|Restaurant:||The Inn of Four Seasons Chinese Restaurant|
|Phone Number:||03-5633 8788 ext. 7230|
|Address||3rd Floor, Holiday Villa Hotel & Suites Subang, 9 Jalan SS 12/1, 47500 Subang Jaya, Selangor Darul Ehsan, Malaysia|
|Whether its grilled, pan fried, poached or smoked, salmon is often the choice of chefs because of its nutritional value and it is easy to cook.
The Inn of Four Seasons Chinese Restaurant at Holiday Villa Subang is holding its "Japanese and Chinese Style Salmon" promotion this month.
To tantalise your taste buds, its chefs San Chong Cheng and Hazlin Hassan have come up with unique ways of preparing fish to bring out its best flavours.
San, who has been a Chinese cuisine chef for 20 years, said he had prepared six recipes.
They are double boiled salmon soup with ginseng and soft bean curd; poached salmon stuffed with fish mousse, asparagus and golden mushroom; deep-fried salmon with Japanese bean curd served with superior soya sauce; stir fried salmon with vegetable and pine nut; steamed salmon with tofu; and shimeji mushroom and garlic sauce and minced salmon with Chinese garlic fried rice.
Hazlin is an expert in Japanese cuisine with 19 years experience.
For those who prefer something more exotic, he said diners can opt for the ichikari nabe (salmon cooked in claypot with miso paste sauce and Japanese tofu) or shake tataki (pan seared salmon with creamy wasabi and a touch of apple sauce).
While those who like it raw can try the salmon jyu (slice of raw salmon accompanied with a choice of white rice served with pickles and miso soup).
Otherwise, there is also salmon motoyaki (grilled salmon topped with motoyaki sauce and cheese, served with salad bouquet) and shake ika maki (reversed roll raw salmon with vegetable and sushi rice served with dai).
The prices are based on a la carte items and it is available during lunch, from noon to 2.30pm; and dinner from 6pm to 10.30pm.
For reservations, call 03-5633 8788 ext 7201 or 7230.
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