Prosperity Blossoms in Abundance This Spring


This time I was invited to West Lake Garden, Sunway Resort Hotel & Spa for a luncheon with Master Chef Chan, the Super Gold Medal winner at the 6th World Championship of Chinese Cuisine 2008. We sat and chat over a cup of warm fragrant and fine quality of Jasmin tea. Master Chef Chan with more than 20years of culinary experience originated from Sungai Siput, Perak and it was where he started his love and passion of food and at a very young age, he already started selling chinese steam buns. Due to such an influence in food that he went on to pursue his career in chinese culinary and today, a well groomed and well known culinary chef. Innovation and perfection are two amazing strength of Chef Chan and with these he is able to create such an amazing delicious dishes. I got to say I was very lucky indeed to sit next to him and able to strike an amazing conversation. I guessed it was the passion of food that brought us together.


The award-winning Chinses Master Chef Chan presents a delectable selection of dishes befitting the auspicious occasion and this year, Chef Chan is inspired by his simple understanding of Fung Shui in relation to food. Guided by the philosophy of achieving a balanced consumption of food types, and enthused by the benefits of Fung Shui in food, Chef Chan had designed a range of mouth-watering Chinese New Year dishes. Chef himself had also designed a varitey of set menus, a la carte specialtises and tradisional Yee Shang throughout the duration of this festival.



Golden Prosperity Salmon and Snow Pear Yee Sang in this opening dish of Yee Sang, Chef Chan bathes the thick slices of fresh salmon in New Zealand Manuka Honey. The interesting fact is that this honey coupled with anti-bacterial properties that will elinates the raw fishy taste and adds a palattably sweet flavour to the Yee Sang. Chef Chang had applied Feng Shui to his creation in order to achieve balance and harmony. The concept is principles of balance and contrast, you will naturally nourish your chi (energy) and maintain the pink of health.

Chef Chang added, “Yin food can help ome calm down and yang food supplies energy. Neutral food as it implies, helps strenghten the equilibrium. The term “yin”, “yang” and “neutral” relate to the deeper essence of the food’s nature. By consuming a combination of cooling yin and energising, protein rich yang food, one can achieve balance and therefore, positive health and well-being.”

Therefore the balance of the Yee Sang is from the perspective of the combinationof ingredients; the yin in embodied by the salmon, and the yang by the chopped peanuts, neutral plum sauce, srispy crackers and the idyllic blend of flavours from the syrupy honey, sourish pickled papaya and tangy ginger. Let top them and toast the Yee Sang!


Pan-Fried Lamb Rack with Smoked Coffee Savoury Sauce is the signature masterpiece of Chef Chan which bagged a Gold Medal in the “Hot Dish” category at the 6th World Championship of Chinese Cuisine in Beijing . . . lucky me, getting to taste this awesome delicious dish is unthinkable. The lamb rack was done to perfection and the texture was soft and tender. The drench of slight sweetness and the aroma of coffee sauce enhance the taste of the dish further and unspeakable delicious.


Sauteed Asparagus and Prawn Wrapped with Water Chestnut, this dish may look simple but it was beautiful executed. The prawns tasted deliciously fresh, crunchy and able to retain it juiciness taste, as for the aspargus it was done perfctly and not over cooked at all. Oh! the waterchessnut was lovely.


Stir-Fried Assorted Vegetables served in Whole Pumpkin was something simple and yet interesting. I loved especially the sweetness of the pumpkin which took the dish yet to another level of taste and perfection.


Braised Szechuan Beef Shank with Mandarin Orange Peel is something to shout about. I think this should be the award winning dish of the day. I am amazed with the creativiness and skill of Chef Chan to able to create such a loving dish. Every piece of the braised beef was well measured and cut to a 2 bite size. Perfectly braised to melt in mouth which was amazing and with the orange peel, it jazzed up the dish with tangyness and spice. If we looked carefully, the braised beef sits on a layer of deep fried soya bean skin and a layer of fresh lettuce. By eating them together, the dish itself reinvented to yet another greater height of gastronomy. Just amazing Chef Chan . . . . . soft, tangy, crunchy and fresh . . . a fantastic combination taste from one bite!

In the middle of the dish sits a glass of fury red juicy juice filled with cubes of cold cut beef and cucumber. In fact surprised to me. it was a red mild chilly oil. The first attempt to dish into the glass was such an effort but my my the taste of the cube of cold beef cut was awesome, soft, tender and tasty . . . . not chilli hot at all, it was mild indeed . . .


Rainbow Fried Rice with Seafood and Pine Nuts was recommended by Chef Chan himself which comprised of a balanced mix of colors and flavors encapsulated by the neutral brown rice, the yin of seafood and the yang of nuts, such a healthy diah with the addictive crunch and fragrance of various nuts.


Homemade Almond Tea with Glutinous Rice Dumpling is a distintive warm dessert with fragrant almond, sweet papaya puree and lovely delighted black sesame rice dumpling that combine to symbolise “reunion”. Lovely and full of aroma.


Chinese New Year Durian Puff warms up my heart with full of inspiration, yes very inspired. It was a very bold and imaginative of Chef Chan’s culinary and himself. Full flavored cooked durian filled into the pastry skin and deep fried was something so wanting that showed the desirable art and skill of cooking.


