There are both hits and misses at EEST, but it's still one of the city's better hotel restaurants, with an exceptionally eclectic menu and a first-rate ambience.
Salmon & avocado yee sang, comprising super-fresh ingredients. Too bad there wasn't more avocado; we could barely taste it once everything had been mixed up.
A well-prepared dim sum platter: salted egg & curry scallop wu gok; crystal prawn har kau; steamed yabby, tofu & tobiko dumpling; chicken, prawn, sea urchin & gold leaf siu mai.
Claypot of waxed duck rice, Hong Kong kailan & onion soy oil. A fragrant, flavourful treat, though some might consider it overly salty.
BBQ beef short ribs. Too chewy and stringy, with a cloyingly sweet taste that was somewhat reminiscent of char siew.
Steamed black cod with shimeji mushroom. Can't go wrong with this recipe.
Green Point Brut NV (Australia).
EEST,
The Westin,
Kuala Lumpur.
