New Ocean Restaurant @ Jalan Imbi, Kuala Lumpur
With a just a blink of the eyes, it’s time to call for Lo Sang time again!
As everyone is pretty tight up with own itinerary, planning a superb and quality time with family in conjuction with the ongoing festive Lunar month, so we, a bunch of colleagues, decided to throw a simple Yee Sang lunch in ushering the Horse Year. One of them suggested to try New Ocean Restaurant, which is located strategically and competitively at Jalan Imbi.
You can choose to have your table setting al fresco, enjoying the natural air, or air-conditioned one, as convention has it. That afternoon was excruciating hot, that immediately prompted us into the cooler environment without much hesitation.
The place is pretty much adored with some ‘tang lung’ a.k.a. Chinese Lantern alongside with some red Oriental embellishment in signifying the much celebrated Chinese New Year.
We are first served with some Chinese tea while waiting the food to be served on our table. Waiting time is still tolerable as the food come fresh from the kitchen upon the arrival of the guests. We opt for the Chinese New Year package (MYR 868) that caters up to 10 people. Too bad, all the dishes are in Chinese words (pardon me, as I could only handle verbal Chinese swiftly), so I would try my best in deciphering them based on my visual and taste bud sense :P
First and foremost to greet us is the Chinese New Year quintessential dish; Salmon Yee Sang. All the ingredients and relishes are mixed in together with Salmon cut, and then tossed up happily as high as possible to wish for a smooth and prosperous year ahead.
After the toss, it is definitely a mess, with all the vibrant colours and crispy fritters to add more noise :)
Tada, a zesty bowl made up of lively and pronounced sweet, sour and spicy flavours.
Very soon, Shark Fin Soup comes into the picture. There are traces of crab meats as well as beaten egg white that help to smoothen the soup texture.
As everyone is pretty tight up with own itinerary, planning a superb and quality time with family in conjuction with the ongoing festive Lunar month, so we, a bunch of colleagues, decided to throw a simple Yee Sang lunch in ushering the Horse Year. One of them suggested to try New Ocean Restaurant, which is located strategically and competitively at Jalan Imbi.
You can choose to have your table setting al fresco, enjoying the natural air, or air-conditioned one, as convention has it. That afternoon was excruciating hot, that immediately prompted us into the cooler environment without much hesitation.
The place is pretty much adored with some ‘tang lung’ a.k.a. Chinese Lantern alongside with some red Oriental embellishment in signifying the much celebrated Chinese New Year.
We are first served with some Chinese tea while waiting the food to be served on our table. Waiting time is still tolerable as the food come fresh from the kitchen upon the arrival of the guests. We opt for the Chinese New Year package (MYR 868) that caters up to 10 people. Too bad, all the dishes are in Chinese words (pardon me, as I could only handle verbal Chinese swiftly), so I would try my best in deciphering them based on my visual and taste bud sense :P
First and foremost to greet us is the Chinese New Year quintessential dish; Salmon Yee Sang. All the ingredients and relishes are mixed in together with Salmon cut, and then tossed up happily as high as possible to wish for a smooth and prosperous year ahead.
After the toss, it is definitely a mess, with all the vibrant colours and crispy fritters to add more noise :)
Tada, a zesty bowl made up of lively and pronounced sweet, sour and spicy flavours.
Very soon, Shark Fin Soup comes into the picture. There are traces of crab meats as well as beaten egg white that help to smoothen the soup texture.
Subsequently followed by one my favorite vege dish, Braised Baby Abalones, Dried Oysters with Broccoli.
Abalones are nicely braised till chewy and pleasant to the palate. The dried oysters help to soak up the gist from the oceanic gravy which is sweet and good to go along with a plate of white rice, and of course with some smidgens of ‘Fat Choy’ or widely known as Black Moss, which translates into Good Wealth in Chinese symbol of abundance and prosperity.
Coming up next is the Steamed Soon Hok Fish or commonly named Marbled Goby. It is a type of fresh water garoupa that has that brownish spot patterns to confuse its preys. This fish is big and comes with thick fleshy and flaky meat. Fresh and sweet, nicely steamed and the earthy taste has been handled pretty good. The accompanied soya sauce is also quite savory to go along with white rice.
