JOYOUS MID-AUTUMN FEST WITH FOUR SEASONS HOTEL KL

 

Covered in gold brocade on top and crimson print on the lower tiers, the limited edition mooncake gift box from Four Seasons Hotel Kuala Lumpur can be used as a beautiful jewellery box after the Mid-Autumn Festival.

Meticulously crafted by award-winning dim sum maestro Chef Ng Meng Loong who has over two decades of culinary expertise, the Four Seasons’ mooncakes mirror a full moon – symbolising unity and completeness – come in a sumptuous array of baked and snowskin variants.

This year’s most outstanding snowskin creation has to be the Black Truffle Lotus Seed Paste with Pine Nuts and Kelulut Honey (RM68 each) mooncake. The chef has ensured a harmonious blend of flavours especially with the bold inclusion of black truffle into the snowskin mooncakes. We love the distinct pine nut and kelulut honey combo with lotus seed paste.

Returning snowskin favourites include luscious Musang King Durian (RM80 each), exquisite Bird's Nest with Black Sesame and Almond (RM58 each) and White Lotus Seed Paste with Seaweed, Black Sugar and Macadamia (RM50 each).

For those partial to classic baked mooncakes, satisfy your cravings with delectable Red Bean Paste with Almond Flakes (RM44), Traditional Mixed Nuts (RM44), Pandan Lotus Seed Paste with Yolk (RM44), and White Lotus Seed Paste (RM44).

Ideal as gifts for family, friends and business associates, this year’s elegant Mid-Autumn Fest gift boxes are available from MYR288+ up to MYR388+ per set.

To place orders for Yun House mooncakes, please call Four Seasons Hotel KL, tel: 03 2382 8602 or drop an email to: yunhouse.kualalumpur@fourseasons.com.

 

 

SHANGHAI SURPRISES FOR CHINESE NEW YEAR

An assortment of fresh fruits – painstakingly sliced and arranged into a floral pattern – was the Instagrammable show-stopper at Shanghai Restaurant, JW Marriott Hotel Kuala Lumpur. For the yee sang (raw fish) component, take your pick from abalone, jellyfish, salmon, lobster or geoduck while vegetarians can opt for vegetarian ham.

The colourful Prosperity Yee Sang with Salmon & Fresh Fruits was distinctly winsome thanks to such fresh and natural ingredients, nicely rounded off by Shanghai’s housemade secret sauce. We had repeat helpings of it without much persuasion.

Executive Chinese Chef Wong Wing Yuek also surprised us with his brief violin performance after the 'lou sang' ritual. Behind him the restaurant team trailed in bearing a succession of Shanghainese hot & cold dishes.

We had a hard time deciding which of the many splendoured specialities held more appeal. Personally, I favoured the old-school Sliced Pig’s Ears with Sesame Oil for its delicate crunchiness. The intoxicating but palate-pleasing Chilled Drunken Chicken in Chinese Rice Wine also hit the spot for me.

 

Redolent with lush nuttiness, the Flat Glass Noodles with Peanut Sauce proffered slippery and springy textural interest while the tender Duck with Chef’s Special Sauce proved delectably scrumptious.

Strong robust flavours emerged from Eggplant with Bean Sauce & Chilli Paste, providing good contrast with the coy, muted accents of Japanese Cucumber with Minced Garlic & Soya Sauce, and Celery with Dried Beancurd & Shredded Mushroom. Vegetarians will find the Deep-fried Beancurd Skin Rolls with Shredded Mushroom immensely likeable.

Starting from RM288.80 per person, Shanghai will be offering three set Lunar New Year menus and special a la carte this year, catering to reunion and corporate gatherings from 1 February until 2 March 2018 for lunch and dinner.

Pork takes centrestage in many of the excellent culinary creations at this sleek, newly refreshed restaurant. One raveworthy creation was the buttery-tender and superbly tasty Braised Spanish Pork with Pine Nuts & Vegetables.

Its close rival is the Braised Pig’s Trotter with Seamoss – a perennial CNY staple dish among the older generation because the dish known as ‘wang choi jau sau’ means monetary luck in hand. Chef Wong acquitted this delicacy so well you’d want to lap up the unctuous sauce too.

Signature dim sum to relish throughout the festive period should include Shanghai’s famed Baked Royal Bridge Biscuits. Covered with sesame seeds, the flaky baked pastry with savoury pork filling was the bee’s knees. We also love the Steamed Siew Mai with Abalone…honestly, who would complain about that luxe textural interest to the meat-prawn dumpling?

More contrasting textures piqued our interest from the Deep-fried Beancurd Stuffed with French Goose Liver & Truffle Paste. The voluptuous burst of musky truffle scent and dense smoothness of rich goose liver definitely knocked our socks off.

Naturally, no visit to Shanghai is complete without savouring Xiao Long Bao – the signature broth-filled Steamed Shanghainese Dumplings. The sweet meaty jus from the minced pork is manna for the soul...the essence to leave you anticipating your next visit to Shanghai.

So make haste and make your reservations at Shanghai restaurant by calling tel: 03 2719 8288. Address: JW Marriott Hotel KL, Jalan Bukit Bintang, KL.