XIN CUISINE CHINESE RESTAURANT,
Concorde Hotel Kuala Lumpur,
2, Jalan Sultan Ismail, Kuala Lumpur.
Tel:03-2144 8750
Business hours: 11.30am to 3pm (Monday to Friday),
10.30 to 3pm (Saturday) and 9am to 3pm (Sunday and public holiday),
6.30pm to 11pm, daily.
CANTONESE and Shanghainese dishes prepared by Concorde Hotel Kuala Lumpur’s chef Soo Kok Lam have been luring diners to Xin Cuisine Chinese Restaurant to try out its newly introduced menus.
Although the new sous chef started in June, he has managed to entice diners with a mixture of classic and home-style Cantonese and Shanghainese dishes.
Fondly known as chef Lam, he explains that Cantonese dishes are milder in taste as its dishes are normally steamed or fried while Shanghainese treats are usually braised or stewed.
In Shanghainese cuisine, the sauces used are darker in colour and much stronger tasting compared to Cantonese dishes.
Menus differ according to the number of diners.
The hors d’oeuvres comprised mixed vegetables with scallops, battered prawns and salted egg stuffed in fish and wrapped in bean curd sheets.
At a recent review, chef Lam presented a taste of something old and something new for our dining pleasure.
We started the review by sampling light bites of mixed vegetables with fish meat wrapped in bean curd sheets and battered prawns.
To welcome us with a soothing dish, he served the Mini Double-boiled Soup with Dried Seafood and Bamboo Chicken.
This soup was mild with hints of garlic. It reminded me of home-made soup that one enjoys on a rainy day or when you are down with a cold.
The Five Varieties of Roasted Combination is a Teochew-style dish with roast pork, duck, chicken and smoked pork served cold.
Although I enjoyed the roast chicken, my favourite was the roast pork.
The Steamed Water Prawn in Spinach Puree with Chinese Wine (top pic) was a simple and mild dish.
The prawn and spinach dish along with the Stewed Pork Belly Special Sauce are new additions to the menu.
The Stewed Pork Belly Special Sauce came dressed in thick sweet barbecue sauce, a sauce that was created by Chef Lam himself.
The pork belly was cooked Shanghainese-style doused with thick sauce, the chef’s version of a barbecue sauce.
It tasted good, a little sweet with a hint of sour but the pork belly, cut too thick, was a little rubbery above the succulent meat.
The Salt Baked Chicken, a Cantonese-Hakka dish, is a favourite of regulars here.
Later, we sampled the Steamed “Loong Fu” Garoupa with Superior Soya Sauce, Scallop and Spring Onion.
The Steamed “Loong Fu” Garoupa with Superior Soya Sauce, Scallop and Spring Onion was enough to feed 10 people.
The fish was enough to feed 10 or 11 people.
Steamed Chicken and Minced Pork Wanton and Chinese Cabbage in Broth is yet another new item on the a la carte menu.
We ended the review on a sweet note with the Sweetened Lady Bell Root, Yu Zhu with Apple.
The new set menu is affordable, with the lunch and dinner menus for two to three persons, priced at only RM80 nett per set.
There are also set menus from RM160 nett per set for four to five diners, RM288 nett per set for six to seven persons and RM460 nett per set for a table of eight to 10 guests.
This is the writer’s personal observation and not an endorsement by StarMetro.
