Lunar Afternoon Tea at Hyatt Place

 

Johor Bahru folks may recall that there once was a Hyatt Regency here but do they know that the Hyatt brand has now returned to Johor in the Hyatt Place Johor Bahru?

 

The happy culinary team at
Hyatt Place Johor Bahru

Ever since I witnessed the signing ceremony between the Hyatt Group and WCT Holdings in 2019, I eagerly anticipated the opening of the Hyatt Place Johor Bahru that will provide visitors with a relaxed, quality hotel experience in a prime leisure, entertainment, retail and dining hub like Paradigm Mall Johor Bahru.

 

Building construction was in gradual progress above the mall and when the Hyatt Place Johor Bahru was ready to welcome guests, a hotel entrance was opened on the Ground level within the mall where an elevator conveniently links the mall to the hotel on Level Seven.

 

Hotel entrance by elevator on
the Ground level of
Paradigm Mall Johor Bahru

This hotel is part of the property’s integrated development plan that features 202 guest rooms, café, outdoor swimming pool, 24-hour fitness centre and meeting space that offer casual hospitality and purposeful service in a smartly designed, high-tech and contemporary environment.

 

I have always liked hotels that are linked to shopping malls because the shopper in me enjoyed shopping at leisure before dropping off my shopping in the room and then returning to the mall to browse around for more best buys…

 

Meanwhile, I followed the hotel’s driving directions to the carpark within the mall and made my way to On Seven Bistro to join the media preview for the Lunar Afternoon Tea hosted here.

 

Well into the festive mood, the good people at Hyatt Place kicked off the event with a traditional Yee Sang prosperity toss topped with curls of Smoked Salmon.

 

A range of TWG tea to enjoy with
the Lunar Afternoon Tea set

While we were there to preview the Lunar Afternoon Tea, our hosts also wanted us to sample some of the dishes curated by the culinary team in their Lunar New Year Eve buffet spread that blends traditional flavours with modern culinary creativity.

 

This sumptuous spread for the festive celebration will include a range of dishes with auspicious significance like Beef Kung Pow, Butter Oatmeal Prawns, Sesame Duck with Orange Sauce, Deep-fried Fish Fillet in Nyonya Sauce, Broccoli and Black Mushrooms and Baked Mussels in Black Bean Sauce.

 

While waiting for the Lunar Afternoon Tea set to be served, we helped ourselves to the choices of freshly-brewed tea from the TWG collection and coffee selections from the dispenser.

 

The Lunar Afternoon Tea set

I liked that this Afternoon Tea set comes with free-flow of coffee and tea so I had the opportunity to enjoy various fine tea choices like the Emperor Sencha, Marrakech Mint Fresh, Jasmine Queen and White Sky Tea.  

 

When it was presented, the two-tier afternoon tea tray, decorated with spring blossoms in pretty pink, exuded a festive charm that matched with the season.

 

The tea tray comprised a mix of savoury and sweet cakes and pastries with side items of a fresh fruit platter – including auspicious Mandarin oranges – and bingsu, a refreshing Korean icy treat.

 

While the cakes and pastries presented on the tea tray may vary from day-to-day, I was pleased to savour a range of sweet and savoury items in small delectable portions.

 

There are really no rules about where to begin but I prefer to start with the savoury and end with the sweet.

 

A serving of bingsu, a Korean icy treat

So I worked my way through the croissant stuffed with tuna-mayo, followed by the mini chicken pie and continued with the scone that came with strawberry jam.

 

Between sips of tea, I enjoyed nibbles of Nyonya kueh of Seri Muka and Red-Bean layered cake before tasting two traditional Angku kueh, a tortoise-shaped cake, one stuffed with mashed mung beans and the other with red bean paste.

 

The taste of tradition continued with deep-fried Nian Gao layered with slices of sweet potato. This sticky rice cake, also known as Kueh Bakul, is a festive favourite.

