At the EEST restaurant in Westin Kuala Lumpur, Chef Kuan Geo, has prepared a fruity yee sang platter, combining fish and seafood with fruit and vegetables julienne dressed in exotic Chinese spices and fragrant shallot oil.

The yee sang combinations include Avocado and Salmon, Pomelo and Snapper, Gold Leaf and Blue Fin Tuna Tataki, Ruby Grapefruit and Yellow Tail, Fuji Pear and Pacific Abalone and Southern Rock Lobster with Avruga Caviar.

Chef Kuan Geo explained that they were aiming for a very unusual yee sang this year by staying away from the deep-fried oily food that goes into a yee sang and especially with the combination of fish and fruit.

"Usually, the yee sang has a lot of preserved vegetables and dried fruit. I enhanced the whole texture of the yee sang by adding a lot of thick cuts of fruits like pear and melon and adding a little liquid and refreshing juice into the yee sang instead of all the preserved pickle flavour. So you have sweet, sour and hot, just making that yee sang so appetising and refreshing," he explained.

Chef Kuan uses mainly imported fish and carefully chooses the fruit so that it matches the chosen seafood. Take, for example, the salmon and avocado yee sang. "The creamy avocado melts in your mouth and goes together with the soft texture of the salmon," he said.

The special media preview of EEST's Chinese New Year dining promotions saw Chef Kuan presenting his Ruby Grapefruit and Yellow Tail yee sang platter, a delicious combination. It is only one of seven Fruity Fatt Choy Lou Sang choices that are available

Other specialty yee sangs available include Garden Green and Fruity Yee Sang, Avocado and Salmon Yee Sang, Pomelo and Snapper Yee Sang, Gold Leaf and Blue Fin Tuna Tataki Yee Sang, Fuji Pear and Pacific Abalone Yee Sang and Southern Rock Lobster and Avruga Caviar Yee Sang.

Other dishes from the Chinese New Year promotion list were also presented. "The theme of this year goes with the year of the tiger and we just made everything sound so masculine," Chef Kuan said. "We still use traditional new year flavours and elements and each dish is named represent the food in terms of the way it sounds and everything has to sound so fantastic."

After the succulent taste of Yee Sang, we were served with a bountiful selection of delicate dim sums from the EEEST dim sum menu.

We had Double Cooked Chicken Wing with Tang Kwui in Paper Bag, Seared Scallop Dumpling with Asparagus and Tobiko, Braised Sea Cucumber with Black Mushroom as well as Chicken, Prawn and Foie Gras "Siew Mai," which had a bit of bling to it as a gold leaf was used for decoration.

Additionally, there was also the Steamed Buns with Salted Egg Yolk Custard. Be prepared to have the salted egg yolk custard ooze out when biting into this dim sum!

Chef Kuan Geo also served two dim sums from the "crisp" dim sum menu -- some Flaky Barbecue Chicken Pastries with Walnut and Taro Dumpling "Wu Gok" Style With Five Spice Tuna.

Besides the Yee Sang & dim sum, there are also three festive menus of Chinese delicacies for lunch and dinner as well as a dim sum set menu for weekday lunches.

After that, from the a la carte dinner menu, we were served Tea Smoked Duck with Spring Onion and Ginger Buns, best eaten together. It is a simple dish, yet elegant with a special sauce that tastes rich and excellent.

The preview ended with a scrumptious dessert -- "Yueh Bao" New Year Cake with Pumpkin and Sweet Potato -- a crispy dessert with a filling so rich you can feel it melt gently in your mouth. A superb ending to a great course.

The Chinese New Year promotions at EEST is available until 28 February. The Yee Sang platter starts from RM68++ and the Dim Sum starts from RM10++. The a la carte menu starts from RM32++.

A Chinese New Year Dinner set is available starting from RM988++ for a table of 10 people, and a Chinese New Year Lunch set is available for RM78++ or RM88++ per person.

All dishes are pork-free.