORLD HOTEL PETALING JAYA 2019 Chef's Special Menu

PETALING JAYA FOOD: Chef Tommy Choong Chan Hoo has just recently joined the Zuan Yuan Chinese Restaurant of One World Hotel Petaling Jaya as it's Executive Chinese Chef. Chef Tommy has more than 20 years of expertise in Chinese cuisine.

His culinary skills and passion for creating speciality Chinese dishes which marries traditional style cooking with a combination of fine quality ingredients are set to intrigue the diners taste-buds.

ZUAN YUAN CHINESE RESTAURANT ONE WORLD HOTEL PETALING JAYA 2019 Chef's Special Menu

From 1st to 31st March 2019, Chef Tommy is showcasing his Chef Speciality creations at Zuan Yuan Chinese Restaurant. For starters, we were served the Pan Fried Omelette with Oyster and Thai Basil Leave with Mayonnaise. The cooking process is rather simple for this dish. While frying the omelette the deshell oyster is laid on top of it and then rolled up like a wrap and then topped with mayo dressing and Ebiko. The Ebiko always has a nice touch to a starter which pops in your mouth.

Next, we have the Braised Superior Soup with Scallop Dumpling and Saffron. The thick broth goes thru a reduction process (a couple of hours). The end result is a gelatinous texture which is enhanced with the flavoured of the saffron making a nice orange-yellow base. The dumpling is made out of a finely minced scallop paste which is then wrapped together with succulent bouncy prawns in its filling. To make the soup looks premium, a dash of black caviar lies atop the dumpling providing this dish with a feast to the eyes and mouth.

For the main dish, we were then served with the Pan-Fried Cubed Beef Tenderloin with Signature Sauce. This dish is the star of the day. With the right balance of heat to the cube Australian tenderloin, it was almost like melt in mouth texture with the embracement of the taste of the sauce into the meat. Combine with the slight caramel of the walnut, it gives a sweet crunchy texture to this dish. If you have some room in your stomach, the Chef signature sauce which is a concoction of LP, Maggi and tomato, can entice you with an order a bowl of white rice to slurp up the sauce. According to Chef Tommy, he uses a combination of Western and Chinese cooking to dish out this simple looking tasty dish.

The next main is the Crispy Fish Cake with Minced Cabbage and Sweet Sauce. This dish reminds me of the one dishes that used to be very popular in the '70s which uses the Chicken Skin. The Chef uses a beancurd skin as the bonding between the fish cake which is blended with chopped Siew Pak Choy and topped with a sweet sauce.

For the vegetable dish, we were served with the Stir Fried Australian Asparagus with Assorted Mushroom and Truffle Oil. I really like the crunch from the Australian Asparagus. Adding the truffle oil enhances the flavours of the Shimeji and King Mushroom.

The last dish that we had is the Braised Abalone with Wild Rice wrapped in Lotus Leaf. According to Chef Tommy, he wanted to make this a special dish instead of the normal Lotus leaf rice. He has added the Canadian Wild Rice which gives a very special bite texture to this dish. The rice dish is then topped with an individual 12 head abalone.

This specially crafted promotion runs for a limited period only. Available for lunch from 12.00pm to 2.30pm and for dinner from 6.00pm to 10.30pm, the specialities are priced from RM48.00 nett per portion.

While more casual than fine dining, there is nothing casual about the food served in Zuan Yuan Chinese Restaurant. Expect a taste of adventure in the flavours, tastes and textures of dishes prepared with the finest ingredients. For reservations and further enquiries such as discount or promotions, please call 603 - 7681 1159 or email to zuanyuan@oneworldhotel.com.my

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