The reunion dinner is the most important occasion of the Lunar New
Year celebrations for the Chinese all around the world. Roads become congested,
buses and trains are filled to the brim while planes are full as family members
head back home from near and far to reconnect with one another over the most
important meal of the year.
A never to be missed occasion, the reunion dinner cherishes the
tradition of loved ones eating together, expressing gratitude and welcoming the
new year with hope and prosperity.
As the Year of the Horse kicks off this 17th February
2026, bring your family and loved ones along to Malaysia’s first tea
restaurant, Purple Cane Tea Cuisine, for a homely, warm and comfortable meal of
Chinese cuisine that revels in the time-honored tradition of reunion dinners.
A Reunion Dinner for all
“For this joyous new year’s reunion, we offer a choice of four
different CNY sets of tea-inspired cuisines for the small families of four to
those with extended ones of ten pax. Priced between RM 388 to RM 1,388 per set,
there is even the choice of a set suited for vegetarians,” shared Ms. Lee Poi
Kuen, Chief Financial Officer of Purple Cane Tea Cuisine.
|
Set
A RM 388 (4 pax) -
Prosperity fruit Yee Sang -
Steam salted ‘Qing Yuan’ chicken -
Steamed sliced grouper with beancurd slices -
Portuguese-style deep-fried prawns -
Ginger-fried Kailan with Shimeji mushrooms -
LongJing Green Tea rice -
Double-boiled sea coconut with pear -
Green Tea mochi with red bean |
Set
B RM 538 (6 pax) – Vegetarian Set -
Prosperity fruit Yee Sang -
Mixed vegetables treasure pot -
‘Gong Po’ Tempeh with Lychee Black Tea -
Deep-fried coconut strips with oats -
Ginger-fried Kailan with Shimeji mushrooms -
Healthy Puer wholegrain rice -
Double-boiled sea coconut with pear -
Green Tea mochi with red bean |
|
Set
C RM 988 (10 pax) -
Prosperity fruit Yee Sang with salmon -
Double-boiled herbal chicken with morel mushrooms -
Steamed Patin fish with crispy ginger -
Steamed salted ‘Qing-Yuan’ chicken -
Portuguese-style deep-fried prawns -
Eight-treasure vegetables with tea -
Fragrant glutinous rice -
Double-boiled sea coconut with pear -
Green Tea mochi with red bean |
Set
D RM 1,388 (10 pax) -
Prosperity fruit Yee Sang with salmon and jelly fish -
Double-boiled herbal chicken with abalone & morel mushrooms -
Steamed Tiger grouper with black fungus and beancurd slices -
Steamed salted ‘Qing Yuan’ chicken -
Deep-fried prawns with oats and coconut strips -
Eight-treasure vegetables with oyster and ‘Fatt Choy’ -
Fried seafood wholegrain rice with truffle -
Double-boiled peach resin with pear -
Golden ‘Nian Gao’ + Green Tea mochi |
The dishes and menu above have been crafted by Head Chef Jack Lee
of Purple Cane. This F&B veteran of Chinese cuisine introduces the right
mix of tea types to the dishes to create a taste of freshness and harmony in
every dish that suits the different palates in the family.
A refreshing choice for the health-conscious in this Lunar New
Year
These tea-inspired cuisines are both unique and innovative at the
same time.
Take the Prosperity fruit Yee Sang in all the CNY sets above, for
example. Chef Lee serves it with Purple Cane’s specially crafted LongJing
Tea-infused oil and passion fruit sauce. “The LongJing Tea-infused oil blends
well with the fruits in the Yee Sang, ensuring that customers enjoy the
crunchiness and freshness of it,” he explained. The Eight-treasure vegetables
with tea is another must try while the dessert, Green Tea Mochi with red bean,
offers a sweet ending to the meal without it being too heavy thanks to its
retention of its original aroma of tea.
The restaurant seeks to create the right balance of taste, nutrition and tradition with the modern needs of health and wellbeing.
Hence, Purple Cane used only the freshest of ingredients every day. With the right mix of sauces and consciously timing the cooking to the right duration, customers get to savor the most naturally delicious and nutritious meal without any overpowering tastes nor heavy flavors.
Dishes served at its restaurants are
known for having less salt, less oil and less sugar. No artificial flavors are
added while cooking the dishes.
A foodie’s words
Allan Chow – a self-confessed foodie and food connoisseur –
shared, “From Kobe to Cognac and from the raw to the refined, I have tasted
different food cultures the world over and after going the full circle, Chinese
cuisine and its cultural heritage and philosophy is what I’d call second to
none.”
Having been a corporate high-flyer in major media houses and as
well as that of a major public-listed conglomerate here in Malaysia before his
retirement, Allan have had the most lavish and sumptuous meals with the most
complex of marinates, sauces and flavors.
“I have been patronizing Purple Cane since they first opened in the 1990s and to me, they are the custodian of Chinese culture and tradition through the balance and harmony in its culinary creations.
The freshest of
taste comes through the dishes without being overpowering and its use of tea as
an ingredient is indeed unique and celebrates the Chinese heritage that should
be passed on to the younger generations,” explained Allan. In his 70s now, he
is giving his stamp of approval to the fresh, harmonious and natural goodness
of Purple Cane Tea Cuisine’s dishes.
Stay well, stay healthy and thrive in this new year!
“With the reunion dinner being the first meal of the Lunar New
Year to many, eating the tastiest and most wholesome food is indeed the best
way to kick-start the year ahead!” concluded Ms. Lee.
Besides the set menus above, customers who step into Purple Cane restaurants can also order ala carte dishes from the CNY menu to suit the number of pax and needs of each diner.
Book
a table for this upcoming Lunar New Year at +6012 716 3090 (Purple Cane Shaw
Parade) or +6012 719 3090 (Purple Cane Gardens Mid Valley).
