Chinese New Year dinner at Zuan Yuan Chinese Restaurant, One World Hotel
The propitious snake will rattle its way to One World Hotel this year, bringing good fortune and success. Feasting and family reunions are essential elements of Chinese New Year. A noble tradition observed by the Chinese community, ‘Sau Kong Chau’ is a must to celebrate a year of success and abundance just before Chinese New Year. Sau Kong Chau’ is also known as the Appreciation Pre Chinese New Year celebration menus.
2012 had been great for us. To ensure a smooth sailing transition into 2013, we celebrated ‘Sau Kong Chau’ at Zuan Yuan Chinese Restaurant, One World Hotel. We had Yee Sang too to complete the prosperous cycle :)
Yee Sang with Soft Shell Crab and Condiments
It was our first time having Yee Sang with soft shell crab. Ethan would normally stay away from Yee Sang as he is not a fan of raw fish but loves the common jellyfish in most Yee Sangs. It was also his very first time eating soft shell crab and he loves it!
He finds it fascinating biting the soft but crunchy shell to get into the sweet crab flesh. Tossed with fruits, vegetables and sauces, this makes a colourful and delicious appetizer.
Braised Shark’s Fins Soup with Dried Scallops, Fish Lips and Crab Meat
The portions of seafood used in the broth is really generous making this such a delectable soup that I personally think the shark’s fins is not even necessary. I would have definitely omitted the shark’s fins if I was the one making the order.
Zuan Yuan’s Crispy Roast Duck was such a hit that night amongst our fellow diners. They can’t resist the roasted to perfection crispy skin yet moist meat.
Steamed Star Garouper with Mandarin Orange Skin and Fresh Bean Curd
We are a big fan of fish and the dish most looked forward to during any Chinese dinner is always the fish. The fish was served right after the duck so I took a scoop of the freshly steamed fish for Ethan (as he does not take duck) and it was amazing, soaked in soya sauce, it was just nice. However, about 5 minutes later when I took a helping for myself (after I finished my duck) I find it to be a little dry, a bit over-steamed. Lesson learnt – consume your fish as soon as it was served.
Wok Fried Tiger Prawn with Oats and Chilli
My favourite. I love the crunchiness and the fragrant aroma of the oats. It’s finger licking good!
Another of our most looked forward dish during any Chinese dinner is the Braised Abalone with Dried Oyster and Sea Moss in ‘Golden’ Bag because we are such a huge fan of brocolli but this time we are curious to know what is in the ‘golden’ bag.
I think I spotted diced vegetables and some finely chopped mushrooms in there.
Steamed Lotus Leaf Rice with Assorted Preserved Meat, Chicken Sausage and Yam
Finally the dish people like Darling who can’t live without rice is waiting for. By now I am already so stuffed that I just took a small bite of this. I would prefer to have glutinous rice instead but everyone else was looking at me in horror! They screamed that glutinous rice will send them straight into food coma after all the earlier heavy dishes. Heh.. Nice what..
For dessert we had the Pan Fried ‘Nian Gao’ with Cheddar Cheese but I did not quite fancy it.
I do however love the Chilled Soy Bean with Sea Coconut, Lotus Seed and Black Pearl. Everyone was rushing for second helpings of this.
Ethan enjoying second helpings of the chilled soy bean dessert.
Zuan Yuan remains open on the eve of Lunar New Year and throughout the fifteen days of the Lunar New Year.
For reservations, call 603-7681 1159.
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