Going traditional
> The Resort Café aims to bring diners down memory lane with its deliciously familiar Chinese New Year-themed menus
the garlic (and chillies) did not overwhelm the delicate fish.
The braised 10-headed abalone with sha jing (oyster) in cucumber ring was good, and the steamed waxed duck meat glutinous rice that followed rounded off the meal perfectly.
For dessert, we had the light ginger-flavoured tang yuen (glutinous rice balls filled with red bean paste served in a light syrup) that was delicate in texture and flavour.
Diners can also look forward to dishes like barramundi belly with fermented red bean curd sauce, traditional eight treasure duck, waxed meat with seasonal vegetables, and much more.
Another key highlight is the steamboat offering on the buffet spread, that features 68 condiments and 16 homemade sauces on rotation to dip into.
At the dessert section, sweetened tang yuen with ginger-infused syrup, fried and steamed nian gao, traditional cookies, and more, will be offered.
Six variants of yee sang are also available for dine-in and takeaway at the Resorts Café.
You can also pre-order Thong’s festive roasts (such as roasted smoked chicken, roasted black garlic chicken, and roasted duck) for takeaway.
Both the yee sang and roasts are available until March 3.
There will also be special buffet spreads throughout the Chinese New Year celebrations from now to March 3, as well as a reunion dinner (Feb 15) buffet, or roundtable set menus for more intimate gatherings.
For more, visit the Sunway Resort & Spa website.