Monday, February 2, 2015

Xin Cuisine @ Concorde Hotel Kuala Lumpur CNY 2015


Xin’s Flavours of Prosperity

Joining in the coming Chinese New Year of the Wooden Goat, Concorde Hotel Kuala Lumpur is set to bring out the best Chinese New Year scrumptious treasures at Xin Cuisine this auspicious year. No stranger to Xin Cuisine, I am particularly fond of this restaurant for their servings of sumptuous traditional classics of Cantonese married with some nouvelle ones. Xin Cuisine is also one of the very few Chinese restaurants in a hotel that is non-halal. I have also heard that Xin Cuisine serves some of the best dim sum and they are usually a crowd favorite for these popular breakfast or brunch delights.


This year, Chef Wong Pak Seng together with his team of Chef Ng Meng Loong and Chef Kou Kim Hai and the kitchen team has taken the more traditional route of classic dishes in their festive 9-course set menu. The team set their menus on premium ingredients prepared the classic ways, bringing back warm memories of the simple and traditional flavours.


I caught a taste of this year’s CNY feast at Xin Cuisine recently and I was very satisfied with Chef Wong’s menu. Kicking off the feast is the always the favorite Yee Sang for a prosperous Lou Hei!


Xin Cuisine has six auspicious Yee Sang on their menu this year which showcase Jelly Fish, Duck, Octopus, Abalone, Norwegian Salmon and Snow Pear Vegetarian. These come in regular or large portion. Yee Sang is included in all the festive set menus and can also be ordered a la carte.


We had the Prosperity Norwegian Salmon Yee Sang with Traditional Condiments which is beautifully tasty with succulent pieces of salmon. The Yee Sang has got a great balance of sweet and sour notes with lots of textures from all the ingredients.


From Yee Sang, we moved on to an essential element in every Chinese meal which is soup. There are quite a few choices of soups in their set menus and one of them is the Mini Buddha Jump Over The Wall. The lavish double boiled seafood soup is a precious pot of premium ingredients like abalone, scallop and sea cucumber. The essence of the seafood and meat is a clear proof of the long hours of dedicated effort put into this lavish soup.

Xin is famous for their barbeque meats and showcases a full set of prime roasts in their menu. Whatever you may order from their Crispy BBQ Suckling Pig, to Roasted Duck, Roasted Sesame Chicken, Roasted Pork, Char Siew or the lux up Crispy Charcoal Grilled Suckling Pig with Glutinous Rice, you will definitely be treated to a majestic platter of mouth-watering roast meats.


Our platter of  5 Happiness Assorted BBQ Meat was heaven on a plate.  What a sight to be drooling at! I was pretty sure that everyone at the table was lusting after these perfectly roast meats like I did. The Crispy BBQ Suckling Pig was magnificent with its signature golden crispy skin coupled with little bits of tasty fat.


The Roasted Pork was moist with layers of undeniable temptation and crispy crackling.


Roasted Duck was also perfectly lacquered and retained that succulence in the meat while the Char Siew also vies for the top spot with its caramelized edges.


An old school Chinese Tied Pork Knuckle is also available where pork knuckle is put through a tedious process to boil, flavour and chill the meat. It’s hardly available these days since the dish was more preferred by the older generation.



From the land, we moved to the sea. Holding court in the seafood course was the Teochew Style Steamed Dragon Grouper. It cannot get any fresher as the fish was gorgeously firm and sweet. Coupled with the preserved vegetable, mushroom, bean curd and lots of spring onions, the harmonious balance of savory, sweet and sour is familiar and delicious. There is also Steamed Dragon Grouper with Superior Soya Sauce for those who like the minimalist touch.



Our vegetable of the evening was Braised Baby White Cabbage with Fresh Crabmeat. Small long white cabbage is braised in stock till tender and flavourful. The cabbage is served with a side of broccoli. The stock is then cooked further with crab meat, mushrooms and vegetable and poured all over the cabbage. It is such a comforting dish and the crabmeat is sweet and goes really well with the sweet soft cabbage.


Assorted Preserved Waxed Meat Rice in Claypot is arguably one of the best claypot waxed meat rice I have eaten so far. Chef Wong has skillfully cooked the rice in the pot to achieved crusty layers and steamed it with the waxed duck, preserved bacon and two types of sausages. A light splash of special soy sauce produced fluffy and aromatic rice grains, further perfumed by the oils of the waxed meats.

I can’t help but to keep lusting after the rice… simply a Must-order at Xin Cuisine!


Xin Cuisine has always made extra efforts when it comes to CNY desserts. Each year, their Nian Gao desserts are much sought after and this year is no different. Choose from three choices of Special Nian Gao desserts of Sweet Potato Nian Gao with Macadamia Nut, Pine Seeds with Osmanthus Nian Gao and Baked Peanut Nian Gao.


The Nian Gao here stays soft and smooth even after it is cool because they used a special Hong Kong recipe for the Nian Gao at Xin Cuisine. I was particularly fond of the one with crushed macadamia nuts.



We also had another dessert, this time served cold. Chilled Bountiful Dessert of Jackfruit Puree with Sago Pearls and Red Beans is a great rendition of the famed mango version. Our chilled sweet dessert is lightly creamy and the jackfruit flavours made a nice stand out from the usual mango. The slivers of jackfruit, red bean and sago pearls gave some texture to the dessert as well.


If you are looking for honest-to-goodness classic Chinese cuisine, Xin Cuisine is the place you might want to check out this festive season. Food here is comfort dishes prepared with an air of refinement. Xin Cuisine offers three festive set menus – Prosperity at RM1188++ per table, Abundance at RM1388++ per table and Fortune at RM1588++ per table and a list of festive a la carte dishes available from now till 5 March 2015.

Xin Cuisine is closed on the first day of Chinese new Year, resume for business on the second day with dim sum breakfast (starts at 9am) and new year specials. Concorde Ballroom will also be open for dim sum from the second day to the seventh day. Kun Seng Keng lion dance performance kicks off at 11am at the Hotel Lobby followed by exciting and fun activities for everyone.

For further enquiries, please call 2144 2200 extn 2338 or 2144 8750. Guests can also enquire on private reunion dinners at Xin Cuisine and Ballroom.



XIN CUISINE CHINESE RESTAURANT
Concorde Hotel Kuala Lumpur
2 Jalan Sultan Ismail,
50250 Kuala Lumpur,
Tel: +603 2144 8750 or +603 2144 2200 ext 2338
Fax: +603 2144 1628



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