When you cannot decide between Chinese and Japanese cuisine, the best is to opt for a place which serves both.
To get the best of these cuisines, Hotel Maya Kuala Lumpur’s Still Waters has created three interesting five-course contemporary sets featuring Cantonese cuisine with a Japanese touch for lunch and dinner, this Chinese New Year.
Hotel Maya Chinese chef Mak Kar Leong said he worked with Japanese sous chef Wan Mohd Kamal Wan Ismail to come up with the fusion menu which was in line with the restaurant’s Japanese and Cantonese theme.
“In the past, we would combine Western and Cantonese food for Chinese New Year.
“So, this is the first time we are bringing both Japanese and Cantonese food to the table for the festive season,” he said.
Our lunch experience consisted of soup, salad, main course, a noodle dish and dessert from Menu B.
The Healthy Sea Treasure Consomme, which is the Double Boiled Sea Treasure Soup with Cordycep Flower, Wolfberry and Bamboo Pith, was boiled to reflect all flavours of the ingredients used and was good to the last sip.
Mak considers this a healthy soup.
“The soup was boiled with chicken consomme and other ingredients such as sea cucumber, fish maw and ginger for four hours and 20 minutes to bring out the flavours,” he said.
Next, we were served a salad dish – Maguro Yamakake – cubed tuna akami seasoned with soy sauce and wasabi with grated raw yam.
It was an interesting dish as it left many of us wondering what sat on top of the tuna which resembled egg white.
Wan Mohd Kamal dismissed that thought by pointing out that it was grated raw yam.
The fresh tuna with a hint of wasabi was delightful to savour as the amount of wasabi used was just right. For our main course, we had Fortune Crispy Roasted Chicken, a serving of crispy roasted chicken breast with Chinese herbal vinegar dressing.
Crispy on the outside and tender on the inside, the use of strawberry lends sweetness to the dish when eaten between bites.
Even the mini mantou played a role to make this dish a sumptuous one.
Mak said the sauce was double boiled with star anise, cinnamon stick and various Chinese herbs for three to four hours.
Chinese vinegar and some seasoning are added to the vinegar dressing which leaves a sweet and sour taste.
Next was the Gyuniku Soba, a hot soba dish served with stewed striploin beef and wakame (seaweed).
The buckwheat noodles, carrots and beef were soft and a warm treat to the tummy but a tad salty for my liking.
Last but not least is the Golden Lotus Sesame Date and Tong Yuan with Barley Gingko Soy Milk for a sweet ending.
The doubled boiled soy milk with gingko nuts, barley, bean curd skin and tong yuan was enjoyable.
The sweetness from the date and black sesame-filled tong yuan balanced the soy milk which would have been rather plain without these additions.
It left me wanting for more tong yuan as there was only one in the dessert.
Yee sang is a separate item from the set menu.
The Menu A is priced at RM98 nett, Menu B at RM108 nett and Menu C at RM118.
Menu A includes Braised Seafood Treasure Soup with Enoki Mushroom and Crab Rice and Tori Tebasaki Shioyaki (grilled chicken wings with sea salt and pineapple mango salsa) while Menu C has Oven Roasted Duck and Ramen Salad (cold ramen served with Julienne cucumber, crab stick, corn, tomato and mix mushrooms).
STILL WATER Restaurant, Hotel Maya Kuala Lumpur, 138, Jalan Ampang, Kuala Lumpur. (Tel: 03-27118866 ext 260) Business hours: Noon to 2.30pm, 6.30pm to 10.30pm (Monday to Saturday).
This is the writer’s personal observation and is not an endorsement by StarMetro.