Zuan Yuan at The One World Hotel

The first time I received an invitation from Feryal, the Assistant Public Relation Manager of One World Hotel, to taste the food at Zuan Yuan Chinese Restaurant and do a review, I was unable to go because of some prior commitment. The second invitation came at a time when I was less busy so I was able to attend and I am glad I did.

Setting out in my car I didn't bother with the GPS because I thought I knew my way there. First, I overshot the turn into The Curve and then, by the time I adjusted and returned, all I could see was  the Royal Bintang Hotel. No One World Hotel. Oh dear! I have made a mistake again. By then, I was caught in the jam. I quickly pulled to the side of the road and turn on my GPS. Fortunately, with its help I arrived at the hotel on the dot at 6.30pm. PHEW!! Otherwise, I may have become lost again and would have missed all the delicious food!!

Yee Sang with soft shell crab and condiments. The addition of deep fried soft shell crab
was brilliant giving a wonderful mouth feel. The flavor of the sauce was perfect striking a balance between sweet and sour.

Zuan Yuan crispy roasted duck was one of the best dishes of the night. The skin was crispy and
the duck meat was perfectly cooked. It was simply crispy caramel skin over lean but juicy meat, which for me, is exactly what duck should be. Simple, aromatic, and reflecting a light touch with seasoning or spices, allowing the natural husky flavors of the duck to shine through.

Steam Star garoupa with Mandarin orange skin and fresh bean curd. I love the smoothness of
the fresh bean curd and subtle tartness of the Mandarin orange skin in this dish. 

Wok fried tiger prawns with oats and chilli. The deep fried oats adds a nice crunchy texture and
the addition of chili highlighted the fresh briny flavors in the prawns.

Braised abalone with dried oysters and sea moss in "golden" bag. 
I am a big fan of sea moss. A creative and festive dish suitable for Chinese New Year celebrations. 

Steam lotus leaf rice with assorted preserved meat, Chinese sausage and yam. The last dish of the evening and there is very little room for this. The little bit that I tasted was 
delicious. If I had more room, I would have had more.

Pan fried "nian gao" with cheddar cheese. I am not a big fan of pan fried "nian gao" and prefer the deep fried versions. I must have become a traditionalist in my old age. The addition of cheddar cheese in this context seems out of place. However, compliments for the young chef and his sense of adventure. Based on overall execution that sense of adventure is bound to yield new additions to festive Chinese dining. 

The chef for all the delicious food. Meet Chef Woon.

If you guys don't want to bother with cooking a reunion dinner at home, you might want to check their Chinese New Year Menus out. There are three different sets to order from starting from RM1088.00++.  However, I hope you would omit the Shark's fin in the menus and replace it with some other dishes. If no one wants to eat shark's fin, then no restaurants would want to include that in their menus. You might want to read about how to save the sharks at the follwing link.

Stop sharks finning

HERE ARE THE CHINESE NEW YEAR MENUS

I heard from those who have tasted dim sum at Zuan Yuan and have testified as to its goodness. Here is their dim sum menu.

Zuan Yuan Chinese Restaurant
One World Hotel
First Avenue, Bandar Utama City Centre
47800, Petaling Jaya, Selangor,
Malaysia
Tel: 03-76811098

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