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Make Your Own Restaurant-Level Reunion Dishes At Home This CNY with Recipes by Professional Chefs

Reunion dinner is a long standing Chinese New Year tradition, and while some among us might not be able to dine out this year due to movement restrictions, we can still keep the spirit of the celebration alive in our homes.

Abalone and Oyster Phoenix Rolls
Abalone and Oyster Phoenix Rolls

MAGGI® Professional, in collaboration with Malaysia Selangor And Federal Territory Ku Su Shin Chong Hung Restaurant Association, has released a mini recipe book – dubbed the MAGGI® Prosperity Reunion Menu Recipe Book – featuring 10 outstanding chefs and their signature dishes.

The culinary experts share classic dishes with their own twist for this special occasion, plus helpful tips on how to create one’s own signature dish using MAGGI® Professional’s wide range of Culinary Aids, including the all-time favourite bouillon range, which comprises MAGGI® Concentrated Vegetable Stock, MAGGI® Concentrated Chicken Stock, MAGGI® Concentrated Chicken Stock with no added MSG, as well as the essential MAGGI® Chef’s Master Stock.

Prosperity Yee Sang
Prosperity Yee Sang

These mouth-watering recipes include the traditional Prosperity Yee Sang which gets a fresh, fruity makeover, Colourful Abacus Yam Seeds to brighten the table, the decadent Abalone & Oyster Phoenix Rolls, succulent Jade Shrimp Roll with Cherry Blossoms Rainbow Chicken and more. The full book can be viewed and downloaded at this link in PDF form, free of charge.

Not keen on cooking yourself? You can still support these chefs and the local food industry by ordering reunion dinner via takeaway:

  • Restoran Green View (Chef Lim Kin Lee, Head Chef)
  • M Cuisine (Chef Kam, Executive Chef)
  • Sun Gourmet Kitchen (Chef Sun, Kitchen Production Director and Executive Director)
  • Restoran Seafood Chiem Choo (Chef Freddie Tan, Executive Chef)
  • One Seafood Restaurant (Chef Sam Tan, Chopping Chef)
  • Restaurant Peninsula Chinese Cuisine (Chef Choong Yau Wai, Executive Chef)
  • Restaurant Kwong Chun (Chef Wong Kou Chiew, Owner and Head Chef)
  • Imperial China Restaurant (Chef Thomas Chau, Head Chef)
  • Kajang Fei Chui Restaurant (Chef Loh Chiew Heoon, Owner and Executive Chef)
  • Ku Su Shin Chong Hung’s Pastry Master (Chef Ng Meng Loong, Hotel’s Executive Pastry Chef)

For more culinary inspirations, visit www.nestleprofessional.com.my or www.facebook.com/NestleProfessionalMY.

Unexpectedly Good Food @ Honey Bunny, 3 Damansara

While looking for a quiet spot for lunch near the office, I came across Honey Bunny at 3 Damansara. Touted as the ‘cutest beer pong bar in Malaysia’, it doubles as a restaurant – although I wouldn’t say it’s the family-friendly kind if you come in the evenings. They have bunnies (?) who accompany guests to drink and play games, so if you’re into that sort of thing then you’ll probably like this place.

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During the day, it’s much like most other restos, albeit a little quiet. The menu is mostly Western fusion, offering up pizzas, pastas and meat dishes, as well as finger food that go well with alcohol.

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I don’t have much faith in bar food, but was pleasantly surprised to find that the carbonara was actually very tasty. The portion was generous, the pasta was cooked al dente and it was creamy but not cloying. The noodles were topped with a perfectly oozy egg yolk, further coating the creamy strands of pasta in an extra layer of rich goodness.

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I ordered a set so it came with soup of the day and a drink.

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Also got something fried to snack on: calamari rings served with housemade tartare and chilli sauce. You can’t go wrong with fried squid!

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While I probably won’t be coming at night because I don’t drink and I have no friends, I think I’ll be stopping by again for lunch to try out other items on their menu. Prices are reasonable considering the setting, and their lunch sets are affordable.

