Taking a cue from the mischievous monkey


  • Eat And Drink
  • Thursday, 28 Jan 2016

Lee showing one of his signature cuisines, the

NEWCOMER to the hotel scene, KIP Hotel is going all out for its first Chinese New Year celebration.

Since opening its doors in October last year, the business class hotel is ushering the Year of the Monkey with specially prepared set menus by executive chef Simon Lee.

Lee is backed with more than 40 years experience in Chinese cuisine and his Lunar New Year specialities did not disappoint.

The Chinese New Year Set Dinner promotion, which will run until Feb 7, include signature dishes like Hot and Cold Combination platter, Kam Heong Ming Prawn, Fried Rice with Scallops and Pine Nuts and Steamed Silver Cod Fillet Hong Kong Style.

To reflect the Year of the Monkey, Lee has incorporated the mischievous and playfulness of the zodiac animal.

“As you know, monkeys are happy creatures that jump around causing chaos.

“So I tried to inspire that spirit by adding candies and crackers into traditional Cantonese-style cuisine to attract children or even bring out an adult’s inner child,” said Lee.

Out of all of Lee’s dishes, the one that evokes playfulness is the Hot and Cold Combination Platter.

The platter, which includes Seafood wrapped in Fried Bean Curd, Jade Dumplings and Spicy Baby Octopus, are festively decorated with gummy candies, fish strips and keropok. Everything on the plate is entirely edible.

The octopus dish was particularly memorable as it was fragrant with lemongrass and had a touch of spice from the chillies.

1 The sweet Snow Fungus and Red Dates in Syrup and Sesame Lotus Balls. 2 The Kam Heong Ming Prawn. 3 The fresh Hoong Siew Chinese Cabbage With Dried Oysters, Sea Cucumber, Mushroom and Fatt Choy. 4 The Shark’s Fin with Dried Scallop Soup. 5 Diners toss the yee sang. 6 The crispy Deep Fried Boneless Chicken with Mandarin Orange Sauce

The dish was reminiscent of Thai kerabu.

The Deep Fried Boneless Chicken with Mandarin Orange Sauce will certainly appeal to children.

Cooked with orange cordial, the crispy chicken crust absorbs the sweet liquid for an appetising combination.

If the saying that eating more fatt choy will bring more wealth is true, then be sure to give the Hoong Siew Chinese Cabbage with Dried Oysters, Sea Cucumber, Mushroom and Fatt Choy dish, a try.

Packed with the ubiquitous black moss or hair moss, the dish is a must-have during Chinese New Year as it is considered an ingredient that brings prosperity.

For a sweet ending, there is either the Almond Jelly with Longan and Shanghai Pan Cake or Snow Fungus and Red Dates in Syrup and Sesame Lotus Balls.

The lotus balls, a personal favourite, were coated in sesame seeds and were really nice with the sweet bean paste.

The Chinese New Year promotion has two exquisite nine-course dinner menus – Set menu A priced at RM988nett and Set menu B priced at RM1,188nett per table of 10 diners.

KIP HOTEL, No 77, Jalan Seri Utara 1, Sri Utara off Jalan Ipoh, Kuala Lumpur. (Tel: 011-2800 3116). Pork free.

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


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