Dining – February 2020

[Hotel/ Dining]

“Crab Chow Down” at Vasco’s, Hilton Kuala Lumpur

For the second year running, Vasco’s all-day-dining restaurant at Hilton Kuala Lumpur’s presents “Crab Chow Down” — a time limited offering serving crab delicacies in various styles with unique culinary twists.

The buffet dinner centers around fresh crabs and roe sourced from the coasts of Malaysia, cooking them in five flavors from different cuisines such as Indian, Malay, Chinese, Japanese and Western, using flower crabs, baby crabs and soft-shell crabs.

The cold starter on ice section includes crab dishes such as Spicy Curried Coconut Crab, Flower Crab Belado and Assam Pedas. The live cooking stations is where you can watch the chefs cook the Crispy Fried Baby Crab with local spices and Pineapple Crab Fried Rice.

The Chinese station has traditional Chinese-style crab dishes, which include Stir-fried Chilli Crab, Black Pepper Crab, Kam Heong Crab and Braised Crabmeat Soup. For Japanese food lovers, there’s the Softshell Crab Maki, Potato Crab Salad and Moriawase Tempura.

The Malay flavours feature Crab and Pineapple Stew cooked in Coconut Gravy, Crab with Garlic Sauce or Assam Pedas. If you prefer something more spicy, the Indian station has crabs cooked in Goan curry, a Chattinadu infusion and crab Tandoori grilled. Finally, The western section has Crab Cake with Capers Lemon Sauce, Crab Paella, Oven-baked Crab Pizza, and even crab pasta!

I rarely do buffet reviews these days however Hilton Kuala Lumpur is one that I will try not to miss due to the high quality of dishes in the buffet spread, from Japanese to Western and everything in between – Indian, Chinese and others. I really enjoyed the Crispy Fried Baby Crab with local spices (couldn’t stop eating these) and the soft shell crab tempura!

Available from 10 February to 31 March 2020, from 6.00pm to 10:30pm, the buffet is priced at RM188 nett per adult and RM68 nett per child (5 – 11 years old). For a premium feast, guests can choose to add on RM120 nett for a free-flow beverage package where they can select red wine, white wine, beer, soft drinks or chilled juices.

Prior reservation is required. A standard discount is available for Hilton Dining APAC members and selected credit card holders.

For further enquiries or reservations, please call +603 2264 2264 or book online at http://www.eatdrinkhilton.com

30KG Tuna Cutting Demonstration at IKETERU, Hilton Kuala Lumpur

Japanese Executive Chef Masami Okamoto will be showcasing the intricate skills of cutting a massive 30Kg fresh deep-water tuna at IKETERU, Hilton Kuala Lumpur. As part of the special demonstration, Chef Okamoto will explain the various parts of the tuna like otoro, chu-toro and more, as he works through the process. Watch as Okamoto carves and fillets the tuna together with a sashimi testing for guests during the demo.

Once the filleting is done, diners will be served the freshly-cut fish that features the merry combination of Tuna Sumiso Sauce, Tuna Sashimi, Tuna Belly Soup, Teppanyaki Tuna with Truffle Teriyaki Sauce, Tekka Don with Miso Soup and Deep fried tuna with Spicy Miso Dip and more. The set dinner is priced at RM480 nett per adult inclusive of free flow red wine, white wine, juices and soft drinks and at RM300 nett per adult for food only.

The one-off tuna cutting session will take place on 12 February 2020 at 6.30pm.

A special 25% discount is available for Hilton Dining APAC members and a 20% discount for selected credit cardholders.

For reservations, call us at +603 2264 2596 or visit us online at http://www.eatdrinkhilton.com

Crispy Smoked Duck with A Deep, Aroma and Flavour – A House Specialty at Ti Chen

I can never resist an invite to Ti Chen at The Saujana Hotel, especially when it’s for one of their signature (and my favourite) items on the menu, the Smoked Duck. The duck is a house speciality that requires a day’s preparation, including smoking it with tea leaves, wood chips, rice and sugar.

The meat is absolutely delicious with a very enticing smoky aroma, and doesn’t have that awful “ducky smell”. The smoked duck dish is served with a homemade sauce made from Chinese parsley, green chilli, bird’s eye chilli and garlic. The sauce with its spicy and piquant flavours (think of it as a highly upgraded version of the chili served with chicken rice) compliments the meat well.

Us with Executive Chinese Chef – Chef Lim Chee Woi

Chef Lim Chee Woi has over 20 years of culinary experience and kitchen management in establishments that include world-class hotel and resort chains internationally and locally. Chef Lim helms the kitchen at Ti Chen with his expertise in authentic Cantonese and Szechuan cuisine with a modern twist.

Holding strong to his philosophy to approach every dish with precision, Chef Lim leads the team of passionate, specialized chefs to create lasting memories for guests at Ti Chen. He also brings his expertise and knowledge to Saujana Hotel’s Chinese banquet operations providing only the highest levels of quality experiences for wedding couples and their guests.

As always, Chef Lim always looks after us and we got to try some of his creations (both on and off the menu!) during the lunch.