This October 2020, the Lounge at Hilton Kuala Lumpur introduces ‘Elegant Affair’, to give guests a stylish afternoon tea experience.
Expertly prepared by Executive Pastry Chef Akram, the menu showcases a spread of petite delights designed to look like edible fashion items. Presented in a classic three-tier stand, you can take your time to savor the small bites and snap beautiful shots with the scenic views of Lake Gardens.
Set with a modern eclectic style with a high ceiling, high tea enthusiasts can sit back and relax to the soothing tunes of the piano playing or the 3-piece band playing their favorite jazz melodies while savoring the delicacies.
Enjoy gorgeous desserts such as Mini Strawberry & Vanilla Battenberg Cake, White Chocolate and Blueberry Mousse, Chocolate Hazelnut Éclair, Raspberry Mascarpone Tart, Deconstructed Red Velvet Cake, Ruby Apricot Bonbons and Litchi Rose Macaroon. The savories are equally tempting: Smoked Salmon & Cream Cheese Dill Brioche, Spiced Pulled Chicken with Coleslaw on Kaiser Roll, Truffle Egg Chunky Charcoal Bread, Spinach & Cheese Quiche and Classic Scones.
Available from 4 to 31 Oct 2020, the high tea will be served from 2:30pm to 5:30pm on weekdays and 12:30pm to 5:30pm on weekends. It is priced at RM236 nett for 2 persons.
Prior reservation is required. Discount is available for selected credit card holders.
For further enquiries or reservations, please call +603 2264 2264 or visit www.eatdrinkhilton.com
An Epicurious Affair, The Perrier-Jouët Sunday Brunch at
Graze, Hilton Kuala Lumpur
Hilton Kuala Lumpur’s modern European brasserie, Graze partners with Perrier-Jouët to present ‘Epicurious Affair’ which will be held every second and last Sunday of the month with the first event on 11 October 2020.
The collaboration aims to create an exceptional gastronomic experience, where guests can enjoy leisure conversation, while savouring a thematic menu, with Perrier-Jouët Champagne pairing and accompanied by iconic jazz music.
Led by Executive Chef Kazi Hassan, Hilton Kuala Lumpur’s team of international chefs take culinary creations a step further with a 15-course canapé style French-floral-themed menu, which draws inspiration from the two iconic Perrier-Jouët cuvées : Grand Brut & Blason Rosé.
For the first time in Malaysia, guests will be invited to discover the Perrier-Jouët exhibition unveiling the enchanting bohemian world of the Wild Child of Champagne.
For this indulgent fare, guests can look forward to staring off with Trio Caviar, Curry Coconut Hummus, Heirloom Tomatoes & Grilled Tiger Prawn, Salmon Gravlax and Boston Lobster Éclair. Then ease into meat delights such as Pan-fried Foie Gras in Mini Brioche, Black Cod Dumpling & Mushroom Tea, Braised Venison & Cilantro Lime Sauce, Chilean Seabass Teriyaki Kebab and Chargrilled Australian Lamb. For a sweet ending, they can dig into Deconstructed Red Ruby Velvet, Hazelnut Rocher Croissant, Black Forest, Caramel Yuzu Magnum and Praline Noisette.
Located on the Level 4 of Hilton Kuala Lumpur, Graze an elegant atmosphere without compromising on comfort. Guests will be treated to a visual feast of the beautiful view of the city and posh-looking décor that will set the ideal mood for a relaxed brunch experience.
(Read about my previous visit to Graze here – https://timchew.net/2019/02/18/graze-at-hilton-kuala-lumpur-sentral-classic-european-favourites-with-a-modern-twist/)
The champagne brunch will be served from 11am – 2pm on 11 Oct 2020 (Sunday). It is priced at RM420 nett per person for food, free-flow champagne and wine, and RM200 nett per person for food and non-alcoholic beverages.
Each session is only limited to 30 seats, and prior reservation is required. Discount is available for selected credit card holders.
