This year celebrate the Mooncake Festival 2017 (aka Mid-Autumn festival) with the superior halal mooncakes, the crystal series (snow skin) Moon Cakes and the prized Musang King Durian Mooncake at Ee Chinese CuisineRestaurant Eastin Hotel Kuala Lumpur.
Rich in taste and aroma from the fresh tea leaves, both the baked and snow skin mooncakes are meticulously prepared and is available for purchase from now till 4th October 2017.
The tea series flavours include the Osmanthus Flower with Lotus Paste filling, followed by the Ginger Tea Longan Lotus Paste, Crystal Red Tea with Coffee Lotus Paste, Crystal Lemon Lotus Paste with Honey Comb and more are available.
Not forgetting the Classic favourites which include Red Bean Paste, Low Sugar White Lotus Paste, Supreme Mixed Nuts with Chicken Floss, Lotus Paste with Single Yolk.
Chocolates fans can indulge into the Crystal Chocolate Peppermint Lotus Paste snow skin mooncakes.
Available also, is the much sought after Crystal Musang King Durian Paste Mooncake. This mooncake is made with fresh durian pulp that will bring out the intense flavour of the fruit. Fans of the King of Fruits will find it irresistible but you must hurry as stocks are limited in numbers.
Customers can purchase these mooncakes at the front counter of Ee Chinese Cuisine Restaurant or in the lobby. Your purchase of the mooncakes will be packed in a beautifully designed gift box that comes in vibrant hot pink colour. Choose from four baked mooncakes or eight mini mooncakes in a box starting from RM15 Nett per piece.There is also a smaller gift box for the purchase of 2 baked mooncakes. The mooncake gift box is a multi purpose box which you can also be used as a storage box for your accessories.
For those that would like to customize your mooncake packages, it is available with a minimum order of 30 boxes that will come with a personalized label attached to the carrier bags with your company name, logo and a "With Compliments" greeting line. Eastin also provides Free delivery services to your doorstep within Petaling Jaya and Kuala Lumpur with a minimum order of 30 boxes.
Celebrate Malaysia Day 2017 with a High Tea Buffet at Royal Songket Gand Bluewave Hotel in Shah Alam, Selangor
On 16th September 2017, Grand BlueWave Hotel Shah Alam (GBWHSA) is having a one day Malaysia Day 2017 Hi-Tea to celebrate the Malaysia Day 2017. Savour all the favourites from all over Malaysia which is specially crafted out by Chef Firdaus bin Ismail and Chef Al-Hafiz Bin Redzuan for this buffet.
You can expect to be served a rich and flavorful dishes of exciting taste from Royale Songket Restaurant, which is available on 16th September 2017, where you can indulge in all the delicacies starting from 12.00 noon to 4.00 pm.
Serving a variety of appetizers; expect to be spoilt with choices especially the Assorted Finger Sandwiches, Mini Open Face Sandwiches, Assorted Cheese Platter with Cracker, Cold Chinese Salad of the Day, Sotong Kangkung Padang Kota and other appetizers.
While those who prefer warmer starters, treat yourself with the Mushroom Soup and Oxtail Assam Pedas Soup and Assorted Rolls and Butter.
Burasak from Sabah
Other speciality dishes that will be served include the must try Laksa Johor,
Itik Salai Masak Lemak Cili Padi from Negeri Sembilan,
Devil Curry from Melaka
Ayam Pansuh from Sarawak
Ikan Patin Masak Tempoyak from Pahang,
There is also a live Show Kitchen with Satay Ayam Serai Wangi Kuali Leper with Peanut Sauce and Condiments and Otak-Otak Kempas.
For the children, they will be served with Fish Finger with Tartare Sauce, Golden Chicken Nugget, and much more.
For dessert, you can try out the Assorted French Pastries, Assorted Fresh Fruit Platter, ABC Stall with Condiments and so much more.
Make this Malaysia Day a memorable one with your precious one as nothing better could beat the time of togetherness. For further inquiries and reservation, simply reach us at Royale Songket Restaurant 03-5511 8811 ext. 2612 or 2613. All prices are subjected only to 6% of GST.
There are not many Chinese restaurants in Old Klang Road that serves village type Chinese food, but there is one that was recently opened at Plaza OUG which not only serves popular village dishes but also the famous Beggar Chicken. It is called the New Village Chinese Restaurant.
