XIN CUISINE Chinese Restaurant at Concorde Hotel Kuala Lumpur offers traditional Chinese dishes fit for any occassion.
Aptly called the Prosperity Menus, many of the dishes served here are meant to bring in prosperity and good luck for the new year.
Xin Cuisine has two festive menus for lunch and dinner. We enjoyed nine dishes from the menus combined.
After having the Smoked Salmon Yee Sang, the Abundant Three Hot Combination was next.
It featured the Abundant Three Hot Combination consisting of Yam Paste Prawn, Dragon Beard Scallop and Four Seasons Mixed Vegetables.
Sous chef Soo Kok Lam said this was considered an auspicious dish for the Chinese.
“This is because of the golden colour that gives good fortune,” he said.
The Dragonbeard Scallop has a crunchy outer skin wrapped in fried noodles and the scallops inside were flavourful.
“The raw scallops are wrapped with the noodles and then deep-fried. We used egg white to marinate the scallops for an hour,” he said.
The Yam Paste Prawn is a nice change to the traditional yam ring.
Another highlight was the Crispy Suckling Pig Hong Kong Style.
It is a must-try for pork skin lovers as the pork’s saltiness goes well with the sweetness of the dark sauce.
The clash of flavours was a treat to the palate.
Soo explained that the belly is marinated with five different spices before roasting.
“It is dried overnight to make sure it comes out crispy. Roasting it releases the fat which brings out the oil,” he said.
For a break in between the heavy meal, the Steamed Cod Fish with Garlic Oil was a good choice.
The fish was soft and fresh and the sauce brought the right amount of saltiness to the otherwise bland dish.
Soo said the fish was imported from the US and the sauce was his speciality.
“I stir-fry the spring onions until it is fragrant and then add soy sauce and fish sauce.
“Lastly, I add diced garlic and fry it,” he said.
Chinese New Year is not complete without assorted waxed meat such as braised chicken served with waxed liver sausage, waxed duck drumstick and waxed pork belly from Hong Kong.
The waxed duck drumstick was more tender than the rest as the skin has a layer of fat which gives an aromatic fragrance. On why the assorted meat was from Hong Kong, Soo said it was because the weather there was less hot and humid.
“A little moisture changes the taste of the meat so the ones from Hong Kong are drier,” he said.
Pomelo Puree with Mango Sago served with three different types of nian gao were served to end the dinner on a memorable note.
The assorted nian gao comprised Potato Nian Gao with Macadamia Nuts, Waxed Meat Nian Gao with Chicken Floss and Peanut Nian Gao with Pistachio nuts.
Dim sum chef Ng Meng Loong said he used macadamia nuts as they were more aromatic.
“Just like dim sum, I try different combinations for desserts as well,” he said.
“The mango dessert has a tinge of sourness to cleanse the palate following the waxed meat,” he said.
XIN CUISINE CHINESE RESTAURANT, Concorde Hotel Kuala Lumpur, 2, Jalan Sultan Ismail, Kuala Lumpur (Tel: 03-2144 8750 / 03-2144 2200 ext 2338). Business hours: 11.30am to 2.30pm / 6.30pm to 11pm (Mon-Fri); 11am to 2.30pm / 6.30pm to 11pm (Sat); 9am to 2.30pm / 6.30pm to 11pm (Sunday & public holidays). Non-Halal.
This is the writer’s personal observation and is not an endorsement by StarMetro.