An Epicurious Affair Menu
Trio of Caviar on Blinis
Kaluga and Avruga Caviar, Giant Salmon Roe on freshly made buckwheat blinis, grated quail egg, dill crème fraiche, gold Leaf and local apple sorrel cress
Hummus & Vegetable Crudities
Curry and Coconut flavoured hummus, locally grown petit carrots, asparagus, celery, toasted pine nuts, homemade black sesame biscotti and edible flowers
Heirloom Tomatoes & Grilled Tiger Prawn
Cameron highlands heirloom tomatoes, bell peppers and Australian feta cheese salad, grilled tiger prawn, parmesan crisp and fresh sweet Baby Basil
Salmon Gravlax on Crisp Lavosh Crackers
24 hours Home cured salmon, House baked nutty Lavosh bread, locally grown edible flowers, dill Crème Fraiche and Baby Cress
Boston Lobster Éclair
Home baked basil Pete de choux, Sustainable Lobster and local tomato with fresh dill
Pan-fried Foie Gras in Mini Brioche
Home baked Brioche Bun, Pan-fried Foie Gras, Caramelised Granny smith apples, Sarawak Pineapple Jam and Crispy hand cut truffle straw potatoes
Black Cod Dumpling & Mushroom Tea
Homemade Black cod dumpling, Wild Mushroom consommé, edible flowers and porcini Mushroom
Braised Venison & Cilantro Lime Sauce
12hr cooked Venison with spices, Cilantro lime sauce, Fresh avocado, served with a shot of Orange grand Marnier and nasturtium leaf
Chilean Seabass Teriyaki Kebab
Broiled Seabass fillet with glazed teriyaki, Crispy Leek, edamame and micro cress, citrus Vinaigrette and Pink finger lime caviar
Chargrilled Australian Lamb
Chargrilled Frenched Lamb cutlet, flamed grilled Smokey Aubergine, Spicy Bell pepper Marmalade and pomegranate
From the Hilton Kuala Lumpur Patisserie
Deconstructed Red Ruby Velvet
Classic Red velvet sponge, Strawberry crème Cheese Mousse, Crumbed pastry soil and Fresh wild Berries
Hilton bakery croissant, filled with hazelnut cream, Jivara milk chocolate and toasted hazelnuts
Black Forest 70% Chocolate Pot
Moist chocolate sponge, Vanilla Chantilly, Dark sour cherry, Chocolate soil, edible Flower and Fresh berries
Caramel Yuzu Magnum
Caramel Brownie, Poached Banana, Yuzu infused milk chocolate Cremeux and Crispy pearls
64% Manjari dark chocolate mousse, Crispy feuilletine, Praline cream, Gold Dust on a Chocolate short crust Pastry
Perrier-Jouët Grand Brut
Perrier-Jouët Grand Brut
White -Jacob’s Creek Core, Chardonnay
Red – Jacob’s Creek Core, Merlot
RM 420 Nett Per Person for Food & Free Flow Perrier-Jouët Champagne and White & Red Wine
RM 200 Nett Per Person for Food & Free Flow Non Alcoholic Beverages
What’s the Catch at Chynna
Hilton Kuala Lumpur’s Tang dynasty style restaurant, Chynna presents What’s the Catch, a seafood feast that serves various oceanic delights in mouth-watering oriental styles by Chef Lam.
Featuring assorted seafood from both local and international coasts, the seafood feast takes culinary experience up a notch with freshly-sourced king crab, mud crab and abalone, all cooked in traditional Chinese methods to tantalize the most discerning taste buds.
The red king crab or the Alaskan king crab is the most sought-after crab species from the Pacific Ocean and grows to a leg-span of 1.8 meters. The king crab’s flesh is sweet, moist and rich which makes it a seasonal favourite. Guests will be able to savor Wok Grilled Alaskan King Crab, where the chef will prepare them with a smoking hot wok to capture its oceanic and sea-salty flavor. Paired with a special in-house chili milk dipping sauce, this dish pairs the natural sweetness of the snow-white crab meat with a tang of spiciness.
In addition to the Alaska king crab, guests can enjoy Stewed 3-Head Abalone with Black Truffle Pumpkin Puree cooked with white truffle oil and an array of Chinese-style mud crab dishes, which include Batter Fried Crab with Salted Egg Yolk, Durian Crab with Cheese, Sichuan Mala Crab and more. The restaurant also serves a special meat dish, the 48-hours Simmered Wagyu Beef Cheek with Chinese Aged Wine.
The What’s the Catch promotion is priced from RM138 nett, and is available from 15 October to 30 November 2020. Chynna is open for lunch on weekdays from 12pm – 2:30pm and weekends from 11am – 2:30pm; dinner on weekdays from 6:30pm – 10pm and weekends from 6:30pm – 10:30pm.
Prior reservation is required. The standard dining discount is available for selected credit card holders.
For enquiries or reservations, call +603 2264 2264 or head over to www.eatdrinkhilton.com
Photos courtesy of Hilton Kuala Lumpur.