HONEY BUNNY 

GS-13, 3 Damansara , No.3, Jalan SS20/27, Petaling Jaya (North), 47400 3, 47400 Petaling Jaya, Selangor

Opening hours: Sunday — Thursday(11am — 1am), Friday — Saturday (11am — 2am)

Phone: +6016-233 5658

honeybunny.com.my

Affordable Crabs: Restoran Hiing Fatt, Batu 14 Puchong

The last time I had crab was three years ago. 

Crabs are delicious, but they’re also pricey, which is why we only have them once in a blue moon. The Moomin’s birthday warranted a special occasion, so off we went to get takeaway from Restoran Hiing Fatt in Batu 14 Puchong, which was recommended by a family friend for its affordably priced (yet tasty) crab dishes. They also have typical ‘dai chow’ fare, with veggie, pork, seafood, tofu and other offerings.

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We got there pretty early so there were no diners. The restaurant is already open for dine-in, with social distancing measures in place. Our orders were ready within 20 minutes, and the staff brought it to our car parked outside.

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Our family friend gave a good recommendation, as the crabs were indeed very value for money at RM65 for three pieces. These were mud crabs, so they were fairly sizable and meaty. You can opt for a bigger type of crab as well, although it will be pricier. We had ours sweet and sour style, but you can also get it cooked in black pepper, buttermilk, kam heong, etc. The crab meat tasted fresh. The sauce was a little too salty for me but it had good flavour, and there was a lot of it to go with rice + a side order of fried mantou (buns).

The only downside about getting crabs for takeaway is that they don’t give you the tools to eat them with, so we had to use our teeth to crack some parts open, and a toothpick to dig out the flesh from the joints. Eating crabs is an exercise in patience, which is why you should savour it slowly!

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The salted egg yolk fried squid came in a sizable portion. Flavour was decent but the squid was chewy/rubbery.

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Dong Po Yuk (braised pork belly). The dish is said to have been the brainchild of one Su Dongpo, an ancient Chinese scholar, poet, writer, artist and philosopher who lived during the Song dynasty. The story goes that Su was braising pork on the stove when an old friend came to visit and they started playing chess. So absorbed was he in the game that he forgot all about the pork, which became overcooked and gave off a fragrance as it started to burn – hence, a new dish was born lol. Another version says that Su, who was overseeing renovations at a lake, gave his workers cubes of braised pork tied with rope – which is how you see Dongpo Yuk served today: a big slab of pork belly tied up with strings.

The version at Hiing Fatt was a little too fatty for my liking, but if you like fatty pork, this might be a good dish to order!

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“Claypot” tofu with assorted vegetables. Normally if you dined in, they would serve this in a claypot which retains the heat and fragrance. It was still pretty tasty and was chock full of brocolli, tofu, cauliflower, slices of pork belly and mushrooms.

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Our meal for four with four dishes + 2 loaves of fried mantou came up to RM131.60, which was very reasonable for the amount and quality.

The restaurant is open for both dine-in and takeaway.

RESTORAN HIING FATT 

2, Jalan Bpu 4, Bandar Puchong Utama, 47100 Puchong, Selangor

Opening hours: 10.30 am – 12 am (daily)

Phone: 03-5882 8710

 

Tucking Into Chanko Nabe (Sumo Hotpot) @ Saganobori, Ginza, Tokyo

I was going through some old posts from my Japan trip last year and realised that I missed out writing on this.

It was our last night in Tokyo, and as appreciation for our work filming from 3AM – 1PM lol (we were doing a story on the Toyosu Fish Market), our POC / guide Ken-san picked out a place for dinner. It turned out to be Saganobori in Ginza, which is very famous for their chanko nabe, aka sumo hotpot. Reservations are required, so we were really grateful to Ken-san for making all the arrangements – we just showed up for the food!

Sumo wrestling is a big sport and an age-old tradition in Japan. If you thought they are just fat dudes wrestling around in a ring, you are sorely mistaken. A lot of hard work and dedication goes into maintaining their physique, and sumo wrestlers adhere to a rigorous diet and training regime, and follow a strict set of rules.

One of the most recognisable dishes associated with sumo wrestling is chanko nabe, which literally translates to “a meal of hotpot”. There are no specific recipes, but typical ingredients include meat or fish/seafood, and vegetables. One thing they all have in common is the large serving, as chanko nabe is eaten as part of a weight gain diet.

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Cute sumo-themed chopstick holders !

