It’s not Chinese New Year without the recollection of elaborate meal preparations and their significances. That’s how recipes are preserved from one generation to another.

Not forgetting the root of the celebration, St. Regis Kuala Lumpur presents sumptuous Chinese New Year set menus to usher the year of the rooster, with personal recipes from the hotel’s owners and management.

Each eight-course dinner starts with a Yee Sang of choice, derived from Puan Sri Sharon Chua’s own family recipe. The three varieties, namely abalone and crispy silver anchovies Yee Sang, salmon and jellyfish Yee Sang and vegetarian Yee Sang, comprise a base of vibrant and finely chopped and sliced salad, with sides of assorted nuts, seeds and sauce. 

The dinner carries on with auspicious dishes like an inherited Braised bird's nest soup with shredded chicken and bamboo pith recipe from General Manager Samuel Wong’s father, handmade vegetarian jiao zhi dumplings adapted from a Chua family recipe, roasted chicken with lotus chips, fried rice with dried scallop and black truffle, and a dessert of crispy sesame yam ninko, a Prosperity fatt gou cake.

Individual Yee Sang is priced from RM108 and available for reservation at the Festive Boutique, Lobby Level, from January 14 to February 11.

Set dinners with Yee Sang are priced from RM300 nett per person and available at the private function rooms, for a minimum reservation of four persons. Chinese New Year buffets are available for lunch on February 3 and 11, while dinner, from January 26 to February 11. Buffet prices start from RM188 nett per person.

For more information or to make reservations, call 03-2727 6699 or email dining.kualalumpur@stregis.com.