We recently headed over to Hilton Kuala Lumpur to try Vasco’s “Unlimited Dining Experience” which is currently running until 31 August 2020. This new dining concept takes guests on a wholesome, international gastronomic journey where locally grown fresh produces and sustainable ingredients are thoughtfully sourced.
During the RMCO phase, buffets are not allowed however this dining concept at Vasco’s allows you to indulge in as much as you want, with the dishes freshly prepared at the “live” cooking stations and delivered right to your table! I’m actually quite a fan of this new concept as it cuts down on food wastage plus you get freshly cooked food! The number of dishes available are lesser than what you would normally find on the buffet line at Vasco’s (on normal pre-MCO days), however the restaurant ensures that most of their signature dishes and favourites are available together with some new ones such as the Australian Tomahawk Carving (it was so good we had two servings)!
The “Unlimited Dining Experience” at Vasco’s is priced at RM148 nett per person for lunch and RM188 nett per person for dinner. Selected credit card discounts of up to 40% apply.
We tried to eat all the dishes without wasting any food over the span of three (3) hours but that’s a mammoth task even for a big eater like myself so we ended up skipping most of the carb heavy dishes and targeting the signature dishes.
Here’s a look at the spread.
I’m not really a fan of salads but it’s important to eat your veges and the salads at Vasco’s were actually pretty delicious!
- Quinoa Bowl with Soft Boiled Egg, Crunchy Vegetables, Kale and Sweet Sour Tamari Dressing
- Power Salad with Baby Spinach, Green Apple, Raw Cauliflower and Broccoli, Pomelo, and Super Seeds
- Kale and Quinoa Salad with Sweet Potato, Roasted Pumpkin Seeds and Raw Almond
- Hummus and Zaatar Cauliflower with Toasted Pine Nut, Caramelized Onion, Parsley and Pita Croutons
We tried all four (4) and they worked as good appetisers!
The noodle station serves Assorted Dim Sum, Steamed Bao, Curry Laksa with Slipper Lobster, Steam Seabass With Ginger Superior Sauce, and a really flavourful Spicy Wagyu Beef Noodle Soup.
The Malay Traditions cooking station had Nasi Lemak, with accompanying dishes like Chicken Rendang, Prawn Sambal, Fried Quail Berempah, Fried Beef Lung (Paru) and Fried Eggs. There was also Chicken/ Beef Satay which were very tender and had a nice char even though they weren’t cooked over charcoal!
Here’s a little secret – the Authentic North Indian cooking station at Vasco’s is renowned among KL’s elites for its talented chef and his spread of authentic North Indian dishes! We tried all the dishes from this station which comprised of Chicken Tandoori, Lamb Sheekh Kebab, Machli Tikka, Zafrani Vegetable Biriyani and Vegetable Korma, and Garlic and Butter Naan Bread! Our favourite was the vegetable korma which was infused with a harmony of spices! Secretly wished I could ta pau (pack) some of the korma and the naan to have at home for breakfast the following day.
The Western Grill station had Australian Tomahawk Carving with Yorkshire pudding and Mustard Jus, Dorper Lamb Cutlet, and Butterflied Local Lacto Chicken, served with sides like Puy Lentil and Lemon Roasted Zucchini, French Fries and Spicy Peri Peri Style Sauce. Ohhhh the Australian Tomahawk!!! I could have just eaten this the whole night but we also wanted to try the other dishes. The lamb is worth a mention too!
Earlier this year, I actually had the opportunity to try Master Chef Lam Hock Hin of Chynna’s Chinese New Year menu therefore I knew the quality to expect and we certainly enjoyed the dishes from this station especially the Shanghai Noodles with River Prawn and Seasonal Greens, and the Black Pepper Beef with Leek. Other dishes available were the Crispy Fried Duck with Plum Sauce and Braised Tofu with Mixed Mushroom and Sweet Pea.
I had just tried Chef Masami’s special 6-course menus at Iketeru the week before (which you can read here – https://timchew.net/2020/06/11/chef-masami-okamotos-6-course-special-at-iketeru-hilton-kuala-lumpur/) so I knew we were in for a treat!
We tried the Assorted Sushi, Gokuku Rice Donburi with Spicy Salmon or Spicy Tuna, Soybean & Nori, and Chicken Katsu curry Don. BTW, the credit card promotions (up to 40% off!) are also available at Iketeru so if you like Japanese food you might wanna try the special seasonal menu while it’s still available!
Choose from Buffalo Mozzarella Pizza, Mushroom & Leek Pizza and Chicken Tikka Pizza. Eat while warm!
My partner in crime loves dessert so this was her favourite part of the meal! Desserts included Chocolate Salted Caramel Chocolate Crumble, Blueberry Mascarpone Crumble, Lemon Meringue Éclair, Vanilla Cheesecake, Churros with Dulce Sauce, Seasonal Sliced fruits and ABC.
Take your time to enjoy this dining experience over a couple of hours. It’s best enjoyed in the company of family and friends over good conversations and perhaps a glass (or two!) of wine/ beer in the warm and cheerful ambiance that is hallmark of Vasco’s at Hilton Kuala Lumpur.
Hilton Hotels in Malaysia maintains the highest standards of cleanliness and hygiene. In response to Covid-19, all the hotels in the group have taken additional measures developed in consultation with global and local public health authorities (including the WHO and CDC) to ensure the sanitization and hygiene protocols are even more rigorous. The hotels have implemented temperature checkpoints, social distancing measures, frequent sanitisation, the wearing of surgical masks and gloves for all team members and individual-styled food & beverage concept. Face masks are also available for guests upon request.
For further enquiries or reservations, telephone +603 2264 2264 or email KULHI_FB@hilton.com