Tuesday, June 12, 2012

Xin Cuisine: New chef in the house!

Newly-appointed Chinese executive chef Alfie Hoh Fee Theng dishes out new additions to the menu to tantalise one’s taste buds at Concorde Hotel Kuala Lumpur’s Xin Cuisine.
Check out the grandoise interior
Hoh, who has been on board since March 1, has worked in restaurants in Malaysian, Singapore, China and Indonesia, among other countries.
 Stewed Cod Fish with Soya Paste with Tomatoes. The paste complemented the fish.

 Seafood lovers can go for the Braised Thick Soup of Golden Superior Broth with Fish Maw and Seafood.

Pan-fried Prawn with Orange Juice in Milk Sauce was an appetising dish, thanks to the sauce, and is good to be enjoyed with rice.
Here's something for vegetariansThe Stir-fried Lily Buds and Sweet Peas with Straw Mushroom is my favourite dish.
Presentation-wise, the red and yellow bell peppers, green sweet peas and white lily buds are a feast for the eyes. 
The combination of various vegetables such as crunchy bell peppers and chewy mushrooms added different textures to the dish and the lily buds added a hint of sweetness.

Like eating cloud: Deep-fried White Souffle with Red Bean Paste. Yums :)
Delectable:  Chilled Seaweed Jelly with Osmanthus and Wolf Berries. 
Osmanthus, known as gui hua in Chinese, added fragrance to the dessert. Even if you did not go for a full course meal, this cooling dessert can be enjoyed on its own.

Xin Cuisine,
Concorde Hotel Kuala Lumpur,
2 Jalan Sultan Ismail,
Kuala Lumpur.
Tel: 03-2144 2200
Business hours: 11.30am-3.30pm and
6.30pm-10.30pm (Mon-Fri)
and 9am-3.30pm and 6.30pm-10.30pm
(weekends and public holidays).

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