CHASING FOOD DREAMS: Set Menu

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May 31, 2020

Abundance Set Menu 2020 @ Elegant Inn Hong Kong Cuisine

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.

Vegetarian Set Menu @ Elegant Inn Hong Kong Cuisine

Nine Emperor Gods Festival Vegetarian Cuisine

Nine Emperor Gods Festival, known as Kew Ong Yah (Hokkien) or Kau Wong Yeah (Cantonese), is said to originates from the Southern Province of China, specifically Fujian Province. The festival is honored by Taoism devotees and is a big occasion from my hometown in Penang. The festival commemorates with the reception of the Nine Emperor Gods and finishes with sending off the Gods on the ninth day. Devotees can opt to pay tribute for the full nine days of vegetarian meals or last three days of the festive lunar calendar. My mom goes through the nine days of abstaining from meat during this festive while I would opt for either three or one day depending on my schedule. Our household has a special set of utensils, cookware and dinnerware set aside purely for this festive.

In honors of the coming festival, Elegant Inn Hong Kong Cuisine has curated a sumptuous Nine Emperor Gods Festival Vegetarian Cuisine set menu available from 29 September to 7 October 2019. Renowned for their fine Hong Kong cuisine, Elegant Inn also serves a fine spread of dim sum along with other Chinese cuisine plus a sumptuous Treasure Bowl or Poon Choy.

The restaurant is located in Menara Hap Seng in the city and has a lovely view of our city’s skyscrapers. Diners can opt to diner in their elegant dining room or in one of their many private rooms. There is also an alfresco area which is perfect for private events or even romantic wedding banquet.

The menu of Nine Emperor Gods Festival Vegetarian Cuisine is a testament to the culinary skills of the main five chefs at Elegant Inn. Each course is exquisitely crafted with much skills and thoughts on the elements of the ingredients. Elegant Inn also highlights the beautiful texture and flavours of vegetables and does not uses gluten products so that diners can enjoy a healthy and delicious vegetarian meal set in a beautiful ambiance in the city.

The six-course menu starts with a pretty dish of Truffle Radish Puff with Twin Sweet Purple Potato. Flaky and buttery layers of pastry is filled with a sweet and juicy filling of shredded radish with carrot that is laced with the glorious truffle oil. The result is utterly delicious and aromatic. The pastry is crafted to perfection. It is also served on a bed of mashed sweet purple potato and crispy sweet purple potato chips.

The Oriental Group Grand Dinners @ Noble Mansion

A Joint Culinary Journey of 88 Years with Chef Jacky Lam & Chef Justin Hor

Nothing short of a stunning culinary indulgence best describe the dining experiences at all The Oriental Group restaurants! The annual chef event where legendary “Old Master” chefs collaborates with The Oriental Group Executive Chef Justin Hor and the group’s in-house talent is back for the 11^th year with a big bang.

Taking on new culinary heights, Chinese veteran Chef Jacky Lam from Macau’s Galaxy Hotel and Oriental Group Executive Chef Justin Hor has curated A Joint Culinary Journey of 88 Years menu for this year’s Grand Dinner series. Having collaborated previously back in 2011, both chefs are excited in combining their culinary experiences of 35 years and 53 years in the industry with an unforgettable gastronomical menu to be available from 19 August to 22 September 2019 at their leading restaurants.

Our culinary journey this year led us to Noble Mansion at Plaza 33 in PJ area. The exclusive fine dining Noble Mansion is the perfect venue for indulgence set in an elegant ambiance.

Combining flavours of yesteryears and brining new updates to the culinary palates, the Joint Culinary Journey of 88 Years Grand Dinner had both chefs working for the past 6 months in planning, curating and sourcing for ingredients for the menu. The talents and skills from both chefs certainly spark new culinary dishes for gourmands.

The menu commenced with five signature tapas platter from both chefs. These are available a la carte or in the Grand Dinner set menu. Chef Lam’s repertoire includes Macau Crab Meat Cake (RM24 per portion) and Chilled Szechuan Farm Chicken (RM20 per portion) while Chef Hor curated Oriental Group’s Signature Char Siew (RM20 per portion) and Ginger Sauce Jelly Fish (RM18 per portion). Vinaigrette Kyuri & Black Fungus (RM18 per portion) is a combining effort from both chefs.

Golden discs of Macau Crab Meat Cake tasted so delicious that one may need to seize the urge to reach out for another one. The meat cake has a tasty meat and crab meat filling that is juicy and bouncy with a subtle sweetness that is very enjoyable.

