AMA-XIN-G FEAST

Behold, the X-Men cometh...Xin Cuisine's culinary trio all prepared to cook up a storm this CNY

It's all hands on deck for the peak CNY period with master chefs Wong Pak Seng, Ng Meng Loong and new kid on the block, Lok Meng Pak ready to unleash their culinary force for the rounds of festive feasting ahead.

We got a taste of the trio's prowess at a special CNY preview hosted by the Concorde KL starting with a vivid kaleidoscope of colours, flavours and textures in the Mini Octopus Yee Sang.

No CNY meal is complete without a platter of this delicacy to create a stir ...

Amidst boisterous stirring and tossing of this festive salad, we wasted no time in savouring the fine and delightfully tantalising mixture of shredded vegetables, pomelo, crackers, plum sauce and crushed peanuts. Definitely one of the better ones I had sampled thanks to its ample moistness and well-balanced nuances. You can also have it topped with abalone,  salmon, duck meat and wolf-herring in regular and large portions, priced between RM58.00++ and RM188.00++ per order.

Nah, these ain't franken-eyes but Xin's new dumplings with quail's eggs

Droves of diners will inevitably turn up on the 2nd day of CNY at Concorde KL for its stunning lion dance show featuring Malaysia's most titled champion troupe - Kun Seng Kheng no less! After that, they will pack Xin to the rafters and four Festive Dim Sum creations will make their celebratory yum cha all the brighter starting with the Prosperity Egg Dumplings.

It's basically siew mai (stuffed minced pork, prawns, seamoss and mushroom dumpling) turned on its head with the inclusion of a whole quail egg - needless to say we were sold at first bite!

Tasty clam-rolled dumplings to crave for

Next up was the Stuffed Diced Sea Cucumber with Sliced Clam - this luxurious treat really left us hankering for more...who in their right mind could pass up on pricey sea cucumber and clam fused together with smooth, springy fish paste? Not me!

Dream rolls of fish maw and succulent goodies

Our session continued on a roll with delectably spongy soft Dried Oyster Fish Maw Rolls that won us over with their clear, delicate accents and clever textural interplay.

Ready to have a ball?

If you're jaded by the usual woo kok (crispy yam puffs), the chef has a fresh solution to tempt you - Salted Egg Puffs! Cotton-light yet crisp to the bite, you'd have a real ball of a time devouring the mildly briny and scrumptious mashed yam puffs with bits of salted egg in them. Ho chiak!

A whopper to reel you in...

It's unthinkable not to eat fish for CNY right? After all, yue or fish symbolises abundance and excess wealth to us Chinese. Befittingly, you'd find a superb Steamed Garoupa with Soya Sauce in Xin's 9-course Prosperity Set Menus. We fell hook, line and sinker for the fish's marble-smooth flesh which was lightly bathed in soya sauce, chopped fresh spring onion and Chinese parsley.

Worth shelling out money for...stuffed dried oyster with broccoli and layered beancurd sheets

I finally found a dish of Stuffed Oyster, Mushroom & Sea Moss with Seasonal Vegetables that could rival my aunt's! For years, our family were lucky enough to feast on this treasured speciality but with her aging gracefully, the annual treat has since become a rarity. The chef did a fab job too...imaginatively half-stuffing the dried oysters with fish paste and seamoss so that they resemble sea shells! Crunchy blanched broccoli and braised tau kan (compressed layered of beancurd sheets) complete this masterpiece.

Rice so corny

I'm partial to corn and can never resist the whole cobs of sunny yellow kernels steamed or grilled with some butter. The loose kernels can also be added to stir-fries and to make Chinese style corn soup. Hence I was over the moon to find plenty of the sweet, crunchy kernels dotting the platter of Rice with Two Varieties of Chinese Sausage & Corn Kernels. The corn's natural sweetness is a nice counterpoint to the briny and winey lap cheong.

Sweet broth of mine

Chilled Seaweed Jelly, Osmanthus & Wolfberries brought our lavish dinner to a close. Subtly sweet but pleasant on the palate, it was a refreshing treat that went down a real treat.

Arise the king of fruits in this sweet sensation

The King of Fruits - durian made its presence felt the minute we caught a whiff of its intoxicating aroma when the generous plate of Chinese New Year Cake Selection was served. Still its cloying sweetness was thoroughly relished by one and all (we're Malaysians after all!) as paired with the nin koh, it wasn't too different from eating durian dodol!

