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.

 

 

NEW CHEF’S SPECIALITIES WITH PLAYFUL FLAIR AT YUN HOUSE

 
Familiar yet fresh. Inventive yet timeless. Chef Jimmy Wong and his Yun House team have rendered fresh Hong Kong-style twists to some classic recipes, resulting in visually striking and tastefully exquisite dishes with playful spins to captivate guests.

Presented on a chic canvas of modern tableware, we readily succumbed to Crispy Rice Vermicelli with Foie Gras and Oyster. How could we fault the artful melding of shatter-crisp texture with luxuriantly rich foie gras and the mollusk's plump suppleness?

Instead of the usual square deep-fried toast, we nibbled on lightly breaded, ball-shaped Prawn Toast with Caviar. Tiny pops of brininess from the lustrous caviar pearls heightened our enjoyment of the springy prawn stuffing and crispy toast.

Likewise, we enthused over the slick black vinegar sauce which exuded mellow, well-rounded tanginess; a nice masterstroke to complement the Mini Beef Steak, tempering its meaty richness.

The spongy-softness of fish maw segued to the delicacy of bamboo charcoal skin when we bit into the Fish Maw Dumpling with Cordycep Flower and Black Garlic. Umami accent from cordycep flowers merged with earthy complexity of black garlic on our palate the more we chewed.

Diminutive dices of barbecued duck lent an unexpectedly delicious twist to the filling for the red topped, wispy Deep-fried Yam Puff with Roasted Barbecued Duck. The faintly savoury-sweet taste of nam yue (fermented red beancurd) was discernible when we devoured the yam puff.

Primed up with a whole deep-fried Alaskan Crab Meat Wonton, we lapped up every drop of the stimulating Hot and Sour Soup with Sea Scallops and Tofu. Hats off to the chef for employing the scrumptious dumpling and scallops to level up the crowd-pleasing broth.

Equally stellar was Steamed Black Cod with Chopped Chilli. We were reeled in by the fish's natural sweetness and satiny smooth texture, touched with an aromatic superior soy sauce dressing.

Soul-satisfying Braised Hong Kong Ee-Fu Noodles with Wild Mushrooms and Truffle Paste left us replete. Nuanced with lush woodsy and musky accents, we slurped up every salubrious strand.

Miraculously, our close to bursting tummies found room to fit in the luscious Yin Yang Black Sesame Ice Cream with Chilled Almond Milk. Redolent with the distinct nuttiness of both ingredients, the alluring dessert proved too irresistible especially since I'm partial to almond milk.

Suffice to say, the selection of new chef’s specialities are befittingly worthy of the Michelin selected restaurant.

To reserve a table at Yun House, contact tel: 03 2382 8602 or email: diningreservations.kualalumpur@fourseasons.com.
 

REAL FLAVOURS OF MEXICO RULE

 

Meet the real enchilada when you dine at Flavors Of Mexico Asia. Chef Ivan Chavarria Hernandez will tell you the rolled fried black tortillas (coloured with charcoal powder) stuffed with mozzarella known as Flautas (RM18) are the authentic Mexican ones.

Accompanied by salsa roja, pico de gallo (chopped tomatoes, onion and serrano pepper with salt, lime juice and cilantro) and sliced radish, the moreish speciality is one of the many delicious things to enjoy at his restaurant.

 

Opened some months ago, Hernandez is keen to introduce his native food to local diners albeit with subtle Asian flavours incorporated.

After trying Jarritos, Mexican bottled soda, we were surprised by the moderate sweetness. Available in seven flavours, I like the Tamarind flavour best followed by Fruit Punch and Lime.

Coctel de Camaron (RM26) comprising diced prawns, avocado cubes and onion in smoky chipotle sauce relished with crunchy corn chips proved incredibly addictive. Add a dab of the chef’s house-made chilli oil for a zingy boost.

Unlike the Tex-Mex version, the Nachos here came laden with chopped tomatoes, pickled onion with pico de gallo, beans, creamed avocado, sour cream, jalapenos and fresh coriander. Cheese sauce is merely drizzled on as it’s not supposed to overwhelm everything on the plate.

A hint of Japanese influence was apparent in the Ceviche (RM24) with Chips once we tasted the tangy-savoury lime-cured tilapia in seafood broth. Mixed with diced avocado, tomatoes and onion alongside fresh herbs, the corn chips disappeared in a twinkling.

“Vendors selling paper cups of corn chips down by the beach are a common sight back home. That’s why I use the same plastic plates lined with ‘newsprint’ paper, to evoke the same vibes here,” said Hernandez.

Ardent taco lovers like us had a field day feasting on five types of Tacos (RM10-RM16 per 4-inch piece). Piled with marinated and braised lamb with fresh herbs, topped with cured onion and guacamole on the tissue-thin house-made corn tortilla, the scrumptious Birria Lamb Taco brought us up to gastro heaven.

Surprisingly, the vegetarian-friendly Hongos Taco scored well too thanks to the cohesive combination of blanched spinach, black bean mash, sautéed mushroom and vegetarian sour cream.

Equally rave-worthy is Taco de Pollo Al Pastor featuring marinated chicken with red chillies, achiote (Mexican paste of annatto seeds, cumin, pepper, coriander, oregano, cloves and garlic) and pineapple relish. 