 

Deep-fried Nian Gao layered
with slices of sweet potato

As I sank my teeth into this festive delicacy, my thoughts flashed to the traditional origins of this sweet, sticky rice cake which traditional Chinese families made to offer to the kitchen god, near the end of the lunar year.

 

They believed that the kitchen god will return to heaven at year-end to make a report to the god of heaven. So the aim of this sticky rice cake was to seal the lips of the kitchen god and prevent him from making any report about them, probably because that family was more naughty than nice!

 

Our leisurely afternoon tea experience continued with lively conversation over freshly-baked cup cakes and cubes of Red Velvet cake, Blueberry Cheesecake and Chocolate Tarts, washed down with hot tea.

 

The Lunar Afternoon Tea experience is available from January 15 to 28, served daily from 12pm to 5pm. Priced at RM88 nett per set for two persons with free flow of coffee and tea.

 

Priced at RM128 nett per set, Yee Sang at On Seven Bistro is available for dine-in and takeaway, with orders required two days in advance.

 

The Lunar New Year Eve dinner buffet will be served on January 28, from 6.30pm to 10pm. Priced at RM168 nett per adult and RM84 nett per child (aged 12 and below) with 20% off for bookings made through TableCheck.

 

For further info and reservations, Tel: +607 291 1234, WhatsApp Tel: +607 291 1294 or email to: hyattplacejb@hyatt.com. Visit webpage: hyattplace.com and official pages on Facebook and Instagram.

 

Celebrate Creativity & Abundance at Wanawani

 

I recently received an invitation to A Celebration of Creativity & Abundance at the Wanawani Art Center and determined to attend this showcase as I missed the previous showing when this gallery opened last December.

 

Artist: Mrs K S Siow nee Lui Pei Yun
founder of Wanawani Art Center

I was also keen to meet founder of the Wanawani Gallery, Mrs K S Siow nee Lui Pei Yun, an avid collector of art and an artist who not only paints but also enjoys creating ceramic art.

 

Lui always had a desire to share the beauty and appreciation of quality art with others so the opening of Wanawani in Johor Bahru marks a significant milestone where an art space is now available for artists and art enthusiasts to enjoy art together.

 

It was easy to locate the Art Center at the Danga Utama Commercial Centre, a corner unit with four levels of space – including a mezzanine floor – for the art gallery and to host art activities.

 

Facade of Wanawani Art Center

Through the glass paneled walls, I saw a crowd already gathered within, a sight which stirred my curiosity to find out what was going on.

 

I joined this crowd to discover that their attention was focused on a demonstration by airbrush artist, Yap Bu Kiyang, better known as B K Yap.

 

Inspired by his childhood dreams, Yap decided to leave the corporate world and pursue his creative aspirations. By combining meticulous artistry with innovative airbrush techniques, Yap infused his creations with depth and life, successfully bridging traditional and modern art forms.

 

Yap’s creations have been exhibited in numerous venues, both local and abroad, and have gained widespread recognition across Asia, including China, Taiwan and Indonesia.

 

Yap Bu Kiyang [Seated] surrounded by
art enthusiasts who admire his skills
in creating airbrush art

It was indeed a privilege for art enthusiasts here to meet him and enjoy some of his impressive art exhibited at Wanawani in the theme, Bringing Art to Life: The Journey of Yap Bu Kiyang.

 

Then it was time for calligraphist, Theng Sea Way, also known as Qianzi and studio name, Jingmiao Studio, to present a demo of his calligraphy on two panels of fabric laid out on the floor.

 

Aided by his two sons, Theng skillfully inked a thick brush to write a Chinese couplet on one of the fabric panels prepared on the floor.

 

Theng Sea Way writing Chinese calligraphy
aided by his two sons

This demo continued with the next calligraphy demo performed by his sons who wrote a complementary couplet on the second panel of fabric laid out alongside.

 

While I may not fully appreciate Chinese calligraphy, this demonstration (to me!) was very encouraging as Theng had successfully instilled his passion for this artform to the next generation and inspired them to practice and excel in it.

