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August 16, 2012

Toh Yuen, Hilton Petaling Jaya

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New A la Carte Menu at Toh Yuen

Toh Yuen’s new ala carte menu embraces the authenticity of Chinese cuisine while retaining Master Chef Lee’s emphasis on using only fresh ingredients. I was told Chef Lee gets his inspiration from his frequent culinary travels to China and the menu is a good assortment of appetizers, soups, main courses, noodles, rice and dessert.

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Deep Fried Lamb with Cumin and Dried Chilli

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Deep Fried Soft Shell Crab with Garlic and Chicken Floss

One of the starters I enjoyed that night was the Deep Fried Lamb with Cumin & Dried Chili (RM28). At one glance, I mistook it for an Indian dish, but it tasted nothing like that. The lamb was meaty and moist, and deeply seasoned with spices. I also liked the Deep Fried Soft Shell Crab with Garlic and Chicken Floss (RM22) – this was hardly oily with a sweet-savoury flavour from the chicken floss.

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Chilled Pacific Clam with Salsa

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Double Boiled Village Chicken with “Chong Cao Hua” Soup

The Chilled Pacific Clam with Salsa (RM28) took some getting used to, but it grew on me and I ended up eating most of it. Between the Double Boiled Chicken with “Shi Hu” Soup (RM32) and Double Boiled Village Chicken with “Chong Cao Hua” Soup (RM32), I preferred the latter. “Chong Cao Hua” is actually Cordyceps, known for its curing properties. This herb helps prevent aging and stimulates the immune systems.

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Cordyceps

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Double Boiled Wild Chicken with ”Shi Hu” Soup

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Wild Chicken

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Dendrobium Stem

“Shi Hu” (Dendrobium Stem) is a type of orchid used as a yin tonic to moisten the stomach and lungs. It cleanses the digestive system and replenishes the fluids lost through dry weather, pollution and smoke. Although, I doubt a bowl of this can offset the damage of a pack of cigarettes. One huge pot, maybe.

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Braised Sea Cucumber with Flower Mushrooms and Abalone Sauce

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Canadian Black Cod Fish with “Yu Feng” Ginger Sauce

The Braised Sea Cucumber with Flower Mushroom & Abalone Sauce (RM80) was pretty typical but well prepared. I liked the Steamed Canadian Black Cod Fish (RM32 per 100gm) topped with “Yu Feng” Ginger Sauce. The pounded ginger was tossed in the wok till dry and aromatic, giving the cod a subtle kick.

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Sautéed Fresh Prawn with Salted Egg Yolk

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Deep Fried Smoked Duck with Fruit Sauce

Sautéed Fresh Prawn with Salted Egg Yolk (RM50) was one of my favourites that night. The prawns were incredibly crunchy and sweet, and lusciously coated with rich salted egg yolk. Another dish that caught my fancy was the Deep Fried Smoked Duck with Fruit Sauce (RM38). The duck was smoked with spring tea and the dragon fruit sauce helped balance the oily nature of the poultry.

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Sautéed Venison Slices with Chinese Croissants and Cumin

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Sautéed “Gong Bao” Vegetarian Chicken with Yam Ring

I didn’t care much for the Sautéed Venison Slice with Chinese Croissants & Cumin (RM50) for the cumin somewhat overpowered the meat. By the way, Chinese croissants are a glamorous name for fried crullers. While the yam ring had a beautifully crisp exterior and a fluffy centre, I wasn’t too keened on the vegetarian chicken (RM60). If you’re a vegetarian, you’ll like this.

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Crisp yam ring

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Snowskin mooncake: Red Bean & Banana

For dessert, we had 6 types of snowskin mooncakes – green tea and cheesecake, yam and strawberry, sunflower seed and lotus paste, red bean and banana, pumpkin and pandan, and durian. All were unique in their own way; the green tea and cheesecake and pumpkin and pandan were my favourites.

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Durian

I liked how Chef Lee paired cheesecake with green tea and he got the balance just right. The pumpkin and pandan was smooth and creamy without being overly sweet. Each snowkin mooncake is priced at RM13+ each.

Golden baked mooncakes (RM22+) are also available so take your pick between White Lotus Paste with Single Yolk, Lotus Paste with Double Yolks, Green Tea Paste with Single Yolk, Red Bean Paste with Sunflower Seeds, Pandan Paste with Single Yolk, and Assorted Nuts.

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Deep Fried Banana with Strawberry and Cheese Cake

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From the new ala carte menu, we sampled the Deep Fried Banana with Strawberry & Cheese Cake (RM20) but I didn’t take to this combination. I enjoyed most of the items from the new menu; flavours were kept simple and the dishes were easy to appreciate.

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Ambiance: 7/10
Price: 5/10
Food: 7/10 (pork free)
Verdict: Flavours were kept simple and the dishes were easy to appreciate.

Toh Yuen
Hilton Petaling Jaya
No 2, Jalan Barat,
46200 Petaling Jaya
Tel: 03-7955 9122
Website: www.ZestPJ.com or www.petaling-jaya.hilton.com
Facebook: hiltonpetalingjaya


11 Responses

  1. ulric

    Wow…lamb, duck, venison n soft shell crab…all my favourites lovingly done! =)

    1. Bangsar Babe

      The duck was good. I know you’ll like it. :)

  2. I think i have not tasted or try deep fried lamb.. normally is roast or curry..
    should be very nice..

    1. Bangsar Babe

      It is good. Very well spiced.

  3. Never try fried lamb & duck before, very rarely seen~

    1. Bangsar Babe

      Go try! :D

  4. i hope the next wedding dinner i have to attend will be at the pj hilton, and i hope some of these dishes make an appearance :D

    1. Bangsar Babe

      Lol! I’m sure they will. ;)

  5. I love the deep fried soft shell crab. I was surprised that it was not oily at all unlike many places. And went really well with the chicken floss…

  6. wow…this toh yuen looks mighty fine, very different from the toh yuen here in hilton kuching. menu is quite limited here in toh yuen kuching. the smoked duck must be very yummy!

    1. Bangsar Babe

      Yes, this Toh Yuen serves pretty good Chinese food. If only it was non halal…sure best! :P

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