EAT: 100 ways to great dining

2009/10/30

ANUSHA K

From appetisers and mains to desserts, one is spoilt for choice at Toh Lee Restaurant’s 100 dishes promotion. ANUSHA K. writes.

A better and smarter option to avoid buffets is by paying a fixed amount and to order what you can eat.

You get the dishes piping hot and if you’re still hungry, you can order another dish. It’s that simple and easy. At Toh Lee Chinese Restaurant in Hotel Nikko, you will be given an extensive menu specially prepared in conjunction with its 100 dishes promotion.

It has a wide range of appetisers, mains, soups and desserts. You could even opt for two appetisers or start the meal with desserts. By doing so, chances of overindulging or overeating are slim.

For the appetiser, I would suggest the scrumptious dim sum.

There’s an assortment of deep-fried diced seafood rolls with mayonnaise, steamed barbecue chicken buns, deep-fried fishpaste balls, steamed chicken feet with beancurd skin and black pepper. As for the soups, nutritious comfort food, the homemade seaweed tofu soup and Shimeji mushrooms and scallops broth are must-try. For the mains, there’s a variety of poultry, claypot delights, vegetarian, seafood, meat and noodles to choose from.

If you’re having rice, do try the stir-fried fish fillet with ginger and onions. Another hot favourite is the poached tiger prawns with herbs. You can expect huge tiger prawns with a variety of Chinese herbs for the extra flavour.

My favourite Chinese herb is kei chee, also known as wolfberries. They give the dish a tang of sweetness when eaten with the succulent white-fleshed tiger prawns.

For dessert, I recommend the chilled honeydew sago which is refreshing and perfect for the hot weather. Served in a coconut shell, the honeydew puree and sago are not too sweet and help to cool your body.

The 100 dishes promotion is available for lunch and dinner at RM88++ per person. Hotel Nikko’s Platinum Club members enjoy a special price of RM78++ per person.

Stir-Fried Fish Fillet with Ginger and Onions Get together: l 50g fish fillet (snapper or garoupa) l 30g spring onions l 10g ginger l 1 tsp egg white For the seasoning, you will need: l A pinch of salt l 1/6 tsp oyster sauce l 2/6 tsp starch water First, apply egg white to the fish fillet. Heat the oil until warm. Fry the fish fillet for a few seconds. Drain the oil.

Then stir-fry the fillet with ginger until the aroma permeates. Pour in the seasoning and mix well. Garnish with spring onions. Serve with white rice.