 

Theng’s work have been showcased in prestigious exhibitions held worldwide including in Beijing and Shandong where his art is permanently engraved in aluminum-titanium panels.

 

Impressive art by B K Yap [Left]
and Raymond Koh [Right]

His unique style harmonizes the refined beauty of traditional model scripts with the rugged, natural essence of stele studies, resulting in works that are sophisticated and powerful, filled with artistic depth and resonance.

 

His creations featured in, Calligraphy Beyond Boundaries: The Artistic Journey of Theng Sea Way, showcases Theng’s profound philosophy in calligraphy where technical mastery, artistic insight and emotional expression converge.

 

While admiring the range of art work on display, I instantly recognized the art collection by pyrographic artist, Raymond Koh, as I had the pleasure of meeting him in 2019 at a showing of his art work in the theme, Captivating Chinese Opera.

 

Young people engaged in calligraphy
writing activity at Wanawani Art Center

A self-taught artist, Koh had devoted over 30 years to mastering this craft and have transformed his fascination into a medium of profound cultural expression.

 

I was delighted to meet Koh again and happy for him because the gallery at Wanawani presented an excellent venue for him to showcase his work in a collection dubbed, Celebrating Heritage and Creativity: The Pyrography of Raymond Koh.

 

Bunting with info on the
exhibition now on at Wanawani

A Celebration of Creativity & Abundance exhibition at Wanawani, on from now till January 21, also features exhibits, The Evolution of Ink: A Journey Through Tay Poi San’s Artistic Legacy and Echoes of Tradition: The Art of Nai Swee Leng.

 

I was introduced to Melvin Pong, Art Director at Wanawani Art Center, who said that information about exhibitions and activities at the center will be updated regularly online for art enthusiasts to visit the gallery or join their workshop activities.

 

With Chinese New Year just around the corner, young people were invited to participate in a calligraphy writing activity to demonstrate their skills in writing traditional festive couplets in Black ink on pieces of Red paper.

 

Wanawani founder, Lui, was all smiles as she mingled among the guests and when we met, I congratulated her on the opening of this Art Center in Johor Bahru.

 

A section of the exhibits on the mezzanine floor

“This unique space is more than a gallery; it is a dynamic hub where ideas flourish, collaborations thrive and communities connect through the universal language of art,” said Lui.

 

I was in total agreement with Lui because this city needs more spaces such as this for artists to showcase their work and for the love of art to be encouraged and cultivated. 

 

Wanawani Art Center is at No. 23-01 & 23-02, Jalan Pertama 2, Pusat Perdagangan Danga Utama, 81300 Skudai, Johor. Open from 10am to 6pm daily. For enquiries, please send email to: email@wanawani.com

 

For more information, visit webpage: wanawani.com and follow official pages on Instagram and Facebook for regular updates of events and exhibitions.

Celebrate with elegance at Wan Li

 

It was good to be back at the Renaissance Johor Bahru again where I was warmly welcomed and ushered into a private dining room in Wan Li Chinese Restaurant.

 

Ingredients for the Yee Sang salad, also
served with a topping of Crispy Fish Skin

The culinary team at Wan Li has specially curated elegant set menus to celebrate the Lunar New Year and it was our pleasure to have a preview experience recently.

 

Among the media friends seated at the same table for the preview was a family with two young daughters, whom I dubbed The Princesses when we were introduced.

 

Keeping the tradition of family reunions and festive feasting, Wan Li continues to delight diners with set menus designed for six to 10 persons, served from the eve of Lunar New Year, January 28, right up to February 12, 2025.

 

Yee Sang ingredients are added
along with the recitation of
traditional auspicious phrases

Led by Chinese Head Chef, Jerry Tee, the team drew upon their combined culinary experience to present three set menus planned in festive themes aptly named, Auspicious, Prosperity and Happiness.

 

The Lunar New is the time of year where the Chinese traditionally indulge in feasting on high-value ingredients and food that has shapes or names that sound auspicious.