Red Chinese Cuisine CNY Menu @ Pullman KLCC Hotel

A Blast From The Past

Painting the town red, Pullman Kuala Lumpur City Centre Hotel & Residences is celebrating the spring of the Lunar New Year with a Blast From The Past at RED Chinese Cuisine. From 4 January to 19 February 2019, its all about a nostalgic celebration dining promotion at the gorgeous RED Chinese Cuisine.

Whether it be a simple reunion with family and friends or a big bang celebration with good company, its all about carrying on timeless cultural traditions together with everyone.

A feast is always in order and Chinese Head Chef Mak Kar Leong along with the culinary team at RED has curated 3 festive 8-course Auspicious Set Menus along with Festive Signature A la Carte Menu and Yee Sang Menu for this seasonal celebration.

RED is bold, classy and chic. From the moment one walks in, the ambiance at RED commands their full attention. The main entrance of the restaurant captivates diners with this beautiful scene.

If the splashes of bright red and black contrasting theme is not enough to make one in awe, the large wall photos of sultry and elegant ladies dressed in oriental theme will do so. The spacious main dining area is further enhanced by modern mixes of contemporary lightings along with art pieces and oriental ornaments.

The chic RED also has four exclusive VIP dining rooms for private dining.

A Blast from the Past take diners back to their yesteryears when Malaysian childhood memories are made of trips to ‘Kedai Runcit’ after school to enjoy a bottle of soda or a sweet treat candy treat of hawflakes, chewing gum and more. Raffle tickets were the game that children would play and the pleasurable luck of winning a toy would make every kid smile with joy. RED hopes to make their diners reminisce such beautiful memories while dining in today’s modern era.

Diners can tuck into their choices of yee sang but the all-time-favorite these days are salmon yee sang. RED features their signature Prosperity Salmon Yee Sang with Crispy Shredded Treasures & Plum Dressing. Chef Mak strives on creating healthy dishes hence his yee sang comprises of fresh greens and fruits as well as crispy baked root vegetables.

There are also fresh slivers of dragonfruit, mango, jackfruit, pomelo and corn. The addition of the crunchy baked pumpkin and purple sweet potato is a brilliant one as it gives the yee sang amazing crunch factor.

Tossing for a good year to come, this mandatory tradition never fails to bring joy to everyone!

The Salmon Yee Sang is delicious. Expect lots of sweet and tang of flavours along with addictive crunch factor. As there are lots of crisp and fresh greens and fruits, the yee sang is easily enjoyable.

For the soup course, the Double Boiled Sea Whelk Soup with Matsutake Mushroom, Winter Melon & Conpoy is perfect to warm up the tummy and sooth the soul. A rich amber clear broth along with tender chicken, lightly chewy sea whelk, premium matsutake mushrooms, bamboo pith, dried scallop and winter melon made this soup utterly satisfying and delicious.

The next signature dish of Stir-Fried Mantis Shrimp with Fish Roe & Asparagus is bound to be a crowd favorite. Crispy battered mantis shrimp coated with the unctuous salted egg yolk sauce and crowned with fish roes has a tasty moreish note. The side of asparagus balances the richness of the mantis shrimp well.

The simplicity of Scrambled Egg White with Tomatoes & Bamboo Fungus showed the culinary skills of the chef at RED. The fluffy egg white has such delicate notes and is well-enhanced by the sweet and sourish tang of juicy tomatoes while the bamboo fungus added a crunchy note to the dish. Clean and delicate flavours made the dish a true testament of timeless classic made well.

Diners will revel in the comforts of Fujian Style Seafood Fried Rice with Whole Abalone. Inspired by the daily comforts of braised rice or ‘Mun Farn’, the tasty egg fried rice is paired with a braised seafood sauce and jazzed up with a whole braised abalone. One can’t help but to enjoy this sublime comfort food happily…

To end the festive meal, the Pan-Fried Chinese Pudding & Sweet Purple Potato makes a delightful change of the usual Chinese desserts. Nian gao and mashed sweet potato filling is nicely enveloped on pandan dough, steamed and pan seared prior to serving. There is a lovely crispness while the inside remains fluffy with the creamy filling.

Dim Sum Chef Jeffrey Kwan demonstrated on how to make his signature Pan-Fried Chinese Pudding & Sweet Purple Potato. Looks relatively easy but it still requires effort and time to make this delectable Chinese dessert.

8-course Auspicious Set Menus

• RM 1,388 per table of 10 persons

• RM 1,588 per table of 10 persons

• RM 1,888 per table of 10 persons

A La Carte

• Festive Signature Dishes Menu

• Yee Sang Menu

Available for lunch and dinner. Vegetarian dishes are also available.

