Monday, January 22, 2018

CNY 2018: Ee Chinese Cuisine, Eastin Hotel Kuala Lumpur

Usher in the Year of the Dog with a sumptuous feast at Eastin Hotel Kuala Lumpur with families, friends and colleagues for a great start to the brand new year.

At Ee Chinese Cuisine, you will find flavoursome festive dishes that exquisitely blend traditional and modern flavours to cater for discerning guests. From 15th January until 2nd March, the restaurant offers seven different Festive Set Menus, with prices starting from RM1988 nett per table of 10 persons, RM 1388 nett per table of 6 persons or RM688 nett per table of 4 persons. Signature dishes here include Ee's roasted pei pa duck, Braised abalone with sea cucumber, Steamed live star garoupa, Steamed farm chicken with Chinese wine and herbs, XO fried rice with preserved wax meat and many more, available for both lunch and dinner.  Please scroll down for the Festive Set Menus, with prices.






During the media preview, Executive Chinese Chef Alex Yong hand picked some of the best dishes from the Festive Menus to showcase. Start your meal with Yee Sang, and toss to prosperity, good fortune and happiness. Diners can choose from toppings such as live geoduck, abalone, salmon trout, white tuna, jellyfish, smoked duck and sea bird's nest, starting from RM98 nett per serving. We had the Prosperous abalone and salmon yee sang with rice crackers - a refreshing, auspicious start to our meal.






Double boiled superior shark's fin soup with fish maw, American top shell and dried scallops


One of the best chicken dishes we've eaten this year, this is testament that dishes don't have to be complicated to taste good. Chef Alex uses capon (a castrated domestic cock fattened for consumption), approximately 5kg in weight, which is poached and then steamed with Chinese wine and cordyceps. As the chicken is corn-fed, it gives lovely yellow hue to the skin. The sweet, juicy meat can be enjoyed on its own or with the accompanying ginger dip.

Steamed capon chicken traditional-style (half a chicken)





The Oven-baked king river prawn with cheese were pretty huge (about the size of my palm), topped with cheese and mayo and gratinated in the oven for a cheesy crust.




My favorite dish of the evening was the Steamed cod fish with superior soya sauce and black fungus. Yet another simple and amazing-tasting dish. The fish was firm and fresh, and this cooking method truly allows the natural sweetness of the fish to shine.




Sea cucumber, abalone and dried oyster are often eaten during CNY as their homonyms symbolises happiness, definite good fortune and good luck respectively. The Braised abalone limpet, sea cucumber and dried oyster with broccoli and sea moss, is not only auspicious but delicious too. The sea cucumber was nicely cooked, retaining its firm texture and the dried oysters were larger than usual and meatier in texture.




"What a big pot of rice" was our first reaction when the Claypot fragrant rice with preserved waxed meats. Once we starting eating, it was so good that most of the people in our table had 2-3 helpings and before long, the whole pot of rice was gone. Chef Alex tells us that the premium  (pork-free) waxed meats are imported in from Hong Kong.







For a sweet end to our meal, we had the Double boiled snow lotus with longan and snow fungus, as well as the Sweet duets - deep fried Chinese New Year cake (nian gao) with green pandan lotus paste and a light, refreshing osmanthus jelly.





CNY Menus at Ee Chinese Cuisine








The meal at Ee Cuisine has been spectacular, we certainly look forward to coming back here to dine again! :)

Opening times: Mon - Fri 12pm - 3pm; Sat, Sun & Public holidays 10.30am-2.30pm; Dinne 6.30pm - 10.30pm.


Pork-free.

Service: Good.

