Gong Xi Gong Xi everyone! :DD
Ok, so that’s a bit premature… but really, after 14 yee sang, one can’t help but feel the CNY mood!
This should be my last review of the year. I have some CNY dinners/lunches coming up starting next week but that’s business related so I doubt I’ll be writing about them. Besides, I ran out of creative vocabulary to describe yee sang, steamed fish, broccolis and roast fowls.
It was a fitting end to my yee sang marathon; this superb preview I had at Xin Cuisine Concorde Hotel KL. Food was wonderful and this has got to be the BEST out of all the 14 dinners I have had. Yes, you read right. THE BEST.
Fine, there are always exceptions; which tonight was the overcooked fish. But that’s about it!
Prosperity Mini Octopus Yee Sang with Traditional Condiments.
Here’s a final toss for more money, better health, fabulous opportunities,
less idiots to deal with and eternal happiness! It’s not everyday that you get strawberries on your yee sang huh? 🙂
An array of special Dim Sum available only for the Chinese New Year festive season (but not on the ala carte menu) was next.
I love dim sum and I’m game for good dim sum anytime, any day. Thus imagine my glee when I realized there were 4 different delectable dim sum to be sampled that night. The round puffs you see above are almost like our usual “wu kok” – BBQ sauce meat in yam puffs. However, this version is made of sweet potato combined with a hint of salted egg encasing tasty minced pork, prawn & mushroom mixture.
This dumpling has a quail egg on top of a prawn and fish paste mixture and delicately wrapped with (what I think is) wantan skin. We polished off every morsel including the spinach bed.
I love fish maw and bamboo pith. Both has a skirty, lacy texture that allows it to absorb liquid very well and gives such a tender, crunchy bite when you chew on it. It was delightful biting into this; firm, bouncy fish paste with sweetness from carrots and other vegetables embedded within.
Smooth and succulent, the top shell wrapping this dumpling was unlike the rubbery top shells that I have had before. As I bit into this, I discovered that there were sea cucumber cubes in addition to prawn and fish that made up this delicious dumpling.
As I have mentioned before these dim sum are CNY specials and are not available on the ala-carte menu UNLESS there are requests to have them added in. Ok Chef, one request from me here! 😀
Steamed Sea Garoupa with Soya Sauce. This was the (sadly) slightly overcooked fish. By the way, sea garoupa are different from the farmed ones, not just in terms of breeding grounds but the taste as well. I was told that the garoupa served here is bought in from Sabah.
Stuffed Oyster, Mushroom with Fatt Choy & Seasonal Vegetable. I see more “dim sum“! There’s no escaping this dish but I didn’t mind it done this way, especially the stuffed oysters.
Wok-fried Rice with Two Varieties of Chinese Sausage & Corn Kernel. I was enjoying myself so much that I didn’t realized we have came to the second final dish of the night. 2 varieties of chinese sausages here mean the usual “lap cheong” – the ones you get with your non-halal char kuey teow and the liver sausage; which is my personal favourite.
Nian Gao Specials – Sweet Potato, Pineapple & Durian .
It’s common that hotel chefs make their own Nian Gou. However the chef here takes it up a notch with unique fillings for their nian gou served both in warm and cold versions. The lighter coloured nian gou – the one with the pineapple jam orb on top is made from white sugar (hence the lighter colour) while the macadamia nut encased flat one has sweet potato paste within. My favourite was of course the chilled one with pungent durian! 😀
The final “dish” of the night was as good as all the ones before it. We had Chilled Seaweed Jelly with Osmanthus & Wolfberries, a wonderfully cooling dessert soup and a plus point here for me was the seaweed jelly. The consistency of jelly is really nice, almost alike another of my favourite chinese ingredient, the chinese hasma; slippery, smooth, and light.
The very people we had to thank for our dinner that night; the marvelous chefs.
BELOW: Chef Wong Pak Seng, Chef Ng Meng Loong & Chef Lok Meng Pak.
Prosperity menus – Auspicious Rm1,088++, New Spring RM1,288++, Luck & Wealth RM1,488.00++ per table of 10 persons.
Yee Sang available in regular and large portions, priced between Rm58.00++ – RM188.00++ per order.
Waxed Meat priced from RM35.00++ – RM80.00++ per order, servings in small, regular and large.
All in all, if you’re looking for a non-halal Chinese New Year feast, Xin Cuisine is highly recommended!
World – Champion Lions : February 11, 10.30 am onwards (Hotel Lobby)
Enjoy feasting this spring season and witness fascinating acrobatic acts and lion dance performances by defending world champion, Khun Seng Keng liondance troupe. More excitement to follow with action-packed show by The Amazing China Acrobats, Yee Sang Tossing and special appearance by Little God of Prosperity.
For reservations or any menu, promotion equiries, please call Xin Cruisine at 03-21448750 or email to [email protected]
* Xin Cuisine is closed on the first day of Chinese New Year.
Here’s my round-up for 2013 Chinese New Year Menu in KL. I’ll include the links once I have published the posts this/next week. I’m trying to write as fast as I can!
1. Chinese New Year Menu 2013: Ti Chen Chinese Restaurant, The Saujana Hotel
2. Chinese New Year Menu 2013: Zuan Yuan Chinese Restaurant, One World Hotel
3. Chinese New Year Menu 2013: Li Yen Chinese Restaurant, The Ritz Carlton Hotel
4. Chinese New Year Menu 2013: Shanghai Restaurant, JW Marriott Hotel
5. Chinese New Year Menu 2013: Cheng Ho Court Chinese Restaurant, Mines Wellness Hotel
6. Chinese New Year Menu 2013: West Lake Garden Chinese Restaurant, Sunway Resort Hotel & Spa
7. Chinese New Year Menu 2013: Armada Hotel PJ
8. Chinese New Year Menu 2013: Five Sen5es, Westin KL
9. Chinese New Year Menu 2013: Celestial Court, Sheraton Imperial Hotel KL
10. Chinese New Year Menu 2013: Latest Recipe, Le Meridien Hotel KL
11. Chinese New Year Menu 2013: Di Wei Chinese Cuisine Restaurant, Empire Hotel Subang
12. Chinese New Year Menu 2013: Tai Ze Heen, Prince Hotel KL
13. Chinese New Year Menu 2013: Xin Cuisine, Concorde Hotel KL