Taking culinary traditions further
IT WOULD not be a Chinese New Year celebration unless you mark the start of the lunar calendar with a meal with loved ones and friends.

One place to consider is Thyme at Parkroyal Collection Kuala Lumpur which is featuring an array of traditional festive favourites alongside some local dishes.

Those who prefer a set menu can opt for the nine-course dinner, available for 10 guests per table, until Feb 24.

The yee sang on the Prestige menu has tender abalone served with slices of mangoes to create a delightful mix of tastiness and feel.

The Roasted Crispy Duck presents succulent meat encased in golden and crispy skin.

Brininess of the abalone combined with the mango’s sweetness and fresh vegetables, bring a sense of prosperity to each bite.

A testament to Thyme’s dedication to Chinese cuisine is in the Classic Double-broiled Dried Fish Maw with Maca Root.

Here, the fish maw undergoes a meticulous process including soaking, washing and boiling before it is edible.

The root is cooked for sometime and once softened, it lends a subtle earthy flavour and crunchy bite to the thick, aromatic broth.

The Steamed Giant Tiger Grouper with Crispy Ginger Flake is a classic favourite with a topping of ginger adding aroma and slight spicy heat without overpowering the fish’s natural taste.

The Duo Combination of Prawn with Mango Dressing and Salted Egg is a balance of sweet and savoury at Thyme, Parkroyal Collection Kuala Lumpur. — Photos: GLENN GUAN/The Star

Guaranteed to steal the spotlight is the Roasted Crispy Duck with succulent meat encased in golden and crispy skin.

Paired with sesame sauce, this dish offers a delightful contrast of textures and flavours.

The Duo Combination of Prawn with Mango Dressing and Salted Egg is not to be missed for its exciting mix of buttery, tangy flavours.

Another highlight is the Braised Sea Cucumber, Fish Maw with Sun Dried Oyster and Black Moss.

Deep-Fried Chinese New Year Cake is a creative twist using nian gao – a classic favourite.

A lot of effort is put into making this Lunar New Year must-have.

The dried oyster’s distinct chewy, salty and sweet taste as well as hours of braising the sea cucumber lend this dish its wholesome goodness.

Fragrant Fried Rice with Fresh and Dried Scallop is definitely a winner with a medley of flavours from the scallops imparting a lovely seafood taste to the fluffy rice.

For dessert, there is Chilled Lemongrass Jelly with Berries with its citrusy notes taking things down a notch.

The balance of flavours in the lemongrass and berries is rather refreshing.

The other dessert, Deep-fried Chinese New Year Cake, is a nod to tradition and innovation with a crusty layer and velvety filling of sticky nian gao.There are three set menu to choose from – RM3,188 (Prestige), RM2,888 (Premium) and RM2,588 (Prosperity).

A minimum reservation of five tables is required.

Meanwhile, the buffet at Thyme on Feb 9 and 10, from 6.30pm to 10.30pm, is priced at RM288 per person.

There is also buffet lunch on Feb 10 from noon to 3pm, priced at RM218 per person.

A buffet on Feb 24 which is Chap Goh Meh will take place from 6.30pm to 10.30pm, priced at RM288 per person.

THYME, Parkroyal Collection Kuala Lumpur, Jalan Sultan Ismail, Bukit Bintang, Kuala Lumpur. Tel: 03-2782 8388, WhatsApp: 012-230 2782. Business hours: 6.30am to 10.30pm.

This is the writer’s personal observation and not an endorsement by StarMetro.
IT WOULD not be a Chinese New Year celebration unless you mark the start of the lunar calendar with a meal with loved ones and friends.