A TASTE OF TAIWAN FOR CNY AT DOUBLETREE BY HILTON KL

 

In conjunction with Chinese New Year, Executive Chef Mike M C Wang from DoubleTree by Hilton Taipei Zhongshan brings a showcase of Taiwanese specialities to Makan Kitchen, DoubleTree by Hilton Kuala Lumpur from now until 24 February.

Under his guidance, the Hotel team’s Chopped Pepper Stinky Tofu Beef Noodles garnered third place at the 2023 Taipei International Beef Noodle Soup Competition. For the showcase in KL, Chef Wang proffers a tamer but no less delicious version of Beef Broth Noodles.

We recommend savouring the deeply flavourful and umami-rich beefy broth with strands of silky smooth, toothsome wheat noodles and sliced beef. One sip of the tasty broth will entice you to return for more.

This speciality along with a DIY Yee Sang station will be among the drawcards at the Hotel’s Prosperity High Tea Buffet (12 noon – 4 pm) every Saturday and Sunday between 4 and 26 February. Priced at RM148 nett per person and RM74 nett per child, the lavish line-up will include a clown appearance and a kids’ lounge.

 

Distinctive dishes by Chef Wang will also be served at the Regal Reunion Dinner Buffet (6.30 pm – 10 pm) on 9 and 10 February at RM198 nett per adult and RM99 nett per child.

Signature specialities to look out for include Braised Eight Treasure Seafood Soup, a popular banquet offering in Taiwan and Special Fish Head Casserole, a heartwarming dish with chunky slabs of fish head.

 

Infused with black vinegar, the thick, seafood-nuanced broth comes laden with slices of black mushrooms, enoki mushroom, diced prawns, jellyfish, crabstick, dried scallops and shrimps, carrot strips.

Exuding a sense of comforting homeliness, the casserole of fried fish head, Chinese cabbage, red chilli, beancurd and mushroom melds together to form a soulful, salubrious dish.

Taiwan’s famed Three Cup Chicken is another delightful option to please the palate, alongside a piquant Hunan-style Steamed Whole Barramundi with Dried Chilli and Pineapple Sauce.

 

Besides the guest chef’s culinary handiwork, the Prosperity Dinner Buffet from 11 – 29 February priced at RM168 nett per person and RM84 nett per child will highlight Sashimi Counter, a parade of Continental, Malay and Indian delicacies.

Expect freshly grilled satay, noodles cooked on request, fresh assortment of salads, Indian tandoori chicken, fish tikka masala, glutinous rice in lotus leaf wrap, fried kway teow, hot and cold drinks, and Chinese-style roasts.

A wide array of dessert to hit the sweet spot such as Mandarin Mousse and Five Spice Sable, Wolfberries and Osmanthus Jelly Delight, Panna Cotta with Diced Mango and Basil Seeds and Chinese New Year biscuits: Kuih Bangkit, Pineapple Cake, and Peanut and Almond Cookies beckons.

For reservations, please call Makan Kitchen, DoubleTree by Hilton KL, tel: 03 2172 7272 or visit EatDrinkHilton.com

JOM MAKAN BUKA PUASA BUFFET AT GRAND MILLENNIUM KL

A delectable Xinjiang Roasted Whole Lamb along with fluffy spiced nang (the Chinese Muslim version of naan) emerged as the most compelling drawcard at The Mill, Grand Millennium Kuala Lumpur for buka puasa this year.

Marinated with cumin, Szechuan peppercorn and chilli, the lamb speciality is a favourite with the Muslim community in Xinjiang, China. Once you taste the tender meat imbued with aromatic spices, you’d be asking for repeat helpings.

Executive Chef Rudy Junaidie and his team will prepare a combination of street food-style eats and traditional delights for The Mill’s Jom Makan buka puasa buffet throughout Ramadan.

Keep your eyes peeled for the Belanga Bakar section where claypot specialities are rustled up by the chefs on duty. With nine types of Belanga Bakar choices available, guests can select their choice of protein and have the ingredients cooked Malay, Chinese or Indian-style.

We recommend the Fish Asam Pedas with eggplant, okra and tomatoes. The tantalising spicy-tangy gravy coupled with the fresh fish went like a dream with plain rice. Other options on request include curry masala and kung pao.

In addition to the requisite Kerabu and Ulam selection, take the opportunity to relish traditional Malay delicacies such as Rendang Tok, Ayam Masak Madu, Telor Itik Masak Lemak dengan Belimbing Buluh, and Kambing Masak Hitam.

Each of the timeless dishes proved on-point and begged to be eaten with plain rice. The tart sourness of the little belimbing buluh (bamboo starfruit) lent nice acidity to the turmeric-flavoured duck egg curry; a must-try dish to whet the appetite.

Fans of Shawarma will be pleased to know the popular Middle-Eastern street food snack is served piping hot. The essential condiments are laid out for you to customise it to your liking.

Another eye-catching highlight to enhance the buffet dining experience is Jajan Pasar – the culinary team’s interpretation of an al fresco Asian market where women vendors sell snacks and sweets on raised platforms.

The international cornucopia also straddles tempting Japanese, Italian and Indian specialities; from appetisers and mains that leave diners spoiled for choice.

Top draws from this section proffered Malaysian desserts: Pulut Panggang, Steamed Ubi Kayu (tapioca) with Coconut and Sambal, Bubur Serawa Nangka (sweet jackfruit in coconut milk dessert broth), Bubur Pulut Hitam (black glutinous rice dessert broth) and Red Bean Soup with Glutinous Rice Balls.

Perennial Malay Kuih ranging from Pandan Layer Cake, Kuih Koci, Kuih Bingka Ubi and Kuih Talam among others also jostle for attention at the expansive dessert line-up.

 

The Mill’s Jom Makan Buffet (7pm to 10pm) will be available from 12 March to 9 April 2024 at RM168++ per adult and RM84++ per child (5 to 12 years old). 

Early-bird Offer: Purchase 10 vouchers at RM1,350++ (RM135++ per adult) from 4 February to 9 March 2024. Free parking (first 3 hours) applicable for dine-in guests.

For bookings and enquiries at The Mill, WhatsApp: +60 12 317 0120 or call tel: 03-2117 4163 or book online: https://bit.ly/3Saz5mk