‘FORTUNE FAVOURS THE BOLD’ FEASTS AT HILTON PETALING JAYA

Like the bold and brave Tiger leaping into the coming Lunar New Year, the Hilton culinary team decides ‘fortune favours the bold’; the team showing their inventive streak via this year’s selection of Yee Sang creations and 3 set menus to welcome the Year of the Tiger.

During the media preview, we sampled dishes from the 3 different set menus priced between RM168nett – RM218 nett per person (minimum per table of 5 diners). Overall, the quality was on-point with the Eight Orchards Treasure Yee Sang (RM178 for 10 persons) garnering the most effusive praises.

The colourful combination of fresh fruits was refreshing was visually pleasing and whetted our appetite for repeat helpings. Imagine it was our second salad of the evening yet it got the thumbs up so that spoke volumes of its appeal.

While the Tiger Prawn, Salmon and Rose Apple Yee Sang (RM268 for 10 persons) was nice and distinctive, the jumble of crisps and pickles left it begging for more fresh vegetables and fruits to balance the equation.

When it comes to soul-satisfying soup, one of the key choices included Double Boiled Soup with Dried Scallop, Chicken, Black Mushroom & Herb. A surefire crowd-pleaser, this timeless broth is likely to go down well with both the young and young-at-heart.

Chicken is popularly eaten during the Lunar New Year – symbolically referred to as ‘the phoenix’ – is prepared in different ways for the 3 set menus. The Succulent Roasted Chicken with Mongolian Sauce should pique the tastebuds especially since the dark ginger-garlicky sauce enhanced the juicy and tender meat.

Fish is quintessential for Lunar New Year – to reflect abundance and excess – also takes centrestage in the festive menus. The Steamed Cod with Superior Soy Sauce and topped with Crispy Garlic was delicious although slightly overdone.

 

The Fried Golden Tiger Prawns with Butter, Salted Egg & Chicken Floss proved on-point; the rich savoury sauce a nice complement to the crustaceans’ natural sweetness. In Cantonese, the word ‘har’ (prawn) - a homonym for laughter - means eating prawns is believed to evoke happy laughter.

Hearty and comforting, the little parcels of Steamed Glutinous Rice with Salted Egg wrapped in Lotus Leaf will ensure no diners leave the table dissatisfied.

As expected, sweet dessert broth such as Warm Lily Bulb in Longan Syrup & Lotus Seeds rounded up the celebratory meal. One of the set menus also showcased dainty morsels of Nian Gao & Snow Skin Pumpkin.

For reservations at Toh Yuen restaurant, call tel: 03-7955 9122, WhatsApp +6016 216 0414 or visit: eatdrinkhilton.com                 Address: Hilton Petaling Jaya, Jalan Barat, Petaling Jaya, Selangor.

FISH AND CHIPS AND MORE AT THE LAUGHING FISH BY HARRY RAMSDEN

 

If you can’t go to Great Britain for fish and chips, let British fish and chips come to you. Head on up to Resorts World Genting (RWG) where a ‘chippie’ experience at The Laughing Fish by Harry Ramsden awaits.

My personal favourite catch there is the light and flaky Cod (regular RM40, large RM48 & legendary RM58). Served piping hot, the slab of imported Atlantic cod comes coated in airy-light, crisp batter with a pile of thick-cut, double-cooked chips.

If you prefer flavourful depth to your fish, the chunky Haddock (regular RM44, large RM54 & legendary RM64) will reel you in. Each serving of fish and chips at this resto comes with a choice of Harry’s Mushy Peas, Harry’s Gravy or Curry Sauce. Additional serving of mushy peas is available at RM6 and Double Cooked Chips at RM10 while gravy and curry sauce costs RM4 each.

Interestingly, Genting SkyAvenue F&B Sous Chef Mohanakrishna Nadarajah (left) informs us the curry sauce recipe was specifically created by the RWG team, to cater to local tastebuds but in compliance with the master franchisor’s guidelines.

The veteran chef, who has two decades of industry experience including past stints at RWG’s the Peak (now known as Olive), Ireland and Abu Dhabi, recalled his training with Harry Ramsden. “We are taught on the essentials: from cutting chips and making the batter to the correct consistency, to knowing the types of fish and potatoes used.”

Together with Outlet Chef Devlin M Danker who has 17 years of experience in European/Western cuisine, the duo ensures the various menu offerings at The Laughing Fish by Harry Ramsden are up to scratch.

Famished diners will find ample succour from the Sharing Platter (RM35) featuring salt & pepper fried calamari, battered onion rings, deep-fried mozzarella cheese sticks and deep-fried chicken chunks. These nibbles should keep hunger pangs at bay before the mains arrive.

