It’s that time of year again when our multi-racial
community comes together to celebrate Chinese New Year with a traditional
banquet that kicks off with a prosperity toss of Yee Sang (Cantonese),
a phrase which literally means raw fish.
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| Prosperity Salmon Yee Sang with Crispy Shredded Treasures with essential ingredients like Plum Sauce and crisps, all set for the prosperity toss! |
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 still one country – Malaya.
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.
This prosperity toss is dubbed Lo Hei (Cantonese)
simply translated as Tossing for Greater Wealth and in Johor, the Chinese often
chant, “Huat-ah!” the Teochew or Hokkien word for ‘prosperity’ while they
are tossing this salad higher and higher!
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| In Johor, the Chinese often chant, "Huat-ah!" while they are tossing the Yee Sang salad, higher and higher! |
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 including Wan Li Chinese Restaurant in Renaissance Johor Baru serve
this dish throughout the festive season and even available for takeaways.
Another dish which is popular in this festive
season is the 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.
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.
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| High-value and exotic ingredients go into the Wan Li Auspicious Treasure Pot |
Poon Choi soon became associated with events that
involved the whole community, usually held in a courtyard or open space in the
village.
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| Steamed Sea Garoupa in Soya Sauce |
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.
At Wan Li the elaborate Wan Li Auspicious Treasure Pot
is served in a large claypot with its top layer attractively arranged with heads
of abalone, whole prawns from the sea and broccoli florets topped with black moss.
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| Fragrant Fried Rice with Smoked Duck, Chinese Sausage and Yam served wrapped in a Lotus Leaf |
As we eat through the layers, I discover 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 here are served in
two sizes, Small and Large, and are available for dine-in or takeaways.
Besides the Prosperity Salmon Yee Sang with Crispy
Shredded Treasures and the Wan Li Auspicious Treasure Pot, a few dishes selected
from three festive menus, are served for our Chef’s Table preview.
The multiple courses of ingredients layered within the
Treasure Pot is a fulfilling dining experience which leaves little space for more
courses of food so Chef Linus Mak wisely kept this menu small.
 |
| A serving of Pan-Fried Purple Sweet Potato and Rice Cake |
However, the comforting Double-Boiled Village Chicken Soup
brewed with American Ginseng is so palatable that everyone finished the soup
to the very last drop.
As whole fish is an auspicious dish for this festive
season, Steamed Sea Garoupa fish in Soya Sauce topped with spring onions and Chinese
coriander, was served.
Finally, fragrant Fried Rice with Smoked Duck, Chinese
Sausage and Yam was served wrapped in Lotus Leaf.
The meal came to a sweet end with double desserts of
Chilled Sea Coconut Soup with Red Dates, Ginseng Herbs and Longan, and
Pan-Fried Purple Sweet Potato and Rice Cake.
On
Chinese New Year Eve, Jan 24, the Reunion Set Menus are served in two
dining sessions at 5pm and 8pm.
Set A
Menu prepared for table of six persons at RM988 nett and table
for 10 persons at RM1,688 nett. This menu includes one bottle of house Red
Wine for a table of 10 persons.
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| A split Purple Sweet Potato Rice Cake reveals a dollop of traditional Rice Cake wrapped in Purple Sweet Potato and light pastry |
Set B
Menu prepared for table of six persons at RM1,188 nett and table
for 10 persons at RM1,988 nett. This menu includes one bottle of house Red
Wine for a table of 6 persons and 10 persons.
Set C
Menu prepared for table of six persons at RM1,388 nett and table
for 10 persons at RM2,388 nett. This menu includes one bottle of house Red
Wine for a table of 6 persons and 10 persons.
Two
choices of Yee Sang are served in two sizes: Prosperity Salmon Yee Sang, RM98
nett (Small) and RM128 nett (Large), Auspicious Abalone Yee Sang, RM128 nett
(Small) and RM178 nett (Large).
Fortune
Abalone and Dried Seafood Treasure Pot (Poon Choy) is also served in two sizes
at RM480 nett (Small) and RM850 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 +6017 – 771 3327. Email: henry.lee@renaissancehotels.com
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