Year of Blooming Abundance
Feast
on Chinese soul food this New Lunar Year at Chynna! Hilton Kuala Lumpur
is wishing all their guests a Year of Blooming Abundance and there is not
better wish to start the year than a festive CNY menu at the fine dining
Chynna. Executive Chef Lam Hock Hin and the culinary team is bringing back soul
food to take diners back to a gastronomy trip down memory lane.
Chynna has been serving fine Cantonese
cuisine set in a Tang style opulent ambiance. Vibrant bold red, gold and dark
wood Oriental theme, Chynna features an extensive menu of eclectic mix of Cantonese
and Shanghainese cuisine. The dining experience includes a tea master that
acrobatically pours the house signature 8-Treasure
Welcome Tea through a metre-long spout gold kettle that will leave diners
in gleeful notes.
This
festive Chinese New Year, Chef Lam has curated 4 special festive set menus
along with a list of a la cartes and Yee Sangs. The 4 festive menus include Abundance, Prosperity, Wealth and Grand Fortune that starts from
RM288nett per person to RM688nett per person.
Injecting
a little fun of the West, this year’s highlight from the Yee Sang list is the Yu Sheng with Macadamia Nuts and American
Strawberry. For those who do not eat raw fish or simply prefer non-seafood,
this Yee Sang hits all the right notes.
The
burst of fresh and juicy tang of strawberries brought Yee Sang to a new level
of lusciousness. So delicious, the usual slices of raw fish was not overly
missed. Instead of the usual peanuts, premium macadamia nuts made an appearance
here. The sauce, a fruity one as well, married everything else in harmonious
flavours. Simply delicious!
For
the soup course, the Braised Assorted
Dried Seafood with Vegetarian Fins, Crab Meat and Fish Maw was sublime. The
thick soup exuded gorgeous seafood essence in every spoonful. Traces of fatt
choi ran through the soup along with sweet crab meat, strands of prized fish
maw and vegetarian fins. It’s a soup to be enjoyed slowly for its depth of
flavours.
Perhaps
Chef Lam knows best in terms of comfort classic flavours. His creation of Steamed Wild Caught Giant Grouper Slice
with Congee, Fried Ginger and Tou Chu Chili Sauce had diners reminiscing about
soothing flavours of delicate poached giant group slices in silky and smooth
congee. A generous sauce of moreish and nutty bean paste and chili along with
thinly julienned ginger and fresh herbs boosted the flavour of the fish and
congee.
Another
unusual creation, the Braised Abalone
Cubes with Sea Cucumber, Pumpkin Sauce and Crispy Smoked Meat featured prized
abalones and sea cucumber smothered in creamy golden pumpkin sauce. The
presentation was albeit a plate of mess but the flavours are really sublime
once you tasted it. The abalone and sea cucumber cooked well and the sauce had
a beautiful umami note that goes very well with the seafood. The sprinkling of
minced smoked meat added a touch of smoky and sweet note to finish the dish.
The
Batter Fried Crispy Chicken with Yellow
Curry Sauce is best savored hot for the full flavours and textures. Crispy
and juicy boneless chicken coated in a creamy unctuous curry sauce would please
even the discerning diners. Sliced lady fingers and chilis added touches of
unusual textures to the dish.
Chef
Lam aimed to inject comfort in all his menu this year. The next dish of Stewed Cabbage with Yam and Shrimps Served
in a Claypot beckoned for steamed rice. Honing into more earthy notes, the
creamy stew of powdery yam with soft sweet braised cabbage and large prawns
evoked yesteryear flavours of pleasure. A dish that is absolutely soothing and
very enjoyable…
For
touches of healthy note, Chef Lam is serving up a Ten Grain rice stuffed with Chicken Floss. The rice has an al dente
texture from the mix of ten grains and is nicely jazzed up with seaweed, crispy
chicken floss and a drizzled of creamy sauce. Definitely unusual but it made a
nice change from the usual glutinous rice or preserved waxed meat rice.
Dessert
was Coconut Jelly and Nian Gao Roll with
Cheddar Cheese, Musang King Durian and Macadamia Nuts. The odd thought of
pairing nian gao with cheese and durian turned out to be a decent creative
dessert from the approvals of the many diners there that evening. On the other
hand, the coconut jelly with wolfberry sauce had a lovely sweet and fresh
ending.
The
festive set menu was definitely unusual from the standard but had a pleasing
comfort flavours that will leave diners a sense of what festive season from
yesteryears are all about. Chef Lam and the culinary team has really outdone
their sense of creativity and effort so make sure to check out Chynna menu.
CHYNNA
Festive Set Menu
25% OFF on all our set
menu
7th Jan - 24th Feb 2019
Abundance
Set
RM 288 Nett per person
Prosperity
Set
RM 398 Nett per person
Wealth
Set
RM 438 Nett per person
Grand
Fortune Set
RM 688 Nett per person
(Minimum
order of 5 persons)
Reunion
Dinner
at Level 6
4 & 5 February 2019
From RM 197 Nett per
person
(For table of 6-10
persons)
(20% OFF)
Reunion
Dinner
at Chynna
4 & 5 February 2019
From RM 288 Nett per
person
(For table of 6 - 10
person)
(10% OFF on all our set menus)
Yee
Sheng Selection - Yee Sang
Half Portion - RM 128
Nett
Whole portion - RM 280
Nett
YEE
SANG SPECIALS
Yu
Sheng with macadamia nuts & American strawberry
RM138 Nett
(Small)│(RM268 - Large)
Traditional
Norwegian Salmon Yu Sheng
RM128 (Small)│RM238
(Large)
CIMB, Maybank, OCBC,
Standard Chartered, HSBC, Citibank cardholders are entitled to:
Lunch (A la carte &
set lunch) 10% discount daily
Dinner (A la carte &
set dinner) 15% discount daily
Yee Sang 20% discount,
not available for take-away.
For reservations, call
+603 2264 2596
CHYNNA
Hilton Kuala Lumpur,
3, Jalan Stesen Sentral,
50470 Kuala Lumpur
Tel: +603 2264 2596
Website: www.life.hiltonkl.com
Facebook: www.facebook.com/hiltonkl/
Business Hours:
Mon to Fri Lunch: 12.00 pm to 2.30 pm
Mon to Fri Dinner: 6.30 pm to 10.30 pm
Sat & Sun Lunch: 11.00 pm to 2.30 pm
Sat & Sun Dinner: 6.30 pm to 10.30 pm