I also enjoyed the sweet potato with crushed macadamia nuts enfolded in sticky layers of nin koh but didn't take to those that had the slightly tart pineapple filling with almond nibs. Here's to a sweet year ahead for 2013!

* Prosperity menus are priced at RM1,088.00++, RM1,288.00++, RM1,488.00++ per table of 10 persons

* Fortune Pot is sold for RM368.00++ (small) and RM648.00++ (large)

* The 4 New Year Four Dim Sum choices are available a la carte (promotion starts February 11 – 25, Chap Goh Mei)

For reservations or any menu, promotion enquiries, please call Xin Cuisine at 2144 8750, or email to fbkl@concorde.net *Xin Cuisine is closed on the first day of Chinese New Year.

Catch the World-Champion Lion Dancers from Kun Seng Keng on February 11, 10.30 am onwards (Hotel Lobby). Also witness fascinating acrobatic acts and yee sang toss where guests can also join in the fun! And special appearance by God of Prosperity (Choy San Yeh).

EAT, STAY, LOVE

Light, healthy and artistically presented, well-prepared Japanese cuisine makes a lovely change for your Valentine celebration. Couples will find many intimate nooks to enjoy a romantic evening within the rustic confines of Fu-Rin, a tranquil Japanese restaurant tucked away at the Holiday Inn Glenmarie.


Chef Yip Wei Mun takes love birds to a plated sojourn around the world through his trinity of Zensai (appetiser) creations –a chunk of cucumber placed upright decked with a whole fried prawn and two skewers holding a piece of tatami iwashi, and three marinated Japanese scallops topped with fresh micro sprouts. Dotted with pearly and briny ebiko (prawn roe) and tiny sprouts, their inherent sweetness will float your boat. 

The crispy rectangular mat of deep-fried baby sardines lent textural contrast, paving the way for the flavourful prawn that smeared with two sauces. One was an unctuous red miso sauce while the other was sweet-tangy mixture of chilli, vinegar and assorted aromatics.

 

It was easy to fall in love with the special Shashimi which comprises salmon, white tuna and yellow tail carpaccio heaped with frilly tempura crumbs, chopped spring onion, threads of deepfried leek and ebiko. A splash of olive oil, shoyu and basil sauce delivered  a  lively composition of tasty textural sensations to the palate without overwhelming the fish's natural accents. 

 
Made with true love from the chef's heart, the Nameko Akadashi – a bowl of earthy red miso soup laden with wakame squares, tofu dices and tiny brown cap mushrooms was a befitting soup to satisfy any star-crossed lover's soul!

A substantial serving of grilled salmon with teriyaki sauce and horenzo (Japanese spinach) came next to fire up some red hot passion between the lovelorn. Lacquered to a fine shine with sweet teriyaki sauce, the fish was complemented by asparagus tips coated in cream, tempura-fried asparagus stalks and soft, smooth wedges of eggplant. Crunchy aotosaka seaweed tossed in some shoyu and olive oil made this 'busy' composition such an attention grabber that it could set anyone's heart aflutter!

Nothing complements your sweet nothings better than some luscious green tea ice-cream with adzuki beans; its refreshing yet mildly acidic aftertaste an apt reminder that endless love is no bed of roses. There has to be a little rain sometimes to ensure it continues to bloom and flourish...

As a tribute to the impending CNY celebration, Fu-Rin has its own take of Yee Sang that can rival some of the best Chinese restaurants in town. The secret lies in its abundant use of different seaweed to add crunch, and a nutty Japanese-style salad dressing with hints of sesame.

Fu-Rin's Valentine Special Menu starts from RM220++ per set inclusive of a glass of sparkling wine, a stalk of rose for the lady and a surprise gift. Available for dinner only on 14 Feb. 

The hotel's resort-like ambiance makes it an ideal romantic gateaway too...so you can eat, stay and love!

Fu-Rin

Holiday Inn Kuala Lumpur Glenmarie 

1 Jalan Usahawan U1/8, Seksyen U1

Shah Alam, Selangor

Tel: + 603 7802 5200

ART OF TAO

YB Senator Kohilan Pillay (left) with InterContinental KL's GM Mr Phil Riley at the opening of Tao

After a two-month extensive facelift, InterContinental Kuala Lumpur finally unveiled Tao – its opulent Chinese restaurant with a series of special dinners that unleashed the culinary tour de force of its executive Chinese chef Wong Lian You and critically acclaimed chef Sam Leong from Singapore.

