REFINED REUNION FEASTS AT WAN CHUN TING

‘Horse-perity’ specialities such as Deep Fried Soft Shell Crab Yee Sang, Stir-Fried Prawns with Egg White and Black Truffle, and Golden Fried Chicken with Mango Glaze are some of the festive creations by Sofitel Kuala Lumpur Damansara’s Executive Chinese Chef Leong Weng Heng at Wan Chun Ting restaurant, to herald the arrival of the Horse Year.

 
Available from 7 January to 3 March, Wan Chun Ting guests may choose from three curated Chinese New Year Set Menus (minimum four persons per table): Prosperity Menu (RM288+ per person), Fortune Menu (RM338+ per person), and Wealth Menu (RM398+ per person).

 
Stir and toss your way to fortune and good luck with the restaurant’s Signature Prosperity Yee Sang (from RM98+ to RM398+ in half and whole portions). Select from Pearl Abalone and Norwegian Salmon Yee Sang, Crispy Soft-Shell Crab Yee Sang, Hokkaido Scallops with Snow Pear Yee Sang or 10-head Abalone Yee Sang for the rousing celebratory ritual.

 
The Deep Fried Soft Shell Crab Yee Sang proved on-point with an ubiquitous assortment of crisps, pickles and shredded veggies. The sauce wasn’t cloyingly sweet with chunks of deep-fried soft shell crabs adding discernible texture to the tableaux.
 
We got an overview of Chef Leong’s curated menus prepared with premium ingredients evoking auspicious symbolisms whilst exuding vibrant flavours; an artful mix of cherished traditions with contemporary touches.

 
His Double-Boiled Chicken Soup with Cordyceps Flower, Tian Zhi Orchid & Sun-Dried Scallop exemplified that approach. Every drop of the clear, sweet broth was clear proof of Chef Leong’s dab hand at Cantonese cooking.

 
Freshness and precise timing ensured the Hong Kong Style Steamed California Bass garnered effusive praises. Nobody could fault the delicious fish, accompanied by house-made soya sauce dressing.

 
Fortune favours the bold as the saying goes and the Golden Fried Chicken with Mango Glaze is worth crowing about. Similar to nuggets of gold, the crisp fried chicken doused with tangy-sweet mango sauce were simply irresistible.

 
Even more sublime was the show-stopping Stir-Fried Prawns with Egg White and Black Truffle. We went ga-ga over the delicate, cloud-like clumps of egg white scented with black truffle and tender, springy prawns.

 
Let abundant good things gallop in when you partake the classic serving of Braised Sun Dried Oyster, Beancurd and Broccoli. Those huge, mildly smoky mollusks paired well with soft beancurd and tender broccoli florets.

A burst of invigorating chilli hotness from the chef’s house made XO sauce levelled up the Stir Fried Crunchy Vegetables, Celtuce and Macadamia Nuts. It’s a nice, superbly addictive change from the slew of protein-centric dishes.

Carb lovers should find Fragrant Fried Rice with Waxed Meat Wrapped in Lotus Leaf a natural shoo-in. Packed with big, hearty flavours, the only complaint would be finding restraint to stop at just one bowl.

 
As tradition demands it, every celebratory meal must conclude sweetly. Notable options of Steamed Chinese New Year Cake Coated with Grated Coconut and bowls of Chilled Peach Resin with Osmanthus, Snow Pear, Longan and Red Dates fit the bill.

Wan Chun Ting also serves extensive à la carte and dim sum selections.

Lion Dance & Live Chinese Music Performances

 
Catch lively Lion Dance performance at Sofitel KL Damansara on 26 February at 10 am.
 
Also be entertained with live Gu Zheng performances by a traditional Chinese musician on 16, 23, and 27 February, as well as 3 March 2026, from 7.15pm to 9.00pm.
 
For more information on Wan Chun Ting CNY promos, visit https://heyzine.com/flip-book/46734f9433.html or WhatsApp +6017 511 7725 or email: HA123-FB@sofitel.com
 

STRIDES OF ABUNDANCE AT HILTON KUALA LUMPUR

Thoughtfully curated set menus at Chynna, Hilton Kuala Lumpur are galloping out of the gate for the upcoming Year of the Horse, setting a frisky pace for the auspicious celebrations ahead.

Ensuring the Chinese New Year gets off to a spirited gallop, Hilton Kuala Lumpur’s Executive Chinese Chef Lam Hock Hin trots out a line-up of festive specialities skilfully blending time-honoured Chinese flavours with subtle Western flourishes.

 
Front and centre is a show-stealing, noble horse-shaped Prosperity Yee Sang, created to rein in abundance and good fortune. Intricately assembled with freshly shredded vegetables, pickles, seeds and nuts, it is crowned with standout options such as Grilled Salmon Sauce (RM168 half portion, RM318 whole). The inventive inclusion of grilled salmon, salmon oil, and white and purple cabbage gives this auspicious toss finesse and flair; proof Chef Lam is no one-trick pony.

 
Bringing more horsepower to the experience is a stable of winsome choices, ranging from Salted Egg Fish Skin with Soft Shell Crab (RM178 half, RM328 whole), Abalone (RM308) or Tasmanian Ocean Trout (RM158 half, RM308 whole) to the more unique Spicy Sea Bird’s Nest with Crispy Rice and Aged Vinegar Dressing (RM158 half, RM308 whole).

