The wrapped and the dipped

IT MAY be the Year of the Rooster, but Peking duck rules the roost this month at the Zuan Yuan Chinese Restaurant, One World Hotel Petaling Jaya.

Thinly-sliced crispy skin paired with a smear of goose liver sauce, cucumber and spring onion, and all wrapped in Chinese pancake, anyone? Just delicious.

Personally, I would have preferred more sauce, but the cucumber and spring onion added balance in terms of flavour and texture.

And fortunately, the duck meat did not have a gamey taste.

Chef Ben Kong said this was because they used bigger ducks weighing around 2.5kg each.

The duck meat is also used for other dishes like Fried Rice with Duck Meat and assorted vegetables and Fried Egg Noodles with Shredded Duck Meat.

You could also opt for duck meat wok-fried with either spring onion and ginger; black pepper sauce; or spices, pepper and salt.

We were served the fried rice.

I liked it a lot as the ingredients complemented each other.

It was flavourful but not salty, and the texture of the rice was just right – not too dry and not too moist. Meanwhile, the vegetables added crunch.

I couldn’t stop eating.

Zuan Yuan’s Peking duck is priced at RM98 nett per duck, and is available for lunch and dinner through March.

Another promotion for the month is the Flaming Pot, priced at RM100 nett per head.

Available only for dinner, it requires a minimum of six persons to order.

What’s in the flaming pot?

Fresh tiger prawn, sea clam, fillet of grouper, salted vegetable, long cabbage, Romaine lettuce, tomatoes, crystal noodle imported from Singapore, white beancurd and fish noodle, as well as an assortment of homemade goodies such as squid ball, prawn ball, fish paste with beancurd skin, prawn dumpling, century egg with bean curd skin.

Oh, and there’s vegetables too.

You can dunk the century egg with bean curd skin into the hotpot and let it cook, or you could enjoy it as is.

“The beancurd skin is imported from Hong Kong,” said Kong. It is thinner than the ones usually found in Malaysia and stays crunchy after it is fried.”

Add fried shallot oil into the broth to enhance the flavours.

“You can also dip the ingredients in the chilli sauce or hot-and-spicy garlic sauce.

For those who like it hot, the green chilli sauce really delivers a kick.

Do not forget to drink up the hotpot broth at the end of the meal.

Made rich with all the flavours of the ingredients, it should not go to waste.

We were rather stuffed at the end of the meal, but I just could not resist having a bowl.

“The broth used for the hotpot is braised for more than six hours with a combination of Chinese white cabbage, radish, carrot, jicama (also known as yam bean or sengkuang), dried flatfish and chicken bones,” revealed the chef.

And that’s before the tiger prawns and other goodies add their magic. – By WEY WEI LING

The restaurant has a seating capacity of 120 and three private rooms that can fit 30 diners.

ZUAN YUAN CHINESE RESTAURANT, Ground Floor, One World Hotel Petaling Jaya, First Avenue, Bandar Utama City Centre, Petaling Jaya. (Tel: 03-7681 1159) Business hours: Noon-2.30pm (lunch), 6pm-10.30pm (dinner), daily.

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



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