THE ART OF LAMB AT DOUBLETREE BY HILTON KL

 

The art of preparing a whole lamb and showing the meat’s versatility inspired the culinary team at DoubleTree by Hilton Kuala Lumpur to place “The Art of Lamb” in the spotlight from 2 October until 28 November.

Every Friday and Saturday night, immerse yourselves in a dining experience where halal Australian lamb is front and centre at the Makan Kitchen buffet.

From familiar favourites to lesser-known cuts, The Art of Lamb explores and displays how different cuts of Aussie lamb can be braised, roasted, grilled, curried and smoked. The philosophy is simple: understanding the ingredient, respecting every cut and allowing thoughtful techniques to bring out its best attribute.
 

Each cut exudes its own character, be it slow-cooked for richness and depth, prepared as a tender loin or served as a classic roast-ready leg. Even lesser-known cuts and offal are celebrated, reflecting an “All Cuts, Zero Waste” approach.

Aside from Malaysia’s multi-cultural take: Australian Lamb Neck Assam Pedas, Sup Kambing Berempah, Malay Curry Lamb Hind Shank, and Cantonese Braised Lamb Ribs, we also sampled contemporary offerings such as Lamb Terrine with Dried Fruits, and Lamb Striploin with Pomelo and Tamarind-Palm Sugar Dressing.

Ideas from different corners of the world brought out Moroccan Lamb Sausage, Roasted Australian Lamb Leg with Gremolata and Figs, Signature Lamb Shoulder Biryani, Lamb Trunk Rogan Josh, Smoked Lamb Ragout Penne, Lamb Merguez Cumberland, Rosemary Braised Lamb with Parmesan Potato Crust, and Lamb Fore Shank Pot with Beancurd and Radish.

 
Learn first-hand from Makan Kitchen chefs on different parts of the lamb through the interactive “Know Your Cuts” corner and discover different cooking methods applicable to each cut. Then put your newfound knowledge to the “Know Your Lamb” test for a chance to take home DoubleTree by Hilton’s cookie tin.

The Art of Lamb dinner buffet is available every Friday and Saturday from 6.30pm to 10pm, priced at RM168 nett per adult and RM84 nett per child. Guests can also enjoy a Buy 4, Free 1 promotion, while Hilton Honors discounts apply.

For reservations at Makan Kitchen, DoubleTree by Hilton KL, call tel: 03-2172 7272, +6012 290 4551 or email:

KULDT_FB@Hilton.com.
 

A MID-AUTUMN FESTIVAL REUNION AT FOUR SEASONS HOTEL KL

Paying homage to the timeless tradition of family gatherings and children playing with glowing lanterns during Mid-Autumn Festival, Four Seasons Hotel Kuala Lumpur’s Dim Sum Chef Ng Meng Loong steps up to proffer time-honoured mooncakes  with novel and classic flavour combinations.

Celebrate the joyful occasion with chef’s new creation of Bird’s Nest, Dragon Fruit and Pecan Nuts Snow Skin Mooncake (RM69). Infused with an intriguing combo of mint, dragon fruit and orchid, the delicate snow skin mooncake boasts a beguiling filling of lotus seed paste, red dates and bird’s nest finished with the satisfying crunch of pecans. It's a contemporary, cohesive combo of creamy, nutty textures exuding floral and gently fruity accents.

 
Durian devotees will enjoy the Musang King Durian Paste Mooncake (RM89); its unmistakably creamy richness puts Malaysia’s much-loved Musang King at the front and centre.

More nuanced choices such as Black Sesame Lotus Seed Paste with Almond (RM59) draws you in with deep, earthy black sesame nuttiness alongside White Lotus Seed Paste with Palm Sugar, Macadamia Nuts and Seaweed (RM59), a familiar classic bearing an unexpected twist.

Traditionalists can find comfort in the classic selection of Pandan Lotus Seed Paste with Single Egg Yolk and Melon Seeds (RM47), Red Bean Paste with Almond Flakes (RM47) and Eight-Nut Treasure (RM49) for their Mid-Autumn celebration.

The exquisitely crafted mooncakes make superb gifts, nestled in an elegant, jewellery-inspired gift box in auspicious red. Ideal for personal and corporate gifting or familial reunion, Four Seasons Hotel KL’s mooncake selection is bound to make an excellent first impression.

 
Receive 15% savings for orders placed before August 20 and 10% savings for purchases of 20 boxes or more.
 

NEW DIM SUM CREATIONS

 
Chef Ng has also introduced new dim sum creations at Yun House recently. Delicate seafood and savoury richness come together in the Mantis Prawn Dumpling with Morel Mushroom.

More oceanic sweetness surfaces in the Farmed Prawn and Flounder Fish Dumpling with Chicken, Crab Roe and Fish Roe.

 
Wrapped in chewy deep-fried mochi-like skin, the chef’s Deep-fried Sea Cucumber Dumpling with Beetroot, Fish Tendon and Lobster Broth delight us with its playful approach as we squirt the lobster broth into the dumpling prior to eating.

Zingy mustard sauce or a dash of Worchestershire sauce perks up the Crispy Beancurd Skin Roll with Prawns and Chives, enhancing the distinct textural and flavourful combination.

Be prepared to be swept away by the lush accents emanating from the Signature Crab Roe Xiao Long Bao with Chicken, Spring Onion and Ginger. Red vinegar dials up the appeal of the soup-filled dumpling.

Supple softness subsuming to crisp crunchiness makes the Steamed Red Brown Rice Rolls with Crispy Prawns and Coriander a praiseworthy offering.

Even the humble Wok-fried Carrot Cake gets a luxurious makeover with prawns, sun-dried scallops and dried shrimps joining the jumble of egg, preserved radish and dough fritters in signature spicy scallop sauce.

 
Part heritage and part imagination, Chef Ng Meng Loong’s dim sum creations is worth gathering together to enjoy.

 
For the Mid-Autumn Fest mooncake orders, contact Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8602 or email: yunhouse.kualalumpur@fourseasons.com.