En route is another popular menu on the Chinese dishes, Roasted Suckling Piglet. I personally seldom enjoy this fare, but still have some little tasting to appreciate the so-called crispy, silky and succulent thin layer of meat with substantial amount of fatty layer with its crispy skin. Usually it is paired with some leek and sweet and sour dipping to help subdue the cloyingness.
Stir-fried Prawns with Savoury sauce. Those prawns are huge and fresh. Meat still juicy albeit some frying and well complemented by the dark savory sauce that resembles bits of those teriyaki style and marmite.
Lotus Rice with Waxed Meats and Sausages. One of the must-have Chinese New Year dish in the traditions of Chinese folks. Oh by the way, don’t be misled by its denotation of ‘wax’, for there is none was involved in the preparation of this fare, merely due to its thorough preservation over some period of time that gives rise to the slight glossy sheen on the exterior.
Eventually, some homemade delicacies to make a sweet completion to this feast; Pandan Jelly Konjac and Double Gold Fish with Longan Dessert.
Comparatively, the Pandan Jelly Konjac is more appealing than the rather common Longan dessert. The konyaku-like jelly contains a fragrant and tolerable sweetness of pandan paste, wrapped by a white chewy layer.
These bunch of foodies are practically dissecting that Golden Jelly Fishes, lol....
Guess nowadays, not many Chinese bakeries that are still producing those traditional pastry deliciously, due to long time consumption and also substantial skills. Even if yes, it would be like a hidden gem that are waiting for us to discover, so let’s hope to find more then
All in all, may all of us gallop through this Horse-some year with many more fruitful and significant achievements to path ourselves to a much more successful life. Toasts and cheers to many more health, happiness and prosperity!
Gong Xi Gong Xi ………..
Location:
53-7 Jalan Barat
Kuala Lumpur, Kuala Lumpur
Coming up next is the Steamed Soon Hok Fish or commonly named Marbled Goby. It is a type of fresh water garoupa that has that brownish spot patterns to confuse its preys. This fish is big and comes with thick fleshy and flaky meat. Fresh and sweet, nicely steamed and the earthy taste has been handled pretty good. The accompanied soya sauce is also quite savory to go along with white rice.
En route is another popular menu on the Chinese dishes, Roasted Suckling Piglet. I personally seldom enjoy this fare, but still have some little tasting to appreciate the so-called crispy, silky and succulent thin layer of meat with substantial amount of fatty layer with its crispy skin. Usually it is paired with some leek and sweet and sour dipping to help subdue the cloyingness.
Stir-fried Prawns with Savoury sauce. Those prawns are huge and fresh. Meat still juicy albeit some frying and well complemented by the dark savory sauce that resembles bits of those teriyaki style and marmite.
Lotus Rice with Waxed Meats and Sausages. One of the must-have Chinese New Year dish in the traditions of Chinese folks. Oh by the way, don’t be misled by its denotation of ‘wax’, for there is none was involved in the preparation of this fare, merely due to its thorough preservation over some period of time that gives rise to the slight glossy sheen on the exterior.
Eventually, some homemade delicacies to make a sweet completion to this feast; Pandan Jelly Konjac and Double Gold Fish with Longan Dessert.
Comparatively, the Pandan Jelly Konjac is more appealing than the rather common Longan dessert. The konyaku-like jelly contains a fragrant and tolerable sweetness of pandan paste, wrapped by a white chewy layer.
These bunch of foodies are practically dissecting that Golden Jelly Fishes, lol....
Guess nowadays, not many Chinese bakeries that are still producing those traditional pastry deliciously, due to long time consumption and also substantial skills. Even if yes, it would be like a hidden gem that are waiting for us to discover, so let’s hope to find more then
All in all, may all of us gallop through this Horse-some year with many more fruitful and significant achievements to path ourselves to a much more successful life. Toasts and cheers to many more health, happiness and prosperity!
Gong Xi Gong Xi ………..
Location:
53-7 Jalan Barat
Kuala Lumpur, Kuala Lumpur
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