Chong (left) and executive sous chef Murli Pillay have lined up festive dishes for guests of DoubleTree by Hilton Kuala Lumpur.
Well-loved Christmas dishes and local favourites feature at festive table
CHRISTMAS menus are made extra special when chefs incorporate their family recipes.
At DoubleTree by Hilton Kuala Lumpur, executive chef Gerald Chong’s mixed heritage influences the hotel’s Christmas menu.
Chong said his mother was of Straits-born Chinese and Scottish descent while his father was of Chinese and Japanese heritage.
“We always have a feast at home for Christmas so I bring the passion for cooking from my family to the spread at the hotel,” said Chong who hails from Kota Kinabalu, Sabah.
Chong said he believed in using sustainable food and locally sourced ingredients.
Sea grapes, which Chong’s home state is famous for, are used to garnish the Poached Whole Norwegian Salmon.
“We poach the salmon in low heat just so it cooks perfectly. This process ensures the fish oil remains in the flesh.
Poached Whole Norwegian Salmon garnished with cucumber and sea grapes.
“When the salmon is overcooked it becomes dry, cracks and breaks when we cut the flesh.
“We make sure the salmon is well poached so that it is soft.
“The sour sea grapes are mini grapes that go well with Norwegian salmon.”
He said the hotel’s Makan Kitchen was known for its local dishes featuring Malay, Chinese and Indian cuisines.
“We have about 70 main dishes for the buffet. Our guests also like cold cuts and at the seafood corner we have a lot of that too.
“For Christmas, we serve Western dishes but will still include the local dishes.”
Among the Indian food highlights are Marinated Fish Malai Kebab as well as Mutton Kuska Pulao which consists of minced mutton cooked with steamed basmati rice.
There is also Malai Kofta, made of potato paneer balls cooked in creamy curry.
Morello cherry trifle.
Popular favourite Gobi 65, deep-fried cauliflower coated with dhal flour and curry leaves, is also on the buffet table, alongside Ennai Kathirikai, fried eggplant with mustard seed and curry leaves.
Other mouth-watering options are Angus beef Wellington, grilled lamb shoulder, ikan bakar and herb-crusted Loch Fyne salmon, while taking festive dishes up a notch are Wagyu Leg and Wagyu Wellington.
At the dessert corner, it will be hard to resist treats such as Morello Cherry Trifle and Spiced Pumpkin Tart.
“Celebrating the year end holidays at DoubleTree by Hilton Kuala Lumpur is not just about exceptional dining activities but it is about creating cherished moments that resonate with the spirit of togetherness.
“As we welcome guests to our festive celebrations, our commitment is to craft experiences that weave joy, connection and the essence of the season,” said DoubleTree by Hilton Kuala Lumpur general manager Daniel Alcaraz.
The Festive High Tea Buffet is available from 12.30pm to 4pm priced at RM148nett per adult and RM74nett per child.
The Christmas High Tea Buffet is from Dec 23 to 25 from 12.30pm to 4pm priced at RM168 nett per adult and RM84 nett per child.
MAKAN KITCHEN, DoubleTree by Hilton Kuala Lumpur, The Intermark, 348, Jalan Tun Razak, Kuala Lumpur. (Tel: 03-2172 7272).
This is the writer’s personal observation and is not an endorsement by StarMetro.
