… is not the one with the most expensive slice of salmon, or the one with the biggest piece of abalone.
Neither is it the one at the Michelin star restaurant, or the one served on a golden plate.
The Best Yee Sang in the world, is indeed the one that you toss with family and close friends. Now I haven’t had the chance to ‘lou sang’ with my family yet, but I did have a session with my close friends! It’s funny to think that we barely knew or met each other before we started the occasional ‘Good morning’ on Twitter, and the small talk gradually turned into daily chatter and eventually, blossomed into lasting friendship. Barely a year or so later, here we are, having gatherings more frequent than I wash my car. 😛
Formosan Yee Sang
This time, our Chinese New Year gathering was held a few days in advance to cater to some of us who were going to be out of town. Even Caroline made the effort to come all the way from Kota Kinabalu, Sabah to join us! And she insisted that we all wore cheongsam during the dinner, just for the heck of it. But I secretly think she loves wearing cheongsam because she looks absolutely gorgeous in it! 🙂 (Don’t kill me!)
Caroline & witch
Our dinner was held at New Formosa Restaurant in SS2, because it offers one of the more reasonable set menus around, with quite a strategic location. The dinner started with ‘lou sang’ as usual, while chanting auspicious phrases and tossing it as high as ever.
Grey with his funny face & Erika
While waiting for our dishes to arrive, we snapped some pictures and Grey made his signature ‘funny’ face! 🙂
Eric & Caroline
Merryn, Ethan and William = the Happy Family
While Ethan was playing hard-to-get again when I tried to snap his picture. 🙂
witch & Saucer
Foong was there with us too but because he didn’t want his picture to be taken, he had to be the group photographer instead! 😛 Thank you for the lovely pictures, Panda!
Group picture! <3
Soon enough, our first dish arrived – Butter Eel and Pineapple Spare Ribs. The butter eel was something new to me, slices of eel coated with fragrant butter and mixed with some curry leaves. The spare ribs were nicely fried and coated with a sweet and sour concoction which was quite a delight to eat.
Butter Eel and Pineapple Spare Ribs
Next dish was the Braised two varieties mushrooms with shellfish, surrounded by a circle of broccoli. Loved the sweet taste of enoki mushrooms that lent a pleasant twist to the gravy, as well as the top shellfish which had a texture not unlike that of abalone.
Braised two varieties mushrooms with shell fish
The Taiwanese style grilled prawns stuffed with special garlic paste arrived in style with plenty of reasonably-sized prawns grilled to a golden hue. The prawns were painstakingly stuffed with a very fragrant garlic paste, giving the whole combination a savoury and garlicky taste. One thing to note though, people who do not like garlic might not appreciate this dish as much for its pungent flavour.
Taiwanese style grilled prawns stuffed with special garlic paste
When I ordered the Deep fried local sea bass Taiwanese style, little did I know that ‘Taiwanese style’ meant bean paste sauce which was fiery hot! I took a lick of the sauce and immediately warned Caroline about its spiciness, since she can’t take spicy food. She tried it as well and soon ended up downing a glass of water! 😛 As for me, I quite enjoyed this dish because it’s appetizing and spicy, perfect to go with rice. The fried fish still had a crispy crunch at the edges and the skin, while the insides revealed smooth and white flesh.
Deep fried local sea bass Taiwanese style
The Braised Pig’s Trotter in black Pepper Sauce came in quite a sizable portion, drenched with the savoury black pepper sauce. As with most pig’s trotter, this dish is perhaps 50% skin – and I mean, thick, gelatinous, fatty skin. The one that you either love or hate. Unfortunately (or fortunately?), I am of the latter, so I would usually pick out the lean meat from the bones, and drench it with the sauce to be eaten. How do you like your pig’s trotter?
Braised Pig’s Trotter in black Pepper Sauce
As usual, some vegetables to balance our meal, and we had Fried vegetables with pomelo sacs and almond flakes. The siew bak choy was young and juicy, but what I enjoyed the most was the pomelo sacs! Instead of the usual slightly bitter pomelo sacs, these were sweet! And plump! I thought the addition of pomelo sacs to this dish was brilliant! It gave the vegetables the natural sweetness, while the almond flakes gave it a good bite. Perhaps one of the better vegetable dishes around.
Fried vegetables with pomelo sacs and almond flakes
Last but not least, desserts! We actually ordered the 5 Flavour puddings, but were surprised when we were served with yam instead! Upon further checking, there was some misunderstanding with our order and we got the Sweet yam in Caramel on the house! 🙂
Hardening the caramel in icy cold water
It’s quite fascinating watching how the yam was prepared. The chunks of yam were first coated generously with caramel, and immediately dunked into icy cold water for the caramel to harden. The process was repeated with each chunk of yam until we had a whole plate of shiny, glistening, caramelized yam.
Sweet yam in Caramel
The 5 Flavours Pudding came soon, presented in a ‘flower’ of 5 petals, each with a different colour. There was a plate of Mango pudding, green tea pudding, Herbal jelly (Guai lin ko), Yam paste and bean curd.
Set of 5 flavour puddings – Yam paste with ginkgo, beancurd in black sugar, mango pudding, green tea pudding & Guai Lin Ko (Herbal jelly)
The colourful pudding
More photography moments ensued after the dinner, as we made use of the restaurant’s backdrop for our photos. 🙂
witch and Caroline <3
The staircase – witch, Caroline, Erika and Merryn
witch & Saucer, Eric & Caroline
Finally, a group picture from all of us, wishing everyone
A Happy BUNNY Chinese New Year!! May the new year bring to all of us good fortune, longevity and lots of Bunny luck!! 🙂
Gong Xi Fa Cai from all of us!
The Chinese New Year set dinner that night, including all the dishes above (except the Sweet Yam in caramel), free flow of Chinese tea and white rice cost us RM369 nett. Quite reasonable, don’t you think? They have other choices in the same menu as well, as shown in the menu here. And the best part is, they’re open throughout the Chinese New Year!
New Formosa Restaurant, SS2
Restoran New Formosa
46, Jalan SS2/24,
47300 Petaling Jaya,
Tel: +603 7875 1894, 7875 7478 (Restaurant), +6019 3353 274 (Jeanie Lee)
Business hours: 12noon – 3pm, 6pm – 10.30pm