[This is an invited review]
A group of us were invited to have a Poon Choi session at Zi Zai Restaurant, Paya Terubong.
The Poon Choi packages offered at Zi Zai Restaurant are : -
RM258 nett (for 4-5 pax)
RM400 nett (for 10 pax)
with FREE flow of steamed rice & herbal tea (included).
Poon Choi is a all-in one dish using a metal basin or pot stuffed with pre-cooked ingredients (mostly stewed, steamed or poached) which later be arranged layer by layer and reheated before eating.
This is how the actual serving size is for a 10-pax package at Zi Zai.
An outstanding ‘Poon Choi’ emphasizes on distribution and sequence of ingredients by each layer, normally with the bottom layered by ‘wet’ ingredients whereas top part is ‘dry’ ingredients.
Those pan-fried and roasted items (nowadays it has been to display the expensive exotic) are normally put on top to practically fulfill the essence of ‘Poon Choi’ and also enhance the visual impression; whereas those ‘down-to-earth’ ingredients like taro and yam bean are based on bottom to provide taste and also bring up the aroma of appetite.
The Poon Choi at Zi Zai Restaurant consists of 13 items: stewed abalones, pan-fried prawns, fried fish fillets, fried Fu Zhou fish balls, broccoli, roasted ducks, sesame oil chicken, sea cucumber, fish maw, mushroom, pork belly, taro and yam bean.
(纽西兰罐头鲍鱼，酱爆大虾， 炸卡猎鱼肉， 手工福州鱼丸， 碧绿芥兰花， 好味烤鸭， 香浓麻油鸡， 葱烧海参，蚝油鱼鳔， 严选花菇， 盆菜猪肉， 厢糯芋头，爽甜沙葛）
A close up showing the first layer. Abalones and prawns on the top.
The homemade Fuzhou fish balls are one of the impressive items that I like.
In the flyer, Zi Zai stresses that the Poon Choi it offers is following the Hakka traditional ‘kampung’ style that consist of mostly meats and vegetables. Of course one can arrange with them to either add or minus some ingredients with adjustable price.
Zi Zai uses abalone of “Skylight” brand.
The Zi Zai’s Poon Choi emphasizes on preparation of pork belly, not just ordinary roasted pork. It uses boiling, slow cooking, cooling and deep frying sequentially to restore the juiciness of both lean and fatty parts. The fatty part must be fragrantly soft, not oily and yet retain its shape, whereas the lean part must not be too dry and loose and yet softly crispy and not sticky.
Poon Choi [My rating : 8.5/10]
Other than the abalone, you can find these ingredients in the first layer.
The second layer consists of roasted ducks (one whole bird) and chicken (four drumsticks with thighs).
The third layer onward consists of sea cucumber, fish maw, mushroom and pork belly.
The fourth is based with taro, yam bean and white cabbages.
Zi Zai is a restaurant serving zhu char, therefore we were served with some ala-carte dishes too.
Belacan Chicken (RM16) [My rating : 7/10]
Yao Mak (RM10) [My rating : 7/10]
Abalone [bonus, sponsored by our senior flogger]
Bean Sprouts with Salted Fish 咸鱼炒豆芽 (RM12) [My rating : 8/10] Their fried bean sprouts have been an impressive one – without heads and tails.
Fried Lala (RM15) [My rating : 7/10]
Assam Prawns (RM32) – about 16 prawns. [My rating : 5/10]
A promotion is ongoing now (till 31-Oct). Each customer is entitled for one free glass of herbal tea when ordering ala-carte.
Thanks to the chef cum restaurant manager, Mr Tan for his invitation and generosity. Do take note – one day pre-order is required for Poon Choi.
在饭店 Zi Zai Restaurant
Add : 1239-G, Ground Floor, Jalan Paya Terubong, Paya Terubong, Air Itam
Booking Tel No. : 04-8265713 / 016-4217392
Business Hours : 5.00 pm – 10.30 pm, Closed on Tuesday
Email Add : zizairestaurant@gmail.com
Facebook : Zi Zai Restaurant 自在饭店