Since 1979, bringing the best of authentic Taiwanese cuisine to Malaysians inspired Jeanie Lee to set her very own restaurant New Formosa Restaurant.
Jeanie holds a Master Degree in Nutritionist and her dish creation focused on healthy and balance of nutrients. Jeanie Lee is also familiar for some people who had followed her cooking show over the years.
To start with Taiwanese sour plum juice, Superior Dong Ding Oolong half fermented tea and some peanuts will be a perfect aperitif.
Our first course came in a while which is the Special Four combination dish.
~ Fried butter eel ~ Rice crust with fried golden mushroom with shell meat (a Fuchow specialty), ~ Deep-fried pig intestines with sesame seeds ~ Fried asparagus with fresh lily buds, ginkgo nuts and pumpkins ~
The fried intestine is very crispy, not rubbery and with no smell. While the fried unagi is soft and has a sweet butter taste that all of us like.
The second course is the Fried snapper home style cooking with Taiwanese spicy sauce served with deep fried Chinese Silver bread. The fish is soft and juicy with a crispy deep-fried skin. The Taiwanese spicy sauce served different dimension of flavour to the dish.
~ Fried snapper home style cooking with Taiwanese spicy sauce ~
A loaf of home-made silver bread will be a perfect accompaniment for the fish. The dough is semi-hollow inside where there are strips of bread for the bread to absorb the spicy sauce.
Next is the duo duck which comprises of Yam duck & Longgan PiPa duck. The yam duck is done by stuffing the duck into puree of yam and deep fried. The longgan duck is roasted with special longgan sauce as marinate. The duck is cook well, with crispy skin and meat is tender. The touch of longgan, provide additional natural sweetness to the duck.
The fourth course is the Steam prawns with Chinese herbs in hollowed bamboo. The prawn is juicy and soft while the Chinese herbal soup is just full of flavour and nutrients.
Steam yam rice served in bamboo Taiwanese Hakka style is a must try if you visit New Formosa Restaurant. The rice is flavoured with yam and cook with pumpkin, Taiwanese sausage and fried shallot. The fragrant of Taiwanese sausage and texture from the yam provides a best combination for a rice dish.
Jeanie being a generous restaurateur introduced us to their restaurant specialty, Bonito Ma-La steamboat. The soup in the steamboat is divided into half where one is the chicken stock flavoured with bonito flakes and the other is Ma-La, a Chinese cuisine of superior spicy soup. New Formosa Restaurant has a concept of serving healthy food and thus the Ma-La soup served is not too oily.
The recommended ingredients for the steamboat will be shitake mushroom, prawn, fried bean curd, pork intestine, pork and chicken meat, glass noodles, egg, crabstick, Japanese snail, clam, home-made meat balls, fish maw, cutter fish, tofu, yam, oyster, corn and not forgetting their special Taiwanese yellow noodles.
We were also make known to her New Formosan Stone-Fire pot which is made of marble. The pot has the ability to control and absorbs additional saltiness in the soup. It is done by starting with stir frying the garlic, scallion and onion until flavour. Then put in the chicken and pork meat and continue to stir fry. Later on, add in the oyster and Taiwanese sausage sauce. Water is added at the end of the cooking to make sauce for the steamboat. This is a specialty that everyone must try.
She also introduced us to Taiwanese Classic Rice Porridge with Sweet Potato which will always be her favorite choice of breakfast. To go with the porridge, one can order a variety of perfect accompaniments. They are the “Pork intestine with fried shredded salted egg”, “Fried string beans in Sichuan style”, “Fried bitter gout with salted egg”, “Omelet with dried salted raddish”, “Fried anchovies with peanuts”, “Butter fried fish” which is their new dish and “Fried oyster with preserved black beans”.
To end the day, Jeannie surprised us with their specialty desserts.
Their Five Flavours Pudding is also a must try. It has 5 different variety of flavours which is green tea aloe vera, honey herbal, mango pudding, custard caramel and yam gingko without lard and sugar.
Ginkgo Pumpkin yam pudding is their chef recommendation. It is basically a puree of pumpkin and yam topped with ginkgo. The texture is not only soft and smooth but also full of flavour!
Their Five Flavours Pudding is also a must try. It has 5 different variety of flavours which is green tea aloe vera, honey herbal, mango pudding, custard caramel and yam gingko without lard and sugar.
~ Five flavours pudding ~
New Formosa Restaurant hand-made Mua-Chi is also full of unique flavours and varieties which ranges from plain, coffee, black sesame, green-tea and pandan.
~ New Formosa hand-made Mua-Chi ~
Ginkgo Pumpkin yam pudding is their chef recommendation. It is basically a puree of pumpkin and yam topped with ginkgo. The texture is not only soft and smooth but also full of flavour!
Another specialty of their restaurant is the Formosa Special Sweet Yam which the sweet yam is coated with a layer of crystal caramelized sugar. You can feel the crunchiness of the caramel and the soft and warm texture of the yam goes down to your throat. A perfect combination!
~ Formosa Special Sweet Yam ~
A trip to her restaurant is a must for Malaysian to taste the best of Taiwan!
To make reservations:
New Formosa Restaurant
46, Jalan SS 2/24
47300 Petaling Jaya, Selangor D.E.
Tel: 03 7875 1894/7478, 019 3353 274
Link: http://foodpromotions.blogspot.com/2009/04/new-formosa-restaurant-set-meal.html
You can get Formosa Kuih Muih and Mua Chi at Giant Damansara and Giant Kelana Jaya
47300 Petaling Jaya, Selangor D.E.
Tel: 03 7875 1894/7478, 019 3353 274
Link: http://foodpromotions.blogspot.com/2009/04/new-formosa-restaurant-set-meal.html
You can get Formosa Kuih Muih and Mua Chi at Giant Damansara and Giant Kelana Jaya
Looks great. Maybe i should give it a try. How about the price?
Wow,looks tempting!
Ya, it's a very special Chinese food. Should try!
wow the food is looking really good! i am hungrrrry!!!