Hog your fortune with the new vibes and offerings at Hop Sing Chinese Restaurant this New Year
The Hop Sing Chinese Restaurant (Hop Sing) at Ponderosa Golf & Country Club (Ponderosa) is offering new menu items with the introduction of its new Head Chef, Lean Poh Leong.
Chef Leong rose through the ranks and made his way to become Head Chef after the exit of his predecessor. Chef Lean shared his homey and rustic menu items that are prepared with tender loving care and a touch of his secret recipes.
The new additions will feature in the a la carte menu which has already been rolled out. Chef Leong plans to also adapt to time and position of the management in menu item decisions. For instance, Hop Sing at Ponderosa will be doing away with Shark’s Fin for its two Chinese New Year Set Menus this coming Lunar New Year.
The menu valued at RM998++ will feature Braised Superior Dried Scallops & Crab Meat Soup to replace previous year’s Braised Shark’s Fin Soup with Crabmeat, while the menu at RM1388++ will offer Braised Superior Crabmeat, Scallop and Snow Fungus Soup.
“We are discouraging the consumption of the Shark’s Fin soup as part of our move to support Malaysian Nature Society’s call to conserve the shark species and its population, which are being indiscriminately and inhumanely killed for their fins. There is greater awareness now and in fact, there are many customers who prefer not to order Shark’s Fin Soup. We have decided to drop it altogether for this year’s Chinese New Year menus,” said Pan Kai Yang, General Manager of Ponderosa Golf & Country Resort.
The Fortune Set Menu at RM998+ serving 8 – 10 persons include Salmon Yee Sang, Braised Superior Dried Scallops & Crabmeat Soup, Roasted Crispy Chicken, Steamed Grouper Hong Kong-style, Braised Broccoli with Dried Oysters, Seafood Balls & Vegetables, Deep-fried Prawns in Soya Sauce, to finish off with Chef Leong’s special XO Sauce Fried Rice and Chilled Sea Coconut & Longan for dessert.
The Prosperity Set Menu at RM1388++ per table serves Pacific Clam Yee Sang, Braised Superior Crabmeat, Scallop & Snow Fungus Soup, Steamed Fresh Grouper in Chef’s Special Sauce, Braised Broccoli with Black Mushrooms & Abalone, Yuan Yang Chicken, Pan-fried Prawns with Chicken Floss & Mayonnaise, Special Steamed Rice in Lotus Leaf and for dessert, White Fungus with Glutinous Rice Balls.
Early bird bookings before 16th January 2019 will entitle patrons to a rebate of RM100 off each set menu and a complimentary bottle of red wine.
For further enquiries and bookings, please call Lai Yee at 017-766 2636 or the general line during restaurant operating hours at 607-354 9999 Ext 255, or email firstname.lastname@example.org.