Thirst-quenchers to raise your glasses to include Laughing Fish Signature Lemonade, served in single or a sharing fish-shaped jug; Laughing Fish Rose Lemonade and Tamarind cooler – two localised concoctions rustled up by the RWG resident mixologist. The drinks’ refreshing tanginess help to banish any greasy richness from partaking all the meaty and fried stuff.

Those partial to burgers can relish Cod Burger (RM32) – a sturdy yet soft burger bun with deliciously flaky cod coated in Harry’s secret batter.  Tartar sauce, mixed lettuce, tomato and coleslaw complete the speciality.

Another classic pub grub worth sampling is Grilled Beef Bangers (RM35). Made to specifications by the RWG butchery, the delicately thyme-scented beef bangers are accompanied by potato mash and onion gravy.

Specially created for local palates, the robustly flavoured Piri Piri Chicken Leg (RM35) proves to be a notable option too. First soaked in milk, the chicken quarter is then rubbed with Jamaican jerk seasoning (smoked paprika, black pepper, onion and garlic powder, cumin, cinnamon, nutmeg, allspice, cayenne pepper and dried herbs among others) before it’s grilled.

Tender, juicy and suffused with complex spice accents, the delectable chook gives some famous grilled chicken brands a run for their money. Served with double-cooked chips and spicy coleslaw, its stick-to-the-ribs goodness gets our full thumbs up.

 

No typical British meal is complete without pudding (dessert). Try Eton Mess (RM18) with strawberry coulis; a luscious mound of fresh strawberries, crushed meringue, whipped cream and lime zest. According to food historians, it was created at Eton College's mess hall in the 1930s. Back then it was simply a bowl of bananas or strawberries mixed with cream or ice-cream, with the later addition of meringue.

On a sweeter scale, there’s Sticky Toffee Pudding (RM15) too. Basically a dense, almost stodgy cake studded with dates, it’s served with warm toffee sauce for an indulgent finish.

 

 

THE LAUGHING FISH BY HARRY RAMSDEN, Address: Level 4, High Line Roof Top Market, SkyAvenue, Resorts World Genting, Genting Highlands, Pahang.

2019 REGIONAL WOK COMPETITION AT SHANGRI-LA KUALA LUMPUR

Being a chef isn’t a vocation for the faint-hearted. Especially when one has to step up to the plate and pit one’s cooking skills at Shangri-La Hotels’ regional 2019 Chinese Cuisine Wok Competition.

Held at Shangri-La Kuala Lumpur recently, the above dish was one of the final creations rustled up by the competing chefs who represented their hotels at the internal regional level competition.

 

 

Aimed at raising the bar for Chinese cuisine among Shangri-La chefs, the 3-day 2019 Chinese Cuisine Wok Competition is a platform for the competitors to showcase their culinary talent and expertise.

 

Divided into three stages: hotel, regional and global level, the 18 competitors already bested the starting pool of 90 contestants at the hotel level, to make the cut for the regional stage.

 

Members of the media and food bloggers including yours truly were invited to join the Wok Competition judging panel. Together with celebrity cookbook author Danielle Peita Graham, we entered the Shangri-La Kuala Lumpur’s cavernous kitchen where the heat was on the chef competitors.

The seasoned chefs were steadfastly focused on cooking up a storm despite the presence of a camera crew, photographers and us judges. They remained cool, calm and collected despite all the attention on them; some even sportingly waved and mustered up a smile for our live social media posts.

We observed the chefs’ methodical approach as the clock ticked away. Personally, I admire their willingness to stand the heat in the kitchen, enduring the challenge of cooking up good food repeatedly day in day out.

The scoresheet given to us was comprehensive and specific; covering criteria such as preparation & hygiene, technique execution, ingredients & taste, and dish presentation. Each competitor also has to rationalise and explain the crux of their dish.

Homegrown talent Chin Jia Jian from Shangri-La Kuala Lumpur proffered Sichuan Style Baked Cod whilst the only rose Heidy Juventia Lovena proved her unflappable capability with Stir-fried Cod with Chinese dumplings, Garden Greens & Caramelised Sauce.

Hats off to the chefs who made it so far. They’d be leaving the cooking challenge with new experience and greater insights on how to raise their Chinese cuisine game from the constructive feedback and critique given.

Six winning chefs from the regional heat will then proceed to the first round at the global level. Only the top three will have a chance to battle it out in the second round, to determine their final standing and who will ‘wok’ tall as champion.