A Taste of Fortune

By Chloe Lim

As Chinese New Year approaches, there's no better way to usher in prosperity and togetherness than by indulging in the gastronomic delights at Wan Chun Ting located in Sofitel Kuala Lumpur Damansara. The restaurant’s Feast of Fortune menu, crafted by the esteemed Chinese Master Chef Leong Weng Heng, offers a dining experience that blends tradition with innovative flavours. Having had the privilege to sample their Wealth Set Menu (RM398 per person, minimum four persons), I can confidently say this feast was a culinary experience worth celebrating.

A Refreshing Start
The meal began with a Hokkaido Scallops Yee Sang with Prawn Tempura and Snow Pear. This dish elevated the traditional Yee Sang to new heights with its vibrant presentation and refreshing flavours. The snow pear added a light crunchy sweetness, while the plump, fresh Hokkaido scallops were a luxurious delight. The addition of the crispy prawn tempura brought a satisfying bite, setting the stage for an exquisite meal.

Comfort in a Bowl
The Slow-Cooked Fish Bone Soup with Shrimp Wonton was a comforting and flavourful dish. Unlike the usual clear broths, this soup was rich and creamy, a testament to hours of careful preparation. The shrimp wontons were delicate and perfectly seasoned, making this a standout dish that left a lasting impression.

A Sweet and Savoury Symphony
One of my personal favourites was the Honey-Glazed Baked Cod Fish. This dish exuded an enticing aroma, reminiscent of "char siew," but with a refined twist. The glaze, enhanced with a hint of orange, was a perfect complement to the cod’s tender, flaky texture. The presentation was as delightful as the taste, showcasing the chef’s attention to detail.

The Star of the Show
The Steamed Water Prawn with Vermicelli and Garlic was undoubtedly one of the evening’s highlights. The prawns were exceptionally fresh, their natural sweetness enhanced by a savoury garlic-infused sauce. Paired with delicate vermicelli that absorbed all the rich flavours, this dish was a masterpiece.

Homemade Comfort with a Twist
Next, we enjoyed the Wok-Fried Spicy Prawns and Scallops with Garden Greens in XO Sauce. This dish evoked a sense of nostalgia, reminiscent of traditional Chinese New Year meals shared with family. The XO sauce provided a robust flavour, complementing the seafood’s succulence and the greens’ crisp freshness.

A Nostalgic Indulgence
The Braised 10-Head Abalone and Sun-Dried Oyster with Bean Curd Skin and Garden Greens transported me back to cherished family celebrations. The sun-dried oyster was rich and smoky, a rare treat that paired beautifully with the chewy, flavourful abalone. Each bite was a celebration of tradition and taste.

Fragrance in Every Bite
The Fragrant Fried Rice with Wax Meat, served in a clay pot, was a dish steeped in heritage. The rice was perfectly cooked, not overly oily, and infused with the unmistakable aroma of wax meat. Each spoonful was a harmonious blend of smoky, savoury, and subtly sweet notes, making it a comforting conclusion to the savoury courses.

A Sweet Finale
The Duo Combination of Chinese New Year Cake was a dessert lover’s dream. Made with just the right amount of sweetness, the traditional "nian gao" was perfectly executed, offering a chewy texture that balanced the flavours beautifully. The Chilled Snow’s Nest with Ginseng and Red Dates provided a refreshing end to the meal, its light and rejuvenating flavours cleansed the palate.