TIMELESS FLAVOURS, NEW SIGNATURES AT XIN CUISINE

Xin Cuisine at Concorde Hotel Kuala Lumpur has rolled out an exciting line-up of classic signature dishes, each paying homage to the rich traditions of Chinese cooking while offering delightful contemporary touches.

Helmed by Master Chinese Chef Foong Ah Kwai and his culinary team, the feast begins on a playful note with Lychee Cheesy Shrimp Balls.

This tantalising version surprises with a molten mozzarella centre that oozes with every bite — a clever twist pairing the briny sweetness of prawn with gooey cheesiness. A most addictive appetiser.

Chinese culinary heritage lovers will find the Pork Tripe with Whole Farm Chicken (RM250 nett) a weighty masterpiece. No less than six hours of preparation have gone into the painstaking cleaning of the pork tripe, stuffing it with a whole chicken then simmering it until all the flavours meld beautifully.

 
The resulting broth is deeply comforting — peppery, collagen-rich, and layered with subtle notes of yuzu, shallots, and ginkgo. Each heartwarming sip is a distillation of old-school techniques, perfected through patience and skill.

 
Making waves as a first in the local hotel dining scene is Xin Cuisine’s Signature Roasted Goose (RM420 whole; RM230 half). A celebrated Guangdong delicacy, the goose is marinated in a time-honoured blend of soy sauce, chosen herbs and spices before being roasted to achieve crackling skin and succulent meat.

 
Juicy and aromatic, this indulgent showpiece dish is available on Fri-Sun in limited quantity whilst three days’ advance notice is required for weekday orders.

 
Next, the Honey Glazed Iberico Pork Ribs (RM172 nett) showcase East-meets-West refinement. Steamed to preserve their tenderness and baked for delicate caramelisation, the ribs are finished with a glossy honey glaze. The balance of smoky savouriness and subtle sweetness makes them simply irresistible.

 
Chef Foong’s house-made beancurd shines in the Golden Beancurd with Abalone and Sea Cucumber (RM52 nett per person). Silken tofu is steamed, pan-fried to golden crispness, then elevated with braised 10-head abalone and sea cucumber. The interplay of textures — soft, bouncy, and tender — captures the essence of Cantonese finesse, each mouthful brimming with layered umami.

 
Seafood lovers will revel in the Wok-fried Flat Rice Noodles with Fresh Water Prawns & Scallops (RM85 nett). This comforting staple is transformed into a smoky wok hei star with satiny smooth flat rice noodles then blanketed under velvety egg gravy. Huge fresh water prawns and plump scallops act as the crowning glory, their natural sweetness enriching the dish.

 
To end, the Aiyu Jelly with Longan in Calamansi Lime Syrup provides a light, refreshing finale — a cooling contrast after such indulgence.

 
With its new signatures, Xin Cuisine strikes a beautiful balance between comforting classics and refined creations, making it a must-visit destination for Chinese food connoisseurs.

For more information and reservation, please call Xin Cuisine, tel: 03-2149 2778.