Tasty but more ho-hum options in my book are Taco de Camaron and Taco Baja. The first had tempura prawn with chipotle mayo and pineapple relish whilst the second consisted of tempura fish with pico de gallo, coleslaw and sour cream.

Hernandez also told us churros was Spanish and Portuguese iteration of Chinese yu tiao (deep-fried crullers). “They just added eggs and sugar to the original recipe. In Mexico, we serve it with chocolate or cajeta, caramel sauce spiked with rum but the alcohol is omitted at this restaurant.”

Lightly crunchy on the outside and custardy on the inside, the ridged tubular Churros Con Cajeta (RM17) hit our sweet spot. We recommend chasing it with Horchata (RM10), chilled rice milk served with a dusting of cocoa powder too.

Now you know where to go for truly Mexican fare with Asian touches. There's also a small selection of Mexican treats and groceries for aspiring home cooks to attempt replicating the Mexican dishes on their own.

For reservations at FLAVORS OF MEXICO ASIA, contact via DM @flavorsofmexico.asia (Instagram). Address: Ground Floor, Hartamas Shopping Centre,Kuala Lumpur. Business hours: Tues-Sun 12noon-8.30pm

BOUNTIFUL CHEF’S SPECIALITIES AT NEW HARVEST

 

Not all chicken rice are created equal. In Klang, it's no secret if you wish to eat Chef Simon Lee's signature Chicken Rice (half chicken RM70 small, RM80 medium, RM90 large; whole chicken RM125 small, RM135 medium, RM145 large), you need to pre-order the dish at least a day in advance.

Using free range chicken weighing about 2kg, Lee said he sourced the Dutch breed of chickens for his speciality dish. We had the chance to sample the delectable chicken recently: its corn-yellow skin and tender, succulent meat proved scrumptious to the bite. It made perfect pairing with Chef Lee's aromatic and deeply flavourful chicken rice.

Accentuated with pandan, ginger and shallots, the rice was good enough to be eaten on its own. Rice lovers will find it hard to stop at just one bowl. 

Lee honed his skills as a disciple of a veteran Chinese chef who made a name for himself in the local Chinese restaurant scene back in the day. Having garnered a wealth of experience under his torque, Lee now holds court at his own New Harvest restaurant in Klang.

Those in the know considers New Harvest an 'old is gold' dining bastion; a haven where pricey specialities of shark’s fin and abalone command leading roles, sharing the stage with comforting chicken rice and familiar homey braised dishes.

Looks can be deceptive as the air-conditioned, austere interior of New Harvest appears like any other neighbourhood Chinese restaurant. It's simple and pragmatically furnished yet its pulling power is undoubtedly the chef’s la sau choi (signature specialities), boldly depicted on the colourful wall-to-wall backdrops.

Our lunch commenced with Stir Fried Scrambled Egg with Crab Meat (RM12 per person, minimum 3 persons per serving). Those old enough to remember will find much pleasure to taste this crowd-pleasing opener which had dominated Chinese banquets in the yesteryears.

Wrapped up in fresh iceberg lettuce, the fluffy-soft egg embedded with dices of sweet, crunchy water chestnuts and toasty pine nuts stirred up some nostalgic memories for us.

Then New Zealand shark’s fin, fish maw and Japanese dried scallop formed a luxurious combination to entice us in Chef Lee’s Braised Superior Small Shark’s Fin Soup with Dried Scallop (RM48). The unctuously gummy and superbly flavourful broth warmed our hearts, tummies and palates profusely.

According to Chef Lee, 5 kilos of chicken feet along with old chicken, lean pork and Yunnan ham were used to simmer the soup for 12 hours before it yielded the desired results. Aside from the fins, we also relished those umami-packed dried scallops and spongy fish maw.

 

The culinary bar was raised further with the Braised Australian 3 Head Abalone with Goose Web (RM118). One look at the lustrous sauce was proof enough the dish befit a king.

We were in gastronomic heaven once we bit into the toothsomely resistant abalone, contrasting against the meltingly tender goose web. Coupled with that incomparable sauce, the whole ensemble had me counting my blessings and lucky stars.

Who would have thought peanut butter was the unlikely secret ingredient to Chef Special Stewed Pork (RM48)? Similar to ‘tung por yoke’ (braised pork belly named after Song Dynasty’s famous writer, poet and calligrapher Su Dong Po), Chef Lee made his version with tong gwai, garlic, ginger, cloves and star anise. The silky, luscious sauce was soul-satisfyingly yummy although the pork belly was a tad on the lean side.

 

Stir Fried Mixed Vegetables with Almonds (RM25) lent some balance to our meal. Water chestnuts, baby corn, shimeiji mushrooms, celery, sweet peas and almond flakes formed a sublime combination, teasing our tastebuds with a medley of varied crunchiness and delicately clear accents.

By now, our tastebuds were already saturated by the earlier spectrum of unapologetically huge flavours. Still, the plate of notable Fried Prawns with Pumpkin and Butter Milk Sauce succeeded in snagging our approval as we got our hands dirty, devouring the drool-worthy crustaceans. It was such fun, licking off the creamy sauce off the prawn shells before we sunk our teeth into the sweet springy meat. 

Slices of Klang homegrown Eng Kee pineapple and cantaloupe wrapped up our lunch on a delightfully refreshing note. 

For reservations at New Harvest, call tel: 03 3345 2288. Address: 19, Jalan Goh Hock Huat, Klang, Selangor