 

Tables were adorned in auspicious colours of deep Red with settings for a traditional banquet that will kick off with a prosperity toss of Yee Sang (Cantonese), a phrase which literally means raw fish.

 

Yee Sang is a salad dish created by four local chefs in Singapore as a symbol of prosperity and good health for the lunar new year back in 1964 when Malaysia and Singapore were then, still one country – Malaya.

 

A serving of warm and comforting
Double-Boiled Village Chicken Soup

It was a dish designed for businessmen who wished to toss the salad to great heights, an act at the start of the new year which is believed to augur well for greater prosperity and wealth in the year ahead.

 

Originally, Yee Sang was eaten on the seventh day of the first month in the new lunar year but due to its popularity, many restaurants like Wan Li Chinese Restaurant in Renaissance Johor Baru, will serve this dish throughout the festive season and is even available for takeaways. 

 

The poultry dish comprised of Cantonese
Roasted Duck [Right] and Lemongrass
marinated Roasted Crispy Chicken [Left]

I was delighted to see that Wan Li has added a third choice of toppings to the popular choices of Abalone or fresh Salmon slivers because the topping was Crispy Fish Skin for the Yee Sang salad.

 

This prosperity toss is dubbed Lo Hei (Cantonese) simply translated as ‘Tossing for Greater Wealth' in an activity that can be quite boisterous when diners participate with great gusto while chanting phrases like, “Huat-ah!” “Heng-ah!” the Teochew or Hokkien words for ‘prosperity’ as they tossed the salad higher and higher.

 

At the next table, their chanting while tossing Yee Sang was so “lively” that the younger of the two Princesses was rather alarmed by the loud yells.

 

This menu includes an auspicious vegetable
dish with high-value ingredients like abalone

She was curious and uncomfortable about the uproar that I overheard her asking her mother, “Why did they yell like that?” and mimicked that “roar” we heard from the next table…

 

As the serving staff recited traditional, auspicious sayings while she added each of the ingredients to the salad, I was pleased that the Yee Sang platter was topped with generous toppings of Crispy Fish Skin, a delightfully different ingredient that added extra texture and crunch to this dish.

 

The warm and comforting Double-Boiled Village Chicken Soup brewed with American Ginseng served in individual bowls, was so palatable that – I observed – everyone finished the soup to the very last drop.

 

A whole Silver Pomfret poached with tasty
pickled radish and coriander in soya sauce

The poultry dish was served in a two-compartment platter for a portion of Cantonese Roasted Duck along with a portion of Lemongrass marinated Roasted Crispy Chicken served with a side of Thai chili dip sauce.

 

As whole fish is an auspicious dish for this festive season, Silver Pomfret from Pontian, poached with pickled radish and coriander in soya sauce, was served.

 

The taste of pickled radish and coriander flavour was such a hit among our friends who decided to keep the generous serving aside (after eating all the fish!) to savour with other dishes.

 

King Sea Prawns wok-fried with
Crispy Garlic and Dried Chili for a hint of spice

Another auspicious item for the new year must be whole prawns so the mount of King Sea Prawns, wok-fried with Crispy Garlic and Dried Chili, simply evoked wide smiles around the table.

 

This is because the Cantonese word for prawn, Har, when repeated sounds like, Ha! Ha! Ha! … the sound of laughter and happiness.

 

The auspicious vegetable dish comprised 10 head of abalone, sea cucumber, Chinese mushrooms, dried scallops, black moss and seasonal vegetables, braised in a tasty sauce.

 

Finally, there was fragrant Fried Rice dotted with bits of Chinese Sausage, dried oysters and chestnuts, served wrapped in Lotus Leaves. While dried oysters may be an acquired taste, this auspicious combination of flavours tasted just right.

 

Fragrant Fried Rice served wrapped 
in Lotus Leaves

The meal came to a sweet end with double desserts of Chilled Lemon Jelly with Peach Gum in Osmanthus Sweet Soup, and Deep-Fried Nian Gao Balls. Nian Gao is a traditional sticky rice cake made with glutinous rice also known as Kueh Bakul.

