August 25, 2019

Xin Cuisine @ Concorde Hotel Kuala Lumpur

New Executive Chinese Sous Chef Ricky Wong

There’s a new Chinese Chef at Xin Cuisine Chinese Restaurant in Concorde Hotel Kuala Lumpur! Chef Ricky Wong is bringing a list of his signature dishes to city’s favorite restaurant for classic Chinese cuisine.

Renowned for their Hong Kong dim sum, Cantonese roasts and nouvelle Cantonese cuisine, Chef Wong will be adding on his list of signatures to the menu at Xin Cuisine. Diners can expect fine and classic Chinese cuisine with modern updates. As Xin Cuisine is non-halal, expect lots of porky dishes to be some of the highlights in the new menu although Chef Wong also specializes in seafood.

Dinner commenced with Sweet & Sour Pork in Ice Bowl (RM40 small|RM60 medium|RM80 large). The classic Ku Lou Yuk is presented in an ice bowl. Not only just for presentation, the ice bowl served another purpose to chilled up and crystalized the battered pork cubes to and sauce to make it even crispier. The chilled sweet & sour pork is deliciously tasty and crispy. A dish that is bound to be a favorite to diners of all ages.

Chef Wong takes on a bold approach with the Steamed Soon Hock with Nyonya Sauce (RM30 per 100gm). The fish is smothered in a piquant and spicy Nyonya sauce that is redolent of spices and herbs. Although the sauce is robust and heavy in flavours, one can still taste the sweetness of the firm and tender flesh of the Soon Hock fish. The dish beckons for a bowl of steamed rice as the sauce is moreish and addictive.

For comfort flavours, Chef Wong has prepared the Spinach Beancurd with Special Sauce (RM35 small|RM50 medium|RM70 large). The house made beancurd has the addition of spinach to give the bean curd a little textural touch. Finished with a delicate special sauce with some mushrooms, dried conpoy and blanched greens, the dish is light and deliciously tummy-warming.

The next dish of Baked Spare Ribs with Crispy Sliced Ginger (RM40 small|RM60 medium|RM80 large) has tender spare ribs glazed in a sticky sweet and savory sauce. The ribs are marinated with ginger and some seasoning, deep-fried and coated in the sauce before being crowned with battered crispy ginger. The ginger flavour is quite subtle and the nuances of the sticky sweet sauce is moreish albeit a bit cloying from the sweetness.

The highlight of the evening was the Braised Pork Belly with Fermented Beancurd Sauce (RM58). The perfect dish with steamed rice, the pork belly goes through a long process of boiled, deep-fried, braised and steamed to achieve that gelatinous crystal skin with tender meat. Served with a bowl of the dark unctuous fermented beancurd sauce and broccoli, the pork belly is a dish that oozes with much appetizing notes for swine lovers.

A popular dish of preparing kai lan, the Stir-Fried Hong Kong Kai Lan in Two Style (RM35 small|RM50 medium|RM70 large) was prepared to perfection. Diners can enjoy tender and tasty kai lan stems and its contrasting texture of crispy umami notes of the kai lan leaves.

For reservation, call +603 2144 8750 or email to

Concorde Hotel Kuala Lumpur
2 Jalan Sultan Ismail,
50250 Kuala Lumpur,
Tel: +603 2717 2233  
Fax: +603 2149 2659

Business Hours:
Mon-Fri: 11.30am – 2.30pm | 6.30pm -11.00pm
Saturday: 11.00am – 2.30pm | 6.30pm -11.00pm
Sun & Public Holidays: 9.00am – 2.30pm | 6.30pm -11.00pm

1 comment:

  1. The traditionalist in me is saying that soon hock is a bit of a waste with strong tasting sauce, but it's always good to be bold and experiment with new tastes isn't it?