The honourable Deputy Minister doing the opening ceremony honours

A rousing lion dance performance kicked off the official opening night that saw was Deputy Minister of Foreign Affairs YB Senator Kohilan Pillay as guest of honour. 

Elegant opulence underscores the new interior of Tao

As invited guests sauntered in, gasps of admiration were audible when they spied the glassy panels painted with multiple stems of pale pink peach blossoms flanking both sides of the entrance way and the stunning swirly cloud-shaped pin-prick lighting. Richly accentuated with dark wood and Oriental motifs, more vivid peach blossom accents adorn the main feature wall and carpet underfoot.

Chefs of a feather flock together...Wong Lian You and Sam Leong

With a slew of accolades and countless awards under his toque, the affable Sam Leong soon had everyone eating out of his hands and gushing over his famed Crispy Wasabi Prawns with Mango Salsa. Creamy with faint bursts of tongue-tingling wasabi, the springy crustaceans were perked up with an appetising mango salsa that intensified their natural sweetness.

Springy freshness to savour

Deep-seated briny, sweet flavours of the sea were prevalent in the Double Boiled Sea Whelks Consommé with Fresh Cordycep Flowers and Conpoy. We adored the soup's smooth unctuousness. The textural union between a whole, large conpoy (dried scallop), chewy sea whelks and strands of fresh cordycep flowers was amazingly surreal and lodged itself into our memory.

Soup-er indulgent treat

Robustly tart, salty and citrusy nuances reminiscent of Thai tom yum set our tastebuds alight as we sampled Leong's creation of Steamed Soon Hock Fillet with Spicy Tomato Broth. Spiked with garlic flakes and slivers of tomato, this distinct treat was a nice departure from the usual soya sauce and fragrant oil steamed fish.

Thai-rific influence reigns in this fish dish

My favourite dish of the evening was the Braised Free Range Duck Leg with Eight Treasures. Laid out on a handful of pickled julienne cabbage, it was a breeze devouring the delectable boneless duck roulade that came stuffed with lotus seeds, water chestnut dices and a host of other ingredients. 

You'd take to this sublime speciality like duck to water

Not to be outdone, Wong sifu (master) displayed his prowess by proffering Stewed Sea Cucumber with Dried Scallop and Winter Melon. A golden pool of carrot sauce surround a tender winter melon ring that had a whole conpoy in it. Paired with a dainty spiky "liu sum" sea cucumber and a baby bok choi, there was no faulting its artful melding of delicate sweetness and tender textures. 

Tender textures to tantalise your palate

It was a shame that we couldn't do justice to the Sautéed Broccolini with Wild Forest Mushroom and Crispy Yam. Despite the mashed yam ring's airy-light crust, we only managed to polish off the fungi pieces as the portion was far too generous after the succession of dishes we had.

One yam ring to rule them all

Thankfully the Wok Fried Glutinous Rice with Crab Meat and Whole Abalone proved more manageable. The fluffy grains were surprisingly light with none of the heavy stickiness that is normally associated with glutinous rice. Of course, the luxurious addition of crab meat and abalone helped tremendously to ramp up its irresistible quotient.

Grains of delicious truth

The night's icing on the cake turned out to be Green Tea and Mango Fondant with Lychee and Black Sesame Ice Cream. Murmurs of appreciation were heard all around even though the mango failed to make its presence felt amidst the strong green tea-based, molten centre fondant. Fortunately, the lychee fared better in the dulcet black sesame ice cream.

A dessert to make you go green with envy

Overall, it was a spectacular showing by the Tao team. Perusing the a la carte menu, our interest were piqued to find traditional Peking duck that could be 'pimped up' with foie gras, truffles or eringi mushroom, poached lamb fillet a la 'bak kut teh' style and chilled slow-cooked beef with mandarin skin and spices amongst some of the house specialities. Such interesting creations definitely call for an encore.

Tao, InterContinental Kuala Lumpur, 165 Jalan Ampang, Kuala Lumpur. Tel: 03-2161 1111.

EPIC EATS

Salmon rosettes to grace the ubiquitous CNY salad

"Sou Gong" which means 'finishing work' is a tradition that many Chinese businesses observe as in the olden days, work and business are conducted year-long. No such thing as public holidays and sometimes even weekends off.

