categories

CNY 2014: Qing Zhen @ Novotel Kuala Lumpur




Take a trip to Qing Zhen 清镇 in Guizhou, China to experience Chinese Muslim culture and food. And right in KL city centre, there is also Qing Zhen that serves up pork free Chinese food with certain signature Chinese Muslim dishes of the Hui Ethnic Group too. And to complete the feel, even the restaurant is decorated with Chinese Muslim elements. 

The CNY menu at Qing Zhen is available from 20th January 2014 to 14th February 2014 for lunch and menu from Monday to Saturday (closed on Sundays). Set menus are priced from RM1088++ to RM1688++ for a table of 10 persons.

BLOSSOM @ RM1088++
• Salmon Yee Sang
• Braised Sea Treasure Soup with Mushroom, Fish Lips, Sea Cucumber slices, Dried Scallops and Crab Meat
• Steamed Red Coral Trout In “Hong Kong Style” with Aromatic Soy Sauce topped with Crispy Wood Fish
• Deep Fried Crispy Chicken “Sha Tien” with Special BBQ Gravy
• Wok Fried King Prawn with Chef’s Special Homemade Butter Sauce
•Braised Mushroom, Dried Oyster, Sea Cucumber and Broccoli in Golden Brown Sauce
• Steamed Aromatic Rice with Diced Mushroom, Waxed Meat in Lotus Leaf
• Red Bean Puree with Gingko Nut and Lily Pulp
•  Deep Fried “Nian Ko”

AUSPICIOUS RM1288++
• Salmon Yee Sang
• Braised Seafood Soup with Dried Scallop, Fish Lips, Sea Cucumber Slice, Mushroom slice, Fish Maw slice and Crab meat
• Steamed Red Garoupa with Chef’s Creativity Mashed Ginger Sauce
• Signature “Kun Ming” Mutton Chop with Chili & Garlic Dip
• Wok Fried King Prawn with Golden Crispy Oat, Bird’s eye Chili and Curry Leaf
• Braised “Mexican Abalone”, Mushroom, Dried Oyster, Sea Cucumber and Broccoli in Superior Brown Sauce
• Steamed Aromatic Rice with Diced Mushroom, Waxed Meat in Lotus Leaf
• Double Boiled Soya Milk with Gingko Nut & Lily Pulp
• Deep Fried “Nian Ko”

PROSPERITY RM 1688++
• Salmon Yee Sang
• Braised Golden Pumpkin Soup with Scallop, Prawns, Fish Maw, Crab Meat, Dried Scallop and Crab Roe
• Steamed Pacific Cod Fillet with Sautéed Fungus “Wan Yi” and Cordycep Flower in Special Soy Sauce
• Wok fried Lamb Loin with Sautéed Preserved Olive and Onions with Crispy Tortilla 
• Oven Baked King Prawns with Ginger and Onions in Superior stock
• Braised “Abalone Slices”, Mushroom, Dried Oyster, Sea Cucumber, Broccoli and Sea Moss in Superior Scented Abalone Sauce
• Wok Fried Egg Noodles with Water Prawn, Ginger, Spring Onions and Mushroom in Savory White Sauce
• Double Boiled Soya Milk with Gingko Nut and Lily Pulp
• Deep Fried “Nian Ko”
• Omachi

A delicious sneak peak at some of the CNY menu that left a very good first impression of Qing Zeng and I am certainly looking forward to checking out their regular ala carte menu very soon.
Traditional Salmon Yee Sang with a nice balance of flavours. Toss it well. Toss it high. The messier the better! The Salmon yee sang set is also available for take away:
• Salmon Yee Sang (small) RM88++
• Salmon Yee Sang (big) RM108++
Braised Golden Pumpkin Soup with Scallop, Prawns, Fish Maw, Crab Meat, Dried Scallop and Crab Roe. Very auspicious with the use of golden pumpkin and all the precious seafood. I think this is one of the best braised seafood soups that I have had. If you love crab roe like I do, then this is one whole bowl of roe in every slurp you take.
Steamed Pacific Cod Fillet with Sautéed Fungus “Wan Yi” and Cordycep Flower in Special Soy Sauce. I am accustomed to the none halal version with a little wine in it. This version at Qing Zhen without Chinese wine however is much better than many that I have tasted. Steamed just nice to bring out the buttery goodness of the cod fillet with some bite from the sauteed fungus and cordycep flowers. Even without any white rice or mantou, none of the sauce was wasted as most of us could not resist drinking up the sauce or eating it with our fish. So its not a surprise that this is one of their signature dishes!
Wok fried Lamb Loin with Sautéed Preserved Olive and Onions with Crispy Tortilla. Good 'wok hei' and very tender lamb loin. A little spiced like how the Northern Hui community prepares it. The hubste remarked that this dish gave him memories of his month long drive through China. Also a signature and very popular dish at Qing Zhen.
The wok fried lamb loin was served with some crispy tortilla. The ethnic Hui community do consume quite a bit of flour based diet. This is a modern rendition which is totally tasty and addictive. Eat it with some lettuce and the lamb...you will be craving for more!
Wok Fried King Prawn with Chef’s Special Homemade Butter Sauce. Such good prawns that the whole table was silently devouring piece after piece and making sure no sauce is wasted!
Braised “Abalone Slices”, Mushroom, Dried Oyster, Sea Cucumber, Broccoli and Sea Moss in Superior Scented Abalone Sauce. I consider this a myst have for Chinese New Year reunion meals. Generous sizes of dried oysters and sea cucumber to welcome a prosperous and happy year of the Horse!
Steamed Aromatic Rice with Diced Mushroom, Waxed Meat in Lotus Leaf. Before the dish reached the table, I could smell the aromatic smell of the steamed lotus leaf! Fluffy rice bursting with the flavours of the waxed meat. I don't normally eat a lot of this dish but this time around, I had 3 helpings to myself. *Burp*
Red Bean Puree with Gingko Nut and Lily Pulp. Simple and tasty. One of my all time favourite Chinese desserts! Not overly sweet too!

Kudos to Assistant Chinese Chef Jerry Yeong and his team for rendering a very interesting pork free CNY dishes. Dishes aren't all too elaborate but each dish is memorable and tasty.


Novotel KL
2, Jalan Kia Peng
50450 Kuala Lumpur
Malaysia
T: +603 2147 0888

Full set of pics in CNY 2014: Qing Zhen @ Novotel. Do also head on over to the following channels to stalk me (and show some love too)!
• http://Instagram.com/missyblurkit
• www.twitter.com/missyblurkit