CRAB CHOWDOWN AT VASCO'S, HILTON KL

Flower crabs or blue swimmer crabs from Tanjung Karang, Selangor and local coastal waters will take centrestage at Vasco’s throughout April for the Crab Chowdown promotion. Crab enthusiasts will find Vasco's chefs have pulled out the stops in rustling up a versatile showcase of Chinese, Malay, Japanese, Indian and Thai specialities to whet the appetite.

In keeping with its Travel with Purpose commitment, the culinary team is ensuring its crab and seafood supply are responsibly sourced, used and served in their efforts to preserve the enviroment. Hence the crabs will be procured from the coasts of Selangor, Johor and Sarawak.

For openers, the inventive appetiser of Kerabu Ketam with Avocado strikes a harmonious chord where East meets West tastefully. Another stellar showstopper is the soul-satisfying Crabmeat Soup with Cordycep Flowers — coming from yours truly who isn’t big on soup, this broth hits the spot!

Do keep your eyes peeled for notable tummy pleasers such as crunchy Deep-fried Baby Crabs with a dash of Vasco’s special sauce and Soft-shell Crab Maki (both laver-wrapped and ebikko-crusted made reverse-roll style).  

The crabs’ natural sweetness also make them a shoo-in for Indian-style cooking; both the smoky Tandoori Crabs and the piquant Chettinad flavoured Xec Xec Crabs get our thumbs up. In addition, there’s a tempting Goan Crab Curry to boot.

Chilli and spice fiends will find ample satisfaction from flower crabs freshly cooked in a choice of Thai tom yum or white coconut gravy with oyster mushroom and complementing condiments.

Milder and rendered with minced garlic and mixed spices, the Kam Heong Crabs and Hong Kong-style Crabs pass muster. Alas, the Black Pepper Crabs misses the mark as the dish tastes a tad sweet for our liking and lacks that necessary ‘bite’ to be of interest.

When it comes to saucy offerings like Crabs in Pineapple Curry or Chilli Crabs, some man tao buns or plain rice may come in handy to soak up the delicious gravy. This is one combo to spark joy for your crab chowdown.

Priced at RM178 nett per person, the Crab Chowdown at Vasco’s is available from 1-30 April daily from 6pm to 10.30pm. Add RM100 nett per person for Vasco’s beverage package for free flow of Tiger beer, selected house wine and soft drinks.

For reservations, please call Hilton Kuala Lumpur, tel: 03-2264 2264 or email: KULHI_FB@hilton.com

SPRING GARDEN BLOOMS AGAIN AT SURIA KLCC

Fresh waves of changes have swept ashore at Spring Garden restaurant inside the iconic Suria KLCC shopping centre. Even Aquaman and his fiefdom would feel right at home amidst such ship-shape, expansive turquoise surrounds. 

Tasteful interior accents trimmed in matte gold and shades of marsala and tangerine complemented by pendant lights encased in retro fish traps and floor-to-ceiling display seafood tanks complete the modern ambience. For the comfort of its corporate clientele, well-appointed private dining rooms are discreetly cloistered behind sleekly designed partitions, to ensure minimal disturbance from the main dining area. 

The quartet of fish sculptures and wave motif panelling upfront serve as obvious hints fresh, premium seafood such as geoduck, king crabs, live lobsters and giant groupers now takes pride of place in the menu. 

 

One of the scrumptious signature specialities recommended to us is airy-light battered Soft Shell Crabs sandwiched in cottony soft Mantao Buns (RM58++ for 5 pieces). 

Deep-fried to an enticingly golden brown hue, the delicious chunks of savoury crabs reach new gastronomic heights once the savoury and aromatic salted egg and curry leaf sauce is drizzled onto the buns. An utterly fabulous way to tickle the tastebuds when you bite into that melange of soft, crisp and crunchy textures complemented by blooming flavours! 

Served half on its shell, the impressive pièce de résistance of Steamed Freshwater Prawn with Minced Garlic & Glass Noodles (RM26++/100g) tastes distinctly clear and sweet on the palate. Imported from Indonesia, the divine crustacean flaunts tantalising hints of garlic against the silky tapestry of glass noodles like a naughty temptress with its slip showing.

More majestic and no less fearsome, the Steamed Giant Grouper Nyonya Style (RM25++/100g) makes its presence felt in more ways than one, like the proverbial grand dame. Besides the fish’s fearsome looks, the Nyonya sauce also stirs our senses thanks to its robust notes of lemongrass, torch ginger and chillies. We find the fish’s fine, smooth flesh readily embraces the piquant sauce like ummm...fish to water.  

Before non-seafood fans despair they are being left out at Spring Garden, fret not. You can sample tempting dishes such as Braised Diced Chicken In Hot Pot (RM35++/portion) from the a la carte menu. Served in a stone pot, the generous chicken dices are tossed in granny’s recipe of black beans and chilli sauce. Once you have a whiff of the resultant fragrance from the sizzling pot, you'd be drooling and asking for more of that tender chicken pieces.

A stock made from chicken and fish bones in addition to dried scallop imbues loads of flavour to the Poached Fried Rice in Superior Broth (RM30++/portion). Tai Thong's Group Executive Chef Simon Lee Lit Chang (pix below) also adds a bowl off crispy puffed rice for textural interest aside from the milieu of diced scallop, carrot, Chinese cabbage, egg, mushroom and prawn already inside the pot.

When he finally dishes it up, the bowl of poached rice has a subtle smoky aroma to it. The rice is similar to Japanese zosui with a richer yet comforting overtone, punctuated by bits and pieces of the ingredients doled out. 

 

Dim Sum is also a daily mainstay at Spring Garden during lunch. My personal fave is the unusual Crispy Shredded Duck Cheong Fun (RM13.80++), steamed flat rice flour rolls filled with shredded roast duck you’d rarely find at other Chinese restaurants. The little side dish of chilli dip is excellent too.

 

Durian enthuasiasts take note. Make sure you savour the distinctive dessert of Steamed Charcoal Buns with Durian and Salted Egg Yolk (RM15.80++). Possibly the only black as night sweet buns with molten, sweet-savoury and some would say weird combo of durian and salted egg yold filling, they should go down a treat if you’re into unique taste combination.

Notable options on the dim sum parade include Beancurd Roll with Prawns (RM12.80++), Taro Dumplings or Woo Kok (RM9.80++), Xiu Mai (RM10.80++), Tai Thong Superior Har Gao (RM12.80++) and Steamed Lao Sa Bao Buns with Salted Egg Yolk (RM9.80++) among others.

For reservations, please call SPRING GARDEN (pork-free), tel: 03-2166 9881. Address: Lot 413 & 414, Level 4, Suria KLCC, Kuala Lumpur.