By EDKL Writer A.A.
Xin Cuisine has established itself as one of the city centre's most deservedly enduring Chinese restaurants, but it's constantly bringing something fresh to the table. The kitchen's latest sous chef, Goh Meng Chuan, has recently introduced a clutch of masterfully executed new culinary creations, right on time for Mid-Autumn festival feasting with flair.
That's the cue for ravishing temptations like this braised sea cucumber, magnificently taking centre stage with plump prawns, diced chicken and duck, water chestnuts and mushrooms amid a garden's worth of fresh broccoli, a meticulously assembled triumph of both texture and taste (RM280), and scallops stuffed with prawn paste, luscious and firm to the bite, flavourful with a kitchen-made barbecue sauce (RM12 per scallop).
The Roasted Chicken with Assorted Mushrooms is capable of making customers squawk with pleasure - this meaty, mouthwatering marvel is no mere roast fowl recipe; it's strikingly elevated by a diversity of vibrant earthiness, courtesy of black mushrooms, matsutake mushrooms and lingzhi mushrooms heaped in the centre of the plate, a testament to the restaurant's imaginatively thoughtful reliance on premium produce to spark off gastronomic synergy (RM90 for a whole chicken).
Round out your meal with a couple of sure-fire crowd-pleasers: a thick, puffy yam ring surrounding a substantial assortment of juicy vegetables, including eggplant and string beans (RM56.60), and distinctively crispy-crackly fried rice piled up with plenty of diced prawns, squid, sliced fish fillets and egg (RM54). Classics done with a twist or two to leave a memorable impression.
We've been coming to Xin Cuisine for many years now, and every time we leave, we look forward to returning; many thanks to the restaurant for having us back.
Concorde Hotel Kuala Lumpur, Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Open Mon-Fri, 11:30am–3pm, 6:30pm-10:30pm; Sat, 11am–3pm, 6:30pm-10:30pm; Sun and Public Holidays, 9am–3pm, 6:30pm-10:30pm. Tel: 03-2144-8750
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