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Mid Autumn Treasures @ Toh Yuen, PJ Hilton

Its been some time since we visited Toh Yuen @ PJ Hilton. Its a timely return this time when we get to check out the refreshed ala carte menu and of course the mooncakes. It didn't help that the few days prior to this mel, I have been rather deprived of Chinese food:D

Had a glance on the day's menu and it certainly looked that Toh Yuen retains its emphasis on a healthy menu with the use of fresh ingredients and Chinese herbs. As a result of Master Chef Lee's extensive travelling in China, we are now looking at more traditional Chinese dishes. And in staying close to using the freshest ingredients possible, some local ingredients have been introduced including local fishes such as Sarawak River Patin in the menu.  

The lunch kicked started with Chilled Pacific Clam with Salsa. Absolutely appetizing and refreshing, I would have happily eaten this on my own. Yes, its one of the "I will prefer not to share with anyone" dish.
2 deep fried dishes followed. The Deep Fried Soft Shell Crab with Garlic and Chicken Floss was a very addictive dish especially if you love soft shell crabs. Deep fried but not oily and the sweet juicy crab certainly paired well with the sweetish savoury chicken floss.
I love meat and the Deep Fried Lamb with Cumin and Dried Chili was certainly a dish that I would love to return to eat. Lamb was tender and slightly spicy though I would have loved it if it was cooked a little spicier. This however is only my opinion since I do love hot and spicy food quite a bit.
I love herbal soups. They are always a wonderful touch to a meal. And just when you think all herbal soups are strong smelling, then you're utterly wrong. We had the most delightful ones that were soothing to our taste buds and obviously good for nourishing our bodies too. 
Double Boiled Chicken with “Shi Hu” (Dendrobium Stem) Soup to cool our bodies down.
Double Boiled Village Chicken with “Chong Cao Hua” (Cordyceps) Soup nourishes our lngs and kidneys. Helps us to sleep better too (I think I need more of this).
The Braised Sea Cucumber with Flower Mushroom and Abalone Sauce is a common dish but nevertheless very yummy. Crunchy broccoli compliments the tasty braised sea cucumber and mushroom. Don't waste the gravy. Have a bowl of rice or two and savour the goodness of the sea cucumber, abalone sauce and mushrooms.
 
There are many ways to prepare cod fish and one of the best ways to bring out the natural sweetness of fresh fish would be to steam it. At Toh Yuen, the Steamed Canadian Black Cod Fish with “Yu Feng” Ginger Sauce is one good dish that I think will appeal to both old and young. The superior soy sauce combined with the fried ginger certainly brings out the flavours of the fishes.
The Sautéed Fresh Prawn with Salted Egg Yolk was good. Or should I say anything with salted egg yolk is always good. Do not be deceived by the look of the dish because its actually a generous coating of creamy salted egg yolk rather than cheese.
By now, many of the regular readers here will know that duck is probably one of my fave meats. The Deep Fried Smoked Duck with Fruit Sauce is a refreshing take at the classic smoked duck. Never knew that dragon fruit was a perfect pair with the smokey goodness of the smoked duck.
Sautéed Venison Slice with Chinese Croissants and Cumin was served in a claypot keeping the dish nice and warm. The cumin gave the whole dish a slightly spicy hot taste and is utterly beautiful with the crunchy snow peas. A brilliant play of texture too when eaten with the tender venison.
Never a fan of "vegetarian meat", I was quite pleased with the Sautéed “Gong Bao” Vegetarian Chicken with Yam Ring. Cooked with paprika or dried chili, this was a very appetizing dish. A must order especially when you have vegetarians for your meal company. 
Dessert was in 2 parts. First was the Deep Fried Banana with Strawberry and Cheese Cake with Chilled Mixed Fruits. It sounded a lil of an adventure. Some liked it. Some didn't. I liked the banana and strawberry part. Somehow the cheese cake just didn't quite agree with my tastebuds.
I love the plate of pretty and colourful mooncakes. We had the snow skin ones. Tasted 6 flavours: 
• Green Tea and Cheese Cake
• Durian Paste
• Lotus Paste and Sunflower Seeds
• Pumpkin and Pandan paste
• Red Bean Paste with Banana and Strawberry 
• Yam Paste and Strawberry
Loved the chewy goodness of the snow skin. All flavours were nice and surprisingly I fell very in love with the durian! Hubster thinks its perhaps I ate it last or perhaps my durian cravings are returning.

I also loved the green tea and cheese cake. The naturally slightly bitter taste of green tea lessened the sweetness of the cheesecake. It also helped to lessen the richness of the cheesecake.
And if you are gifting mooncakes, then you can choose from 3 elegant designs. Loved the black and red one which I am now using to store my accessories:D You can also opt for the traditional baked mooncakes. Choose from:
• White Lotus Paste with Single Yolk
• Lotus Paste with Double Yolks
• Green Tea Paste with Single Yolk
• Red Bean Paste with Sunflower Seeds
• Pandan Paste with Single Yolk
• Five Nuts
The delicious snowskin mooncake is priced attractively at RM13+ each, while baked mooncakes are priced at RM22+. Mooncakes are available until 30th September 2012.
Toh Yuen Chinese Restaurant
Level 1
PJ Hilton
T: +6037955 9122 ext. 4073/4
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~.~
Sudah lama saya tidak makan di Toh Yuen @ PJ Hilton. jadi sesi makan di Toh Yuen pun betul masanya kerana dapat makan kuih bulan dan menu ala carte yang baru digubah. Secara umumnya, makanan pork free di Toh Yuen memang enak dan sihat kerana menggunakan ramuan yang segar dan sihat termasuk herba Cina. 