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A couple of pickled appetisers to get things started. The fig with cream sauce (top right) was divine.

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Japanese cuisine is always a feast for the eyes as much as the stomach.

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Tamagoyaki (Sweet omelette) with herbs – fluffy, bouncy and absolutely perfect.

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Small fried shrimp – more snacks to keep us going while they prepared the hotpot.

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It. Was. Massive.

It was the first time I had ever seen such a gigantic hotpot, and it was filled to the brim with beautiful slices of fatty pork belly, humongous squares of tofu, meatballs, mushrooms, vegetables and spring onions in a light dashi broth. This thing could feed a village. Needless to say, we had problems finishing it among the six of us and were basically lying sideways in our chairs by the end of the meal. It was quite wasted, so I don’t recommend getting this unless you’re travelling in a big group or you are a big eater with a bottomless pit for a stomach.

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This was like the third bowl and I was already slowing down considerably lol. Of course, everything was fresh and tasty, especially the pork belly slices. The dashi got more and more flavourful as the night wore on, having soaked up the full flavours of the ingredients.

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The meat and veggies in itself were already very filling – but of course Ken-san had to go and order noodles lol. I’m not sure what they are but they were a little chewy, like udon, but less thick.

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Despite saying we were all full, we somehow found space in our stomach for ice cream (because everyone has a separate dessert stomach, no?). It was an interesting flavour – sea salt – hence the bluish tinge.

We actually sat around eating and drinking green tea (thankfully, I travelled with a group of non-alcoholics!) until closing time. It was actually autumn during our visit and the weather was just starting to get chilly – so it was nice to have something warm and hearty before bedtime.

If you’ve never had sumo hotpot, and are travelling with friends/family in Tokyo, I recommend trying it out at Saganobori. The shop can be a little hard to find because it’s tucked in a quiet side alley (I notice that this is a trend with many famous restos in Tokyo – they often look super unassuming / are hidden in some back alley or other), but with a little determination and a GPS, you’ll be rewarded with a giant bowl of hearty hotpot!

SAGANOBORI 

Address: 7-18-15, Ginza, Chuo 104-0061 Tokyo Prefecture

Website: https://www.saganobori.co.jp

Phone: +81 3-3545-1221

PS: I’m not sure how you can make reservations if you don’t speak Japanese. You may need the assistance of a local.

 

 

6 Affordable Malaysian F&B Outlets You Can Order From During The MCO

Food delivery services have seen a huge surge in demand since the movement control order came into place in Malaysia on March 18. While fast food is always an option for its relatively affordable price and convenience, we must not forget to support our local restaurants and F&B outlets, as these are the businesses suffering the most at this critical time. Let’s support them where we can!

Here are six that offer delivery of a wide range of dishes, sent right to your doorstep, at affordable prices:

Soul Sacrifice Cafe (Halal)

Located in Desa Pandan, this humble cafe serves fusion dishes, including signatures such as Truffle Cheese Scrambled Eggs (RM18) and Beetroot Hummus (RM18).

Truffle Cheese Scrambled Eggs

Address: No 38 Jalan 4/76C, Desa Pandan, 55100 Kuala Lumpur
Phone Number: +603-92013596
PIC of Food Preparation: Izaz Zainal Abidin
Delivery Service: Lalamove, Foodpanda, GrabFood

The Terrace by The Good Cafe (Halal)
The Terrace by The Good Cafe at Menara IMC serves a mixture of local Malaysian favourites and Western flavours. Signature dishes include the Pineapple Fried Rice & Seafood Tom Yum Soup (RM19) and Fried Wan Ton Noodles (RM14.90) – but they also serve items such as nasi lemak, fried rice, spaghetti, roast chicken and more.

Pineapple Fried Rice & Seafood Tom Yum Soup

Fried Wan Ton Noodles

Address: Level 8, Menara IMC, 8, Jalan Sultan Ismail, Kuala Lumpur
Phone Number: +6011-56978234
PIC of Food Preparation: Naw Lawn
Delivery Service: In-house delivery (corporate lunch deliveries for10 boxes & up within
KLCC vicinity, or further with larger orders)

House of Taste (Halal)
House of Taste offers an array of tasty dishes, with Asian and Western flavours comprising set meals and local rice sets. Take your pick from sets like the Chicken Percik rice (RM10.50 – inclusive of free drink) and Mushroom Pesto Spaghetti (RM14). Prices exclude delivery.

