• Views07 Views
  • Comments no responses

Chynna,
Hilton Kuala Lumpur,
3 Jalan Stesen Sentral, Kuala Lumpur.
Tel: 03-2264 2592/2596
Business hours: Mondays to Saturdays, noon to 2.30pm,
Sundays and public holidays 11.00am to 2.30pm;
dinner 6.30pm to 10.30pm daily
Pork-free.

[google-map]

THE delicate taste of Shanghainese dishes will be the highlight of a special menu at Chynna, Hilton Kuala Lumpur from now until May 31.

“These recipes were sourced all the way from Shanghai so customers can expect an authentic menu. Shanghai cuisine is known to be unique as most of the dishes are either slightly sweet or have a subtle spicy taste that is often colourful and well presented,” executive chef Lam Hock Hin said.

One of the recommended dishes was the Braised Baked Bran with Peanuts, Dry Lily and Black Fungus, which had the texture of bean curd skin.

“The bran, or Kao Fu, is a baked version of wheat gluten that is first leavened and then baked or steamed. The wheat gluten takes on a spongy texture littered with air bubbles,” said Lam.

The bran is then braised with a sauce made using sugar, soy sauce, and star anise before the boiled peanuts, cloud ear mushrooms and shitake mushrooms are added to the mix to make this Shanghai appetizer.

Another dish featured in the Shanghai menu is Lion’s Head, which were oversized meatball with a salted egg yolk filling.

“Chynna is a pork-free restaurant so I make it using minced chicken. The meatballs are slowly simmered with broccoli in chicken broth and sweet soy sauce. The brocooli represents the lion’s mane,” he said.

Those who enjoy seafood can try the Shanghai Fried Shrimp or the Stewed Sea Cucumber with Shrimp Roe.

Those dining at Hilton Kuala Lumpur's Chynna restaurant will be able to watch their tea master in action, serving up a cup of fragrant welcome tea. AHMAD IZZRAFIQ ALIAS / The Star.

Those dining at Hilton Kuala Lumpur’s Chynna restaurant will be able to watch their tea master in action, serving up a cup of fragrant welcome tea. AHMAD IZZRAFIQ ALIAS / The Star.

Dry Lily and Black Fungus is abaked version of wheat gluten.

The shrimps had a light coating of gravy while the sea cucumber dish had a generous amount of gravy that would go well with a bowl of steamed rice.

Lam said that another popular dish was the Spicy Boiled Fish, consisting of a red snapper fish in a clay pot smothered with gravy made from Sichuan peppers, dried chillies and star anise seed.

The Shanghai cuisine menu starts from RM38++ per serving.

This is the writer’s personal observation and is not an endorsement by StarMetro.

Leave a Reply

Your email address will not be published. Required fields are marked *