Thursday, December 26, 2019

Toss to Prosperity This Lunar New Year with Aloft Kuala Lumpur Sentral

The Lunar New Year is upon us! Have a prosperous start to the Year of the Rat with Aloft Kuala Lumpur Sentral's array of auspicious offerings on the buffet at Nook. The specially created set menus for private dining at the Hotel's function spaces and exquisite Yee Sang takeaways will be available from 13 January to 9 February 2020.

The buffet spread showcases traditional Chinese dishes with New Year favourites on the menu is specially designed by the Hotel's Chinese Junior Sous Chef, Chef Emmanuel Chang. Diners can indulge in a variety of dishes such as Braised Chicken with Chestnut, Mushroom and Young Ginger, Fried Oat Prawn with Curry Leaves and Birds Eye Chilli, Vegetarian 'Tau Kan' (bean curd skin) with Fatt Choy, Braised Bai Ling Mushroom with Dried Oysters and Vegetables, Cantonese 5-Treasure Steamed Soy Sauce Chicken, Braised Lamb with Nga Ku Yam and Mushroom, 5 Spice Braised Duck Leg with Young Ginger, Sze Chuan Style Bean Curd with Minced Beef and Eggplant, Braised Chicken Feet with Peanut, Poached Prawn with Shimeji Mushroom and Wolfberries, Village Style Steamed Red Snapper and more.

The carving station will offer diners the Roasted Duck with Plum Sauce and Sweet Sauce, Honey Barbeque Chicken with Chinese Black Pepper Sauce and Sesame Roasted Chicken with Plum and Ginger Sauce available on a rotational basis.

Meanwhile the dessert line features delectable Chinese desserts such as Leng Chee Kang, Chilled Honeydew Melon with Sago, Tang Yuan Ball Soup, Red Bean Tang Yuan, Steamed Red Bean Bun, Steamed Pau, Lotus Pancake, Fried Sesame Balls and Fried Nian Gao which will also be served on a rotation daily, on top of its regular Western and Local dessert favourites.

One of the highlights for Lunar New Year is the prosperous Yee Sang toss, a must-have at any reunion dinner. Nook will be setting up a DIY Yee Sang station complete with all the ingredients and sauces for guests to put together their own Yee Sang to their taste and liking. Nook's DIY Yee Sang station will offer diners the Jelly Fish Yee Sang which will also be available for takeaway.

The Nook's Lunar New Year buffet dinner is priced at RM118nett per adult on weekdays while weekends and on the eve of the New Year the buffet will be priced at RM128nett per adult. Diners who prefer a traditional round table in a private setting with a set menu can choose from three festive set menus curated by Chef Emmanuel featuring a combination of traditional and modern dishes.

The Golden Prosperity Menu is a 6-course set priced at RM1,688.00+ per table which consists of Jelly Fish Yee Sang, Classic Roasted Ginger Chicken, Cantonese-style Grouper, Enoki Buckled Assortment Mushroom and Cured Duck Barbeque Chicken Rice.

Diners looking for more variety can opt for the Auspicious 8 Menu, an 8-course set menu priced at RM1,888.00+ per table which features Cordyceps Abalone Jellyfish Yee Sang, Mushroom Broth, Oven-Baked Salted Seaweed Wild Chicken, Steamed Red Mullet, Wok-baked Tangerine Leaves Tiger Prawn, Northern Dumpling with Black Moss, Silver Fish Smoked Oyster Rice and Hot Sweetened Duo Rice Dumpling.

Alternatively, diners can select the Prosperous 8 Menu, another 8-course set menu priced at RM2,088.00+ per table. The menu offers the Cordyceps Salmon Yee Sang, Dark Garlic Fish Maw Broth, Preserved Radish Village Chicken, Steamed Sea Grouper, Giant Tiger Prawn with Garlic Dressing, Braised Fish Maw with White Mushroom, Premium Ebiko Roe Fried Rice and Double-boiled Passion Fruit.

The hotel's Yee Sang will also be available for takeaway in two sizes, Regular and Large. Diners can choose from three different types of Yee Sang, the Jelly Fish Yee Sang priced at RM108nett (regular) and RM160nett (large). The Salmon Yee Sang is priced at RM130nett (regular) and RM180nett (large) while the Abalone and Salmon Yee Sang will be priced at RM240nett (regular) and RM360nett (large).

Look no further, indulge in the best of Lunar New Year offerings at Aloft Kuala Lumpur Sentra between 13 January to 9 February 2020. For reservations and more information, please call +603-2723 1188 or visit

No comments:

Post a Comment