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CNY's Menu @ The Chinese Restaurant, Hyatt Hotel

Monica Thursday, January 19, 2012 , ,


Cracking your head trying to think where to have your Chinese New Year Dinner? Well stop the cranial injury and come on down to The Chinese Restaurant @ Hyatt Regency Kinabalu Hotel, and let Chef Tay wow your taste buds with his wonderful culinary creation, without worrying about doing the dishes after. 


The Chinese Restaurant @ Hyatt Regency
Business Hours:
Mondays to Fridays Lunch: 11:30am – 2:30pm/ Dinner: 6:30pm – 10:00pm
Saturdays, Sundays and public holidays
Brunch: 9:00am – 2:30pm/
Dinner: 6:30pm – 10:00pm
Hyatt Regency Kinabalu Hotel
Jalan Datuk Salleh Sulong,
88991 Kota Kinabalu, Sabah
Tel: 088-221-234

Authentic Chinese ambiance to add the feeling of Chinese New Year 
The team of everydayfoodilove were treated to a sumptuous chinese meal together with blogosphere's fraternities as well as some print media magnates. Our host for this evening was the kind and friendly, Ms Julia Chan, PR Manager for the fine hotel we were dining in.

Located at Lobby Level
Prosperity Yee Sang With Salmon
No Chinese New Year Dinner is complete without the Yee Sang (translated loosely as raw fish or increase in abundance owing to its chinese homophone). Therefore as the name suggest, tossing this dish (aka Lo Hei) will increase one's Prosperity. The contents of this colourful dish are shredded vegetables and fruits, pickels, flour crisps and plum sauce.

The marriage of sweet, sour and savoury ingredients, together with different textures of soft-chewy and crunchy crisps, is certainly a delight. 
Chef Tay adding the condiments
Lo Hei to increase everyone's Prosperity, the higher the better
 
 
Next item in the menu is the steamed chicken with dry oysters laced with Fatt Choy, or aka Black Moss. For the uninformed, Fatt Choy is ubiquitously feature in Chinese New year dishes as Fatt Choy is loosely translated as gaining wealth, or prosperity.

How does this dish fare? Well, the meat was nicely executed as it maintains its firmness yet still being cooked to the core. The soft bristles of the fatt choy may need getting used to for noobs, but foodies with a soft spot for chinese cuisine will have absolutely no qualms. The Sawi vegetable, however, was a bit overcooked, but since its role is barely a sideshow, so I don't think anybody would be overly concerned about it.
 
My personal favourite would have to be this dish - soft shell crab. Breaded, salted, spiced, and deep fried. End result is a crunchy spicy seafood, that can be consumed on its own. However, the saltiness means it is to be enjoyed with a nice hot steamed rice, reason being the famous staple is to wash away the salty aftertaste, which I must admit can be overwhelming for some. 
 
This is the stir-fried pacific clams & Sea asparagus with mixed vegetabls. The clams were firm and chewy, and when combined with the crunchy asparagus, together with their fragrant condiments used in the cooking, it produce a taste that can be quite exciting. 
 
Fried rice can be a tricky dish and with Asians, all the more reason why the Chef must be on their toes. In this case, it was quite nice. The bits of barbecued chicken adds a twist of sweet taste to this savoury dish. At first glance the chicken looked like Char Siew, but to our Muslim and Jew friends, rest assured, no pork are served in 5-starred hospitality establishments such as the Hyatt Kinabalu.  
 
 
 
Salmon and braising are nouns and verbs that are seldom used together. But at Hyatt Kinabalu, thinking out of the box is a daily matter. I was honestly taken aback as I wouldn't even touch grilled Salmon with a five foot pole, due to the strong sea taste that is released from cooking this great fish. However, Chef Tay hassuccesfully masked the unpleasant taste with his marvelous sweet sauce and special coating. 
 
 
This is Chef Tay's signature dish, which is "X.O Fortune" prawns. The combination of fresh prawns, spicy yet not overwhelming sauce, and the saltiness from tiny dried shrimp, creates a tasty feeling that is quiet pleasant. What I particularly like about this dish is that the kitchen staff took the trouble to devein the prawns. Apart from being a little too oily to my liking, this is still a recommended dish. 
 
 
All the dishes are available now and for dim sum buffet fans, the all-you-can-eat Prosperity Dim Sum promotion at The Chinese Restaurant will available between 9:00am and 2:30pm from 21 January  to 25 January.

There will also be a line-up of events at Hyatt Regency Kinabalu during these celebrations, namely on the first two days of the Chinese New Year when “Choi San Yeh” the God of Fortune, will be spreading good wishes among hotel guests as Master Calligrapher Huang Poh Lo entertains with demonstrations of the ancient art of Chinese calligraphy from 21 January to 24 January. 

Members of the public are invited to watch the grand lion dance showcase on  the second day of the New Year 24 January in the hotel’s car parking lot, starting at 8:30am.
 
As if we weren't full already, our host delighted our sweetooth, starting with nian gao, or Chinese New Year Cake laced with peanuts and sesame seed. The cake was firm and chewy and the nuts and seed stick to the cake nicely, and it wasn't gooey, as some new year cakes tend to be. (resulting in possible choking)
 
 
Our last and final dish was this crispy fried traditional new year cake. The luen yung or lotus filling was not too sweet, therefore did not drown out the savoury and crunchy skin on the outside. The skin held on to itself quite nicely, so it doesn't leave a crumby mess afterwards, not that you'll be cleaning up after yourself, but the point is, I'd love to have some pastry in my mouth instead of on the table, and this, Hyatt has done well.
 

Thank you for reading my posts. Our media coverage now touches mostly on lifestyle events and focuses on happening scenes in Kota Kinabalu and Kuala Lumpur. We write food reviews, travel and hotel reviews, KK and KL clubbing reviews and product launches. Our other interests include the movies, technology and photography. Subscribe to our facebook page. Contact us via my email at: monicaong@hotmail.com or
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