This is awesome as I started my “Lou Sang” really early. It was fabulous indeed! Lovely texture, taste and what’s more, a joyful company.
This year lunar New Year or we called it the Spring Festival falls on 3rd February 2011 and I get to try a spendid repertoire of fabulous fare at The Emperor, Grand Dorsett Subang Hotel. While I was there I managed to glance through their auspicious special Lunar New Year menu ranging from light mouthwatering Steamed Scallop Roll with Black Bean Sauce, Dried Scallop Siew Mai for Dim Sum to delectable Abalone Bamboo Pith Roll with Sea Cucumber and Stewed Supreme Dried Seafood Platter.
Every Lunar New Year celebration would not be complete without the tradisional toss of prosperity. Gather the clan and every close friends together is a must and “Lou Hei” to a year filled with health, wealth and prosperity with a refreshing presentation of Yee Sang. This is what I did on that day! “Lou Sang” We had Four Seasons Prosperity “Yee Sang” which came with Butter Fish, Salmon, Tuna & Jelly Fish. Truly Auspicious!
Chef’s Special Baked Cod Fish was still warm when it was served to the table. I was speechless , it was truly amazing. Each cut weighted about 200gm each( RM34/1100gm). I just loved the technique of cooking this chunky cod. Slowly pan seared to perfection then glazed with chef special mayanoise sauce before a short baked in the oven. The outcome was amazing mind mesmerizing. Tasty sauce infused onto the crisp skin with oenetrating taste of the cod fillet. I love mine done in chunk, the bitting in can be so satisfying. I got a secret here . . . . . .. shhhh I had more than one! Opssss!