April 26, 2017

Beijing Fine Cuisine Promotion @ Toh Yuen, Hilton Petaling Jaya

Authentic Cantonese Cuisine from Beijing’s Finest Chef Vincent Zhang

Our culinary scene has always been a melting pot of sumptuousness! From 21 April to 30 April 2017, Hilton Petaling Jaya is bringing diners an authentic Beijing’s Finest Cuisine by Chef Zhang promotion at its exquisite Toh Yuen Chinese Restaurant.

Diners are in for some of the finest Cantonese dishes from Chef Zhang’s repertoire of Cantonese dishes served in Hilton Beijing. Using the freshest produce is an important element in Chinese cuisine and prepared with minimalist is what Cantonese cuisine in Beijing is all about. Chef Zhang’s menu features a mix of traditional and contemporary dishes that bring diners on a delicious journey of the old and the new era of Chinese cuisine.

With more than a decade of experience in the culinary industry in China, Chef Zhang has worked for The Westin and Grand Hyatt in Beijing before joining Hilton Beijing. The fairy young chef started his culinary journey when he was 17 years old and has never look back since then. He strives to balance up old recipes and as well as modern ones to allow diners to enjoy the full flavours of Cantonese cuisine.

There’s plenty of dishes to choose from the Beijing’s Finest Cuisine menu with a decent list of appetizers, soups, main courses and dessert. To start the evening, savor a unique chilled appetizer of Fresh Juice Infused Bitter Melon Salad. Thinly sliced, the crisp bitter melon had been steeping in guava juice to sweeten up before being served on crushed ice. Delectably fruity with hints of sweetness that even those who don’t like bitter melon may change their mind after savoring this dish.

Chef Zhang explained that it’s quite the norm in Beijing for diners to enjoy a few light appetizers, usually served room temperature or chilled, before diving into hot main dishes and soup. The Jellyfish Flower in Aged Vinegar with Leek & Ginger Dressing is easy to enjoy with its distinctive crunchy texture.

At first glance, the Poached Chicken with Spicy Sauce looked fiercely hot. However, the poached chicken smothered in fiery chili oil barely provided much heat on the palate. It was very well-controlled in piquant flavour and was deliciously aromatic as well as addictive.

We were told that the Marinated Chinese Cabbage with Mustard is a 300 year old recipe, we were intrigued. The pickled cabbage has a lovely crunchy texture with subtle sweetness and mustard notes. The light tang and zesty flavour whets our appetite for more.

Moving to the essential course in every Cantonese meal, the Doubled Boiled Black Chicken Soup with American Ginseng, Goji Berry & Red Dates soup is equally just as satisfying as the Surfing Fine Slices of Whole Live Abalone with Konbu Seaweed in Superior Broth. Well except for the fact that one is more pocket-friendly than the premium abalone. The black chicken soup exudes delicate and comforting flavours of broth laced with subtle hints of ginseng. The abalone soup has an elegant and fine clear sweetness with gorgeous thin slices of tender abalone.

Main courses are up and our first one of Beijing Famous Pan Fried Cod Fish with Mustard Mayo was superb! Literally a crowd favorite that evening on our table, the cod was cooked to perfection. Creamy, sweet and flaky, the flavourful cod went so well with the generous wasabi mayo and asparagus. We were told that the cod was marinated overnight to give it such delicious flavours. A must order!

The Wok-Fried Beef Fillet with Golden Garlic Crisp is Hilton Beijing’s signature dish. Crispy fried beef that has a tender inside is wondrously aromatic from the generous amount of golden garlic crumbs, garlic slices, sweet crisp onions and bell peppers. There is such refine flavours and textures that is truly a testament to Chef Zhang’s culinary talent.

Next up, Crispy Roast Chicken with Salt & Pepper, whole bird nicely cut up and served with crispy prawn crackers and a light chili sauce on the side. The bird was succulent and tender with beautifully crispy lacquered skin. Chef Zhang uses his own special salt mixture to marinate the chicken for a day before roasting it.

The Home Made Bean Curd topped with Pan Fried Foie Gras, Scallops & Mushroom Sauce is Chef Zhang’s creative pairing of East meets West. House made soy milk and egg tofu with spinach is crowned with pan seared foie gras. He also serves sundried cherry tomatoes and crispy golden lotus root for extra flavours and textures. Quite a tantalizing creation that with the foie gras lending the tofu a luscious and umami note.

Wok-Fried Prawn Fritters with Asparagus, Pumpkin & Lily Bulbs is perfect for those who enjoy juicy plump prawns lightly seasoned to allow the natural sweetness of the prawns to shine. There is also prawn cake cut into batons and pan fried that is delicious with the crunchy asparagus, pumpkin and lily bulb.

Our last main dish was the Cantonese Stir-Fry Chicken with Specialty Trio Sauce. An interesting and moreish dish that literally beckons for steamed rice. The dish is quite similar to the classic Taiwan dish of Three Cup Chicken. Here, Chef Zhang jazzed his up with lots of fried garlic bulbs, ginger, shallot and basil. Simply delish!

For desserts, Chef Zhang serves up two desserts that they usually serve in the summer. Hot Green Bean & Mandarin Skin Broth and Snow Pear with Red Date & Sweet White Fungus are both cooling desserts to cool down the body. One is creamy and nutty while the latter is sweet and light.

Don’t miss this promotion! Only available till 30 April, experience the beautiful flavours of exquisite Cantonese cuisine from Chef Zhang at Toh Yuen Chinese Restaurant for lunch or dinner.

For reservations, please call +60 3 7955 9122 extension 4073 or visit www.zestpj.com

For the latest F&B promotions and entertainment news at Hilton Petaling Jaya visit www.facebook.com/hiltonpetalingjaya or www.zestpj.com

Hilton Petaling Jaya
No.2 Jalan Barat
46200 Petaling Jaya

Business Hours:
Monday to Sunday
12:00pm – 10:30pm


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