Aliyawanders

guardian treated us to an early makan besar at Zuan Yuan Chinese Restaurant, One World, so everyone could join in the fun before the festive rush.

The dishes came out one by one, each perfectly timed to be enjoyed at its freshest and tastiest. Read on to see what I thought about every dish!

As part of the makan besar, we began with Ice Plant and Japanese Glassy Shrimp Yee Sang. I’m fortunate to get invited for yee sang every year, by friends and also companies I’m working for as Chinese New Year approaches—it’s a tradition I always look forward to.  

They say the higher you toss, the more luck you’ll bring in, and every ingredient in the yee sang has its own symbolic meaning. But honestly, the higher the toss, the more mess there is! So, I wasn’t sure whether to aim for fortune or just keep things on the plate (I kept everything on the plate).

As shouts of “Lou Hei” echoed through the restaurant, so did the sound of laughter—it was a festive vibe indeed!

The yee sang had a sweet taste, symbolizing hopes for a sweet life ahead, while the crispy deep-fried bits represented floors piled with gold.

And of course, fish is usually added to yee sang for that extra dash of 余 (yú). Why? Because in Chinese, fish (鱼) sounds like “surplus” or “extra” (余). It’s all about abundance and prosperity, tying into the classic New Year wish 年年有余 (nián nián yǒu yú)—“may you have more than enough every year.” However, for our “makan besar” shrimps were used instead, and they are just as delicious.

Yee sang’s shredded veggies are more than just a colorful crunch; they’re have meaning too! Each color tells its own story:

• Green: A wish for eternal youth and good luck.

• Orange: A symbol of prosperity and golden blessings.

• White: Bright futures and clear skies ahead.

So that’s all I’ve learnt about this crunchy and sweet special dish. Yee sang is a dish with symbolic meaning—Oh, and bonus points for being healthy too!

Did you grow up watching Chinese dramas like I did? You know how, whenever someone falls sick, their loved ones would show up with herbal chicken soup to help them recover? I always wondered how good those soups were—and now I think I know. The one I had at the makan besar must’ve been just as amazing!

This was actually my first time trying herbal chicken soup. My family never made it, and you don’t see it often at regular restaurants either. Now that I’ve tasted it, I feel like I’ve been missing out! But hey, food is subjective—what I love might not be everyone’s cup of tea.

If I’d known ginseng could taste this good in soup, I would’ve tried it sooner! The first time I had ginseng was years ago in Korea, and let me tell you—it was so bitter, I swear I saw stars. But this time? Now that I’ve discovered this side of ginseng, I definitely want more herbal chicken soup in my life! I think I understand now why herbal soup is always offered when you are feeling under the weather.

Before this makan besar, I never thought I’d enjoy eating duck so much. My first encounter with roasted duck was back in my 20s when I started working. Fresh out of university, living alone in Kuala Lumpur for the first time, I was eager to explore the food scene. But I quickly discovered something—I didn’t like duck. That aftertaste? I can’t quite describe it, but it reminds me of the weird taste you get from chicken that was not washed with tamarind water.

My husband loves cooking, but let’s just say we have very different methods. He insists on washing chicken with salt, despite me stocking up on tamarind at home. No matter how much I plead, he sticks to his way, and I end up not eating his chicken because I can’t stand that “fishy” taste—even though it’s, well, chicken.

Anyway, I digress. Imagine my surprise when I discovered that not only could I tolerate the roasted duck at Zuan Yuan, I actually loved it. So much so that I shamelessly helped myself to more than my fair share. Lucky for me, the other girls at my table didn’t like duck and happily handed over their portions.

Let me just say—the roasted duck here is juicy, succulent, and yes, the skin is perfectly crispy. A friend suggested pairing it with chopped bird’s eye chilies, and while it was almost too spicy for me, I have to admit the combo worked beautifully. Huge thanks to my friend for encouraging me to give duck another try. I think I’m officially a convert!

The pickled pepper adds a lovely kick to the dish with its mildly spicy, tangy, and slightly pungent flavors, perfectly balanced in the gravy. It doesn’t overpower but complements the soft, tender steamed grouper beautifully. Honestly, the flavors are so well-matched that I couldn’t help but think—can I get a second serving of this fish, please?

These prawns were absolutely delicious! Did I eat them with the ginger in the middle? Of course not—I was too focused on peeling off the shells to remember to try it with the ginger. The gravy coating the prawns was sweet and perfectly simmered until it was thick enough to cling to every bite. My only wish? That there was more of that amazing gravy for me to enjoy!

I absolutely loved the abalone, broccoli, and other veggies in this dish. But the beancurds? Not so much, especially the white ones. They had a doughy texture that just didn’t quite do it for me.

Due to my complicated relationship with rice (I’m allergic to it), I only took a small bite of this dish out of sheer curiosity. The rice had a sticky texture and a strong, pungent aroma. Naturally, I turned to the internet for more information. The dish translates to “Traditional Lotus Leaf Wrapped Rice with Preserved Meats.” It’s a classic Chinese dish featuring rice mixed with preserved meats, such as Chinese sausages, wrapped in a lotus leaf and steamed. The lotus leaf imparts a unique aroma to the rice, enhancing the savory flavors of the preserved meats.

It’s no wonder this dish has such a strong, pungent aroma—the lotus leaf imparts a distinctive scent to the rice during steaming. It’s a real bummer that I can’t fully enjoy this dish due to my rice allergy.

I didn’t snap any pictures of the last two desserts: Longan, Peach Resin, and Snow Fungus with Rice Balls and Golden and Silver Crispy Nian Gao. The first one was pretty much just longan and white fungus floating in sweet syrup—nothing too exciting visually. Plus, I couldn’t eat the rice balls because, well, rice allergy.

I did take a small bite of the Golden and Silver Crispy Nian Gao. I’ve had it before and, honestly, it’s not my favorite. Besides, Nian Gao is made from glutinous rice, which doesn’t sit well with me.

Ok, thats all for now. With Chinese New Year just around the corner, I wish everyone a happy and prosperous Year of the Snake! The Lunar New Year begins on Wednesday, January 29, 2025.

Note :

Zuan Yuan Chinese Restaurant

One World Hotel, City Centre, First Ave, Bandar Utama, 47800 Petaling Jaya, Selangor

Reservation Required

Contact : 03-7681 1113

Operating hours 

Or click here 

Monday to Sunday : 11 am–2:30 pm, 6–10 pm

This review reflects my personal opinions and experiences with the food and establishment mentioned. Taste preferences vary from person to person, so what I enjoy may not suit everyone. All food items featured are either purchased by me or provided as part of a collaboration, which will be disclosed if applicable. My goal is to provide an honest and unbiased review to help readers make informed decisions. Please check with the restaurant directly for updated menus, pricing, and dietary accommodations.

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