Classic fare infused with new elements

KEEPING things traditional yet innovative is no easy task, especially for an auspicious occasion like the Lunar New Year.

Taking on the challenge is Summer Palace Chinese Restaurant in Putrajaya Marriott, where the festive menus have something for everyone.

Its executive Chinese chef James Chai said based on guests’ feedback, many preferred having classic dishes during the festive meal.

“But we try to also incorporate some new elements or style of cooking to keep things fresh.

“We also take extra care with the presentation of the dishes,” he said.

This year, there are three set menus that diners can opt for, all catering to a table of 10 persons.To wish patrons luck for the new year, Chai has selected dishes with auspicious connotations such as the Tuna, Abalone and Scallops Yee Sang.

The premium ingredients, together with crispy fish skin, is an indulgence fit for a celebration.

Chai’s version of poon choi.

The dish has a generous portion of bluefin tuna, 10 pieces of abalone and scallops, and plum sauce to toss to a great year ahead.

A Chinese meal is incomplete without a savoury soup to warm the body, and Chai has thrown in some seafood items that marry well in his Braised Fish Maw Soup with bamboo pith, crab meat and dried scallops.

The scallops and crabmeat are a perfect blend of flavours that add sweetness to the thick soup.

The preparation of the crabmeat is meticulous as it is steamed, dunked into an ice bath for 20 minutes and finally frozen to retain its freshness.

Note-worthy is the Roasted Duck with its crispy skin and tender meat.

Tiger Prawns cooked in two ways.

It is marinated with star anise, cinnamon and tong kwai which add depth and warmth to the overall flavour, creating a fragrant and aromatic experience.

Despite the crispiness of the skin, the meat beneath remains juicy and tender. The roasting process allows the duck to retain its natural succulence, creating a satisfying contrast with the crunchy exterior.

Chai’s special touch is apparent in the prawn dish, which has Tiger Prawns cooked in two ways.

Half of the prawns are marinated in seven spices and sea salt, then fried.

The other half has a tangy and sweet flavour due to the combination of apple and mint which Chai uses to flavour the thick sauce.

Instead of a rice dish, the menu offers Wok-fried Spinach Noodles with mixed vegetables and topshell meat.

Other savoury dishes include Steamed Dragon Tiger Grouper and Stewed Black Pearl Sea Cucumber with seamoss, dried oyster and fish maw.

To end our adventure with the savouries, we enjoyed a fusion dessert of chilled Avocado Cream with sago and osmanthus jelly.

The three set menus are available until Feb 24.

Each set consists of nine courses, priced at RM1,688 (Menu A), RM1,988 (Menu B) and RM2,688 (Menu C).

Five yee sang sets are available, in half or full portions with prices ranging from RM78 to RM238.

SUMMER PALACE CHINESE RESTAURANT, Putrajaya Marriott Hotel, IOI Resort City, Putrajaya. (Tel: 03-8949 8888 ext. 1333, WhatsApp 011-5685 5608/011-5685 6380) Business hours: 11.30am to 2.30pm, 6.30pm to 10pm.

This is the writer’s personal observation and not an endorsement by StarMetro.