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.
 

APRIL AND PARENTS’ DAY SPECIALS FROM THE MING ROOM

Nowadays a meal at The Ming Room come with some dramatic flair. Due to the ‘camera eats first’ maxim, restaurateurs and chefs have to work much harder, to ensure the dishes not only taste good but are fanfare worthy of TikTok and Instagram.

Highlighting a combination of April specialities and choice picks from Oriental Group’s Parents Day set menus, our lunch started on delightful note with Prawn Salad Honeydew Bowl with Wasabi Cream Prawns.

One of the curtain-raisers from the upcoming Parents’ Day menu (RM1,888++ per table of 10 persons), the dish arrived trailing wisps of dry ice for ethereal effect. 

The mayo-coated prawns with fresh honeydew dices teased the tastebuds with subtle sweetness whilst the wasabi nuance dialled up zingy notches, lending extra appeal to the appetiser.

Finicky parents will find the premium Stuffed Bird’s Nest Chicken Wing and Bamboo Pith in Superior Broth (RM78++ per person) right down their alley. 

The collagen-rich broth was succour for the soul, a splendid canvas to accompany the chicken wing stuffed with luxe clumps of bird’s nest. Sublime.

 
Also igniting interest with its dramatic ‘flaming’ presence was the Fiery Cherry Duck (RM118++). Infused with a myriad of Chinese spices, the crisp skin and juicy, tender duck was a joy to eat. No sauce necessary although we did sample it with plum sauce and mustard. Personally, I find the duck delectable enough sans dip.

While steamed fish remains a tried-and-tested option at most Chinese restaurants, the flavour bomb of Braised Live Garoupa with Chef’s Special Sauce (RM298++) had us hooked at first bite.

We happily lapped up every drop of that hearty, tasty sauce; its complexity richly nuanced with shimeji and black mushroom, fuchuk (beancurd sticks), kum jum (dried lily buds), Chinese cabbage, capsicums, and garlic pips.  

Meat lovers will find ample satisfaction from picking the bones clean off Oriental Group’s scrumptious Iberico Pork Ribs in Banana Leaf. Slightly smoky and savoury with hints of sweetness, the delish ribs is another stellar inclusion for the Parents’ Day (found in the RM1,888++ per table of 10 persons menu) celebration.

 

Steamed Rice with Pork Ribs, Hong Kong Chinese Liver Sausage and Preserved Vegetable (RM88++ medium, RM178++ large) unfailingly evoked Chinese New Year vibes again when we sampled the superb dish. We like how the punch of chilli heat in the rice tempered the dish’s fatty richness.

Musang King Ice Cream and Mango Tart and Dang Ying (lamp shape) Red Bean Pumpkin Balls with Banana wrapped up our lunch preview on a light yet palate-pleasing note. Both dessert creations are featured in the Parents’ Day menu.

Although the banana dices didn’t make an impression amidst the red bean filling, the crisp yet chewy pumpkin balls scored highly.

IMO, durian die-hard fans will be more than happy to devour the former as its discernible aroma may not appeal to all and sundry.

Spacious and contemporary with a seating capacity for 500 persons and several private dining rooms, The Ming Room is event-ready for small, intimate weddings and significant celebrations.

Cheery lighting, scores of bamboo accents set against rustic backdrops and plush underfoot carpet with floral motifs dominate the interior. Lines of terracotta horses draw attention inside private dining rooms. Whether it's a casual lunch or a big do, The Ming Room is ready to roll out the red carpet for discerning lovers of excellent Chinese cuisine.

 

For reservations, please contact The Ming Room, tel: 03- 2284 8822 or WhatsApp 012 811 8812. Address: Lot T109, T111, T111a, T112, T113 & T115, 3rd Floor, Bangsar Shopping Centre, 285, Jalan Maarof, Bukit Bandaraya, Kuala Lumpur. 

HERALDING HAIRY CRAB SEASON AT ELEGANT INN

Although unfathomable, there are people who prefer a ‘hands free’ way of savouring hairy crabs. Elegant Inn HK Cuisine’s the 6-course Hairy Crab Roe and Abalone Set (RM368++ per person, min 2 diners per table) will fulfill this desire with aplomb.

The indulgent set will allow you to do what Hong Kongers - well-heeled or otherwise - fervently enjoy i.e. yue chi lou farn, literally dousing shark’s fin with rice. It's a popular euphemism for enjoying in the high life. The set menu’s penultimate course of Braised Hairy Crab Roe with Golden Coin Shark’s Fin with ‘Lou’ Rice is guaranteed to be a conversation-stopper.

