Thai Grilled Chicken Rice (left) and Laksa Johor included in the weekday set lunch deals at Xroads Xpress.
TAKE the guesswork out of lunch at Xroads Xpress, Concorde Hotel Kuala Lumpur, which has two set lunch deals, both available until Sept 29, from noon to 2.30pm on weekdays.
Chef Nopporn surprises diners with popular street food dish — flavourful Thai Grilled Chicken Rice (Khow Gai Yang).
The chef marinates the chicken with lemongrass, fish sauce, soy sauce, coriander and lots of garlic for that authentic fragrance and umami flavour quintessential to Thai cuisine.
The meat is charred to juicy, fragrant perfection and the grilled chicken is best enjoyed with rice and the accompanying dipping sauce.
Lemon Meringue Tart.
Back by popular demand is Laksa Johor. It is a hawker dish that is popular in southern Malaysia.
Laksa Johor consists of spaghetti, coconut milk, dried prawns, lemongrass, kerisik, galangal and spices.
The garnish comprises cucumber, beansprouts, onion, long beans, pickled white radish and Vietnamese coriander. Special condiments include sambal belacan and calamansi lime.
The restaurant’s Laksa Johor features mackerel as the main ingredient in the preparation of the thick sauce.
The weekday set lunch is priced at RM25nett (includes a choice of soft drink) and a scoop of Cold Stone ice-cream.
Guests can also “zest up their day” with Xroads Xpress’ Lemon Meringue Tart.
The bright tart is made with tangy lemon curd topped with sweet fluffy meringue, resulting in a harmonious dance of flavours in every bite.
This decadent dessert is priced at RM15nett per slice.
For something savoury, tuck into Xroads Xpress’ version of the Quiche Lorraine.
The delicious flaky pie is filled with savoury egg custard, cheese, beef bacon and black olives. It is priced at RM12nett per piece.
Both the Lemon Meringue Tart and Quiche Lorraine are available until Sept 30, from 10am to 5.30pm daily.
Over at Xin Cuisine Chinese restaurant, guests can enjoy a comforting bowl of Fish Head Noodle Soup, available until Sept 30.
Served in a claypot filled to the brim with a rich broth, the dish has fried seabass, fish head pieces, salted vegetables, tofu, tomato slices and mee hoon.
Chef Wong Pak Seng uses mackerel, which is fried till golden brown, before being served.
The soup is flavourful from the combination of fish broth, evaporated milk and Shaoxing wine.
Xin’s promotion is served for lunch and dinner daily, priced at RM89 nett per order.
For enquiries, call 03-2144 2200 ext 2336 (Xroads Xpress)/ 2338 (Xin Cuisine) or email fbkl@concorde.net
