Concorde Hotel Kuala Lumpur,
2 Jalan Sultan Ismail,
Tel: 03-2144 2200
Business hours: 11.30am-3.30pm and
and 9am-3.30pm and 6.30pm-10.30pm
(weekends and public holidays).
Newly-appointed Chinese executive chef Alfie Hoh Fee Theng dishes out new additions to the menu to tantalise one’s taste buds at Concorde Hotel Kuala Lumpur’s Xin Cuisine.
Hoh, who has been on board since March 1, has worked in restaurants in Malaysian, Singapore, China and Indonesia, among other countries.
His parents worked in the culinary industry and he has been helping in the kitchen at a young age. It was no surprised that he too followed their footsteps and began his foray into the culinary industry at 19 years old and became a chef at 24 years old, serving Hakka, Cantonese, and Taiwanese Szechuan cuisine.
For starters, seafood lovers can go for the Braised Thick Soup of Golden Superior Broth with Fish Maw and Seafood. Another new seafood addition in the menu is the Wok-fried Flat Noodles and Seafood with Prawn Sauce.
Next, we had the Stewed Cod Fish with Soya Paste with Tomatoes and the paste complemented the fish.
The Pan-fried Prawn with Orange Juice in Milk Sauce was an appetising dish, thanks to the sauce, and is good to be enjoyed with rice.
The Stir-fried Lily Buds and Sweet Peas with Straw Mushroom is my favourite dish.
Presentation-wise, the red and yellow bell peppers, green sweet peas and white lily buds are a feast for the eyes.
The combination of various vegetables such as crunchy bell peppers and chewy mushrooms added different textures to the dish and the lily buds added a hint of sweetness.
Despite having five dishes ahead, the Deep-fried White Souffle with Red Bean Paste was quickly snapped up by everyone at our table.
Although it was deep-fried, the souffle was not oily and has a soft texture, almost like marshmallows.
“This is not a complicated dish but one needs skills to insert the red bean paste into the souffle. Not many can do it, sometimes the paste will fly out!” Hoh said.
Lastly, we were served the nutritious Chilled Seaweed Jelly with Osmanthus and Wolf Berries and it was delectable.
Osmanthus, known as gui hua in Chinese, added fragrance to the dessert. Even if you did not go for a full course meal, this cooling dessert can be enjoyed on its own.
Other new dishes, that were not served during the food-tasting session, included Baked Sea Prawn with Sake, Wok-fried Cod Fish with Japanese Sauce, Baked Lamb Chop with Spicy Szechuan Sauce, Wok-Fried Vegetable with Crabmeat and Salted Egg Yolk, Egg Noodles with XO Sauce and Crispy Sweetened Yam Sandwich.
This is the writer’s personal observation and is not an endorsement by StarMetro.