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2013-11-04
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i was at Tong Yuen in Hilton Hotel last week to taste their auspicious set menus and CNY delicaciesFirst thing I saw as I stepped in:Mandarin ducks, money frogs and china teapots. I started taking pictures of this very impressive, spacious and lavish Chinese restaurant.Oh and I also learned that Toh Yuen is adjoined to the al-fresco and swimming pool areaPretty good idea for weddings to be held! Nice place to entertain guests and throw the after-party too!Separated only by a huge glass door I t
First thing I saw as I stepped in:
Mandarin ducks, money frogs and china teapots. I started taking pictures of this very impressive, spacious and lavish Chinese restaurant.
Oh and I also learned that Toh Yuen is adjoined to the al-fresco and swimming pool area
Pretty good idea for weddings to be held! Nice place to entertain guests and throw the after-party too!
Separated only by a huge glass door
I then took my time to walk back to my table. But still, not a single soul to be seen yet.
So I made use of the glass mirrors they had all over the walls for some self-absorbed entertainment
After catching up and chit chatting, it was time to bring out the food
Toh Yuen's Yee Sang specials was the highlight of their Fatt Choy (fortune and prosperity) menu selections
Crackers represents happiness, peanut and sesame symbolizes harvest, oil represents wealth,
pomelo means good luck, raw seafood symbolizes life and longevity.
I especially loved their Sliced Abalone yee sang. It was fresh, tasty and had that tinge of sweet-sourness in it. The abalone came in abundance and it was very delicious and chewy too (I initially thought it looked like chicken slices before I had a bite of it! LOL)
The 2nd course that arrived was Braised Shark Fin Soup with Crab Meat and Roe.
Trust me, I've eaten this since my childhood days and there isn't really a complete Chinese dinner without it.
Served hot right outta the pot, it was just as good as what my tastebuds imagined it to be. You can never go wrong!
3rd Course : Deep Fried Chicken in 2 Flavours
Now this one was rather outta the ordinary
This poultry dish came with chicken – cooked in 2 different styles – encircled around each other. Yup, it was plated in a very pleasant way! The chicken with the darker sauce stayed in the middle while the whiter chicken surrounded it.
I loved the darker chicken while some of the others preferred the whiter one. Ohwell, looks like both of it were popular among us anyway; seeing that this dish was finished in such a jiffy!
After chicken, came the fish
4th course : Steamed Fish Pomfret with Soy Sauce
This fish fanatic is at it again. White pomfrets are one of my favorite types of fish, apart from Salmon and Snowfish. It was so fresh that I reckon it was just caught right off the sea yesterday! None of that stinky stale stench that some fishes tend to have.
The flesh was tender and was made right for our palate.
5th course : Stir Fried King Prawns in Pineapple Sauce
Now if the fish dish didn't exist, this one would most definitely fall in line being my favorite of the lot!
The prawns were really soft and succulent to the last bite! Kinda the type that melts in your mouth The tangy natural flavour of the pineapple complemented this dish very well too.
I like how most Chinese chefs cut up lotsa random things that their instincts tell them *might* just make the perfect dish and voila! It DID end up perfect after all.
The broccoli came cooked with so many other ingredients and condiments that it was bursting with flavour
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