In conjunction with the Nine Emperor Gods’ Festival, Elegant Inn HK Cuisine (E.I.) will proffer
vegetarian cuisine for those who observe a vegetarian diet for the nine-day festival. Restaurateur
Jeannette Han and her team have painstakingly created a Unique Vegetarian Set
(RM138++ per person, minimum of 2 diners per table) and some a la carte dishes;
available from 15 to 23 October.
Having
sampled E.I.’s plethora of delicious offerings, I’d happily go vegetarian any
day. Nice presentation and great taste are de rigueur here, starting with
the platter of appetising Chilled Fresh Chinese Yam Konjac ‘Cherry’ with a
centre of sour plum- marinated cherry tomato, a dainty Radish Flaky Puff and E.I.
Crispy Vegetarian Rice Roll.
Every item drew our effusive praises as we savoured the chef’s delicate culinary handiwork. FYI, the konjac cherry and airy-light taro-radish puff can be ordered a la carte at RM23.80 per person (min 2 person per order), whilst the silky-smooth E.I. Crispy Vegetarian Rice Roll is RM6.80/pc (min 4 pcs per order).
Sweet
and crisp wawasai blossom (miniature napa cabbage) took centrestage in the soup
course of E.I. Double Boiled Soup of Murrill Mushroom (a la carte RM29.80 per
person). Those earthy mushrooms lent flavourful depth to the salubrious broth,
with organic soy beans providing delicate textural interest.
The inventive Fiery Cordyceps Flower Organic Beancurd with Lightly Spicy Cucumber Pickles (RM26.80 per person, min 2 person per order) was memorable for its soft and slightly crumbly texture. We love the discernible zing on our tastebuds as the tofu-cordycep flower mixture was spiked with a little chilli oil.
Presented
in a square, chequered board pattern, the visually pleasing Braised Taro,
Winter Melon and Hand-made Plant Based Patty with Hong Kong Liu Ma Kee
Fermented Beancurd Sauce (RM23.80 per person, min 2 person per order) was a
wonder to behold and savour. The masterstroke was the reddish discs of
plant-based patty, made from quinoa, chickpeas, red yeast rice and beetroot. They
formed an irresistible combination with the powdery soft taro and winter melon
cubes, slickly covered by some glossy savoury sauce. 
Just
when we thought nothing could outshine that, we encountered the show-stealing Truffle
Oil Teriyaki Eggplant Steak with Organic Cabbage Rice (RM23.80 per person, min
2 person per order). Meltingly tender eggplant brushed with housemade teriyaki
sauce and scented with truffle oil, the sumptuous ‘steak’ left us spellbound
with its uncanny similarity to unagi kabayaki.
Housemade
Cashew Nut Cream with Australian Pumpkin (RM19.80 per person) and Golden Banana
Osmanthus Water Chestnut Cake (RM4.80/pc, min 4 pcs per order) brought our
exquisite vegetarian meal to a sweet finale. The specialities’ ethereal
sweetness and delicate textures left us on a heavenly high.
For reservations at Elegant Inn
HK Cuisine, call tel: 03-2070
9399. Address: 2.01, 2nd Floor, Podium Block, Menara Hap Seng, Jalan P. Ramlee,
Kuala Lumpur.
