Chynna @ Hilton Kuala Lumpur
Chynna is an award winning restaurant serving a fine mix of Cantonese and Shanghainese cuisine led by award winning and celebrity Executive Chef Lam Hock Hin.
Earlier this year, I had the opportunity to visit the restaurant to try out their Chinese New Year speciality, the Mixed Salad with Squid Tentacles and Coconut White Curry and also a variety of all time in-house favourites.
The strong regal decor attempts to bring yo back to the ancient Chinese dining environment with red silk lanterns, wooden panels with chinese panels, beautiful chinaware and silver spoons.
My meal starts with an acrobatic skill display by the Tea Master, tossing the long spout copper teapot with such finesse before serving you a fragrant cup of 8 treasure welcome tea.
It is a first for me to have squid with yusheng as it is deemed to be inauspicious by the chinese as the word squid (you yu) corresponds to getting the sack (chao you yu). However according to Chef Lam, there is another version to the story, as squid may also symbolise ample returns for the yea (nian nian you yu)
Not being overly superstitious, we went ahead with the Yusheng, wishing all a prosperous year blessed with good health and good fortune. As we tossed the yusheng, what struck me was the fragrance of the white coconut curry.
As we portioned our yusheng to taste, I totally enjoyed the squid tentacles, it was crunchy, not chewy and had a slighly sweetness to it! The coconut was not over powering and the entire salad felt extremely refreshing! As we cleared the Yusheng, we were served our next few courses of what to be the start of a satisfying lunch.
We were served a seafood carrot soup, which was citrus-y and refreshing, it had a strong seafood flavour to it with a slight peppery after-taste. There were bite size portions of fresh scallops, shrimps and sea welk, providing a nice bite to the overall texture.
Being a fish lover, I could not wait to try the steamed Marble Goby with fried shallots and salted fish served on a bed of smooth and thick congee. The fish was simply delectable, steamed to perfection, moist, a nice bite to it with a slight gelatinous coatng over the skin that proves how fresh this fish is. If only I could raise my hand to order a second serving.
All thoughts of that are washed away with the wok fried fragrance of sesame oil and soy sauce. It was a dish of diced chicken, deep fried and stir fried with oyster sauce over a hot fire with parsley and spring onions. The chicken was rich in taste, just a little too dry to my liking.
The next dish is a Chinese favourite of all times, braised goose web, sea cucumber and dried oysters. The oyster was rich in flavour and unexpectedly moist. I totally enjoyed the goose web, the skin was well braised and had soaked up all the goodness of the braising stock. The sea cucumber was soft and gelatinous with a slight soft chew to it, just the way I enjoy it. This has to be one of the best goose web I had so far.
The fried rice is just a simple dish that is difficult to execute. The fried rice here is simply satisfying, the smell of the wok is present and you could taste the individual grain of rice. Another masterpiece.
The praises stop here as I could not say the same of the dessert. The chocolate mousse seemed a little out of place in Chynna and the pan fried Chinese New Year cake was dry at the sides.
Nevertheless, I was so impressed with the food that I returned to Chynna for 3 times during my 3 day stay at Hilton Kuala Lumpur. The below is just a short preview of the dimsum items I had during my first visit.