All prices quoted are inclusive of 6% sales and service tax.

Red remains open on the Eve of Chinese New Year and throughout the 15-day celebration. Red is a pork-free establishment. On 12 February 2019, there will be a Lion Dance Performance and giant Yee Sang Toss to celebrate the auspicious occasion with the public. For reservations, call +603 2170 8888 extn 8200 or email restaurants@pullman-klcc.com

RED CHINESE CUISINE

Pullman Kuala Lumpur City Centre Hotel & Residences

Jalan Conlay,

50450 Kuala Lumpur

Tel: +603 2170 8888

Fax: +603 2170 8999

Website: www.pullman-kualalumpur-citycentre.com

Facebook: www.facebook.com/PullmanKualaLumpurCityCentre/

Instagram: www.instagram.com/pullmanklcc/

Business Hours:

Lunch 12noon to 2:30pm

Dinner 6:30pm to 10:30pm

January 2, 2019

Le Mei CNY 2019 Menu @ Le Méridien Putrajaya

Curated. Creative. Colourful. This Lunar New Year

More feasting are in order! Le Méridien Putrajaya is welcoming this New Lunar New Year with creatively curated CNY set menus at Le Mei from 16 January to 24 February 2019. Award-winning Executive Chef Michael Wong and culinary team have created festive set menus along with yee sang menu to usher in all things auspicious for the new year.

Le Mei is renowned for fine Cantonese cuisine set in an ambience of old-world Shanghai. From the spacious main dining area to its private dining rooms, the elegant restaurant is set with gold, red, black and cream. Le Mei seats 158 pax in the main dining room and has five private rooms.

For this festive 2019, Le Mei is featuring four festive set menus of Spring & Happiness Set, Everlasting Prosperity Set, Wealth & Fortune Set and Emperor Set, price starting from 1888nett to RM8888nett. Each menu comes with a bottle of celebratory wine, champagne or brandy depending on the menu chosen.

Chef Michael prepared his yee sang with a twist of fruity sauce. The Salmon Yee Sang with Shredded Treasures & Blackcurrant Plum Dressing is deliciously fresh with slivers of sublime salmon. The blackcurrant plum dressing has just the right balance of tangy fruity note with the moreish plum sauce.

Lou Hei, lou hei… shouts of good wishes for the coming new Lunar year is simply a must!

For the soup course, the Double Boiled Chicken & Vegetable Soup with Fish Maw & Sun-Dried Scallops is beautifully sweet and savory with much needed earthy comfort notes from the broth. The premium dried seafood are the highlights of the soup along with tender chicken and soft vegetables.

More indulgence followed pursuit in the course of Sautéed Lobster with Asparagus in XO Sauce. The crustacean of the sea is always a crowd favorite, especially when prepared well. The lobster tail is cooked just right and super scrumptious in the house made XO sauce along with asparagus. The sauce has that umami note of richness from the long list of ingredients from dried seafood to chili, spices and fresh herbs, all simmered for hours to rendered down the sauce to its prized robust notes.

During festive season, many diners will feast on rich and luscious dishes. Chef Wong takes on comfort flavours with his Steamed Cod Fish with Spinach Congee & Wolfberry. The premium cod fish is gently steamed and served on a bed of spinach congee. A generous crispy ginger shreds along with coriander completed the dish. The flavours are delicate and tasty with a luscious oceanic sweetness that made this dish so wonderfully enjoyable.

The next course also featured premium seafood. Sautéed Scallops with Asparagus, Wolfberries, Ear Fungus & Macadamia Nuts tasted just as good as it looks. Large diver scallop, plump and juicy, is cooked just right and glazed in a light savory clear sauce. The accompaniment of mini crispy rice basket filled with black wood ear fungus, asparagus, Shimeiji mushrooms, goji berries and macadamia nuts complemented the sweet scallop well.

Chef Wong takes a creative spin on the classic fried rice and infused his Cherry Shrimp with Beetroot & Scallops Fried Rice with the pretty tint of beetroot red. The fluffy rice has that wonderful breath of wok. Though one cannot taste the beetroot, the rice is still very tasty with generous bits of seafood and crispy cherry shrimps for textures.

Last but not least, Crispy Deep-Fried Chinese Brown Sugar Balls with Sweet Potato as a sweet ending for the festive set menu. Don’t be judge by the plain looking golden balls. These are utterly delicious and addictive. Crispy golden pastry encasing a sweet and creamy filling of nian gao and sweet potato will have one asking for more of this delicious dessert!