Chicken Percik Rice Set

Mushroom Pesto Spaghetti (VG)

Address: No.13, Jalan PJS 5/26, PJS 5, Taman Desaria, 46150 Petaling Jaya,Selangor
Phone Number: +603-7772-9026
PIC of Food Preparation: Chef Meng
Order online: houseoftaste.beepit.co

Mr. Fish FishHead Noodle Restaurant (Pork free)
Mr Fish FishHead Noodle serves authentic home-cooked fish head noodles, with four types of soup base to choose from – Milky, Curry Laksa, Clear Soup and Tom Yam. You also get to select different proteins like grouper fillet, grouper fish head, fish maw, homemade fish ball and giant river prawn. Two must-try dishes are the Grouper Fillet Meehoon in Milky Soup (RM19.50) and the Salmon Fishhead Curry Meehoon (RM14.50).

Grouper Fillet Meehoon in Milky Soup

Address:

  • HQ: B009, Level B1, The Starling Mall, Damansara Uptown
  • Sunway Pyramid Outlet: OB2.G.U2, Oasis Boulevard 2, Sunway Pyramid
  • Da Men Outlet: LG-24, level LG, Da Men Mall, Jalan Kewajipan, USJ Subang

Phone Number:

  • The Starling Mall (+6012-8831698 / +6016-3396161)
  • Sunway Pyramid (+603-56117200)
  • Da Men Mall (+603-80813308)

PIC of Food Preparation: In-house kitchen crew
Delivery Service: In house delivery services (min order RM30 to deliver, max delivery
charges RM 15), GrabFood, Foodpanda, Hungry2U, RunningMan

Lammeeya Xiao Lao Wang (non-Halal)

Satisfy your cravings for a good plate of fried kuey teow or pork chop rice with Lammeeya Xiao Lao Wang. They have two outlets at Da Men Mall and The School Jaya One respectively, so choose the outlet that is nearest to your house for delivery services, as there is a delivery perimeter setting. Try the Duck Egg Fried Kuey Teow (RM12.90) or Hong Kong Pork Chop Rice (RM17.90)

Duck Egg Fried Kuey Teow

Hong Kong Pork Chop Rice

Address:

  • Da Men Outlet: Lot G21, Ground Floor Da Men Mall, Persiaran Kewajipan, USJ1,
    47600 Subang Jaya, Selangor
  • The School Jaya One Outlet: Unit 21, The School Jaya One, Jalan University, 46200
    PJ.

Phone Number:

  • Da Men Mall (+603-8021 5969)
  • Jaya One (+603-7496 0670)

PIC of Food Preparation: Dex (Da Men Mall), Andy (Jaya One)
Delivery Service: GrabFood, Oddle

The Link Cafe (Vegetarian)

Vegetarians might find their delivery options are limited, but fret not as The Link Cafe in Bandar Baru Seri Petaling offers Western fusion vegetarian dishes, such as their signature Burger (with homemade patty and sauce), and their crowd favourite, Curry Cream Pasta (RM16).

Curry Cream Pasta

The Link's Signature Burger

Address: 12A-G, Jalan Radin Bagus 6, Bandar Baru Sri Petaling, 57000 WIlayah Persekutuan Kuala Lumpur.
Phone Number: +6017-3980309
PIC of Food Preparation: Gavin Ho
Delivery Service: GrabFood, Foodpanda, Beep Delivery
Note: Customers will enjoy a 10% discount for takeaway or self-pickup.

 

What are you having for lunch today?

 

I Spent RM250 On Dessert & Drinks @ Mr Chew’s Chino Latino Bar, WOLO Kuala Lumpur

Yes. RM250. There are plenty of things that RM250 could get me. Two weeks of food. A month’s fuel expenses. Two months worth of phone / internet bills. A fancy All-You-Can-Eat buffet for two at a five-star hotel.  To be fair, it was a special occasion, so I’m not complaining. It’s just that I was rather taken aback by the bill when it came, lol.