Location: Ee Chinese Cuisine, Lobby Level, Eastin Hotel Kuala Lumpur, 13 Jalan 16/11, Pusat Dagang Seksyen 16, 46350 Petaling Jaya, Selangor, Malaysia. (Parking RM5 per entry after 6pm)

Tel: 03-7665 1111 ext 137 / 138

Website: http://www.eastin.com/kuala-lumpur/dining/




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Friday, January 19, 2018

CNY 2018: Shanghai Restaurant, JW Marriott Kuala Lumpur

Usher in the Year of the Dog with classic Shanghainese cuisine at the newly refreshed Shanghai Restaurant in JW Marriott Kuala Lumpur. The culinary symphony that is performed at the renowned restaurant is led by Executive Chinese Chef Wong Wing Yuek, who is dedicated to serving only the best and most authentic dishes from his native city.

Shanghai is the only hotel Chinese restaurant in Kuala Lumpur that specialises in exquisite Shanghainese cuisine. Guests can enjoy more than 100 authentic dishes originated from the Northern and Southern regions of Shanghai. Now sporting a more modern, sleek interior, the restaurant serves a sumptuous selection of Shanghainese Dim Sum and dishes for lunch and dinner.

For the Lunar New Year, Chef Wong and his team have specially curated set three set menus and a la carte menus that are available for lunch and dinner from 1 February until 2 March 2018, starting from RM288.80 per person. Please scroll down to the bottom for the full menus, with prices.



Toss to good fortune and wealth this year with Shanghai restaurant’s interesting variety of Yee Sang. The Yee Sang can be topped with delicacies such as abalone, jellyfish, salmon, lobster, geoduck, vegetarian ham or even fresh fruits, for a refreshing twist on this iconic Chinese New Year dish.

We had the Prosperity Yee Sang with salmon and fresh fruits, which looked stunningly exquisite. In Shanghai cooking, attractive presentation is important with ingredients being carefully cut and presented in a harmony of colours. The chef sure has mad skills, getting the fresh fruits so thinly sliced and arranged so artistically and intricate.  The Yee Sang is served with a luscious homemade sauce which is Shanghai’s well-kept secret recipe.




Appetizers make up an important part of Shanghainese cuisine. We were served a Combination of eight Shanghainese cold and hot dishes, namely Sliced pig's ears with sesame oil, Flat glass noodles with peanut sauce, Duck served with Chef's special sauce, Chilled drunken chicken with Chinese rice wine, Eggplant with bean sauce and chilli paste, Japanese cucumber with minced garlic and soy sauce, Celery with dried bean curd and shredded mushrooms and Deep fried bean curd skin filled with shredded black mushroom.





Without a doubt, our favorite was the deceptively simple Japanese cucumber with minced garlic - so crunchy and refreshingly good. We would recommend that you have some of these after some of the heavier dishes. The Chilled drunken chicken was also excellent - deliciously smooth and tender. We also loved the crunchy texture of the pig's ear.



Eggplant with bean sauce and chilli paste and Deep fried bean curd skin filled with shredded black mushroom. 




We were then treated to two pork dishes - the Braised Spanish pork with pine nuts and vegetables and Braised pig's trotter with sea moss. My vote goes to the Braised pork's trotter with sea moss, which had the just right amount of fat to meat ratio and a beautiful gelatinous skin. I could happily eat a few portions of this. Yum. 





Perhaps the most famous Shanghainese dish of all, the Steamed Shanghainese meat dumplings aka xiao long bao  at Shanghai Restaurant is always made with finesse, with its thin translucent skin and flavorful, juicy filling. A must-have!




We also had a trio of dim sum items - the Baked Royal Bridge biscuits, Steamed siew mai with  mini abalone and Deep fried bean curd stuffed with French goose liver and truffle paste. 






Baked Royal Bridge Biscuits - Crisp and flaky, filled with leeks, mushrooms and ham.


Lunar New Year Menu at Shanghai Restaurant







For reservations and enquiries, please call +60 3 2719 8288 or email shanghai@ytlhotels.com.my.


Opening times: Mon-Sat 12pm-2.30pm (lunch); 6.30pm - 10.30pm (dinner). Sun and PH 10.30am - 2.30pm.

Location: Shanghai Restaurant, First Floor, JW Marriott KL, 183 Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia.

Tel: 03-2719 8288

GPS Coordinates: 3.147950, 101.713831


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