Welcoming 2014 Lunar New Year with New Menu at Tien Chao Restaurant

Christmas and New Year (Gregorian calendar) was just over (ugh, the hangover from all the feasts and goodies, I know right?) and the gym has been pretty packed lately with everyone's new year resolution to shed the fat they amassed in December. But this year is not going to be as easy, what with Chinese New Year coming soon at the end of January, which is only 3 weeks away from today. Have you prepared the goodies or made any plans on where to celebrate with your family? Before you make up your mind, I've got something to share with you, which (who knows) might appeal to you.

In preparation for 2014 Chinese New Year, Tien Chao Restaurant at Gran Melia Jakarta just recently launched a range of new items by Executive Chinese Chef Ken Choy (a Malaysian). From Dim Sum to Dessert, there are new additions to Cantonese and Sichuan influenced menu.

New Dim Sum items include the Steamed seafood with carrot dumpling in pumpkin sauce, Salmon wo tie and Crispy mango prawn roll. New Main Course items are such as Butter prawn and Smoked Australian Tenderloin Beef. For Dessert, Chef Ken has created Coconut jelly with coconut Ice Cream and Mango Pudding with Blueberry Sauce. Take a look at the mouthwatering photos:

Steamed Seafood with Carrot Dumpling (Skin) in Pumpkin Sauce IDR 55,000++/portion

Left: Salmon Wo Tie IDR 48,000++/portion
Right: Smoked Australian Tenderloin Beef IDR 148,000++/portion

Salmon Wo Tie is something new to me, as the conventional Wo Tie I've always known either have chicken / prawn / pork filling. So this salmon is something to you should try and see if you like it. The Smoked Australian Tenderloin Beef is marinated in sweet soy sauce and the gravy is sweet also, a good combination with the crunchy and juicy bok choy.

Left: Salmon Wo Tie
Right: Crispy Mango Prawn Roll IDR 48,000++/portion

Left: Shark's Fin Soup with shiitake mushrooms, enoki, scallop and prawn
Right: Condiments (Soy Tofu, Chili, etc)

Butter Prawn with mayonaise like sauce and walnut chunks Rp. 188,000++/portion

(In this picture is a sampler  size, actual serving is bigger)
Foreground: Coconut jelly with coconut ice cream IDR 48,000++/serving
Centre: Mango Pudding with Blueberry Sauce IDR 48,000++/serving

I absolutely recommend the Coconut Jelly with Coconut Ice Cream, it has a good gelatinous consistency with real coconut shavings and the coconut ice cream is creamy, but refreshing it could almost pass as a sorbet. I wished they were served in real servings, haha!

So, apart from the new items such as what you saw above, Chef Ken Choy has also prepared more stuff specifically for the Chinese New Year. The Special Chinese New Year Promotion at Gran Melia Jakarta are:

• Chinese New Year Gala Dinner on Thursday, 30th January 2014. Set Menus start from IDR 688,000++/pax up to IDR 988,000++/pax for 7 - 9 courses.
• Special Chinese New Year menu will be available for one whole month from 31 January - 28 February 2014. Peking Duck, Braised 6 Head Abalone, Braised Sea Cucumber with Fish Maw amd Dried Scallop Served in Claypot
• Yu Sheng with Red Wine Honey or Yu Sheng a la Thai priced from IDR 298.000++/serving for 3 pax.

In case you are wondering, this is what Tien Chao actually looks like inside. The area is well lit especially during the day, when natural sunlight shines through the tall windows, filtered by the sheer white curtains. The jade / tourquoise themed interior contrasts with the dark wood used for the furniture.

*) Prices are suject to Service Sharge and prevailing Govt. Tax

Opening Hours

Lunch: 11.30 - 14.30 (daily)
Dinner: 18.00 - 22.30 (daily)

Tien Chao Restaurant

Gran Meliá Jakarta, Lobby Level

JL. HR. Rasuna Said Kav. X-O

Kuningan - South Jakarta

Ph: +6221 5268080 (this is the hotel's main telephone line)

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