From 16 January to 11 February 2017, guests can choose from two set menus, namely Prosperous and Auspicious, specially created by the Chinese Cuisine's Executive Sous Chef, Ng Kok Wai. These will be served to you in a private setting, in their event and function spaces. The menus feature a combination of traditional and modern dishes that will surely tantalise your palates. The Prosperous Menu, priced at RM1888+ is a 9-course menu while the Auspicious menu is a 6-course menu priced at RM1688+. For the full menus, please scroll down to the bottom of this post.
We were invited to the hotel to sample selected dishes from both the menus and we left feeling really impressed. The food was good, and best of all, it excited my tastebuds!
XYZ Bar's Blossom - cocktail of rose buds infused tea (RM28 nett)
Start your meal with the customary yee sang toss, also known as "lo hei". We had the Golden Coraline Algae Yee Sang, beautifully crafted into the shape of a rooster. The yee sang was made up of carrots, daikon, an assortment of pickled vegetables, caramel popcorn, jellyfish, octopus and golden coraline algae (aka sea bird nest). The caramel popcorn was a unique touch, and according to Chef Ng, he used it in lieu of pok chui crackers to give the dish a nice textural crunch. Other than this, there is also Popcorn Jellyfish Yee Sang, Salmon Yee Sang, and Jellyfish Yee Sang, starting from RM98 nett.
Chef Ng with his rooster creation
Next, we were served the braised fish maw, dried scallop, with shredded snow crab and enoki mushroom soup. The soup was thick and chock full of ingredients - loved it! I don't usually have more than a bowl of soup (there are 7 more courses to go afterall!) but I enjoyed it so much that I had another bowl.
Cha Sake from Mai Bar - tea infused sake, chamomile tea and herbs (RM20 nett)
The homemade almond boneless chicken was Hubby's favorite dish of the afternoon. Chef Ng explains to us that it is quite laborious to make this traditional Chinese dish. The chicken is first deboned and then filleted, and then combined with fish paste, skewered, blanched, bathed in sugar syrup, hung overnight, minced and then deep fried. On one side of the chicken pieces are almond flakes, and the other crispy chicken skin. Juicy and delicious!
A CNY meal is not complete without fish, which symbolises abundance for the new year. The deep fried sea bass with calamansi and pomelo was pretty special. The fish was meaty and juicy, and topped with egg floss. What makes it unique is the creamy, appetizing sauce which is made from Carnation milk, calamansi, corn and pomelo.
Prawns are a symbol of happiness during CNY as 'ha" in Chinese sounds like laughter. The wok fried tiger prawn with golden shallot smelt really good and tasted fantastic too. The prawns were coated in a slightly tangy, spicy sauce and then topped with crispy garlic bits. Chef Ng tells us that he uses charcoal garlic for this dish, as it is more fragrant and has a lovely smokey flavour.
The braised prosperity bag with garden greens resembles money bags, making it a really auspicious dish for the new year. Chef Ng uses inari (Japanese deep fried tofu packet) filled with chicken and prawn, served in a rich sauce with crabsticks, broccoli and tobiko.
The steamed lotus leaf rice was topped with roasted duck, smoked oyster, and bamboo shoots and steamed for two hours. This is served with deep fried arrowhead chips (ngaku) for crunch.
To end, we had pan fried new year cake, as well as a refreshing chilled rainbow pearl yuzu broth. Loved the popping fruity strawberry and mango pearls - so much fun to eat!
Available for both lunch and dinner. Prior reservation is required. For reservations or more information, please call 03-2723 1188 or visit www.aloftkualalumpursentral.com
Location: Aloft Kuala Lumpur Sentral, No 5 Jalan Stesen Sentral 5, 50470 Kuala Lumpur, Malaysia.
Tel: 03-2723 1188
GPS Coordinates: 3.132897, 101.686104
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