FOR those seeking a culinary escape, the perfect meal is often found in the delicate balance of contrasting flavours and elevated techniques.
At China House in Hyatt Regency Kuala Lumpur, KL Midtown, guests can experience this artistry through an exclusive Four-Hands Set Menu.
This exceptional collaboration brings together the expertise of executive sous chef Calvin Yu from Xizhou Hall at Park Hyatt Suzhou – a prestigious Black Pearl One Diamond restaurant in China – with the skill of China House executive Chinese chef Alan Shao.
While Yu has flown in specifically for this promotion, Shao, who is from Qingdao, China is a resident chef at the hotel.
The meal opens with a sophisticated appetiser featuring four meticulously crafted bites designed to wake the senses.
The Chilled Marinated Asparagus Jelly with Sea Urchin, Caviar, and Sichuan Pickled Chilli offers a burst of sharp acidity tempered by a light, savoury finish, all atop a crisp pastry shell that adds textural contrast.
This is joined by a rich Foie Gras Terrine Tartelette with Hawthorn Jelly; pleasantly chewy Sous-Vide Geoduck and a sweet-and-sour Scallion Oil Tossed Jellyfish Roll, each creating a vibrant prelude to courses ahead.
Next, diners are served a Double-boiled Free-Range Chicken Soup with a soothing, herbaceous fragrance.
The broth features a delicate chicken patty – fashioned from minced breast meat and egg white for a light, airy texture – and crispy bamboo pith stuffed with fatt choy (black moss).
“Fatt choy enhances the soup’s umami depth,” said Shao.
“We also add water shields, an edible aquatic plant that is an authentic Huaiyang delicacy, traditionally eaten during spring.”
The main courses begin with Boneless Free-range Chicken with Abalone and Fox Nut, a dish that pairs tender poultry with the firm, satisfying taste of abalone.
A glossy sauce made from deep-fried shallots, onions and scallions ties the flavours together.
The neutral tasting fox nuts (makhana) are edible seeds of the prickly water lily.
The Crispy Beef Ribs with Tangerine Peel and Cherry Tomatoes is a highlight.
Accented with macadamia nut shavings and lime zest, the dish offers citrusy aroma that balances the sweetness of the ribs.
“The sweetness is derived from a blend of aged tangerine peels and brown sugar, enriched with black pepper and bay leaves.
“We steam the ribs before deep-frying to ensure they remain pillowy soft inside while achieving a crisp exterior.
The seafood selection continues with Deep-fried Fresh River Prawn with Preserved Vegetables, featuring the natural sweetness of preserved mustard greens, a hallmark of Jiangnan cuisine.
This is followed by a comforting Crab Meat Seafood Crisp Rice Soup.
“To create the crisp rice, we dry the cooked grains before deep-frying them,” said Yu.
“The soup is a treasure trove of crab, scallops, and sea cucumber. Immersing the hot, crispy rice into the broth is one of the best ways to enjoy seafood in the Jiangnan region.”
For a sweet conclusion, the Double Skin Milk with Red Bean Paste and Bird’s Nest offers a silky, fragrant symphony of flavours.
Alternatively, the Boiled Longan Sweet Soup with Malva Nut is a light and refreshing finish to the opulent feast.
Priced at RM658+ per person, the Four-Hands Set Menu is available until April 26.
A la carte dishes are available for those wishing to savour individual highlights from this limited-time collaboration.
CHINA HOUSE, Hyatt Regency Kuala Lumpur at KL Midtown, 7, Jalan Dutamas 2, Dutamas, Kuala Lumpur. (Tel: 03-30931234) Business hours: Noon to 2.30pm (weekdays); 11.30am to 2.30pm (weekends); 6pm to 10.30pm daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
