CHINESE PALACE’S NEXT LEVEL HOT POT EXPERIENCE

It still takes an old chef to teach the industry new tricks. Upping the ante on good Chinese food is none other than Chef Frankie Woo – one of the few Chinese chefs in Malaysia with an almost cult-like following. The industry veteran turned consultant chef now displays his mettle at Chinese Palace, a newish Chinese restaurant adjacent to the stately, whitewashed Chinese Assembly Hall building.

Having notched up decades of experience at several five-star hotels in Singapore, Hong Kong and Malaysia: think Shangri-La KL, Grand Hyatt Hong Kong, the Regent KL, and Concorde Hotel Singapore to name but a few, and the now-defunct Gu Yue Tin restaurant, Frankie’s stellar reputation is now drawing hordes of admiring fans to Chinese Palace.

Tastefully conceived, Chinese Palace’s interior combines classic Chinese and rustic Old Malaya elements, amidst a soothing green and burgundy-red colour scheme to splendid effect. A warren of seven private dining rooms accords privacy for those who wish to entertain in discreet comfort.

Together with Executive Chef Sam Loo, distinctive dishes such as Sliced Cold Pork Knuckle (RM38 per portion) reign supreme here. This Shanghainese ‘yuin thai’ (cold pork knuckle) starter boasts Frankie's inimitable twist; the slippery-smooth and slightly gelatinous pork faintly perfumed with aromatic star anise, cinnamon and cloves thanks to its being simmered in a braising broth of the said spices.

Another exemplary speciality is Shanghainese-style Smoked Fish Fillet (RM38 per portion). Boneless smoked toman fillets come slicked in a glossy sauce of caramelised rock sugar, mustard and Chinese vinegar.

The Insta-worthy Sichuan-style Shredded Kampung Chicken in Chilli Oil (RM28 per portion) is almost too pretty to eat. Succulent smooth shredded chicken is hidden beneath a pretty dome of daintily cut ladies’ fingers. It’s almost criminal, us destroying the nice presentation in order to mix the okra, chicken and peanuts together with the piquant chilli oil (coarsely ground chilli-infused oil with Sichuan peppercorn, black vinegar, and sesame seeds).

From now until 30 April, Chinese Palace is promoting Hot Pot with housemade premium ingredients. You can select Fish Maw Chicken, Beef Tendon, Hong Kong Style Beef Brisket, Giant Garoupa Head with Yam, Spicy Mala or Dang Gui Gou Qi Zi for your hot pot of single or dual soup base.

 

During our visit, we savoured *Braised Pork Tendons (RM88 per pot, *subject to availability). Braised with superior stock for over 1.5 hours, the tender, toothsome pork tendons were superbly delectable whilst chunks of radish lent subtle sweetness.

We had a field day loading up on the rich, gelatinous gravy and pork tendons before Frankie poured in more superior stock, elevating and transforming the dish into a hot pot.

The soup was further enriched when Lamb Slices and American Beef Slices (fei ngau or Hong Kong-style short rib slices) were cooked in it. For extra textural interest and substance, we enjoyed the inclusion of Handmade Prawn Dumplings, Handmade Prawn and Cuttlefish Balls, and Deepfried Beancurd Rolls. Mind you, these are not your run-of-the-mill prawn, cuttlefish or pork balls and beancurd rolls as everything is made in-house using fresh, premium produce. One bite and you'd detect the difference.

 

Maximising on the flavourful stock, we added Hong Kong Ee Foo Noodles alongside two types of mushroom, sliced beancurd, and fresh romaine lettuce to it, transforming the hot pot medley into a most soul-satisfying offering. By now, the pork tendons had turned melt-in-the-mouth tender and went like a dream with the noodles and accompanying ingredients.

Two housemade green and red chilli dips bestow some variation to your enjoyment of the various hot pot ingredients but TBH, with such premium ingredients, there is hardly any need for dips or sauces. After this incomparable hot pot experience, we agree Chinese Palace's version would be a hard act to follow.

For reservations, call Chinese Palace, tel: 03-2022 1339 or 016-833 6228. Address: 1, Jalan Maharajalela, Kampung Atap, Kuala Lumpur. Open daily: 11am to 2.30pm, 6pm to 10pm

IFTAR AT CONCORDE HOTEL SHAH ALAM

Traditional Malay cuisine rules the roost for Iftar at Melting Pot Café, Concorde Hotel Shah Alam this year. After a day-long fast, nothing is more than satisfying than a heart-warming bowl of Bubur Lambuk. The hotel culinary team proffers 3 variants: Bubur Lambuk Ayam Dara Lada Hitam, Bubur Lambuk Daging Batang Pinang and Bubur Lambuk Makanan Laut daily for buka puasa.

Then proceed with appetisers such as Kerabu Sotong Suhun Utara, Stir Fried Green Mussels with Thai Basil, and Kambing Panggang Berempah Bawang Putih to tease the palate.

