Tealicious and sizzling
June 22, 2019
 |
| Tommy Choong |
Tea has
always been a part of the Chinese culinary scene. Naturally, these aromatic
leaves have found their way into specialty dishes.
Inspired by
cups of steaming tea, Zuan Yuan Chinese Restaurant chef Tommy Choong has
created a menu using oolong, green tea, chrysanthemum and lei char (Hakka
thunder tea).
These dishes are new but this is not the first time that Tommy has
used tea in his kitchen.
He says tea
leaves add a distinctive flavour and essence to food.
“Tea has withstood the
test of time as the second most consumed beverage, after water,” he said with a
smile.
The tealicious menu is priced from RM38 nett per portion.
 |
| Double-boiled abalone and fish maw soup with cordycep flower and chrysanthemum |
At the media preview, we start with
Double-boiled abalone and fish maw soup with cordycep flower and chrysanthemum.
When the lid of the individual bowls are lifted, the aroma quickens my pulse
and I eagerly dip in a spoon. The soup is heavenly, full of flavour from the
ingredients with just a hint of chrysanthemum. Tommy has used small buds so
that the floral essence is not overpowering. Good to the last drop.
 |
| Crispy Prawns with green tea dressing |
Crispy
Prawns with green tea dressing are not really stuffed with yam and pumpkin. The
two root vegetables are julienned and lightly battered with the prawn before
they are deepfried together. The prawn is fresh and moist while the yam and
pumpkin are crisp. The green tea mayonnaise is light and adds a refreshing
flavour.
 |
| Smoked Village Chicken with Oolong |
Smoked
Village Chicken with Oolong is a classic. The chicken meat is full of bite and
texture; in particular, I enjoyed the al dente chicken skin the most. The
deepfried oolong tea leaves add a nice smokey flavour to the dish.
 |
| Hakka-style lei cha fried rice with seafood |
I’ve had Hakka-style
Lei Cha many times but this is the first time I’ve tried it in Stirfried Rice
with Seafood. The basil-based and pine nuts pesto comes together with the rice
in a nice rhythm. Tommy uses fresh scallops and crunchy fresh prawns as well as
diced carrot, French beans and pine nuts to elevate the dish to a lofty level.
 |
| Sizzling Australian Prime Lamb Cutlets |
 |
| Sizzling US Angus Beef |
Meanwhile,
Tommy has a new sizzling menu. US Angus beef, Australian Prime Lamb Cutlet are
cooked on heated lava plate. These come with sides of assorted vegetables and
mushroom as well as a choice of black pepper, barbecue and Mongolian sauce.
The beef, I
am told, is tender and well marinated. I try the thick lamb cutlets. Cooked
right with just a hint of pink in the centre, the cutlets are juicy and meaty.
Other
choices are Australian Grass-fed Beef steak and King Tiger Prawn. All items are
at RM42 per 100g (minimum order 200g).
Zuan Yuan
Chinese Restaurant (pork-free)
One World
Hotel
Petaling
Jaya, Selangor
Malaysia
Telephone
+603-7681
1159
Opening
Hours
Noon to
2.30pm, 6pm to 10.30pm
Promotion
From July
1-31, for lunch and dinner
Tealicious
menu from RM38 nett per portion
Insanely Hot Menu at RM48 nett per 100g (minimum
200g)
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