After reading my previous post about Chong Tian 1881 was on the Luxury stay, now is the time for another specialties of this place which is on the banquet served. The elegently decorated Chinese antiquities, the Chinese dining section of 1881 Chong Tian Hotel presents an imperial and impresive list of Chinese cuisines prepared by the experienced chefs, using the best ingredients and authentic method to cook.
1881 Chong Tian Hotel has a large and impressive dining hall caters to a crowd of up to 150 individuals suitable for large scale events, while those who wish to experience a more private atmosphere can make reservations with us through our friendly personnel.
Dine and wine under historical age-old surroundings; equipped with a magnificent air well view rich in culture and tradition, while being serenaded to wonderful Chinese classic melodies from the 50s and 60s.
The selection list of exclusive Chinese dinning consist of – RM598++,RM788++ and RM1198++, which cater for different need of range.
The following dinner list will be the selection from RM598++.
中天冷热荤 Chong Tian Four Combination, consist of fish ball covered with starch egg. Barbecue bacon roll. The Sea Asparagus stir fried with Macadamia nut and the salted egg with crab stick roll.
干贝蟹肉群翅 Braised Shark’s Fin with Crabmeat and Dried Scallop. The crab meats in the shark fin are very big chunk and that makes the soup tasty. Added with the dried scallop made the soup filled with aroma.
Nowadays, it is very hard to get an authentic shark fin, instead 1881 Chong Tian still able to provide so which is a plus point.
The soup is very thick and rich with seafood flavour.
Even the bowl of the soup is also using the imperial dragon bowl.
川弓醉香鸡Fried Chicken with Chinese Wine. The chicken is marinated with nice Chinese rice wine and it is then fried until golden brown.
The sense of the rice wine is very nice and the meat is filled with aroma flavour. The taste is similar to oven baked salty chicken yet with rice wine taste.
椒茸蒸石斑 Steamed Grouper Fish with Chili and Garlic, the grouper is steam and served with hot and sourish gravy. On top of the fish the chopped garlic, spring onion and bird eye chilli are sprinkle around.
The gravy is slight on the spicy side. I personally feel that in order to maintain the freshness of the fish, steam with soy sauce will be the best combination. Because the spiciness and the sourish will overwhelm the freshness if cook in this way.
The taste of the prawn is very fresh and the meat of the prawn is very sweet.
The taste of the Chinese cabbage is pack with flavour as it is soaked in the gravy of the dish and the dried oyster is so tender after the stir fried together with the gravy.
The taste of the rice is packed with Chinese rice wine taste. However, the taste if the fried rice is weird when is mixed with bean sprout. So far this is the only place in town that served fried rice with bean sprout. This dish is not my cup of tea.
The taste of this dessert is quite unique and refreshing.
Overall, the food here is delightful and presentable. However, not all the taste of the food here suite general taste. The price of the food here with such ambience and presentation is consider reasonable. The parking of the place here is a bit hard if dining at the peak time.
Editor’s Review (5 Stars Rank):
|Price (more stars, more reasonable)|
Operation hours: 11:00am – 2:30pm, lunch time; 6:00pm – 10:00pm (Open Daily)
GPS: 5° 41′ 78.13″ N, 100° 33′ 48.18″ E
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