Level 1, The Westin Kuala Lumpur,
199, Jln Bukit Bintang,
Tel: 03-2773 8338
Business hours: Wednesday to Sunday.
Weekdays lunch (noon to 2.30pm),
weekend lunch (11.30am to 2.30pm);
dinner (6.00pm to 10.30pm).
THE Eest at The Westin Kuala Lumpur strives to offer guests a sense of wellness through its food.
Its chefs take pride in using ingredients with health benefits.
Chef de cuisine Lai Kuan Geo said the restaurant is all about well-being and lifestyle, where cuisines are mindfully cooked for health purposes.
For UOB card members, here is a chance to sample a taste of Eest as the restaurant is having promotional tie-up for both lunch and dinner set menus.
Called UOB Signature Menu, the set lunch is priced at RM88++ and set dinner at RM168++, both for two persons.
“The menus are chef’s creation menus and are only for UOB card holders until Feb 28,” he said.
During the review, we got to sample Tonic of Wild River Fish with American Ginseng.
Lai said the master base stock has to be cooked for six hours using old chickens and chicken bones.
“We also fry the river fish before double-boiling in the soup so the meat does not flake and the broth will not turn murky.
“It is nutritious and helps to revitalise energy and there is no hint of the fishy smell,” he said.
Next served was the tender and crispy Barbeque Baby Duck with Hoisin Sauce.
The whole duck is small as evident in its legs and wings, which according to the chef, weighs just about 600g.
“The duck is marinated overnight in Cantonese style using two types of preserved bean curds and sesame seed paste, among its other ingredients.
“The skin has to be air-dried before it is roasted,” he said.
We also had the Hakka Braised Tasmanian Aurora Lamb Ribs, which Lai confidently said the meat tastes more like pork and devoid of any gamey smell.
“I had the chance to tour the Aurora farm in Tasmania last August where I got to experience first-hand how the stock are grain-fed in a 60-day period.
“We knew we had to bring the Aurora lamb in for its unique texture and the marbling in between the tissue even renders it the nickname of Wagyu lamb. It simply melts in your mouth,” said Lai.
Also served was the Claypot ‘Three Cup’ Ching Yuen Chicken.
The three cups refer to the three important ingredients of sesame oil, soy sauce and 10-year-old Chinese Shao Xing wine.
“It is a rustic dish and the chicken is also picked from one of the best farms in China,” he added.
Lai said it was important to enlighten customers of the extent the restaurant goes to in sourcing for quality food and ingredients so people know they are consuming only the best under its wellness tagline.
“When people come to Eest, they have some kind of expectations and it is our obligation to fulfil that,” he said.
The Wok-Fried Sugar Snap Peas with Spring Bay Scallop had the natural sweetness infused by the delicate peas and juicy scallops.
Dessert was the Ginseng Cream Brulee Fritters and Honey Mandarin Ice-Cream.
“The cream brulee fritters may be a French thing but is given a twist with the use of Oriental ingredients served in Asian style,” he said.
Lai highly recommended the drink of called Kir Royal, made from kombucha which is a kind of fermented green tea that is healthy.
The non-alcoholic fizzy tea is served chilled, with ice-cubes flavoured with ginger and honey, making it taste like champagne.
“The kombucha has over 2,000 years of history where Chinese emperors used to call it the tea of immortality. It has about 50 health benefits such as strengthening the immune system, detoxing the body and beautifying the skin.
“We serve it here as a daily welcome drink, in our dim sum brunch and also as a dessert drink,” said Lai.
This is the writer’s personal observation and is not an endorsement by StarMetro.