Master Chef Lee telah menghabiskan banyak masa di China. Oleh itu, menu Toh Yuen terdiri dari banyak hidangan tradisi orang Cina di China. Namun untuk memastikan ramuan masakan sentiasa sihat dan sesegar yang boleh, beliau turut menggunakan bahan tempatan termasuk Ikan Patin Sungai Sarawak.

Makan tengahari kita dimulakan dengan Chilled Pacific Clam with Salsa. Salsa menambah keenakan  dan membuka selera. Kalau boleh, saya tidak ingin berkongsi hidangan ini dengan siap-siapa pun:D.

Walaupun Deep Fried Soft Shell Crab with Garlic and Chicken Floss adalah satu masakan yang digoreng, ia langsung tidak berminyak. Ketamnya masih lembut dan sungguh sedap dimakan dengan serunding ayam. 

Deep Fried Lamb with Cumin and Dried Chili juga sangat sedap. Daging kambing sangat lembut. Rasanya wangi dan pedas dengan perisa jintan putih dan cili. Namun demikian, saya rasa masakan ini tentu lebih sedap jika lebih cili kering digunakan. Ini mungkin kerana saya lebih suka dengan masakan yang pedas.

Ada ramai yang menganggap sup Cina sangat kuat baunya ataupun pahit. Tetapi ada juga sesetengah herba yang rasanya ringan (mild). Antaranya ialah cordyceps dan "shi hu" (Batang Dendrobium). Herba-herba ini dipercayai bagus untuk kesihatan kerana dipercayai boleh menyuburkan ginjal dan paru-paru. Cordyceps dipercayai dapat membantu seseorang tidur lebih lena. 

Braised Sea Cucumber with Flower Mushroom and Abalone Sauce memang satu hidangan yang biasa disajikan di restiran Cina. Kalau suka makan gamat, inilah satu hidangan yang mesti dipesan. Gamat dan cendawan dimasak sehingga lembut. Sos abalone yang digunakan pula menambah rasa manis asli gamat dan cendawan. 

Terdapat banyak cara untuk menyediakan ikan kod dan salah satu cara terbaik ialah dengan cara kukus. Ini terutamanya bila ikan itu segar. Steamed Canadian Black Cod Fish with “Yu Feng” Ginger Sauce memang sesuai untuk tua dan muda. Kicap khas dari Hong Kong yang dipadan dengan halia goreng menjadikan rasa ikan kod bertambah enak dan manis secara asli.

Bila Sautéed Fresh Prawn with Salted Egg Yolk dihidangkan, saya ingat ianya udang dimasak dengan keju kerana warna kuning yang begitu menarik. Apabila dimakan barulah saya tahu sebenarnya udang dimasak hanya dengan kuning telur masin. 

Deep Fried Smoked Duck memang salah satu hidangan yang saya paling gemari hari itu. Tidak disangka itik salai yang digoreng begitu enak bila dimakan dengan sos buah naga. 

Sautéed Venison Slice with Chinese Croissants and Cumin yang dihidangkan dalam claypot memang sedap sekali. Masakan ini kekal panas dalam claypot dan saya percaya claypot juga menambah keenakan daging rusa yang dimasak dengan jintan putih.

Saya tidak minat dengan masakan daging vegetarian. Namun demikian Sautéed “Gong Bao” Vegetarian Chicken with Yam Ring yang dihidangkan agak sedap. Ayam vegetarian ini dimasak dengan cili kering, sayur, gajus dan dihidangkan dalam bakul keladi. 

2 pencuci mulut disediakan. Pertama ialah Deep Fried Banana with Strawberry and Cheese Cake with Chilled Mixed Fruits. Rasanya agak sedap tapi saya tidak suka kek keju yang digoreng bersama pisang dan strawberi.

Kuih bulan snowskin yang dihidangkan sungguh cantik dna berwarna-warni. Terdapat 6 perisa yang dihidangkan: 

• Green Tea and Cheese Cake
• Durian Paste
• Lotus Paste and Sunflower Seeds
• Pumpkin and Pandan paste
• Red Bean Paste with Banana and Strawberry 
• Yam Paste and Strawberry

Semua pun rasa enak tapi saya rasa yang saya paling menyukai perisa durian. Perisa teh hijau dan keju pun sedap juga. Rasa asli teh hijau yand sedikit pahit memang padan dengan rasa krim dan manis keju. 

Jika inhgin menghadiahkan kuih bulan kepada rakan ataupun keluarga, awak boleh memilih 3 jenis kotak khas yang elegan dan cantik sekali. Kotak hitam dan merah yang saya terima kini digunakan untuk menyimpan aksesori saya.

Kamu jugaboleh memilih untuk kuih bulan tradisional dibakar. Antara perisa yang sedia ada:

• White Lotus Paste with Single Yolk
• Lotus Paste with Double Yolks
• Green Tea Paste with Single Yolk
• Red Bean Paste with Sunflower Seeds
• Pandan Paste with Single Yolk
• Five Nuts

Harga kuih bulan snowskin ialah RM13+ setiap biji, manakala kuih bulan yang dipanggang berharga RM22+. Kuih bulan dijual sehingga 30hb September 2012.


Toh Yuen Chinese Restaurant
Level 1
PJ Hilton
T: +6037955 9122 ext. 4073/4


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Ada lebih gambar di album Mid Autumn Treasures @ Toh Yuen, PJ Hilton

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