Luxurious New Set Menus
Exquisite fine flavours have always been Elegant Inn Hong Kong Cuisine’s forte when it comes to a gastronomic culinary journey in the heart of our city. The fine Cantonese cuisine restaurant is now opened for dine-in or takeaway after a hiatus from the recent global pandemic period. Gourmands can now tuck into luscious dishes that Executive Chef Wesley Ng and culinary team is well-known for. The nearly two-decade restaurant is located in Menara Hap Seng and offers a culinary experience of the finest dishes using premium ingredients hand carried personally by owner – Jeannette Han herself from Hong Kong as well as fresh ingredients from locally source premium suppliers.
Diners are assured of safety dining at Elegant Inn Hong Kong Cuisine. Jeannette has recently installed a Medklinn system, one of the best air purification and sterilization system, eliminating 99.9% of all harmful pollutants in the restaurant. Used in Singapore Changi Airport as well as Resorts World Genting and other international companies, the system helps to protect diners as well as the staffs of the restaurant, offering a peace of mind while dining.
Besides the purifying system, the restaurant has also spaced out the dining as per the required SOP for safety. Diners can enjoy dining in the main dining room as well as their private dining rooms.
Elegant Inn has launched a new list of set menus recently filled with their signatures as well as some new additions. The set menus cater from 2 pax to 10 pax and every set has different dishes to tempt even the most discerning palate.
We had the honors of previewing two set menus that offers a kaleidoscope of dishes featuring beautiful premium ingredients. Our journey commenced with the Blissful Set Menu for 4 pax at RM688+. The set menu consisted of a trio of appetizers, a soup course, 4 main dishes and another trio of desserts.
The trio of appetizers is beautifully presented at sight, featuring Crunchy Japanese Eel Roll, E.I Salt & Pepper Fried Homemade Tofu and Crispy Soft-Shell Crab with Light Spicy Sauce.
E.I Salt & Pepper Fried Homemade Tofu is light and easy to enjoy…bite into a thin crispy tofu with a smooth and creamy center. Flavoured with garlicky notes and a nice balance of savory and peppery note, the tofu is house made and a popular dish with many diners.
Batons of Crunchy Japanese Eel Roll excited the palate with its smoky sweetness of eel in crispy pastry.
We certainly enjoyed the delightful Crispy Soft-Shell Crab with Light Spicy Sauce. Thinly battered and fried well, the soft-shell crab had that light spicy and sweet note, whetting the palate for more to come.
Elegant Inn has always pride themselves on their soups. Cantonese pride themselves on their ‘Kang’, a thick bisque that is usually laced with bountiful dried seafood essence. At first spoonful of the Braised Fish Maw & Dried Seafood with Sakura Ebi, warmness filled my taste bud with comfort pleasures.
The sublime seafood essence was divine, enhanced by the various textures of fresh fish maw (Fa Kau), fried fish maw (Yue Piew), dried scallop, crab roe with crab meat and Japanese Sakura Ebi. The premium Sakura Ebi and fish maws are brought back from Hong Kong for their quality. An excellent bowl of seafood bisque that warrants slow enjoyment to savor the glorious ingredients!
The subtle sweetness of fish, cleverly perfumed with citrus, was deliciously delectable. Chef Wesley opted to pair orange for that citrusy sweetness to balance up the robust salty black bean note. The overall Steamed Sea Garoupa Slices with Fresh Orange & Black Bean Sauce had that lovely moreish note that keeps enticing the palate to want more of this dish.
It took them a while to perfect their Golden Boneless Stuffed Chicken with Chicken Tomato Salad. The chicken skin is utterly crispy and scrumptious. Coupled with the bouncy bites of the prawn and chicken paste, one can easily polish a few pieces of these. A lightly roasted tomato wedge topped with shredded chicken and drizzled with house made orange balsamic sauce proved to be a good yin to the yang of the stuffed chicken pieces.
The next dish of Wok Fried Spanish Iberico Pork with Cordyceps Flower & Bitter Melon was so delicious that I nearly wanted to ordered a bowl of steamed rice. The pork was succulent with tasty bits and paired so well with the crisp bitter melon and smoky cordyceps flowers. One of my favorite dishes of the course. There is also an option to upgrade to M8 Australian Wagyu Beef for RM48+ if you prefer beef over pork.
If there is one carb drool worthy of its calories, it’s Elegant Inn’s Australia Scallop & Japanese Dried Scallop Fried Rice. Full of wok hei, the fluffy rice is well-studded with cubes of fresh scallops and flakes of dried scallops. Kailan stems gave the dish a nice textural component too. This was delicious, so much so that I had a second helping happily.
