HILTON KUALA LUMPUR
3 Jalan Stesen Sentral,
Kuala Lumpur
Tel: 03-22642592/2596
Businesss hours: (lunch) 12.00pm to 2.30pm
and (dinner) 6.30pm-10.30pm.
CHYNNA at the Hilton Kuala Lumpur is set to greet diners with a host of menus for the Chinese New Year festivities.
The restaurant is offering five specially designed menus with six different yee sang for the Year of the Rabbit designed by executive Chinese chef Chef Lam Hock Hin.
Starting his career at the tender age of 16, Lam started from scratch, washing dishes at a local restaurant. From there he moved up the ladder and travelled the world, gaining the experience he needed to run the Chynna restaurant.
To usher in the New Year, try the Organic Melon, Gold Pumpkin with fruits Yee Sang, an organic healthy alternative dish. The Yee Sang is exceptionally crunchy and the ingredients blend well with the pumpkin, creating a unique Yee Sang.
Next, try the Double-Boiled Superior Shark’s Fin Broth with Dried Scallops, Chicken, Premium Old and Cabbage. The soup is first boiled, drained then doubled boiled again.
“This method is much better as it gives a better flavour once the stock is drained. Then the shark’s fin can be added in and doubled boiled,” he said.
Fruity delight: Chef Lam with his Organic Melon, Gold Pumpkin with Fruits yee sang.Sea cucumbers are a popular must-have this year and Lam has prepared the Stewed Sea cucumbers with Dried Oysters and Fatt Choy. The sea cucumber is of the highest quality and is soft when bitten into.
Typically Chinese, Lam has also created the Stir-Fried Yellow Chives with Asparagus and Australian Scallops. The scallops are juicy while the asparagus crunchy. The taste from the special Yellow Chives brought in from Hong Kong goes very well with the scallops.
Lam loves keeping his dishes traditional but to add a little flavour to the common Chinese fried rice, he has added Kimchi into this simple dish.
The transformation brought in by the Kimchi is truly remarkable as the fried rice has added flavours.
The fried rice is ideal as one of the main course dishes.
Fresh: Stir-fried Yellow Chives with Asparagus and Australian scallops.No dinner is complete without the traditional Nian Gao (sticky cake). Lam has added a twist to his self-made nian gao by adding cheese on top of the nian gao before grilling it. The Grilled Nian Gao with cheese and black sesame dumplings in ginger tea is an ideal combination. The salty taste from the cheese evaporates as the sweetness of the nian gao takes over. The dumplings are refreshing and the ginger tea is an ideal option to wash down the meal.
The set menus are priced from RM168++ to RM388++ per person per table of 10.
This is the writer’s personal observation and not an endorsement by StarMetro.
