Concorde Hotel Kuala Lumpur,
2 Jalan Sultan Ismail, Kuala Lumpur.
Tel: 03-2144 8750
Business hours: Mon-Fri: 11.30am-2.30pm / 6.30pm-10.30pm,
Saturday: 11.00am-2.30pm / 6.30pm-10.30pm,
Sun and public holidays 9.00am-2.30pm / 6.30pm-10.30pm.
THERE was plenty of prosperity to go around at the Xin Cuisine Chinese Restaurant in Concorde Hotel Kuala Lumpur as they kicked off their Chinese New Year (CNY) celebrations with three different prosperity set menus.
The nine-course menus are priced at RM1,088++, RM1,288++ and RM1,488++ respectively per table.
From now till Feb 25, start the New Year with a variety of treats at the Xin Cuisine Chinese Restaurant.
This year’s menu was cooked up by Chef Wong Pak Seng, chef Ng Meng Loong and new kid on the block, chef Lok Meng Pak.
We started off the meal with the Mini Octopus Yee Sang which was a slight deviation from the traditional yee sang as there were some interesting elements thrown in.
“The mini octopus, which are imported from Japan, symbolise the many “hands” reaching out and this is said to increase prosperity,”chef Wong said.
The dish was garnished with slices of fresh strawberries, which gave it a slightly sweet taste.
Spot on: The Steamed Sea Grouper is aperfect balance between the sweetness of thefish and the saltiness of the sauce.
However, the secret to this dish was in the sauce. Traditionally made with plain plum sauce, chef Wong has added passion fruit puree to his recipe.
The effect is pretty tasty as you get a hint of tangyness once eaten.
Apart from the usual crackers, chef Wong has added crispy fried seaweed wrapped in “popiah” skin for added flavour.
For the main course, the Steamed Sea Grouper was extremely fresh and the soy sauce was light and flavourful, making it a perfectly balanced dish.
The Stuffed Oyster and Mush-room with Fatt Choy was a treat as you can still taste a hint of the sea.
“We import the oysters from Hong Kong and always make sure that it is fresh. That?s why you can even smell the saltiness of the oysters,”chef Wong said.
Mixed with fresh broccoli and bean curd skins, it was certainly a feast for the senses.
No CNY feast is complete without the prerequisite fried rice, and chef Wong’s Wok-fried Rice with Chinese Sausage and Corn will not disappoint.
Fluffy grains of aromatic rice is stir-fried with two different kinds of Chinese sausage, corn, beans, eggs and garnished with grated cabbage.
The gaminess of the duck liver sausage, with the comfort of wax sausage is an acquired taste due to the strong aroma, but is certainly a must-have.
The restaurant also serves a variety of dim sum.
For dessert, be sure to try the Chilled Seaweed Jelly with Osmanthus and Wolfberry.
“This dish is perfect for cooling down the body and will aid in digestion, especially after a heavy meal.
“It is also good for the complexion and eyes,” Chef Ng said.
The osmanthus flowers are a nice touch as they give off a sweet and fragrant aroma.
There are also a variety of Nian Gao this year, specially made by chef Ng.
Try the Sweet Potato Nian Gao with Macadamia Nuts, Pineapple Paste and Almond or the Durian Paste Nian Gao.
The best part is, these are not as sweet as the traditional Nian Gao, making it a perfect ending to your Lunar New Year feast.
This is the writer’s observation and not an endorsement by StarMetro.