 

Another dish by Wan Li which is popular this festive season is Cantonese Poon Choy or Choi, a dish best described as a Banquet-in-a-Basin.

 

This elaborate dish is said to have originated in Hong Kong during the late Song Dynasty (960 – 1279) when Mongol troops invaded China and the young Emperors, brothers Zhao Shi and Zhao Bing, fled to the area around Guangdong and Hong Kong.

 

Double Desserts of Chilled Lemon Jelly with
Peach Gum in Osmanthus Sweet Soup [Left]
and deep-fried Nian Gao Balls [Right]

The brothers and their imperial entourage were welcomed by the local people and to feed them, they collected and cooked a variety of their best ingredients.  

 

But they did not have a bowl large enough to serve all the food. The only large receptacle was a big wooden basin, traditionally used to wash clothes. And this was how the big basin banquet or Poon Choi was invented.

 

Poon Choi soon became associated with events that involved the whole community, usually held in a courtyard or open space in the village. 

 

In traditional village celebrations like religious festivals, rituals and weddings, Poon Choi was served in metal wash basins simmering over stoves, large enough to feed 10 to 12 persons. 

 

Eating from a common bowl is a symbol of village cohesion that removed class and status differences as everyone was considered equal. 

 

The Wan Li Abundant Treasure Pot
served in a large clay-pot

At Wan Li, the Wan Li Abundant Treasure Pot is served in a large clay-pot with its top layer attractively arranged with heads of abalone, whole prawns from the sea and broccoli florets topped with black moss.

 

Among the auspicious ingredients in the treasure pot are slices of sea cucumber, Chinese mushrooms, fish maw, dried scallops, dried oysters, village chicken, roasted duck, white radish, Chinese Tianjin cabbage and lotus root, stewed in the rich flavours of golden garlic and abalone sauce.

 

Like the Yee Sang, the Poon Choi by Wan Li is served in two sizes, Small and Large, and are available for dine-in or takeaways.

 

On Lunar New Year Eve, Jan 28, the elegant Reunion Set Menus come with one bottle of house Red Wine, served in two dining sessions at 5pm and 8pm.

 

Wan Li Auspicious Set Menu prepared for table of six persons at RM1,488 nett and table for 10 persons at RM2,288 nett.

 

Wan Li Prosperity Set Menu prepared for table of six persons at RM1,788 nett and table for 10 persons at RM2,788 nett.

 

Wan Li Happiness Set Menu prepared for table of six persons at RM1,988 nett and table for 10 persons at RM3,188 nett.

 

Entrance to Wan Li Chinese Restaurant at
the lobby level of Renaissance Johor Bahru

Three choices of Prosperity Yee Sang are served in two sizes: Abalone Yee Sang, RM148 nett (Small) and RM238 nett (Large), Fresh Salmon Yee Sang, RM118 nett (Small) and RM168 nett (Large), Crispy Fish Skin, RM106 nett (Small) and RM158 nett (Large).

 

The Abundance Treasure Pot (Poon Choy) is also served in two sizes at RM688 nett (Small) and RM1,188 nett (Large).

 

Wan Li Chinese Restaurant is on the lobby level of Renaissance Johor Baru, at No. 2 Jalan Permas 11, Bandar Baru Permas Jaya, 81750 Johor Baru, Johor.

 

For reservations to dine-in or for takeaways, Tel: +607 – 381 3388 or send WhatsApp to: +6012 – 771 9056. Email: henry.lee@renaissancehotels.com

Celebrate Chinese New Year at Hop Sing

 

It is still early in the season but I am back at Hop Sing, the Chinese Restaurant in Ponderosa Golf & Country Club for a preview of the Chinese New Year menu of banquet dishes.

 

Tossing for higher prosperity at Hop Sing
with fresh Mango Yee Sang
 

The culinary team at this restaurant has earned a fine reputation for serving up Chinese cuisine in homestyle cooking, prepared with ingredients sourced from Halal food suppliers and acquired many loyal diners who enjoy the pleasure of savouring both dine-in and takeaway banquet meals.