The restaurant setup is a simple heritage village style design which also showcases a sample of the original stove that is used to cook this speciality Beggar Chicken. Using the most conventional method of cooking; a beggar chicken which is buried in the gravel; can take up to six hours or more to cook. But, here at New Village Restaurant, we can get to taste this speciality dish; a one-day advance booking is required as the number of birds that are sold for the day is very limited. For more information and booking please click to New Village Chinese Restaurant Facebook
To cook this dish, Chef Kam uses more than 10 types of herbs and ingredient to produce this aromatic and delicious Beggar Chicken. The Chef uses the Kampung Chicken and together with all the special marinade are wrapped together in a Glass Paper as the first layer. This is then wrapped in an aluminium foil and the final layer is then wrapped in a special clay.
Upon reaching our table, you will have the honour to knock off the clay layer with a hammer and exposed out the aluminium foil and this is then followed by the unwrapping of the special glass paper which will unfold a very strong herbal aromatic flavour.
There are not many restaurants in KL that serve this dish as it is very time consuming and complex: most of the restaurants that serve Beggar Chicken are located in Klang. We really enjoy this delicious smoky taste gravy which extracts out all the natural essences of the ingredients into the chicken meat. Needless to say, we finish this dish until the last drop of gravy.
The Chef promises more village characteristics; for the other dishes that will be served to us. The next such dish is the Cantonese Fried Egg Noodle with King Prawn. This is one of my favourite dishes, but at New Village Chinese Restaurant, the Chef made 2 small twists to cook this dish; firstly, he will do a slight poaching of the prawn to rid it of a strong raw prawn taste (for those that loves the strong natural prawn flavour might not agree to this). Secondly is the use of the egg noodles, the Chef hot water bath it to rid the starch taste and odour. After which it is pan-fried to gives it a springy crisp texture with a light burnt taste (like Yee Mee). We really enjoyed this version of the gravy rich Sang Har dish.
The next dish is the Signature Four Heavenly King which is Ladies Finger, Petai, Brinjal and Long Beans. This dish is cooked with a top quality Melaka belacan with onion and fresh cut chillies which protrude a special aroma and addictive taste that you want to continue to eat it.
After that, we had another chicken dish, this time it is the New Village Chicken. It is served with the truly traditional Cantonese poach style. This is one of my favourite cooking styles for chicken as the chicken meat has a nice firm texture evidently from the use of free range Village Chicken. Served with a special ginger concocted sauce and bedded with superior soya sauce, this simple cooking style brings out the best natural taste of the Kampung Chicken.
To add a spicy dish, the Chef presented the Claypot Curry Tiger Grouper Fish Head. The fish head is cut to bite size to make it easier to devour this dish. With a strong blend of curry paste, reduce Santan and less oil, it is a healthy alternative. Cooked with brinjal, ladies fingers and Tau Foo Pok which did a good job to absorb the curry gravy into it; you may need to order additional white rice to goes with this curry dish.
Our third chicken dish is the Rice Wine Chicken 黄酒鸡. This dish really stands out in terms of a strong aromatic rice wine that is used to cook the chicken dish. Cooked together with the use of julienne young ginger and black fungus and topped with scallion. Served in a clay-pot, it retains the heat and ensures that you get to slurp the hot soup that warms the tummy.
This is followed by the Homemade Fried Bean Curd with Minced Pork and Preserve Vegetables. We like the soft texture of the bean curd which has a golden yellow crusted skin which is perfectly paired with the combination of minced pork while the preserve vegetables which has a slightly salty taste; blended in perfectly.
The last vegetable dish that we had is the Claypot Kangkong. This is a similar dish which I had previously at another restaurant which serves this variant. Instead of cooking with Sambal belacan, the Chef uses the Hong Kong Shrimp paste (Ham Har) which has a very unique flavour (you either loves it or hate it). The use of this shrimp paste reminds me of a dish which my grandmother used to cook for me when I was young.
The last meat dish that we had is the Signature Braised Pork Knuckle. To most of you, you will know by now, one of yours truly favourite dish is the Pork Knuckle. Here at New Village Chinese Restaurant, it is a braised version which was empowered by the use of dark black sauce, onions and dried chillies. The knuckle meat has a firm texture which I like as you can pull the meat a little, but for some that love fork tender meat may not like this style.
The last dish for the review is a rice or rather a porridge dish (Teochew style); i.e. Claypot Tiger Grouper And Seafood With Rice. The main highlight of the dish is the superior pork and chicken bones broth that is used to cook it. Loaded with a variety of seafood offering which includes scallop, white squids, prawns and with slices of Tiger Grouper fillet, the smooth broth was a nice tone down dish to end our multi flavours meal.
For dessert, we were served a healthy dessert which is called the Eight Treasure which consists of kidney beans, barley, longan, red dates, mung beans, red beans, black eye peas and dhal.
香村 New Village Chinese Restaurant Location Address Map