Don't be surprised that this practice remains alive and kicking in some industries especially for menial and blue collar workers. As a reward some bosses would treat their staff to a good meal before they "sou gong" and take a break during Chinese New Year (CNY).

Messy merriment...looks like a tornado just hit the plate huh?

For smaller companies that don't have annual staff dinner, the "Sou Gong" meal is considered a sufficient treat and reward for work carried out. In recent years, some hotels like Eastin Hotel in Petaling Jaya have offered special menus so that corporate companies can book tables to capitalise on the festive merriment in the run-up to CNY.

Available from now until February 8, 2013, Ee Cuisine's "Sou Gong" set dinner (RM1388++ for 10 persons) is already being snapped up like hot cakes. You'd understand why after you sample Chef Yong Kam Wah's stupendous offerings!

Great ball of fin and fine textures...a dish worth its weight in gold!

Our rousing Yee Sang opener stood out for its inclusion of "bee chang" or Chinese rice crispies which lent extra crunch to the usual array of vegs, fruits, pickles and whatnots.

But we were truly blown out of the water by the amazing creation of Braised Superior Shark's Fin Ball in Superior Broth. Hats off to Chef Yong (no relation with moi ok?) for his creative efforts...He actually devoted time and effort into mouldng the little bundles of shark's fin mixed with egg into a ball and gently poaching the whole thing; rendering it into a soft, custardy ball.

Placed into a moat of golden hued carrot puree, I thought I had died and gone to heaven at the taste of every unctuous spoonful! The secret lies in the flavourful stock base which had chicken feet, pork and duck bones, old chicken carcass and other ingredients as much as that luxurious sphere.

Smoke gets into our chicken bites

Not contented with serving up ho-hum fare, the chef again surprised us with his ingenuity by smoking the Steamed Chicken with Chinese Wine for a few minutes. The result? A succulent, toothsome and muscly chicken bursting with seductive liquorish nuance and a fleeting 'sometimes you taste it sometimes you don't' smoky tinge. It scored a perfect ten in my book!

Wrap and roll...this chef's creation really rocked

The next dish that rocked us was an eye-catching platter of Stir-fried Prawns with Macadamia Nuts and Bacon Rolls. A clever interplay of clear, uncomplicated and stronger, deep-seated flavours as well as varying textures, I suggest sampling the prawns' inherent sweetness first before diving for the bacon wrapped fish paste rolls coated in a sticky tangy honeyed sauce.

Swimming in a sublime sea of flavours

It seemed this was one night that the chef could do no wrong...the Braised Abalone with Sea Cucumber, Dried Oysters and Vegetables was a work of art; a delightful feast for the eyes and palate. Flanking out from a cluster of blanched broccoli florets, fatt choi (black seamoss) and abalone slices, each plump semi-dried oysters and a finger-thick wedge of spongy sea cucumber came enrobed in a band of beancurd sheet. Doused n a translucent, caramel-hued sauce, it left us hankering for more.

Waxing lyrical over fluffy and fragrant rice mixed with assorted waxed delicacies

If there's one dish that denotes CNY, it has to be the Stewed Clay Pot Rice with Assorted Waxed Meat. Ee Cuisine's version is laden with four different waxed specialities: duck, pork and liver sausages, and belly pork. Rustic, homely and redolent with rich, fatty, briny and wine-spiked accents that sent the gustatory glands into overdrive, you'd find it hard to stop at just one bowl.

Soup's up with tender dried longans, crunchy white fungus and chewy snow lotus seeds

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Leaving us in a suitably sweet mood to round off the evening was "tong sui", a light broth of Sweetened Dried Longans, White Fungus and Snow Lotus Seeds. The snow lotus seeds piqued my interest as it was my first encounter with this opaque substance with a firm, chewy texture that's a cross between agar-agar and attap seeds.

Each of us also had a Sino-Japanese pumpkin mochi ball. Dusted with fine dessicated coconut, the centre revealed a smaller glob of  "nin koh" (steamed sweet glutinous rice cake).

We certainly had a ball of a time at Ee Cuisine and weren't surprised to learn that the restaurant is packed to the brim for reunion dinners already. Still if your boss or if you're the boss intend to buy lunch or dinner to "sau gong", I can think of no better place to wrap up the old year in readiness for the Lunar New Year.