 

Whether it was for business or with families and friends, the Chinese have many superstitions and traditional practices that augers well for good health, happiness and abundant wealth at the start of the New Year.

 

Entrance to Hop Sing on level
one of the Clubhouse

Hop Sing is familiar with the tastes and traditions of regulars who like to host corporate dinners at the restaurant, before the dawn of the Chinese New Year as well as for celebrations over the first fifteen days of the Chinese New Year.

 

Chinese companies often thank their staff ahead of the Chinese New Year holiday break with an appreciation meal, traditionally known as sau kong farn (Cantonese) which simply means, a meal together to mark the close of business for the year.

 

When staff returned to start work after the Chinese New Year break, some Chinese managements share the festive fun by hosting hoi kong farn (Cantonese) which simply means, a meal together to kick off an auspicious business year.

 

A portion of double-boiled Chicken Soup 
with Cordyceps Flowers and dried scallops

To celebrate the Year of the Snake in 2025, Hop Sing has prepared three banquet menu choices under menus dubbed Harmonious (RM488++) that serves four to six diners, and Majestic (RM938++) for eight to 10 people per table.

 

Several years ago, Hop Sing created their signature Prosperity Mango Yee Sang that features fresh slivers of mango fruit instead of raw fish that was well received by diners.

 

Now Hop Sing continues to present refreshing Mango Yee Sang as the first dish of each set menu for the prosperity toss during the Chinese New Year season.

 

Savour pieces of roasted chicken with
a sprinkle of salt

The goodness of double-boiled soup is presented in Double-boiled Chicken Soup with Cordyceps Flowers. The pieces of chicken, with skin removed, are slowly brewed with Cordyceps Flowers and dried scallops to yield the sweetness of a superior soup.

 

A whole fish augurs well for prosperity, so a whole grouper topped with fragrant preserved radish was steamed Hong Kong-style. When it was served, diners chose their favourite parts of the fish to eat, drizzled with sauce and bits of tasty preserved radish.

 

A traditional favourite must be 
Braised Broccoli with whole Mushrooms
and Pacific Clams

At Hop Sing, whole Crispy Roasted Chicken was served garnished (the old-fashioned way!) with curls of crispy crackers and a side of flavoured salt. It was pure nostalgia to enjoy this traditional way of savouring pieces of roasted chicken with a sprinkle of salt.

 

Another traditional favourite for Chinese New Year must be the vegetable dish of Braised Broccoli with whole Mushrooms and Pacific Clams. I have always enjoyed this dish along with the taste of braised dried beancurd soaked in the delicate sauce.

 

Fragrant Yam Fried Rice with Chicken
and Dried Shrimps

Whole prawns are another auspicious item in Chinese New Year banquets and Hop Sing serves a tradition har-lok dish (Cantonese), Superior Soy Sauce Prawns.

 

Then to close of the meal, came the Yam Fried Rice with Chicken and Dried Shrimps, a savoury item traditionally served to fill up any space that may be left in the stomach.

 

This meal ends sweetly with Auspicious Nian Gao coated with desiccated coconut. Pieces of traditional kueh bakul are steamed and tossed in desiccated coconut for a rich, sweet and sticky end to a sumptuous meal.

 

Pieces of Auspicious Nian Gao coated
with desiccated coconut

The Year of the Snake banquet menus are open for reservations from now and will be served from January 29 to February 16, 2025.

 

Hop Sing, the Chinese Restaurant [No pork and no lard] is at Ponderosa Golf & Country Club, No. 3 Jalan Ponderosa 1/1, Taman Ponderosa, 81100 Johor Baru, Johor. Open from 11am to 3pm for lunch and from 6pm to 10pm for dinner.

 

For reservations, Tel: 019 – 758 0058 or 019 – 779 9841 or email: enquiry@ponderosagolf.com.  For more info, visit website: ponderosagolf.com