Tuesday, January 17, 2017

CNY 2017: Li Yen, The Ritz-Carlton KL

Welcome the Year of the Rooster in style at Li Yen, the award-winning Cantonese restaurant at The Ritz-Carlton, Kuala Lumpur. Executive Chinese Chef Leung Kwai Hong from Hong Kong has created six exclusive set menus, which will be available from 27th to 30th January 2017.

There will be three lunch menus, with prices starting from RM138 nett per person (minimum 6 persons), which includes dishes such as prosperity yee sang, dim sum selection, soup, duo meat combination, prawns, claypot rice with waxed meat and dessert. For dinner, there will also be three festive set menus available, with prices starting from RM1,888 nett per table of 10 persons. We were invited to the restaurant last week to sample their Dinner Menu B (RM2,388 nett per table of 10 persons). Please scroll down to the bottom of the post for the menus.

Start your meal with a prosperity toss, aka 'lo hei with toppings such as salmon, tuna or abalone. We had the Prosperity Yee Sang with Tuna, a refreshing change from all the salmon ones that we had this year. The raw fish slices were arranged into beautiful tuna roses... so pretty! I also liked the addition of the crunchy jellyfish in the yee sang.

This was followed by the Double-boiled chicken soup with fish maw, dried scallop and conch. Delicious, and nourishing, it warmed us up nicely on that cool, rainy evening.

Fish, served whole, signifies togetherness and abundance for the new year. The Steamed sea grouper with superior soy sauce was great - fresh and firm flesh with a lovely, gelatinous skin. Best way to enjoy fresh seafood ;)

Sea cucumber symbolises happiness for the new year. The braised sea cucumber's texture was just right, and was served with broccoli and mushrooms.

Braised sea cucumber with broccoli and mushrooms

Chicken symbolises prosperity, togetherness of the family and joy. The Simmered Chicken in Bouillon is a traditional Cantonese dish, whereby the chicken is gently poached and then served with a ginger dip.

A perfect 10 for the Braised pork knuckle with brown sauce! The pork knuckle was braised until the meat was tender and the layer of fat melted in the mouth. So so good!

Lotus leaf-wrapped fried rice with fresh prawns

Ending the meal on a sweet note, we had the smooth and creamy Double-boiled almond tea with glutinous rice balls. Hubby was delighted to see this as it is one of his favorite Chinese desserts. This was complemented by the Deep fried nian gao with yam.. the best version I've tried this year!

Lunch Set Menus

Dinner Set Menus

Opening hours for 27 - 30 January 2017:

January 27, Friday
Lunch: 12.00pm – 2.30pm
Dinner: 6.00pm – 10.30pm

January 28 - 30, Saturday to Monday
Lunch: 10.30am – 2.30pm
Dinner: 6.30pm – 10.30pm

For reservations and enquiries on the Lunar New Year dining experiences, kindly call Li Yen at +60 3 2782 9033 or send an email to liyen@ritzcarlton.com.my.

Non-halal/ Serves pork.

Location: Li Yen, Level 2, The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia. (accessible from Hotel Wing)

Tel: 03-2142 8000

GPS Coordinates: 3.146901, 101.715438

Website: http://www.ritzcarlton.com/en/Properties/KualaLumpur/Default.htm

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Monday, January 16, 2017

Recipe: Grilled Apricots with Crumble and Whipped Cream + NOW! In Season Malaysia

This year, the State Government of Victoria will be introducing seasonal Australian fruits to the Malaysian market, through the NOW! In Season (NIS) campaign. Currently, cherries and summer fruits, namely apricots, peaches and nectarines are in season. Cherries for example, are only in season in Australia for approximately 100 days and are best consumed when they are in season as they are at their freshest and most delicious. By buying Australian produce, you can rest assured that the produce is of premium quality, safe, and fresh.

Cherries are my favorite fruit. The best way to savour cherries is to eat them fresh. They're also nice in muesli or overnight oats. These Australian cherries are so fresh, sweet and juicy! BabySumoKids love them too, and we have been enjoying them after dinner - a healthy addition to our daily diet!

We usually have dried apricots as a snack, so having fresh apricots is a real treat. Other than having them fresh, we also grilled them and made a gorgeous dessert of Grilled Apricots with Crumble and Whipped Cream. This crumble recipe is adapted from Marcus Wareing who suggests cooking the fruit and crumble separately to keep the crumble crisp. Once the crumble is made, place the apricots in a hot grill pan to slightly caramelise it. If you do not own a grill pan, you can also place it under the grill in your oven - I do like using the grill pan to achieve the attractive grill marks on the fruit. Serve the warm grilled fruit with crumble and whipped cream (or vanilla ice cream, if you prefer).

Enjoy this recipe video which I made (link) - grilled apricots with crumble and whipped cream

Other summer stone fruits in season now are peaches and nectarines. These two fruits look similar - to tell them apart, touch the skin - peaches have a slight fuzz on them while nectarines are smooth and shiny and nectarines also have a slightly more crunchy texture. These Australian peaches and nectarines are fragrant and sweet. They would make great gifts this Chinese New Year season in lieu of mandarin oranges, as they are red in colour, symbolising fortune and good luck for the new year. Furthermore, peaches also symbolises longevity, wealth, abundance and great fortune for many generations.

Grilled Apricots with Crumble and Whipped Cream
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves 6-8

6-8 apricots, washed
1/2 tbsp olive oil
A small pat of butter
1 tbsp honey
150ml whipping cream

For the Crumble Topping
165g butter, slightly softened and cut into small cubes
165g soft brown sugar
270g plain flour, sifted

1. Start by making the crumble. Preheat oven to 200C/180C fan.

2. Using your fingers, rub the butter, sugar and flour together in a large bowl until the mix looks like coarse breadcrumbs.

3. Press the mixture evenly over a large baking tray (about 33x23cm), then bake for 25-30 minutes until crisp and golden.

4. Allow to cool for 10 minutes, then break the crumble into rough pieces. Store in an airtight container, until needed.

5. Cut the apricots in half, and remove the seed. Heat a grill pan over high heat. Once hot, add the oil, butter and honey and brush all over the pan. Add the apricots, cut side down, and lower to medium low heat. Cook for about 2-3 minutes, until the apricots have softened, and caramelised with grill marks. Remove from heat.

6. Whip the cream in an electric mixer, until you get stiff peaks.

7. To serve, place a generous dollop of cream on a plate, then top with two apricot halves (per person) and sprinkle with crumble. Enjoy!

*Note: Recipe for crumble topping adapted from Marcus Wareing "How to Cook the Perfect..."

Do visit NOW! In Season Facebook page for recipes and more information on Australian fruits. Get them now in participating retailers (Village Grocer, Jaya Grocer, Aeon, Isetan).

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates. Thanks :)


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