Chinese New Year Eve 2011 Menu by Gu Yue Tien

This year, Standard Chartered brings to you, the Extravagant 8 Menu, whereby the campaign is participated by a total of 8 restaurants, with 8 dishes per menu, costing RM888 per table. One of gems is Gu Yue Tien at Chulan Square. The first dish to start off the menu was the Norwegian Salmon ‘Yee Sang’. Notice something different from the picture below? If you have not, browse through it and I’ll let you know when you scroll down.

Above: Norwegian Salmon ‘Yee Sang’

The answer? No shredded preserved vegetables! No green or red or yellow pickles. For your health benefits, the chef replace all the unhealthy ones with fresh lettuce and radish instead. Isn’t it great?

Above: Wifey is performing the Art of Lou Sang or Lou Hei

The appetizer came in a delicate egg shell with its top removed. There was half-boiled egg yolk submerged within the foie gras gravy. This dish of Gu Yue Tien Soft Boiled Egg with Foie Gras was prepared by removing the egg white first and pouring hot foie gras sauce onto it, making the yolk to be half-boiled, while maintaining the warmth of the egg during serving time.

Above: Gu Yue Tien Soft Boiled Egg with Foie Gras

Due to some fellow blogger’s objections towards shark fin, we ended up with Thick Assorted Seafood Soup with Crab Roe is perfect. Served with a golden hue from the crab roe, it was aromatic, flavourful and hearty.

Above: A Thick Assorted Seafood Soup with Crab Roe

Now, the star of the night “Ka Chingggggg” was the Salt Baked Spanish Iberico Pork Ribs! Its entrance alone was eye-catching and attention-seeking, stopping people in the midst of conversations, and screaming for cameras. Let me tell you straight, this is the best pork ribs I ever had !

Above: Salt Baked Spanish Iberico Pork Ribs

Watching the staff cut the ribs was another sight to behold – the cracking of skin, the oozing of juice and the whiff of the spices were almost too hard to handle.

Above: Cutting up the pork ribs

Next up was the Steamed Giant Garoupa with Minced Ginger and Yellow Bean Paste. This dish is pretty average, nothing to shout about. Too much of gingers make the aroma too strong.

Above: Steamed Giant Garoupa with Minced Ginger and Yellow Bean Paste

Next one was the Steamed Glutinous Rice with Fresh Water Prawn and Wax Meat. Since I am cholesterol-conscious, I just had a bite. It was indeed juicy and succulent . However the glutinous rice doesn’t taste very well. You may skip that and just attack all the meats instead.

Above: Steamed Glutinous Rice with Fresh Water Prawn and Wax Meat

The desserts served was Pan Fried ‘Nian Gao’ was done differently in Gu Yue Tien. I would say it’s pretty creative and different from the normal fried one. Nicely done!

Above: Pan Fried ‘Nian Gao’

Above: ‘Nian Gao’ coated with sesame seeds

Last but not least, something sweet to end our wholesome meal – Chilled Mango Cream with Pomelo or commonly known as “Yeung Ji Kam Lo” in Cantonese. A mixture of mango cream with morsels of pomelo, topped with a scoop of ice-cream. Just perfect to end our dinner.

Above: Chilled Mango Cream with Pomelo

Thanks for Tim and Chef Frankie to make this happen for everyone.

Above: Tim and Chef Frankie

Above: KY, Haze and Wifey

Above: Meena, Wifey and Aly

Above: Gu Yue Tien dining environment

Above: Gu Yue Tien Restaurant

So, if you are a Standard Chartered credit card holder, grad this priviledge and reserve your table for the date between 20th January and 17th February 2011. This is exclusively for Standard Chartered credit card holders.

Address:

Restoran Gu Yue Tien Sdn. Bhd. (Non Halal)
Chulan Square
92, Jalan Raja Chulan,
50200 Kuala Lumpur,
Malaysia
Tel no.:+603-2148-0808
GPS Coordinates: 3.149521,101.715842