Friday February 12, 2010
By CHOONG MEK ZHIN
Photos by NORAFIFI EHSAN
mekzhin@thestar.com.my
Dynasty Restaurant,
1st Floor, East Wing,
Renaissance Kuala Lumpur Hotel
corner of Jalan Sultan Ismail
and Jalan Ampang, 50450 Kuala Lumpur
Tel: 03-21622233
Business hours: Daily lunch from noon to 2.30pm
and dinner from 6.30pm to 10.30pm
Non-halal.
Lunar New Year menu boasts of fusion food.
TO match the growing palate of the customers, this year’s Dynasty Restaurant at Renaissance Kuala Lumpur Hotel features a Chinese New Year menu that incoporates Western touches while retaining tradition.
“Our clientele prefers Cantonese cuisine so our menu still has the usual like prawns, chicken, fish and vegetables. But now some of the dishes come with a fusion twist,” restaurant Chinese chef Tan Kim Weng said.
|
Lo hei: (From left to
right) Renaissance
Kuala Lumpur Hotel
assistant public
relations manager Nor
Aizan Abdul Hamid,
chef Tan and hotel
public relations
coordinator Wayne Lee
tossing the yee sang
with hope for good
things this year. |
As an example, Tan highlighted the braised stuff abalone with foie gras sauce.
“Foie gras is more popular in the West and we’ve incorporated it into a traditional Chinese favourite dish that is abalone,” Tan said.
|
A must-try: The braised stuffed abalone
with foie gras sauce is the most expensive
dish on the a la carte menu at RM120. |
He said in the course of working as a chef, he realised that some ingredients not common in Chinese cooking actually enhanced the taste or brought about interesting new tastes to typical dishes.
Another dish that has been given a bit of Western tweaking is the wok-fried beef cube with truffle oil.
“This year we’re also including our Malaysian International Gourmet Festival (MIGF) 2009 dish that is the roasted lamb rack with Mongolian sauce. It has become our signature dish since the festival,” Tan said.
Another growing trend that Tan noticed is the increasing awareness of healthy eating among diners.
“Before, people used to order equal portions of meat and greens but now it’s more like 30% meat and 70% greens. It’s the latest trend and we try as much as possible to satisfy this need of being healthy,” Tan said.
He added that frying and using less oil was one of the ways they practised when creating the Chinese New Year dishes that took one month to perfect.
|
Delectable: Braised prawns with
green peppercorn and white wine
served in claypot is a feast for the
eyes with all the colourful
garnishing. |
“Even the dessert are healthier now, like the New Year almond dumpling in six treasure tea that incorporates herbs with a cooling effect in the broth. Sometimes it’s also a question of mixing and matching the ingredients to create both cold and hot elements in one dish, making it balanced,” Tan said.
All the mentioned dishes are available in the restaurant’s a la carte menu that has 18 dishes altogether starting from RM7 for the desserts, to RM120 for the braised stuffed abalone with foie gras sauce.
Three set menus for 10 people with nine dishes per menu are also available at RM828++ (Happiness), RM1,228++ (Fortune) and 1,388++ (Longevity).
The restaurant also offers four types of yee sang including abalone at RM138 for half portion and RM268 for full portion, salmon at RM88 and RM168, Tienjin pear at RM78 and RM138 as well as jelly fish at RM88 and RM168.
The Chinese New Year menus and dishes are available until Feb 28.
This is the writer’s personal observation and is not an endorsement by Star Metro.
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