But I digress. Our dining party experienced first-hand, both Elegant Inn’s two Hairy Crab Set menus. For the Hairy Crab Roe and Abalone Set, a triumvirate of sublime appetisers: a shot glass of smooth Steamed Silky Egg with Hairy Crab Roe, Golden Curry Sesame Prawn Roll, and E.I. Crispy Vegetarian Rice Roll started our party rolling with a big bang.

Every spoonful of that crab roe laden steamed egg sent shivers of delight down our spine. The crisp prawn roll tantalised with its British-style aromatic, sweetish curried filling. E.I.’s perennial smooth rice roll with its crisp centre, for textural and flavour contrasts rounded up this platter.  

Sampling the collagen-rich Claypot Soup of Shark’s Fin Cartilage, Pork Rib Soup with Fish Maw and Bamboo Pith, we couldn't get enough of the broth's flavourful depth and rich umaminess.

I have yet to meet anyone who’d turn down a sumptuous dish of Braised 7-head South Africa Abalone. At E.I. you know you're getting the good stuff thanks to the lady proprietress' exacting standards.

Complemented by slices of Pan Seared Spanish Iberico Pork and Handmade Fish Curd in Abalone Sauce, the premium shellfish's natural marine-sweetness and melt-in-the-mouth tenderness was simply orgasmic. The rich-tasting Iberico pork was a masterstroke as the pork not only soaked in the complex sauce but also amplified the nuances whilst the puffy fish curd was a delicate work of deft culinary skills.

Stronger, heartier flavours prevailed in the Kaffir Lime Garlic Fried Spring Chicken. Fleeting whiffs and accent of the fresh citrusy lime in the fried spring chicken was discernible. Crispy garlic bits brought pops of faint sweet pungency to each mouthful.

Words aren't adequate to describe that superbly sublime serving of Braised Hairy Crab Roe with Golden Coin Shark’s Fin with ‘Lou’ Rice. That fluffy, lightly fried rice with slivers of egg stirred with lustrous hairy crab roe and shark's fin-imbued broth will leave you on otherworldly gastronomic heaven.

A flaky light Bird’s Nest Egg Tartlet accompanied by a bowl of nourishing dessert broth of Double Boiled Snow Pear with Chuanbei Citrus Peel left us happily satiated.

To satisfy true-blue hairy crab fans, E.I. pulls out the stops with a 6-course Hairy Crab Set (RM268++ per person, min of 2 per table).

The opening salvo of Porcini Smoked Farm Egg (add French Goose Liver for RM28) gave the Happy Start platter a slightly different, more solid taste dimension. Along with Golden Curry Sesame Prawn Roll and E.I. Crispy Vegetarian Rice Roll, the harmonious trio acted as nice precursors of the other goodies in store.

Providing tonic for the soul is Claypot Soup of Shark’s Fin Cartilage and Pork Rib Soup with Fried Fish Maw and Bamboo Pith. Smoother textural interest can be amped up with 'far kaw' or Fish Maw at an additional RM30.

It was such a luxury having a team of service experts to crack and prepare the leading ‘star’, a 5-tael Steamed Live Hairy Crab for us to savour. Nowadays, it seems the amount of roe in these crabs are down to luck of the draw.

 

Sometimes male crabs (look for a bell-shape pattern on its underbelly) have more of that creamy yellow-orange roe. The roe of female crabs tends to appear reddish-orange, in firmer clumps but no less delectable. We were told in China hairy crabs are available year-long but they're at their prime eating quality between late September and early November.

After the E.I. team efficiently handled the requisite prep work, we feasted like royalty, feasting with ease: merely scooping up the roe and picking the bits of sweet flesh from the legs and claws to sample. Hot cups of warming Bentong ginger tea helped to balance the cooling effects of eating those salubrious crabs.

Our tastebuds readily welcomed the robust dimension of the crispy Kaffir Lime Garlic Fried Spring Chicken. Most certainly a welcome change after the earlier, more delicate spectrum of texture and flavour. 

Braised Hot & Sour Handmade Noodles with a whole Crunchy Oyster awakened our tastebuds to vividly piquant accents.

From the delightfully silky, toothsome noodle strands to the tantalising tart-tangy and slightly punchy broth, we had nothing but high praises for the dish. The splendid finishing touch was a whole Japanese oyster, enticingly sheathed in ethereal crisp-crunchy batter.

 

Double Boiled Snow Pear with Chuanbei Citrus Peel and Osmanthus Sea Coconut Pumpkin Pudding rounded off our meal on a splendid albeit mutedly sweet note.

 

Fans of hairy crabs can feast to their hearts’ content at Elegant Inn HK Cuisine where two set menus are available until early November 2023.

For reservations at Elegant Inn HK Cuisine, call tel: 03-2070 9399. Address: 2.01, 2nd Floor, Podium Block, Menara Hap Seng, Jalan P. Ramlee, Kuala Lumpur.