SOMETIMES, we crave something light even when treating ourselves at a premium dining outlet.
At Chynna in Hilton Kuala Lumpur, there are several dishes that fit the bill, from dim sum and soup to prawns and rice vermicelli.
The dim sum selection includes Deep-fried Spicy Bean Chicken Puff, Goldfish-shaped Black Truffle Fish Dumpling, and Chicken and Prawn Dumpling in Sichuan Chilli Oil.
The Dim Sum Combinations Platter is priced at RM58.
These bite-sized dishes are pleasing on the eye and palate, with each offering a different combination of flavours and textures.
For something comforting, the Double-boiled Chicken Soup with Egg White and Mini Handmade Meatballs is a good choice.
The soup, priced at RM86 per bowl, is satisfying without being too filling.
However, this dish needs to be pre-ordered as it takes many hours of cooking.
There is also Crispy Banana Prawn with the Chef’s Special Chilli Sauce (RM108 per serving), which combines crispy prawns with a lip-smacking chilli sauce that brings umami and a hint of spice.
For a traditional dish with a modern twist, try the Wok-fried Yangcheng Rice Vermicelli with Hakka Lei Cha and Preserved Radish (RM58 per serving).
Usually served as a soupy dish, this version is wok-fried instead, giving the vermicelli a different texture while retaining the flavours of the Hakka Lei Cha and preserved radish.
With Mid-Autumn Festival around the corner, the restaurant has also come up with two new artisanal snow skin flavours for mooncakes, namely Ocean Pearl and Amber Moonlight.
Hotel executive Chinese chef Lam Hock Hin said Ocean Pearl was made from an unlikely combination of cod fish, black pepper, macadamia nuts and pumpkin seed.
“Many were sceptical about the combination but somehow the flavours meld well.
“Amber Moonlight is a modern interpretation of a festive classic, made with red bean, lotus paste and fragrant orange that comes together with a zesty finish,” he said.
Other artisanal snow skin mooncakes available include Blue Moon, made with Amaretto Lotus Paste with Blueberry Cheese Feuillantine; and Emerald Moon, made with black sesame paste with almond, peanut and sesame ganache.
All varieties are priced at RM48nett per piece.
The Heavenly Gold mooncake made from pure Musang King durian costs RM70nett, while its Supermoon version, serving up to 10 people, is priced at RM478nett.
In traditional baked mooncakes (RM45nett each), there are Signature Baked White Lotus Paste, Pure Lotus Paste with Single Yolk, Baked Pandan Paste with Single Yolk and Red Bean Paste with Almond Flakes.
The premium baked versions of Lotus Paste with Toffee Butterscotch, White Lotus with Single Yolk, Black Sesame Lotus with Single Yolk and Lotus Paste with Salted Egg Yolk Lava costs RM48nett per piece.
The mooncakes, available until Sept 25, can also be purchased in a Moonlit Carousel, a keepsake music box (from RM358nett), and The Hilton Mooncake Collection, a box inspired by Chinese fans and Malaysian batik (from RM178nett).
CHYNNA, Level 5, Hilton Kuala Lumpur, Jalan Stesen Sentral, Kuala Lumpur Sentral (Tel: 03-2264 2264.) Business hours: 11am to 2.30pm (weekdays), noon to 2.30pm (weekends), 6.30pm to 10.30pm (daily).
This is the writer’s personal observation and is not an endorsement by StarMetro.
