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.
 

CITARASA NIPAH AT EQ KUALA LUMPUR

Food harking from the simple days of yore has evolved into compelling Ramadan must-haves at Citarasa Nipah, an annual Ramadan tradition at EQ Kuala Lumpur.

 

The hotel’s chefs take pride to recreate a splendid dinner buffet for the breaking of fast, ranging from fresh crudites and local salads to surefire crowd-pleasing dessert.

 

Notable curtain-raisers include savoury Bubur Lambuk, Kerabu Betik Muda, Pomelo Salad, Urap Pucuk Manis, Kerabu Jantung Pisang, and Kerabu Nangka among others.

Venturing to the mains, a dedicated salai counter serving Malay smoked meats: catfish, beef, duck and even udang galah (fresh water prawns) cooked in rich and spicy masak lemak chili api gravy beckons. Spice lovers should make a beeline for hearty Rendang Tulang Rusuk and Biryani Batu Pahat with Ayam Masak Merah.

 

Other drawcards to sample include Lamb Varuval, Indian Fish Curry, Ketam Goreng Berempah, Gulai Nangka Muda, Ayam Kuzi, Rendang Ayam, and Sayur Lodeh.

 

Enticing treats to wrap up the meal ranges from Malay Kuih, Cendol, Ais Kacang, Durian Crème Brulee, Kek Batik and Agar-agar to cite but a few examples.

Whether you aim to impress corporate guests, or gather friends and family over the Ramadan season, Citarasa Nipah dinner buffet is served from 6 to 28 March (6.30pm-10.30pm). Price: RM238+ per adult, and RM114+ per child (6 – 12 years old).

Early bird promo price of RM198+ per adult available 2 to 5 March and 29 to 30 March. Group bookings of minimum 10 persons can also enjoy the special price of RM198+ per adult.

EQ BAZAAR

Following last year’s successful debut of EQ Bazaar, the immersive concept allowing guests to browse and sample an array of street food stalls in the plush comfort of the hotel’s function rooms has returned.

Street food favourites such as Ayam Golek (Malay rotisserie chicken), Kambing Bakar, Satay, Ikan Bakar Garam, Grilled Lamb, Roti John, Murtabak, and Bakso (Indonesian meatballs in soup) await.

 

Also temptations of Daging Sambal Getuk (deep-fried beef in chilli), Ketam Masak Lemak (flower crabs in coconut milk), Chicken Rice, Fish Head Curry, and Prawn Fritters will add further variety to the spread.

 

The ever-popular air balang - beverages served in large drink containers: Sirap Bandung, Kalamansi Lime, Sweetcorn Juice, Soy Bean and Sugar Cane will quench your thirst.

Before calling it a night, feast on Malay desserts ranging from Bubur Pulut Hitam, Bubur Kacang Hijau), Ais Krim Potong, Cendol and Ais Kacang.

 

Early bird bookings from 3 to 5 March for EQ Bazaar will enjoy the special price of RM158+ per adult. Normal price (6 to 28 March) at RM178+ per adult, and RM89+ per child from 6 – 12 years old. Group bookings of a minimum of 20 persons will enjoy the special rate of RM158+ per adult.

For more information and reservations, contact EQ Kuala Lumpur:

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