Deep-fried Lobster Ball and Steamed Egg makes it easier for diners to enjoy lobster meat. — Photos: MUHAMAD SHAHRIL ROSLI/The Star
INJECTING fresh appeal to the menu is necessary to give customers new dishes to look forward to.
Diners to The Westin Kuala Lumpur will get to taste a variety of modern ideas at Five Sen5es as chef de cuisine Ron Lean Wen Seng is adding his touch to the menu.
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Deep-fried Lobster Ball and Steamed Egg makes it easier for diners to enjoy lobster meat. — Photos: MUHAMAD SHAHRIL ROSLI/The Star
Braised Shimeji Mushroom with Homemade Spinach Bean Curd has choy sum on the side and sprinkled with slices of sweet bean.
Rambutan is an unlikely ingredient in the Double-boiled Rambutan, Chicken, Crabmeat and Scallop soup.
Pomelo Crispy Prawn with Homemade Sauce.
Fuzhou Litchi Sweet and Sour Chicken is served with lychee instead of bell peppers.
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