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Dragon year honours the lobster

LOBSTER, a premium seafood ingredient called loong har in Cantonese, takes the spotlight in the Chinese New Year (CNY) menu of a Kuala Lumpur hotel in celebration of the Year of the Dragon.

Kuala lumpurUnited statesFong teck feiMohd tasnim mansorAloe veraNgoi siok kongPullman kuala lumpur city centrePullman kuala lumpur city centre hotelChinese new yearRed chinese cuisineFong teckSashimi lobster yee sangJade treasureDouble boiled superior chicken brothDried scallopFish maw

Pushing the limits of Chinese cuisine

THE challenge of reinventing Chinese cuisine with new flavours often takes traditionally trained chefs out of their comfort zone.

Kuala lumpurFong teck feiJalan conlayWonderbrew kombuchaNgoi siak kongPullman kuala lumpur city centreRed chinese cuisineDim sum trio platterDouble boiled black chicken soupDried scallopFish mawWhole coconutFong teckSteamed tiger grouper filletSuperior stockHokkaido scallop

Dim sum with a superior touch

WHEN there are over 50 items on a dim sum menu, diners will definitely be spoiled for choice.

Kuala lumpurSiew maiJalan conlayChang wooi leongPullman kuala lumpur city centreCan eat dim sumRed chinese cuisineSpinach crystal dumplingCharcoal siew maiBlack garlicCrispy bread rollMango seaweed spring rollAbalone siew maiShrimp dumplingHar kaw crystal dumplingMai chicken

Auspicious dishes with added treasure

Luxury ingredients take festive favourites to the next level

South africaKuala lumpurSouth africanJalan conlayDragon tigerPullman kuala lumpur city centre hotelChinese new yearRed chinese cuisineHong kong style steamed dragon tiger grouperPremium soy sauceBraised winter melon soupChinese newMock abaloneVegetables wrappedLotus leafFried rice

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