Time flies. It’s MARCH now and this month also used to be the beginning month of a year during the ancient time by Russian and also British and her colonies. It’s actually a logical way to start a year because the living earth starts to wake up from hibernation and became visible from the thick layer of pure white colored snow. So it’s time to shift and change.
What you have in mind? Don’t tell me because that’s your personal affairs. But if you are thinking of trying some varieties on your food quest, you may consider stopping by Chynna at Hilton KL. There will be featuring a selection of unique and premium freshwater fish and seafood options from the wild all over river of Malaysia throughout whole month of March.
KL Hilton, Chynna Chinese Restaurant
Thanks to Jac, I was honored to be invited to KL Hilton just before CNY for a food sharing session together with Suanie, Eric and a few magazine editors. I have no idea it was a sharing session about freshwater fish but you know, it is Hilton Kuala Lumpur. How can you resist? I’m no way near a fan of freshwater fish because I do not fancy taking off all the small tiny little Y shape bones and still get poked by some missing one not to mention about the soil taste normally found in freshwater fish will.
Now, this session proved me wrong. Since CNY was around the corner, YeeShang will definitely appear as the appetizer. There are fish slices in there also right? The YeeShang was actually very good. It was not sweet and not too sticky as well. I like.
Just look at those salmons…
The first fish served had a funny name. It is call Pineapple fish or some call it ‘Ong Lai’ fish. According to Chef Lam, the fish is big and the shape looks like pineapple and that’s where the name came from. It was cooked in ordinary black soy sauce where we can find at almost any Chinese restaurant. The difference was, it was done perfectly. Steaming time well controlled leaving a sweet and tender flesh laying on top of the soy sauce. To me, the best part of this dish was mixing the awesome soy sauce into the hand-pulled Chinese noodles.
Soy Sauce Steam Pineapple Fish
Satisfying 1st course
There’s one little side dish generated from this prosperity fish. The huge thin flake scales of it was deep fried and mixed with meat floss. It was surprisingly good. Just imagine the munching sound more like crunching where even the person beside you will surely notice and yes, this was how crispy it was.
Fish scales
Following was the famous freshwater fish, King Patin. It was prepared in yellow curry style with all sorts of veggie including Japanese tofu, cabbage, aubergine etc. The aroma was appetite stimulating, the taste was creamy and it went well with rice. However, I think it lacked of ummph in a way… perhaps it was not prepared with coconut milk. I’m not a very healthy person, am I?
The yellow curry king patin (patin wong)
Last but not least, also patin but it was stone patin with darker skin color compared to the king patin in yellow curry. This dish was something special to me. Vinegered spicy and sour favor was the way the stone patin soaked in. I’ve tried vinegar sauce steam fish at HangZhou China and this was totally different type. The sauce was really strong and thick, the taste will surely numb your tongue. In my humble opinion, I think it is something that you either like it or hate it.
Awesome sauce stone patin
Although there were only 4 dishes, it was more than enough to satisfy our taste buds. The sequence of the dishes was nicely planned from light and thin to gradually moving towards strong and thick savor.
It was a great session with nice samples of food. The hospitality by Belle and Jean was awesome and with the humourous Chef Lam around, it was overwhelming. Just by looking at the pictures below, you should know how friendly he was. Same goes to Mr. Johnnie Gerald Walker who is the F&B Director. I got to take pictures with both the important men and this Eric got 2 chics instead.
Great Hospitality by Team KL Hilton
Chynna, KL Hilton
3 Jalan Stesen Sentral,
50470 Kuala Lumpur
Tel: 03 – 2264 2592/2696
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let’s do it.
hehehe… timing perfect.
I think I would love to go back for that crispy/crunchy fish scale dish.. hehe…
March 4, 2010 at 5:08 pm