Date of Visit: February 4, 2013
The Lunar New Year will fall on February 10 this year which is less than a week away. And rightly so, Kuala Lumpur is buzzing with the festive air. Cue the red Chinese latterns, cherry blossoms and ever-so-annoying Chinese New Year music on the loop. The coming year will be the Year of Water Snake which is ‘yin’ and not a particularly good sign.
I was told that today is the first day of Spring in the Lunar Calendar and that the farmers go back to work after their long hibernation since Winter Solstice. My lunch today was at Shang Palace in Shangri-La Hotel. It is also my first Chinese gourmet meal in yonks. What is different about Shang Palace is that it is the only Chinese restaurant in a hotel in KL that is not ‘halal’ and they can serve pork.
For convenience sake, as we are a rather large group, we ordered the Chinese set lunch. The meal was ordinary but very filling. I had to struggle to stay awake for the rest of the afternoon.
ONE: Dim Sum (steamed prawns in basket and BBQ pork in pastries)
My only complaint was that the food were all very sweet and overpowering. I felt very uncomfortable and bloated after the meal. I learned that high-end Chinese restaurants are using sugar and hoi-sin sauce in place of MSG to make their good tasty.
Auspicious decoration on the table. The yellow fruit symbolizes family unity and harmony, its literal translation in Chinese is ‘3 generations living under 1 roof’.
During the 15-day long Chinese New Year celebration, the first greeting that we utter when we meet our friends and acquaintances will be ‘Kong Hei Fatt Choy!!’, this means ‘Wishing you fortunate prosperity!’. The ancient Chinese gold ingots ie money