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Dragon year honours the lobster

LOBSTER, a premium seafood ingredient called loong har in Cantonese, takes the spotlight in the Chinese New Year (CNY) menu of a Kuala Lumpur hotel in celebration of the Year of the Dragon. ....

Kuala Lumpur , United States , Fong Teck Fei , Mohd Tasnim Mansor , Aloe Vera , Ngoi Siok Kong , Pullman Kuala Lumpur City Centre , Pullman Kuala Lumpur City Centre Hotel , Chinese New Year , Red Chinese Cuisine , Fong Teck , Sashimi Lobster Yee Sang , Jade Treasure , Double Boiled Superior Chicken Broth , Dried Scallop , Fish Maw , Steamed Wild Solomon Star Grouper , Cordyceps Flower , Sliced Mushroom , Superior Soy Sauce , Deep Fried Crispy Prawn Meat , Mango Salsa , Braised Whole Abalone , Yun Nan Mushroom , Treasure Bag , Mini Lotus Leaf Rice ,

Pushing the limits of Chinese cuisine

THE challenge of reinventing Chinese cuisine with new flavours often takes traditionally trained chefs out of their comfort zone. ....

Kuala Lumpur , Fong Teck Fei , Jalan Conlay , Wonderbrew Kombucha , Ngoi Siak Kong , Pullman Kuala Lumpur City Centre , Red Chinese Cuisine , Dim Sum Trio Platter , Double Boiled Black Chicken Soup , Dried Scallop , Fish Maw , Whole Coconut , Fong Teck , Steamed Tiger Grouper Fillet , Superior Stock , Hokkaido Scallop , Black Truffle Sauce , Aged Vinegar Dressing , Oven Baked Butter Garlic River Prawn , Classic Coffee Tiramisu , Mid Autumn Festival , White Lotus Spirulina , Single Egg Yolk , Five Variety Nuts , Premium Tieguanyin , Sun Dried Cranberry ,