The meal was so inspiring delicous and able to luncheon with such a master chef was unimagineable, thank you Chef Chan . . . . from Sunny Yaw

For ease of selection, there are four choices of eight-course and nine-course Chinese New Year set menus priced from RM888++ to RM2,009++ per rtable of 10 people.
The Yee Sang selections, with varied ingredients like lobster, abalone, Norwegian salmon, jelly fish, soft shell crab,vegetarian prawn and snow pear, are available for dine-in from Jan19 to Feb 9 as well as for takeaway from Jan13 to Feb9.

West Lake Garden Chinese Restaurant (Pork-Free), Sunway Resort Hotel & Spa, Persiaran Lagoon, Bandar Sunway, PJ(Tel:03-7492 8000 ext 3181). Business Hours: Mon-Sat, lunch (noon-2.30pm); dinner(6.30pm-10.30pm). Sun & public holiday (10am-2.30pm)


  • terri@adailyobsession
    January 20, 2009 - 2:32 am | Permalink

    have i told u ur photo skills r now at the professional level?

    truly a feast fit for an empress. n tt lamb looks, well, it’s the best plate of food i’ve seen this week.

  • terri@adailyobsession
    January 20, 2009 - 2:35 am | Permalink

    i don’t like yee sang bc of the green n red doughy fried stuff but this plate of quality yee sang looks like d type tt’ll change my mind.

  • pigpigscorner
    January 20, 2009 - 4:41 am | Permalink

    wow the dishes look amazing esp the lamb and beef. And your photos are pretty!

  • Jean
    January 20, 2009 - 5:57 am | Permalink

    The lamb rack looks really good!!

  • ck lam
    January 20, 2009 - 9:23 am | Permalink

    Nice to be able to see the displayed of the food…
    The photos that you took of the food looks great and sharp.

  • Big Boys Oven
    January 20, 2009 - 5:37 pm | Permalink

    hahahaha, practice makes perfect I think, yet to be a pro lol! I love the beek shank, they were gorgeous, I had 2 pcs and wallop the cold meat too. The salmon for the Yee Sang was awesome, thick slices!

    yes it was a delicious meal!

    yes it really rocks!

    ck lam:
    hahahaha the food is even better! by the way you won a voucher for a dinner! Will contact you soon!

  • New Kid on the Blog
    January 20, 2009 - 7:35 pm | Permalink

    the food presentation is excellent, and the pictures are sharp, now that you said the food is good and yummy… am drool over that now! :)

    January 20, 2009 - 7:46 pm | Permalink

    sori got cut off yday! Still trying to learn fring! lol:)
    love the shots.. was the blue tinge on purpose?

  • Michelle Gan
    January 20, 2009 - 7:52 pm | Permalink

    Your shots are incredible! Thanks for taking time off to join us in the luncheon. Glad you enjoyed it!

    Also, a very Happy Lunar New Year to you!

  • Big Boys Oven
    January 20, 2009 - 8:05 pm | Permalink

    New Kid on Blog:
    Yes the food was awesome!

    Oh you must teach me how to fring. the blue thingy was on purpose :)

    Michelle Gan:
    Thanks for inviting! Since that luncheon, 2 of my clients dine at the same restaurant!

  • Lisan
    January 20, 2009 - 9:33 pm | Permalink

    Yee sang is one of my favourite dish on CNY. You make my saliva dripping already :p

  • Little Corner of Mine
    January 21, 2009 - 10:56 am | Permalink

    Man, I want the yee sang!!!

    Glad I can finally access your blog.

  • Tummythoz
    January 21, 2009 - 11:27 pm | Permalink

    OMG such good food again! Jeles-nya.

  • beachlover
    January 22, 2009 - 12:03 am | Permalink

    OMG!! atlast I can visit you site today!! dunno what happend can’t open your site few week ago..miss your beautiful pix and especially the yee sang:))

  • cariso
    January 22, 2009 - 5:50 am | Permalink

    Wow, that almond Tea with Glutinous Rice Dumpling really looks delicious! Beh Tahan..:)

  • thenomadGourmand
    January 22, 2009 - 10:15 am | Permalink

    wow.. more reason to pig out this CNY!! ;p
    The yee sang looks really gd..less of those artificial coloured stuffs

  • lilyng
    January 23, 2009 - 8:49 am | Permalink


    prosperity ringgit in abundance to you and family

    gong xi fa cai

  • teckiee
    January 23, 2009 - 8:30 pm | Permalink

    I loved the Braised Szechuan Beef Shank with Mandarin Orange Peel!

    Happy Chinese New Year!

  • tigerfish
    January 23, 2009 - 11:55 pm | Permalink

    The dishes looks all so gorgeous and delish! Happy Chinese New Year !

  • buzzingbee
    January 24, 2009 - 3:39 am | Permalink

    everything looked so tempting!
    Happy CNY to BBO!! :)

  • SIG
    January 24, 2009 - 9:04 pm | Permalink

    Happy New Year, guys!

  • Nic (KHKL)
    January 24, 2009 - 9:36 pm | Permalink

    happy cny, guys!

  • ck lam
    February 2, 2009 - 9:37 am | Permalink

    Wow…great start for me in this new year being chosen as one of the winner. Thank you Big Boys Oven.

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