Gu Yue Tien 2014 Chinese New Year Set Review
This is the last time I’m going to write or dine on Gu Yue Tien. The entire Chulan Square will be demolished and Chef Frankie calls it a day. Yes, Gu Yue Tien will be closing at the end of February 2014. The chef said he will be taking a year break and let’s see how it goes. Before that, you still can book their Chinese New Year sets or ala carte before end of next month.
There is no introduction to this restaurant as it is one of my family’s favourite places to dine for Chinese cuisine. This year, we celebrated pre-Chinese New Year dinner and let’s look at the feast we had. This Gu Yue Tien 2014 Chinese New Year Set is priced at RM 888++
This is one of the healthiest “yee sang” ever created. The common ingredients are changed to vegetables and it didn’t disappoint as well.
The yee sang is very refreshing and I loves the taste of it. The balance of flavour is good and not forgetting the freshness of the Norwegian salmon. This is definitely one of the best yee sang around!
Tossing for a great new year!
大 展 鸿 图 翅 Shark’s Fin Soup with Crab Roe
First of all, you can request other options of soup available from the restaurant if you do not want to take shark fins. There are also set menus without shark fins at Gu Yue Tien.
I substituted the shark’s fin soup with the pork intestine soup. Equally good but different taste.
If you need a change for your Chinese New Year dinner menu, your wish is granted. Instead of chicken or pork, pigeon is the least expected. Roast pigeons are very popular in Hong Kong and you can rarely have them here. You need lots of culinary skills with your fork and knife to work on the pigeon. Thus, the pigeon is roasted to crispiness with hints of garlic flavour. If you are a pigeon lover, you will need to have two. For Chinese New Year menu set, each person will have one pigeon.
Okay sorry about the picture quality, it definitely didn’t do any justice to the fish presentation. Well, the fish is steamed to perfection and the yellow bean sauce compliments it well without overwhelming it. Within minutes, only bones are left on the plate. To taste the goodness of the fish, you need to steam it. The sauce did not overwhelm the taste of the fish and it goes really well.
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