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Tucked on the top floor of WOLO in Bukit Bintang, Mr Chew’s Chino Latino Bar is a popular drinking spot, boasting Instagrammable interiors and amazing views of the bustling Golden Triangle area. Spanning two floors, the main dining area is overseen by an extravagant floor-to-ceiling portrait of the Empress Dowager Cixi, as well as tall glass windows that offer excellent views of KL’s busiest district at night. The second floor is more of a private lounge area, suited for those who want a couple of drinks and quiet conversations with friends.

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Not sure if we came at a bad time but the service was not what I expected. There was no one at the concierge, and nobody bothered to even pay attention to us as we hovered about the foyer for a good 10 minutes, waiting to be seated. The one guy who finally came was warm and friendly, and led us upstairs but nobody came to take our orders for a good 15 minutes. As we were looking and pondering over the menu, Ate Noemi asked if we could sit downstairs instead, in one of the lounges. I went to look for the same guy and he said yes, so we moved downstairs.

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Again, no one paid us any heed or came to check on us – I guess we could’ve just lounged there without ordering anything. I don’t know why because the place was not crowded, nor did it seem very busy (it was about 10PM). I understand ‘service’ is always subjective because it’s the customer’s word against the establishment’s, but for such a high-end place with high-end prices, I was expecting more.

 

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View was stunning though. Feels like a metropolis – downtown LA, Tokyo, or NY.

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We had dinner earlier at Jalan Alor, so we came here just for desserts and drinks. The Banana Burrito with Tonka bean ice cream, Deep fried banana, shaved gula melaka and Coconut (RM35) came served in a wooden box. It was okay. Rather underwhelming to be honest.

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Dessert tacos (RM35) of Mango pomelo, strawberry and hazelnut chocolate were equally underwhelming. They weren’t bad, just not wow or anything. The presentation was nice though.

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Since it was Ate Noemi’s birthday, we surprised her with a box of Mr Chew’s Favourites (RM50). It’s basically what we ordered earlier, with the addition of Lychee Ice Kacang. I did not know or I would have ordered something else from the dessert menu like the Peanutbutter Parfait and the Mint Ice Kacang. Add this on to four drinks – three fresh juices and a soda – and that came up to RM250.

My overall impression of the place? I can see why people like going there because the ambience is great, but I was not too keen on the service nor the food and its prices. It was all kinda meh. This is not a professional review of any kind – you have all the high traffic websites for that. This is just an average person penning down their thoughts on their experience – which looks to be a one-off one.

Now if you want really good food in the area, I suggest this (mid-range price with excellent service – been here four times now!) and this. (cheap but hearty)

MR CHEW’S CHINO LATINO BAR 

The Penthouse, WOLO, Bukit Bintang Street, 55100 Kuala Lumpur

Opening hours: 11.30AM – 2.30PM, 5PM – 1AM

Reservations: mr-chew.com

 

A Meaty Affair @ Butcher’s Block, Raffles Singapore

Offering some of the world’s finest cuts of meats with a wood-fire-focused dining experience. Butcher’s Block – a buzzing specialty meat restaurant – opened its doors last month to round off the stellar F&B outlets at the revamped Raffles Arcade in Singapore.

Butcher's Block - Restaurant Interior

 

Expect a convivial evening as soon as you step into the restaurant’s stylish adorned interior, which features cobalt blue hues, complementary dark wood panelling and bold brass furnishing and accents.

There’s a glass cooler aptly named The Vault, displaying fine cuts of meats right next to the Open Kitchen, where guests can watch the chefs in action. Adding to the visual appeal is The Library, an exposed wine cellar that houses more than 200 different wine labels, including a good selection of natural wines. For guests who prefer privacy, two private dining rooms, each seating eight persons, are available.

Remy Lefebvre, Chef de Cuisine at Butcher's Block, Raffles Singapore

Presented by Chef de Cuisine Remy Lefebvre, the Butcher’s Block menu is a culmination of his professional culinary experiences across his 16 years of cooking in Qatar, Spain, Grand Cayman among other locales. He favours the time-honoured methods of curing, ageing, fermenting and cooking with wood fire.

Porterhouse

 

The age-old craft of wood fire cooking requires technical skill and employs a variety of techniques, such as smoking, grilling and slow cooking in embers, to impart distinct flavours and aromas that appeal to one’s primal cravings. Meat is not the only thing on the curated a la carte menu – there’s also delectable seafood and vegetables prepared to perfection.