 
We sampled the Fortune Set (RM1,888 nett per table of five) which opened at a confident canter with Traditional Tasmanian Ocean Trout Yee Sang. A vibrant, refreshing curtain-raiser to stir up promising prospects ahead.

 
Breaking from the usual Chinese banquet soup repertoire, Chef Lam enticed us with Western-inspired Cauliflower Soup with Seafood, Crushed Peppers and Vegetarian Fins. Its creamy, delicate nuances heralded a welcome change of pace.

 
The Shunde-Style Steamed Tiger Grouper was an undisputed show-stopper. Smooth, naturally sweet and cooked to on-point doneness, the fish was matched sublimely with tau foo yue (Redbelly Yellowtail Fusilier) puffs. Those spongy-soft morsels were excellent at soaking up every last drop of the fish jus.

Adding crunch and contrast, the Fragrantly Spiced Crispy Chicken with Golden Crunchy Rice Crumbs boasted extra furlong with its clever use of puffed rice, giving the spice-rubbed chicken extra textural interest.

The Mixed Salad with Coconut Dressing, Salted Egg Fish Skin and Crispy Soft Shell Prawns also held its ground. Hats off to the chef for emphasising more fresh greens as vegetables often play second fiddle in Chinese New Year menus.

Keeping health and balance firmly in the saddle is Braised Wild Abalone Cubes, Fish Maw, Monkey Head Mushroom and Garden Greens. A subtly refined and notably lighter on the palate dish.

 
By this point, the meal had gathered enough momentum that the Yam Rice with Salted Egg, Dried Shrimp and Mushrooms found itself competing for tummy space, Still, it’s a testament to the generous and satisfying progression of dishes.

No festive feast is complete without a sweet finish. Bowls of Sea Coconut, Malva Nut and Longan Sweet Soup, paired with Traditional Nian Gao stuffed with Yam Custard and coated in Ground Nuts and Sesame Seeds, brought the celebration home, leaving diners highly satisfied at the finish line.

 
Other set menus at Chynna include the Prosperity Set (RM1,588 nett per table of five), Wealth Set (RM2,588 nett per table of five), and the Grand Fortune Set (RM799 nett per person, minimum three persons per table).

 
Adding to the festive atmosphere are a series of cultural highlights worth trotting out for: God of Prosperity appearances (3–18 February), a live Guzheng performance (16 February), Chinese calligraphy sessions (18 February), Tea Master welcome pouring demonstrations (16–18 February), as well as acrobatics and traditional lion dance performances.

Auspicious rewards await guests between 15 January and 3 March 2026. For every RM200 spent in a single receipt, get a chance to draw a red envelope. Each is filled with exclusive prizes, from RM100 dining vouchers and complimentary Yee Sang to staycation packages at Hilton Kuala Lumpur and a 3D2N getaway at KROMO Bangkok, Curio Collection by Hilton.

 
For reservations or inquiries, contact Hilton Kuala Lumpur, tel:03-2264 2264, email: HiltonKualaLumpur_FB@hilton.com, or book via SevenRooms.

A MID-AUTUMN GOURMET CELEBRATION AT SHANG PALACE

This Mid-Autumn Festival, gather family and friends to savour a refined culinary experience at Shang Palace. Allow Executive Chinese Chef Keith Yeap to add lustre to the celebration with a specially curated menu brimming with artistry and flavour.

 
The feast begins with Crispy Honeycomb Duck Floss. Think wok-tossed duck encased in a delicately latticed taro dumpling, served with a bright mango sauce. It’s reminiscent of the classic wu kok elevated into a whimsical palate teaser.

 
A soulful broth of Ficus Root Nourishing Brew follows. An embodiment of heartwarming reunion spirit, this simmered elixir of ficus root, chicken, and Chinese herbs is comforting and restorative for the young and young-at-heart.

 
Seafood takes a bold turn with Hong Kong Typhoon Style Crispy Pepper Fried Spotted Grouper Fillet. Lightly battered and fried to ethereal crispness, the grouper is tossed with garlic, chilli, and a signature spice blend – a riot of aromas and flavours to delight the senses.

Poached to silky succulence, glazed in fragrant soy, the Supreme Soy Cantonese Free Range Chicken reigns supreme. Paired with blanched kai lan and a verdant ginger dip, it’s a dish that speaks of tradition, purity, and finesse.

Hearty indulgence comes in the form of Crab Meat and Seafood Ginger Fried Rice. Hokkaido scallops, sweet crab meat, and fluffy-soft egg add luxurious nods to the timeless rice dish.

 
The finale is as elegant as the moonlit night itself: Osmanthus Red Bean Coconut Jelly. Crafted like a delicate blossom, its tender layers of red bean, coconut milk, and osmanthus captivate both the eye and the palate. Light, floral, and subtly sweet, it brings the celebratory meal to a sublime close.

 
At Shang Palace, every dish pays homage to tradition while embracing contemporary finesse – a truly gourmet way to celebrate the Mid-Autumn Festival. 

For dining reservations and inquiries, contact Shang Palace, Shangri-La Kuala Lumpur, tel: 03 2032 2388 or email: enquiries email at dining.kl@shangri-la.com.