For main courses, have your fill of Nasi Putih Kukus Pandan Wangi, Nasi Jagung Bergajus, Nasi Briyani Kismis Emas, Nasi Bukhara or Nasi Hujan Panas – flavourful rice dishes to serve as the ideal canvas for robust servings of Kari Kepala Ikan Jenahak Tomato Bendi, Mussels with Dried Chillies, Ketam Masak Cili ‘Chef Mong Style’ and Ikan Patin Gulai Tempoyak.

Bringing a typical Bazaar Ramadan atmosphere to diners, Concorde Shah Alam chefs will dish up popular crowd-pleasers such as Sup Kambing Mamak, Popia Basah, Roti John Mayonis Bersusu, Murtabak, Roti Jala and freshly prepared Keropok Lekur, Pisang, Keledek, and Pisang Goreng as part of the nightly spread.

Of course, buka puasa is never complete without dessert. To sweeten the experience, sample delightful treats of Agar-Agar Buah Peach, Almond Tartlets, Assorted Malay Kuih, Bubur Kacang Hijau, Cendol, Chilled Leng Chee Kang, Chocolate Fountain, Ice Cream and Condiments, in addition to cool bowls of Ice Kacang.

Thirst-quenching Air Bandung, Air Kembang Semangkuk, Sirap Pandan Selasih, Air Tebu, Air Teh Bunga, Nescafe Tarik and Teh Tarik will also be served.

Iftar at Concorde Shah Alam is priced at RM140 nett per adult, RM108 nett per senior citizen and RM70 nett per child aged 5 – 12 years old. Reservations for Iftar made between 23-25 March and 19-21 April will be entitled to special price of RM112 nett per adult and RM56 nett per child.

Special room rates starting from RM180 nett per room per night (Room Only) or RM200 nett inclusive of 2 sahur or breakfasts are available throughout the month of Ramadan.

For Ramadan enquiries or reservations, contact: Ramadan Centralized Counter | Lobby Level, T:03 55208000, HP: 012 289 8103, Email: vasanthi@concorde.net 

For room enquiries or reservations, contact: Room Reservation, Concorde Hotel Shah Alam, T:03 55208000 extn 2500 or 2404, email: reservation-chsa@concorde.net

 

GABUNGAN DUO RASA A LA KAMPUNG & THAI AT CONCORDE HOTEL KL

Kampung fare and Thai specialities by Chef Mohammad Yusoff and Chef Nopporn Nutto reign supreme at Concorde Hotel Kuala Lumpur’s buka puasa buffet for this coming Ramadan.

Aptly named Gabungan Duo Rasa A La Kampung & Thai, the nightly spread will be based on two rotational menus highlighting the two chefs’ culinary handiwork.

Fire up your tastebuds with tantalising Thai starters such as Yum Gai Yang (spicy chicken salad with chilli and lime), Yum Woon Sen (Thai glass noodles salad with seafood), Nam Prik Khai Khem (assorted vegetables and salted egg with Thai chilli dip), Yam Ma Muang (mango salad with peanuts), Neua Yam Nam Tok (grilled beef salad) and Larb Gai (spicy minced chicken salad) amongst others.

Be prepared for a slew of spicy, sour, peppery, sweet and savoury flavours to stimulate your senses when you sample mains such as Gaeng Massamam Neua (beef curry with potatoes), Pad Krapow Kung (sautéed shrimp with basil) and Pla Muek Tod Kra Tiam (deep-fried squid with garlic and pepper).

Ramadan is also the time when cravings for delicious kampung delicacies arise. Chef Mohammad Yusoff has got your back with freshly grilled Ikan Bakar, creamy rich curries of Gulai Tunjang Minangkabau and Kambing Kurma Kasturi, Masak Lemak Udang Harimau Rebung, Kambing Masak Hitam Manis, Labu Lemak Putih and Ikan Tenggiri Berlado.

Requisite favourites Bubur Lambuk and Sup Gearbox to break your day-long fast with, alongside Hari Raya treats such as Kambing Panggang, Ayam Masak Merah, Satay and Daging Rendang Tok are also served.

Dessert time is no less lavish. Indulge your sweet tooth with tempting Thai Banana Coconut Milk, Bua Loy (rice dumplings in coconut milk) or Tab Tim Krob (diced waterchestnuts 'red rubies' with jackfruit strips in coconut milk).

Other delightful treats range from Baklava, Cendol and Rose Agar-agar, Apam Balik, Pandan Layer Cake, Sweet Corn Pudding and Dodol to Fresh Fruits, Sarawak Layer Cake, Durian Cream Cake and Ais Kacang.

 

Available from 23 March to 21 April, Melting Pot Café’s Gabungan Duo Rasa A La Kampung & Thai buka puasa buffet (6.30pm – 10pm) is priced at RM178 nett per person. Early bird reservations made between 23-26 March and 20-21 April, the special price is RM142 nett per person.

For reservations, please call Melting Pot Café, Concorde Hotel Kuala Lumpur, tel: 03 21442200 or email: kl@concorde.net