For a unique dining experience, the OAK (One of A Kind) Table offers a fun, theatrical way to experience the cuisine. Only available on Fridays and Saturdays, the OAK Table features off-the-menu delights that are only revealed on the evening itself.

Cecina de Leon

The menu allows Chef Remy to deliver table side interaction, showcasing special cuts often in limited quantities – whether a small batch of prized beef or even a whole fish dry-aged to achieve remarkable umami notes.

Turbot

Completing the experience is a line-up of one bubbly and three wines, selected by the Raffles sommelier team and offered all at once for guests to be able to taste with every dish to discover their own preferences. Priced at SGD398++ per guest, the OAK Table accommodates just eight guests who will be seated at the three-metre long communal table in the middle of Butcher’s Block with an unadulterated view of the action in the kitchen.

BUTCHER’S BLOCK

#02-02 to #02-07, Raffles Arcade, 328 North Bridge Rd, Singapore 188719

Opening Hours: 6:00pm–10:00pm
Restaurant capacity: 44(2 Private Rooms of 8 persons each)
butchersblock.com.sg

*Photos courtesy of Directions Group Inc Pte Ltd

 

Chinese New Year Promotion @ Chin Swee Vegetarian Cuisine Restaurant, Genting Highlands

Celebrations almost never stop in multicultural Malaysia, where you have some sort of festival every other month. Now that the (Western) New Year has passed, it’s time to gear up for the next – Chinese New Year, which falls on January 25.

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Celebrate the reunion dinner differently this year with a vegan or vegetarian meal at the Chin Swee Vegetarian Cuisine Restaurant in Genting Highlands. Located within the Chin Swee Temple, mid-hill to Resorts World Genting, the restaurant offers scrumptious Chinese dishes, with stunning views of the surrounding mountains and lush virgin tropical rainforest.

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For CNY, the restaurant has rolled out their Prosperous Golden Rat Year set menus, catered for two or more people. The couple set consists of herbal steamed soup, Chinese yam, brinjal and organic ladies’ fingers in ‘san bei’ sauce, prawn with crispy oatmeal, special pumpkin rice and luxurious Tieguanyin Chinese tea.

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Larger set meals begin with vegetarian yee sang and include the special pumpkin rice. The set for three to four persons (RM368 nett) features vegetarian sharks’ fin soup, stewed tofu, claypot lotus root with dried tofu, mixed vegetable curry, and homemade dessert, while the RM568 nett menu for five to six diners will have stir-fried black fungus with Chinese yam, stir-fried lily bulbs, broccoli and lotus root, sea cucumber and scallops with ‘san bei’ sauce, and fried knuckle with house sauce.

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The seven to nine-person menu, priced at RM738 nett, will serve up claypot chicken with herbs, steamed organic ladies’ fingers with pumpkin, sea cucumber and scallops, deep-fried wawa yu with XO sauce, mixed vegetable curry and Wuyi narcissus tea.

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The most exquisite of the set meals is the RM798 nett menu for ten to 12, featuring yam basket with kung poh hericium, stir-fried lily bulbs, broccoli and lotus roots, Chinese yam, brinjal, and organic ladies fingers with ‘san bei’ sauce, ‘cod fish’ with creamy sauce, ‘fried knuckle’ with house sauce, ‘claypot chicken’ with herbs, green tea pudding and Wuyi narcissus tea.

CNY2020_Fried Knuckle with House Sauce 横财猪手@9-1

Other items to look out for are the little dim sum and dessert sets, clay pot and hotplate selections, herbal soups, rice and noodles.

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Exuding Chinese tradition and elegance, the restaurant is situated on level 12 – the same floor as the Goh Tong Hall residence or the main lobby of the temple. Diners can opt for a tour around the temple followed by a meal, or vice versa.

Make it a weekend getaway with the extended family with a trip up to Resorts World Genting, as the temple is easily accessible by cable car and hourly shuttle bus. Alternatively, accommodation is available on the Chin Swee Temple grounds.

Full menu here: 

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Reservations: website or call +603-61011613.

Opening hours: 8.30AM – 8.30PM

*Photos courtesy of Resorts World Genting