Sesame’s Menu II @ RM88++ per person -
Nutmeg Prawn
Shark Fin Soup
Sesame Beancurd
Baked White Tuna
Minced Chicken Cake
Creme Brulee
The first course to come for this set is the lovely presentation of the Nutmeg Prawn. The fried prawn laid on top of the melon was drizzled with mayo and comes together with an exotic fruit salad on crispy roll with sesame and tomato salsa.
We were satisfied with this delicate Shark Fin soup with the sweet flesh crab meat. The big piece of crab meat from its claw was meaty and extremely fresh.
As for the Black Sesame Beancurd, it comes with braised goose web, fish maw, mushroom and black moss in the flavorful braised gravy.
Another dish is the delicate and tender white tuna baked wrapped in paper with the Chinese herb, tang kuai.
In this menu, the rice is steamed topped with minced chicken cake, preserved radish and salted egg. The egg & radish offered a salty taste to the nice sweet chicken. The entire ingredients combine together makes an amazing flavorful bowl of rice.
This set ended with the popular Gula Melaka Creme Brulee. The best thing about this dessert is that it has been given a twist using Gula Melaka. The coconut ice cream served in tulip complimented the burnt Gula Melaka.
Click here for the ala carte menu…
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Tags: Ala Carte, Baby Lobster, Baked Cod Fish, Black Sesame Beancurd, Charming Effect, Chinese Cuisines, Chinese New Year, Chinese New Year Reunion Dinner, Chinese Way, Delicious Bowl, Favorite Dish, Flavors, G Hotel Penang, Golden Broth, Green Tea, Green Tea Tiramisu, Gula Melaka Creme Brulee, Hunan Style, Japanese Cucumber, Jelly Fish, Nutmeg Prawn, Rack Lamb, Restaurants In Kuala Lumpur, Sesame & Soy, Shanghainese Golden Broth, Spicy Bean, Tasting Menu, Year Reunion
[...] Next up is the Thai Shark’s Fin Soup which comes with generous portions of lobster flesh and shark fin. The soup was accompanied by garlic & green chili sauce which allows us to choose the spiciness we desired for the soup. The bowl of soup was kept warm with a small candle, exactly the same way it was served on our first visit. [...]