It was a trio of sweet endings with Nutty Sesame Ball, Homemade Banana Red Bean Pancake and Icy Lemon Longan Sea Coconut. While the Homemade Banana Red Bean Pancake was yummy with its crispy pastry filled with creamy sweet banana and nutty bean paste, the Nutty Sesame Ball was superb. The peanut filling was divine and goes so well with the crispy and lightly chewy sesame studded pastry.
A refreshing ending of citrusy Icy Lemon Longan Sea Coconut was the perfect finale to the course.
If you’re up for splurging for finer delights, Elegant Inn offers a Lavish Set Menu for 2 pax at RM368+ per person. Savor premium land and sea ingredients curated with much effort by Chef Wesley and culinary team for gourmand pleasures, this 10-dish course takes on a luscious and flavourful journey of the finest.
Starting the appetizer course with a trio of dishes, tuck into Pan Seared French Goose Liver on Crunchy Pickles, Australian Scallop Bacon Roll and E.I Crispy Vegetable Rice Roll.
Plump and sweet Australian Scallop Bacon Roll proved that some pairings are just meant to be. Sublime crispy bacon with juicy scallops are literally a match made in food haven. One is surprised by the taro flavour from the roll that is finished by a dainty crispy fried lotus root on salad of cherry tomato and baby cos lettuce.
The E.I Crispy Vegetable Rice Roll, inspired by Hong Kong’s dim sum of ‘Cha Leong’, is at its best when prepared fresh from the kitchen. Crispy fritter with vegetables rolled up with freshly steamed Cheong Fun in a savory and sweet sauce had us enjoying the natural sweetness and wonderful textures very much.
To round up the epic appetizer episode, the perfectly Pan Seared French Goose Liver on Crunchy Pickles has a delicious vibe going on with that luscious and creamy goose liver balanced up with garlicky pickled smashed cucumber. Popping sensations of tiny globules of fish roes added umami notes to the dish.
Going all out, the Double-Boiled Superior Shark’s Fin with Dried Conch & Village Chicken Soup reminded us again how satisfying a soup can be when it is made with bountiful ingredients. The aroma was immensely delicious, tingling our sense of smell in excitement even before tasting it. A slow sip of the broth led to beautiful soothing pleasures with that robust seafood essence of its quality and amount of ingredients used for the broth alone. There is always the option of substituting the shark’s fin with fish maw for their own preference.
The Golden Fried Atlantic Cod Fish with Signature Fiery Garlic & Black Bean Sauce showcased a flawlessly fried cod with crispy skin served with a piquant sauce that rendered fireworks on the palate. The cod was creamy and smooth while the spicy garlicky black bean sauce perked up the oceanic sweetness very well.
It takes skills to prepare one of the much sought after ingredient of the sea. The Braised Whole 7 Head South Africa Abalone with “Chu Por” Sea Cucumber & Flower Mushroom goes through a long and slow process of selecting, soaking, simmering and braising as well as flavouring premium abalone and sea cucumber to bring out its best of flavours and textures. The sauce, beautifully flavoured of briny sea notes, had us trying to spoon it as much as we can with the main ingredients in each bite.
A simple but scrumptious Organic Buckwheat Noodle with Wok Fried Spanish Iberico Pork had us slurping in delight. Al dente buckwheat noodle was a good platform to the tasty and full of ‘Wok Hei’ Iberico pork slices. Despite being full, I couldn’t resist the dish for its yummy notes. There’s always room for an upgrade to Japanese A5 Wagyu Beef for RM68+ for extra pleasure.
The course ended on a high note with more premium ingredients in Bird’s Nest Egg Tartlet, E.I Golden Custard Cake and Double-Boiled Hasma with Bentong Ginger & Rock Sugar.
A popular signature of Elegant Inn, the E.I Golden Custard Cake was this delicious pan-fried Ma Lai Ko with crisp layer contrasting beautifully with the fluffy cake. Savor the delicate flavour and texture of the Bird’s Nest Egg Tartlet before ending the gastronomical journey with a nutritious Double-Boiled Hasma with Bentong Ginger & Rock Sugar. The subtle gingery notes along with hasma soothed the body and palate with comfort notes after a beautiful Chinese meal of the finest ingredients. Upgrade to Double-Boiled Golden Bird’s Nest with King Dates & Rock Sugar for RM88+.
More sets are available besides the above listed. Do check out their Facebook page for more details. For reservations and enquiries, please call 603-2070 9399 / 603-6737 9399
ELEGANT INN HONG KONG CUISINE
2.01, 2nd Floor, Podium Block,
Menara Hap Seng,
19_07, Jalan P Ramlee,
50540 Kuala Lumpur
Tel: 603-2070 9399
Mon to Sat Lunch - 12noon to 2.30pm| Dinner - 6pm to 10.30pm
Sun Lunch – 10.30am to 2.30pm | Dinner - 6pm to 10.30pm