Special thanks to my dearest senior who brings me for the 收工宴. It was a lunch, an expensive lunch. It cost about RM 900.00 for 5 of us having a luxury lunch.
Here is some of the photo:
First come with a 佛跳墙. Very fresh and sweetness for the soup.
Consist of abalone, dry scallop, mushroom, sea cucumber and etc...
Introduction for 佛跳墙: 福州传统名菜,迄今有100多年历史,为聚春园菜馆老板郑春发研创.
佛跳墙原名福寿全。光绪二十五年(1899年),福州官钱局一官员宴请福建布政使周莲,他为巴结周莲,令内眷亲自主厨,用绍兴酒坛装鸡、鸭、羊肉、猪肚、鸽蛋及海产品等10多种原、辅料,煨制而成,取名福寿全。周莲尝后,赞不绝口。后来,衙厨郑春发学成烹制此菜方法后加以改进,到郑春发开设“聚春园”菜馆时,即以此菜轰动榕城。有一次,一批文人墨客来尝此菜,当福寿全上席启坛时,荤香四溢,其中一秀才心醉神迷,触发诗兴,当即漫声吟道:“坛启荤香飘四邻,佛闻弃禅跳墙来”。从此即改名为佛跳墙。
Following by set course meal of abalone.
There is abalone, sea cucumber and mushroom. Just normal.
Closed look for the abalone.
Sorry for the blur..as I took using my Iphone.
Then a vege.
We still eat a steam cod fish and finish our lunch with 2 kinds of desserts. Coconut pudding and 雪蛤膏.
Introduction for 雪蛤膏: 又名蛤士蟆油.
一種名叫「雪蛤」的動物體內的脂肪。雪蛤是脊椎動物屬蛙科,分佈在中國吉林省以至黑龍江等地叢林中,以吉林省所產最著名,故名為中國林蛙。其壽命只有五至七年,每年仲夏後,例必進入冬眠狀態,在此期間,盡量爭取時間攝取吸納足夠的營養成份,讓身體積聚大量維生素與脂肪,尤以一般三歲以上的雌蛙,更需儲存大量荷爾蒙與脂肪以便來年春季交配後產卵之用。於此期間,人們趁機把雌蛙捕捉淹死,用繩把牠們串起風乾,然後剖開其腹,剝取藏於體內靠近輸卵管及卵巢之間的脂肪,用來做雪蛤膏之用,由於這種脂肪表面潤澤,且有微少光亮,故稱為蛤士蟆油。過去有人誤傳蛤士蟆膏是雪蛤的卵巢或輸卵管做成,均屬錯誤。由於雪蛤膏在正常浸發過程中,可發漲十倍至十五倍,其他仿製品,例如有人用豬皮膠冒充,亦無法發漲此倍數,正因名為蛤士蟆油,則肯定是蛤士蟆的脂肪,而不是什麼卵巢或什麼輸卵管了,切勿誤信傳說,可參證「中國烹飪百科全書」
Dessert is nice, but too bad I did not took the photo.
Overall, it was a nice trip to Nilai with my dearest seniors.
Ratings:
Environment:***[3.5/5] Normal restaurant
Price:**[2.5/5] Quite expensive
Service:***[3.5/5] Normal
Food:***[3.8/5]
Overall:***[3.5/5]
:Consider not bad for the foods, service and environment. Just a bit pricey.