Chynna Restaurant, Hilton Kuala Lumpur

Chynna Restaurant, Hilton Kuala Lumpur: Chinese New Year Review 2019

When it comes to signature Chinese restaurants, Chynna at the Hilton Kuala Lumpur has become a well-known household name. With its ultra-luxurious décor and stunning performance of their kung fu tea master, you can see why Chynna is known for serving some of the best Chinese fine cuisine, especially during the Lunar New Year. This year, Chynna is bringing a taste of luxury focusing on giant imported American strawberries in its decadent yet healthy yee sang.

Chynna is located on the 5^th floor of the Hilton Kuala Lumpur and is decorated in red and wood and glass. Private rooms greet you as you enter opening into its big main dining hall. The kitchen is headed by Executive Chef Lam Hock Hin who focuses on Cantonese cuisine.

Chynna Restaurant, Hilton Kuala Lumpur: Chinese New Year 2019 Menu

The Chynna Chinese New Year Menu this year consists of 4 sets of 8-course meals with each set being more luxurious than the one before. The sets don’t come in tables of 10, but are priced according to per person, making it easier for families to choose from.

• Abundance Set 財源茂盛套餐 at RM288.00 nett / person
• Prosperity Set 金玉滿堂套餐 at RM398.00 nett / person
• Wealth Set 財運亨通套餐at RM438.00 nett / person
• Grand Fortune Set 名門望族套餐at RM688.00 nett / person

The first dish, a yee sang, was the Yu Sheng with Macadamia Nuts and American Strawberry [紅運當頭] 夏果草莓撈生. This version of yee sang was very unique, which has a strong fruity sweetness from the strawberries. The macadamia nut gave the salad a unique crunch that is different to peanuts, but what made it all the most interesting was that it did not use any fish at all. One of the more unique ‘yee sang’ out there, which is suitable for vegetarians and vegans.

The second dish, a soup, was the Braised Assorted Dried Seafood with Vegetarian Fins, Crab Meat and Fish Maw [橫財就手] 蟹黃扒齋翅. The seafood soup was full of flavour with a pronounced briny sweetness from the dried scallops. The dish was sweet from the crabmeat and made a great starter.

The third dish, a fish dish, was the Steamed Wild Caught Giant Grouper Slice with Congee, Fried Ginger and Tou Chu Chili Sauce [年年有餘] 爆姜粥底蒸龍躉. The dish was served more like a congee than a fish dish, which made it the ever more interesting. The wild caught giant grouper slices were springy to the bite, adding a fresh and flavourful flavour balanced well with the spicy touchu chilli bean paste sauce. This dish was outstanding because of the freshness of the fish and is a definitely must try.

The fourth dish, a vegetable dish, was the Braised Abalone Cubes with Sea Cucumber, Pumpkin Sauce and Crispy Smoked Meat [包羅萬有]  南瓜汁熏肉末燴鮑魚海參. The dish came with huge chunks of dried abalone, which were rehydrated and cooked well casing them to be springy and tender to the bite. Most of the flavour came from the pumpkin sauce and smoked meat, making it a very unique take on serving abalone, quite different from the usual fare.

The fifth dish, a fowl dish, was the Batter Fried Crispy Chicken with Yellow Curry Sauce [金雞報喜] 黃咖哩炸雞扒. The chicken dish served was also quite a unique take, with it deep fried crispy and served in a sweet Chinese style curry sauce. The meat was tender and very flavourful, and made quite an unusual but tasty impact.

The sixth dish, a prawn dish, was the Stewed Cabbage with Yam and Shrimps Served in a Claypot [嘻哈大笑] 芋頭蝦仁紹菜煲. The yam dish was reminiscent of an old Chinese comfort food dish and would make any parent happy.

The seventh dish, a rice dish, was the Ten Grain rice stuffed with chicken floss [十全十美]  十穀米雙鬆泡飯. The rice dish was very different from that you would find, and were in balls consisting of 10 grains including barley, millet, red, brown and white rice, amongst others. The rice balls were a little sweet for our liking, which was not to be expected of the rice course, but was still quite interesting for a taster.

The eighth dish, a duo of desserts, was the Combination of Snow White Coconut Jelly, Nian Gao Roll with Cheddar Cheese with Macadamia Nut and Musang King Durian [步步高升] 白玉椰子凍拼芝味夏果貓山王年糕. The nian gao roll was thin and flavourfully sweet, with the musang king taking over the with its intense aroma and flavour, complementing each other. The snow white coconut jelly made a nice play on palate for something cool and lighter.

The Chynna Chinese Near Year Reunion Dinner Experience

Chynna is well known for serving elevated Chinese cuisine and it did not disappoint. The chef plays a fine balance of keeping to authentic tradition while maintaining creativity with a play of ingredients and presentation. For families seeking a good Chinese New Year reunion menu, do gander over to pick from one of their four sets, which is great for small and big families as all sets are based on persons and not served as a table of ten.

Chynna is a halal restaurant.

The Chynna Chinese New Year 2019 Menu runs from 7th January 2019 to 24th February 2019. 

_{|PHOTOHRAPHY BY : HILTON MALAYSIA & NICHOLAS NG | WEBSITE: CHYNNA |}