Showing posts with label chefs. Show all posts
Showing posts with label chefs. Show all posts

Sunday, November 24, 2024

TIME FOR HILTON HOLIDAY FEASTS

 


Specially crafted menus, exciting giveaways, family-friendly activities, fine wines, and decadent desserts are highlights of Hilton Holidays, from 15 November 2024 to 1 January 2025.

Vasco’s beckon with celebratory spreads of international and Asian-inspired roasts, seafood, live cooking stations, and classic holiday desserts. Santa and Santarina bearing treats, carollers and a Santa’s Grotto add to the merriment.

  • Weekday Festive Buffet Lunch: Sun to Thurs (12pm - 230pm) at RM158 nett per adult; RM78 nett per child (6-12 years old)
  • Weekday Festive Seafood Buffet Dinner: Sun to Thurs (630pm - 1030pm) at RM198 nett per adult; RM98 nett per child (6-12 years old)
  • Weekend Festive Buffet Lunch: Fri and Sat (1230pm - 3pm) at RM188 nett per adult; RM98 nett per child (6-12 years old)
  • Weekend Festive Super Seafood Buffet Dinner: Fri & Sat (630pm-1030pm) at RM238 nett per adult; RM118 nett per child


Gather on Christmas Eve (24 Dec) to savour show-stopping creations by the Vasco’s team. Australian Wagyu Whole Beef Leg roasted over 12 hours with Dijon Mustard Jus is one of the top draws. 
Notable choices we’d recommend are the luxe up, silky smooth Truffle Egg Custard & Foie Gras, tender Aussie Organic Beef paired with tangy-sweet Sambal Strawberry, scrumptious Classic Baked Slipper Lobster and US Oyster Thermidor, Live Grill Teppanyaki with assorted meats and seafood, Duck Legs Confit à l’Orange and more.
  • Christmas Eve Dinner Buffet (630pm - 1030pm) at RM318 nett per adult; RM118 nett per child
  • Christmas Day Lunch (1230pm - 3pm) at RM318 nett per adult; RM128 nett per child

Christmas Day headliners range from fresh catches of Sabah Reef Lobsters to delicious Lobster Bisque Pasta, Caviar Blinis, Honey Glazed Roast Jumbo Chicken with Cranberry Sauce, Smoked Stuffed Mushroom BBQ Lamb Shoulder, Roasted Truffle London Duck Rolls and more.
  • Christmas Day Dinner (630pm - 1030pm) at RM268 nett per adult; RM118 nett per child


Sparkling New Year’s Eve (31 Dec) temptations such as Grilled Kushiyaki Skewers and Steamed Black Cod, Baked Hokkaido Scallop with Avruga Caviar, Salt Crusted Tasmanian Salmon, and Signature Cheesy Beef Escalope Roulade among others await New Year’s Eve revellers.

·       New Year’s Eve Buffet Dinner (630pm - 1030pm) at RM318 nett per adult; RM118 nett per child

Australian Grain-Fed Prime Ribs with Yorkshire Pudding, Lobster Rolls with Yuzu Mayo, Large Seafood Paella, Baked Hokkaido Scallops, Turkey Pot Pie and a myriad of other festive eats will be among the palate-pleasers to welcome a brand New Year.

  • New Year’s Day Lunch (1230pm - 3pm) at RM198 nett per adult; RM98 nett per child

Early bird bookings at Vasco’s made before 30 November will enjoy 20% off group dining for up to 10 guests. Blackout dates may apply.

For Hilton Kuala Lumpur’s festive offerings at all participating outlets, reservations or inquiries, please contact tel:03-2264 2264 or visit EatDrinkHilton.com

Wednesday, August 07, 2024

THE ORIENTAL GROUP'S 25TH ANNIVERSARY SPECIAL MENU

A special 8-course celebratory menu to mark The Oriental Group of Restaurants 25th Anniversary takes centrestage this year. Curated by the Group’s veteran master chefs featuring best-selling dishes and some ‘off menu’ items, the milestone menu showcases clean tasting yet well-balanced and intensely flavoured Cantonese cuisine. The different culinary sections are also represented, allowing each chef to demonstrate their skills and prowess.
Headed by Executive Chef Wong Ching Leong of Noble House, the other team members include Dim Sum Chef Mak Tin Woi of Oriental Pavilion, Chef Choong Yaw Loong and Sous Chef Yam Yoon Loy of Noble Mansion and BBQ Chef Wai Kok Cheng of Oriental Treasure. Collectively they had 88 years of service and more than 150 years of kitchen experience.
Priced at RM3,888 per table of 10 persons, the 8-course menu opened with a festive curtain-raiser of Soft Shell Crab and Crispy Enoki Mushroom Fruit and Vege Salad. Reminiscent of yee sang, the assorted vegetable and fruit julienne tossed with roasted sesame and wasabi mayo dressing paved the way for more of the chefs’ culinary arsenal.
Using bird’s nest for creating dessert is normal but to incorporate the pricey ingredient into a savoury dish makes it distinctive. The clear, delicately flavoured broth of the Double Boiled Superior Bird’s Nest Stuffed in Chicken alone was superb. Bamboo pith and ginkgo lent textural interest whilst dried scallops accentuated the soup with a touch of umami.

Crisp meets supple-soft texture in the show-stopping Deluxe Roast Suckling Pig Platter. 
Chef Wai’s BBQ expertise shines through the shiny, crackling skin which is placed on top of meltingly tender Iberico pork slice wrapped around goose liver sausage and spring onion. Slicked with char siew sauce, the delectable morsel was paired with soft mantou to complete the sublime speciality.

For the Braised Whole 5 head Abalone with Dried Seafood in Whole Lotus Root, we were told the huge lotus root was sourced from Hebei. Hollowed out at the centre, the lotus root is then braised for 4-5 hours and soaked overnight. Steamed until cooked, it’s filled with the braised abalones, dried scallops and black mushrooms.
We love the dish’s lip-sticking sauce, redolent with umami-rich taste of the filling which had thoroughly seeped into the soft yet gently tender lotus root. The abalones’ toothsome chewiness stood out in pleasing contrast.
The dim sum element was represented by a dainty Taro Pear with Kurobuta Pork. It was agreeable although more of that delish pork filling would proffer better mouthfeel.
Anniversary celebration inevitably means noodles to denote longevity and Braised Ramen with King Prawn marked the occasion. The slippery smooth ramen played a coy supporting role, allowing the fresh sweetness of king prawn to shine. Personally, I reckon springier sang meen works better for this dish but the chefs call the shot...
 
I went nuts over the lightly sweetened Almond Cream with Egg White. A classic dessert blending Chinese sweet and bitter almonds (nam hung, pak hung) or apricot kernels, some diners may find the natural nutty-floral scent offensive but I like it. Suffice to say I lapped up every drop and my partner’s portion too.

Between the Jade Corn Dessert and Green Tea Mochi, the latter fared better. The red bean-studded green tea cream filling was a nice surprise as we bit into the thin chewy skin. I didn’t care much for the former – it was too insipid for such a grand occasion.
The Grand Dinner dates from 8 to 28 August 2024 will be held at different restaurants under The Oriental Group. However, the special a la carte and set menus will be available until end September for diners who couldn’t make it to the Grand Dinners.

For more information and reservations, contact The Oriental Group, visit: https://www.orientalrestaurants.com.my/
 

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