FEAST OF FORTUNE AT HILTON PETALING JAYA

Book your Lunar New Year feast early at Toh Yuen, Hilton Petaling Jaya and enjoy an early bird offer of 25% off for groups of 10 persons and more. The Early Bird dining offer is valid until 15^th January 2025 so make your reservations soonest possible.

 

Taking centrestage will be Chef Dexter Lai’s signature Yee Sang variations with Abalone, Hokkaido Scallop, and Akemi Tuna Sashimi with Truffle Oil. With 19 years of experience, the chef’s Yee Sang creation hit the spot; the colourful salad stimulating the tastebuds with palate-pleasing balance of invigorating flavours.

Our platter of Yee Sang had scallop sashimi, cashews, candied peel, crispy fried fish skin and jackfruit strips included in the milieu of freshly shredded vegetables and pickles.

A requisite course in most Lunar New Year menu is the thick and smooth Braised Fish Maw Broth with Crab Meat and Dried Scallops. We relished every spoonful of its light viscosity and rich marine savouriness.

 

The subsequent Steamed Chicken with Cordyceps Mushroom Gravy proved winsome as we lapped up the nice, rich herbal-accented gravy alongside the fall-of-the-bone tender chicken pieces. 

 

Although a tinge salty for us, the Steamed Dragon Tiger Garoupa with Chopped Scallion and Garlic flaunted spot-on doneness. We relished the fleshy fish thoroughly thanks to the accompanying aromatics.

Sichuan peppercorn imbued zingy heat to the soya sauce slicked Wok-Fried Tiger Prawns with Sichuan Style Sauce. Chilli and spice fiends should find the crustaceans good for firing up their tastebuds.

We all hope fervently for happiness and all things prosperous as we feasted on the classic Braised Sea Cucumber with Shitake Mushroom and Seasonal Vegetables. The sauce was rich and tasty with fine strands of seamoss in it. 

Fried Glutinous Rice and Dried Oyster wrapped in Lotus Leaves left us replete. Another classic favourite to indulge in before dessert is served.

The finale of Chilled Honey Dew Puree with Pumpkin Konnyaku and Steamed Rice Cake with Grated Coconut and Red Bean Wagashi formed simple yet delightful offerings to conclude the celebratory menu.

Prices for the Golden Set we tried range from RM1,688 nett for 6 persons to RM2,888 nett for 10 persons. 

During the Chinese New Year celebration, Toh Yuen will also serve à la carte Dim Sum menu for breakfast on Saturdays and Sundays from 8 am to 11 am (11 January - 9 February 2025), and Wednesday to Friday from 8 am to 11 am (29 - 31 January 2025).

For further enquiries or reservations, contact Toh Yuen, Hilton Petaling Jaya at tel: 03 7955 9122, via WhatsApp at +6016 216 0414, or email: PETHI_FB@hilton.com or visit eatdrinkhilton.com.

KENDALL-JACKSON WINE PAIRING DINNER AT SHANG PALACE

 

Kendall-Jackson partnered with Shangri-La Kuala Lumpur recently to host a wine pairing dinner with Chinese food. As guests arrived for the event, they were plied with chilled glasses of Kendall-Jackson Vintner’s 2023 Reserve Pinot Gris. Fresh and crisp on the palate, we detected fruity aromas and creamy notes of juicy peach, pear and honeydew from the pale straw gold wine.

The curtain-raiser of Shang Palace Combination Platter comprising Lobster and Seafood with Truffle, and Grilled Foie Gras with Honey Sauce came paired with Kendall-Jackson 2022 Vintner’s Reserve Chardonnay.

The white wine’s lush tropical fruit flavours (think pineapple and mango) with citrusy nuance melded wonderfully with the delicate tasting seafood and rich foie gras. Fleeting scents of vanilla and honey accompanied by rounded notes of toasted oak and butter emerged alongside the tipple’s long, lingering finish.

These characteristics made it a match made in culinary heaven with the soulful serving of Double Boiled Chicken Soup with Fish Maw, Dried Scallops and Matsutake Mushroom.

Interestingly, Kendall-Jackson 2022 Vintner’s Reserve Pinot Noir was the unconventional choice for the omega-rich Steamed Garoupa with Superior Soy Sauce drizzled with Garlic Oil.

Decanted earlier to allow the wine to breathe, we were enamoured by luscious dark cherry and raspberry accents; the oak-aged red exuded soft, supple tannins amidst toasty vanilla notes making the red wine a superb match for the fleshy fish.

Likewise, those big characteristics elevated the sumptuousness of our Fried Prawns with XO Sauce, Asparagus and Fresh Wild Forest Mushrooms.

Voluptuous black cherry and plum aromas with hints of strawberry supplemented by silky rich tannins from Kendall-Jackson Outland Ridge Pinot Noir proved stellar in heightening the delectable Pan-fried Lamb Cutlets in Chef’s Special Sauce.

Redolent with dark cherry, cassis and red currant flavours edged with some minerality and elegantly soft tannins, Kendall-Jackson 2019 Hawkeye Mountain Cabernet Sauvignon was an on-point partner to amplify the hearty taste of Stewed Hong Kong Ee Fu Noodles with Shredded Duck Meat and Mushrooms.

It was a befitting wrap-up before we segued into the evening’s sweet ender of Chilled Mango Puree with Sago and Pomelo, and two pieces of Chinese Pancake with Lotus Paste and Red Bean Paste.

THE GREAT BRITISH CARVERY BRUNCH AFFAIR AT SHANGRI-LA KL

Executive Chef Scott Brands leads the culinary charge with a Carvery Buffet Brunch at Arthur’s Pub & Grill for the Great British Affair promotion.

Satisfy your tastebuds with the much sought-after Black Angus Beef Wellington (RM128 a la carte) in Puff Pastry. The flaky, buttery pastry encasing wild forest mushroom duxelles, foie gras and Black Angus tenderloin is adroitly prepared. Accompanied by mashed potato and gravy, this speciality should hit the spot for ardent Anglophiles.

The equally tempting Boneless Leg of Lamb with Rosemary and Fresh Thyme is second-to-none. Tender with the merest hint of gaminess, try savouring it with lamb jus, dollops of mustard and mint sauce alongside Roasted Oatmeal with Fried Onions.

Side dishes of Yorkshire Pudding, Roasted Baby New Potatoes and Roasted Autumn Root Vegetables are served to lend substance.

From the a la carte selection, we were smitten with the cold oak-smoked Scottish Smoked Salmon (RM25). Succulent and slightly briny, the salmon slices were complemented by horseradish crème fraîche and pink peppercorns. A quenelle of salmon mousse with caviar and lemon dill dressing was also included for textural contrast.

Chef Brands uses Omega eggs to create the English picnic classic of Scotch Egg (RM25). Encased within a crisp breadcrumb crust, the hard-boiled egg had a scrumptious mixture of spiced minced beef and lamb surrounding it. Served with salad and pickled relish, it was a cracking option worth sampling.

Good ol’ Blighty puddings such as Sticky Toffee Pudding (RM25 a la carte) and Warm Baked Apple Crumble with Vanilla Ice Cream make for compelling sweet options to finish on a high.

Salted caramel ice cream adds a touch of lush creaminess to the baked sponge cake with dates, treacle and caramel sauce.

For the latter, you’d be smitten by tender, soft slices of cinnamon-scented apples; the speciality’s mellow tartness balancing the sweet accent.

Available every weekend until 31 October 2024, the Great British Affair Weekend Carvery Brunch buffet is priced at RM280 nett per person.

For more information and reservations, call Shangri-La Kuala Lumpur, tel: 03-2032 2388.