Chinese New Year Reunion Dinner @ Sesame, G Hotel

We had several bottle of wines to accompany our meal – Brauneberger Kurfurstlay (Riesling from Germany) together with Cham’alal, a French Halal certified non-alcoholic sparkling grape drink which was introduced to me by Style Junction and BigBoysOven. You can get hold of this Halal bubbly drink from Camy (012-976 5737) or Mark (012-267 8100) at 269, Jalan Desa Utama in Taman Desa Kuala Lumpur.

The fourth dish is the Braised Dried Scallops which was served with dried oyster, garlic and black moss on a bed of Chinese cabbage. The scallop was soft and the dish was delicious with flavorful gravy. The crispy and light black moss gave a complimentary texture to the whole dish.

Baked White Tuna was up next, and wrapped in paper with Chinese herbs “kei qi” and “dang gui”, garnished with cilantro. The aroma was bursting out when we unwrapped the dish. All the flavors were absorbed into the fish creating a truly light and wonderful dish.

The final dish in the set menu was the Hong Kong Style Braised Rice with preserved duck meat and vegetable. Chef Vincent created a blend of flavor using all these ingredients.

The dessert was the Purple Rice Puree which was served cold with coconut ice cream and deep-fried new years’ cake (tee kuih). The first time I tasted a cold bowl of purple rice puree was during my Singapore trip to Baba King restaurant.

The piece of tee kuih is sandwiched between a piece of jackfruit (known locally as Cempedak) and coconut flesh. The sweeter and strong flavor of the jackfruit complements surprisingly well in this deep fried dessert.

We truly enjoyed this scrumptious fine dining Chinese New Year Reunion dinner with creative blend of traditional and modern influences.

Sesame & Soy
G Hotel
168A Persiaran Gurney
10250 Penang

Tel : 04 2380000

Business Hour :  12pm – 2.30pm & 6.30pm to 10.00pm