Taste of high living in city


  • Eating Out
  • Wednesday, 08 Jul 2020

The smoky grilled Wagyu slices cooked medium rare melts in the mouth like butter.

Steamed lobster dumpling topped with black caviar. Claw of Alaskan king crab wrapped in deep-fried bean curd sheets.

These are just the first courses in the luxury menus at Chynna in Hilton Kuala Lumpur.

Playing on traditional Chinese flavours, diners can choose from two menus.

Both feature well-loved dim sum, seafood and dessert favourites. The succulent quality of the lobster dumpling came from using a combination of minced chicken, prawns and lobster, revealed executive Chinese chef Lam Hock Hin.

“Chicken creates a juicier texture.

Alaskan king crab claw meat stuffed inside deep-fried bean curd rolls, served with a bright orange mayonnaise, and (top) Steamed lobster dumpling topped with black caviar and a crispy deep-fried Vietnamese lobster dumpling.Alaskan king crab claw meat stuffed inside deep-fried bean curd rolls, served with a bright orange mayonnaise, and (top) Steamed lobster dumpling topped with black caviar and a crispy deep-fried Vietnamese lobster dumpling.

“Prawns and the flesh of Boston lobster tail give the dumpling a springy texture and that rich seafood flavour, ” said Lam.For the Alaskan king crab in deep-fried bean curd, an orange mayonnaise was served on the side.

Diners have a choice of Monk Jumps Over the Wall or Braised Lobster Soup with Vegetarian Shark’s Fin for their second course.

Both dishes feature a rich, flavourful seafood broth.

“Our superior seafood stock is boiled for over four hours. In the final step, it is double-steamed in individual portions, ” Lam said.

Items used in the stock, he added, were spent hens, dried octopus, sole and abalone.

Monk Jumps Over the Wall has Australian abalone, scallop, flower mushroom and black teatfish in a rich, flavourful seafood broth.Monk Jumps Over the Wall has Australian abalone, scallop, flower mushroom and black teatfish in a rich, flavourful seafood broth.

Monk Jumps Over the Wall consists of Australian abalone, scallop, flower mushroom and black teatfish.

The second soup option sees juicy lobster chunks floating amidst a sea of gelatine-based vegetarian shark’s fin.

Fire-grilled Wagyu sirloin and giant freshwater prawn are featured in the third course.

The beef with a marbling score of A5 melted in the mouth like butter.

The medium rare slices sported a pink centre, had a slight smoky flavour and wore a shiny brown glaze from a soy sauce and sugar marinade.

The large deep-fried freshwater prawn paired with mild chilli paste and crispy rice.The large deep-fried freshwater prawn paired with mild chilli paste and crispy rice.

The meat was served on a bed of crunchy stir-fried leek with black pepper sauce on the side.

Weighing about half a kilogramme, the freshwater prawn was dusted in flour and deep-fried.

Hidden under the golden flour crust is rich, orangey roe.

“To ensure the roe remains intact, a very sharp knife is needed so that the prawn can be halved in a single stroke.

“On frying, the flour helps seal in the roe, ” said Lam.The freshwater prawn was paired with a chilli sauce and deep-fried rice grains.

Wok-fried rice served with tangy, sweet and salty honey chicken topped with crispy paper-thin slices of candied ginger.Wok-fried rice served with tangy, sweet and salty honey chicken topped with crispy paper-thin slices of candied ginger.

Rice came next.

In one menu was a chicken and laver congee while in the other, fried rice with chunks of chicken coated in a honey glaze. The congee, pure on first impression, surprised the unsuspecting palate with a mild numbing sensation brought on by Sichuan pepper. “This is what gives the congee its aroma, ” said Lam.

The fried rice dish was topped with crisp, paper-thin candied ginger.

The sweet peppery notes enhanced the charred aroma cloaking this dish.

Chilled coral weed and ginseng made with Chinese herbs and goji berries (bottom) and bird’s nest served in a thick, nutty almond cream.Chilled coral weed and ginseng made with Chinese herbs and goji berries (bottom) and bird’s nest served in a thick, nutty almond cream.

For dessert, we had Chilled Sweet Coral Weed and Ginseng Soup and Bird’s Nest in rich almond cream.

The coral weed soup had bitter hints of ginseng but it was brightened with goji berries.

The thick almond cream, with its nutty and slightly grapey notes, housed a generous helping of bird’s nest.

The two five-course menus are available until Aug 1.

Each set is priced at RM488 nett per person.

CHYNNA Hilton Kuala Lumpur 3, Jalan Stesen Sentral Kuala Lumpur. (Tel: 03-2264 2264). Business hours: Noon to 2.30pm, 6.30pm to 10.30pm.

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

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