Lyna Mohamad
In conjunction with the upcoming Dongzhi Festival, Mulia Hotel’s Vanda Chinese Restaurant will offer a Winter Solstice set menu for lunch or dinner on December 22.
Vanda’s Chef Wong and his team will prepare dishes starting with Ocean’s Treasure with seaweed soup and the popular tang yuan dessert, a sweet dumpling or colourful glutinous rice balls with peach gum.
For the main course, the set includes Pipah chicken or diners can opt for Pipah duck, braised pacific clam and mushroom with broccoli, steamed fresh prawns with Chef Wong special dipping sauce, fried Hong Kong kailan ‘Teo Chew style’ and anchovies fried rice.
The Winter Solstice Menu set also includes a free flow of Chinese tea and soft drinks.
