Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Tang Yuan @ Young Heart Restaurant

Posted by gill gill On December - 22 - 2009 |

Young Heart is our Restaurant Management and Marketing consultancy client at KwanG Venture, a company that provides ‘Strategic Marketing’, ‘Restaurant Management Set-up’ and other supporting services. For this festive season, we have collaborated with Young Heart’s kitchen to design and produce a set of ‘tang yuan’ (汤圆) theme dishes that are suitable for both the young and the old.

Young Heart have come out with three versions of the very meaningful ‘tang yuan’ (汤圆); the “Savoury Tang Yuan’ (RM7.80) topped with prawns, pork slices and vegetables,  the traditional ‘Sweet Tang Yuan’ (RM3.80) with a fruity twist and last but not least the light and easy ‘Coconut Juice Tang Yuan’ drink (RM4.80). If you can’t decide which version to try, why not have all three as a full meal.

tang yuan flyer_small

All the ‘tang yuan’ (汤圆) dishes are available from 22nd Dec 2009 until early of Feb 2010, which is the end of the winter season according to the Chinese lunar calender.

Location & Contacts:

Young Heart Restaurant

No. 44A, Jalan Cantonment (Near Pulau Tikus Wet Market),

10250  Georgetown, Penang. Malaysia

+60 (4) 2288084

+60 (16) 4108098

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5 Responses to “Tang Yuan @ Young Heart Restaurant”

  1. I prefer my mother’s Tang Yuan! Don’t like outside ones!
    Gosh! who’s idea is that to have savoury Tang Yuan defitely a NO NO for me, don’t think savoury Tang Yuan jive at all!
    .-= Big Boys Oven´s last blog ..Merry Christmas & A Happy New Year from Big Boys Oven =-.

    [Reply]

    Jason Wong Reply:

    BBO,

    Good day & thanks for your comment.

    I guess age have not catch up with experience. I guess you are not well verse in your own Chinese culture and traditions. Like any food, there bound to be many versions of a dish especially in China with its thousands of years of history.

    Cooking is an art form that reflects the character, expression, experience and innovativeness of the chef or person behind the dish.

    You might not have heard or even tasted this savoury Tang Yuan because it is a dish which has long been kept in ‘cold storage’ due to the tedious work in preparation. Thus, many have loss the opportunity to taste it. Therefore, as an effort to keep our culture alive, we design dishes that not only fills the stomach but also the knowledge of our own culture. Much research was put in to our work before anything is decided. We do not to fictionalise our work!

    Anyway, it is good a feedback at least we now know there is more to be done in our journey.

    [Reply]

  2. Interesting and most original concept! I hope I get to taste this.hmmm…Feb.. maybe maybe!
    .-= thenomadGourmand´s last blog ..Another Crazy "X Mas Party 2009" at KY’s ! =-.

    [Reply]

  3. Mei Teng says:

    I like the traditional tang yuen served in hot ginger syrup. I don’t like the savoury version which is quite similar to a dish the Hainanese eat (made from rice flour instead of glutinous flour)served with vegetables in a savoury broth.

    [Reply]

    Jason Wong Reply:

    Some may like it, some may not. It really depends on the preference of the person. I too like the sweet version, with lots of ginger and chilled, but the savoury version if done well is also very enjoyable.

    [Reply]

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