Hilton Kuala Lumpur participates in the 10th successive MIGF 2010 with its three outlets – Senses, Iketeru and Chynna. All the three outlets will be serving a variety of Western and oriental flavors beginning 1st October to 31st October 2010.
This month-long festival period had the award-winning chefs from the three restaurants presenting innovative creations for the guests. Recently I had the pleasure of savoring the MIGF cuisines of Chynna.
Chynna Restaurant is simply gorgeous, the Chinese furniture, classic and modern art deco adorning the walls and the rich red and black furnishing was a feast for the eyes. There are many private dining rooms and smaller dining area, each tastefully decorated. The beautiful presentation of plates and bowls on the table was simply exquisite.
Private room decorated with screen and silk curtain
Executive Chinese Chef Lam Hock Hin who has been working for the Hilton group since 2000 has created the MIGF 2010 festival menu for Chynna, garnering an interesting mix of Modern Cantonese dishes.
The meal begins with the appetizer, Cold Black Ink Soba with Sesame Sauce and Smoked-Seared Hokkaido Scallops. I enjoyed the cold black ink soba which blended well in the fresh, clean flavors of the sesame sauce with a light black vinegar taste. Every mouthful of the noodle is delightfully tasty and the smoke scallop was a luscious bite.
It was pure comfort with the delicious bowl of Double-Boiled Duck Broth with Shark’s Fin, Radix and YuZhu. This sweet nutritious bowl of duck infused soup laden with generous combs of shark’s fin was boiled with many ingredients including radix, a form of herbal root.
Chef Lam has several items on the Seafood Platter, with the Canadian Cod, Curry Dry Prawn and Salmon Tangy Mustard-Mayo sauce. This dish was a mix of flavors, ranging from the natural sweetness of the seafood and the mild spiciness taste of the prawn, to the creamy savory mayo of the salmon and the refreshing herbs of the cod.
Next was the Sous-Vide Lamb Cutlet with Peppermint Sauce. The well marinated lamb was vacuum packed, steamed and perfectly seared. Chef Lam tweaks this dish by serving the lamb on top of refreshing mashed yam. It’s a great balance of flavors with the combination of the meat, mashed yam and peppermint sauce.
Chef Lam had the Wok-Fried Somen Noodle with Shell Meat Served In A Golden Katafi. The noodle was fried under strong wok heat and was artistically served in a thin and crispy katafi nest. Made of rice noodle, the nest was addictive with its distinctive flavor.
We moved on to the dessert, a colorful plate of Coconut Mousse Cake with Pumpkin Purée. The taste and texture of the mousse cake and the pumpkin puree were both soft and alluring. Although the mousse cake is not a traditional Chinese sweet, it is a lovely dessert to end the meal with.
I truly enjoyed the dining experience and flavors at Chynna. The food was well proportioned with the presentation well orchestrated and timed perfectly, ensuring that the next dish is served at the right time. It was a great evening and I met several amazing people that night, including Aly of Red FM, Eric Yong and the famous baker, Cheng Yi a.k.a Fatboybakes.
First time displaying a photo taken off a photo!
During the whole month of October, guests will be able to experience Chef Lam fabulous festival menu at RM168++ per person without wine pairing, or RM248++ per person with wine pairing.
Cold Black Ink Soba with Sesame Sauce and Smoked-Seared Hokkaido Scallops
Double-Boiled Duck Broth with Shark’s Fin, Radix and YuZhu
Seafood Platter with Canadian Cod, Curry Dry Prawn and Salmon Tangy Mustard-Mayo sauce
Sous-Vide Lamb Cutlet with Peppermint Sauce
Wok-Fried Somen Noodle with Shell Meat Served In A Golden Katafi
Coconut Mousse Cake with Pumpkin Purée
The open dim sum kitchen of this pork-free restaurant
Chef Lam will be conducting a cooking class for those who wish to learn to cook Gourmet Festival inspired Chinese cuisines. The class will be held on 19th October 2010 from 9.30am to 1.30pm at RM160nett per person.
Entrance to the main dining hall of Chynna
During this MIGF festival period, Hilton Kuala Lumpur will also be flying in 2 Michelin Star Chef, Christopher Coutanceau of La Rochelle Restaurant in France. He will be presenting his signature festival menu from 14th to 16th October 2010 which will be featuring Brittany Lobster Stew with baby Vegetables 7 mushroom Ravioli, Grilled Foie Gras with Candide Mandarin & Mandarin Sorbet, Squab Pigeon with Cabbage leaves & Foie Gras and Seasonal Vegetable Casserole with truffle juice.
Hilton Kuala Lumpur
3 Jalan Stesen Sentral
50470 Kuala Lumpur
Tel: 03 2264 2264
Business Hour :
Monday to Saturday – 12noon to 2.30pm
Sunday & Public Holiday – 11am to 2.30pm
Dinner – 6.30pm to 10.30pm
Website : www.kl-studio.com
What2seeonline had been invited to this event by Chef Lam, Jean and Bel.