New reimagined and innovative creations! Recently, I had a chance to savour the new collection of innovative dishes curated by Chef Kong, available on daily lunch and dinner à la carte menu at Red Chinese Cuisine, an award-winning unconventional Cantonese restaurant of the Pullman KLCC Hotel & Residences.
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| New A La Carte Menu @ Red Chinese Cuisine, Pullman KLCC Hotel & Residences |
Chef Kong, the Master Chinese Chef for Red Chinese Cuisine and the Hotel. He specializes in Cantonese cuisine for diners looking for bold new flavours as well as familiar, time-honored dishes will discover an exciting range of menu options with a few deserving special attentions.
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| Red Chinese Cuisine, Pullman KLCC Hotel & Residences |
Here are some of the exquisites menu we tried that evening
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| Dim Sun Trio Platter |
One dish that stands out is the combination appetiser of dim sum trio platter showcases a fusion of traditional, western and Japanese taste. The trio includes crystal dumplings, scallop cheese balls, and Japanese eel dumplings.
Double-boiled Black Chicken Soup with Dried Scallop & Fish Maw served in whole Coconut
The next highlight is the popular double-boiled black chicken soup with dried scallop and fish maw served in whole coconut. The soup is infused with Chinese herbs, simmering together in the whole coconut for 4 to 5 hours. This combination creates a delightful aroma of freshness from the herbs and sweetness from the coconut meat.
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| Steamed Tiger Grouper Fillet with Superior Stock |
Steamed Tiger Grouper Fillet with Superior Stock
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| Stir-fried Hokkaido Scallop & Asparagus with Black Truffle sauce |
Stir-fried Hokkaido Scallop & Asparagus with Black Truffle sauce
Chef Kong’s innovative creation of stir-fried Hokkaido scallop and asparagus with black truffle sauce is worth a try. The gentle flavours of scallop blend well with the pungent aroma and sophisticated taste of black truffle sauce.
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| Cold Ramen with Aged Vinegar Dressing & Oven-baked Butter Garlic River Prawn |
Cold Ramen with Aged Vinegar Dressing & Oven-baked Butter Garlic River Prawn
For a tantalizing contrast of textures, the menu offers cold ramen with aged vinegar dressing and oven-baked butter garlic river prawn. The cold ramen wrapped around with a bouncy and plump river prawn, which was then oven-baked until golden brown and served with a lathering aged vinegar dressing.
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| Classic Coffee Tiramisu |
For dessert, a modern twist of classic coffee tiramisu serves perfectly to complement the Chinese dishes.
Lastly, Chef Kong will introduce an innovative addition to his signature menu which changes monthly. The menu is specially created to match the weather or season of the ingredients, offering diners something new and exciting each time.
Red Chinese Cuisine’s a la carte menu now offers over 80 choices of the finest Cantonese and Chinese delicacies, allowing diners to orchestrate a complete dining experience suits for every occasion. All prices quoted are subject to an additional 6% service tax.
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| Red Chinese Cuisine, Pullman KLCC Hotel & Residences |
Red Chinese Cuisine, Pullman KLCC Hotel & Residences
Opens daily for lunch and dinner. Mondays to Fridays
Lunch : 12 noon – 3pm Dinner : 6:30pm – 10:30pm
Saturdays, Sundays and Public Holidays Lunch : 11am – 3pm
Dinner : 6:30pm – 10:30pm
This Mid-Autumn, Pullman KLCC collaborates with WonderBrew, do check out Pullman KLCC x WonderBrew Kombucha Bamboo-Gift Box. The customised design is eco-friendly and made from sustainable and recyclable material. It can be repurposed as a stationery or storage tray.
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| Bamboo-Gift Box @ RM238 |
Bamboo-Gift Box @ RM238
This customised design is eco-friendly and made from sustainable and recyclable material. It can be repurposed as a stationery or storage tray, making it the perfect choice for businesses prioritising sustainability. The box contains a set of four mooncakes and a 250ml bottle of WonderBrew Kombucha. Four flavours for selection to pair with Pullman KLCC mooncakes: Purple Serai / Original / Beetroot Basil / Sakura Lychee Rose.
The chef embraces the beauty of the Mid-Autumn tradition by introducing two flavours for the baked mooncakes: White Lotus Spirulina with Single Egg Yolk, Five Variety Nuts with Propolis Honey. Additionally, there is a delightful assortment of snow skin mooncakes: Premium Tieguanyin with Sun-Dried Cranberry, Yam Taro Black Sesame with Snow Bird’s Nest, Belgium Dark Chocolate with Crunchy Caramelised Walnut, Charcoal Coffee and Coconut with Gold Dust. Each bite offers a satisfying mouthfeel with the right balance of flavours that is sure to bring a smile to everyone's face.
Guests have the opportunity to enjoy or share the privilege of indulging in all flavours by ordering the gift boxes, each hosing four different flavours.
For enquiries or to purchase, WhatsApp to +6016 290 3864 or email to restaurants@pullman- klcc.com
For more information about New A La Carte Menu @ Red Chinese Cuisine, Pullman KLCC Hotel & Residences, please visit Pullman KLCC Website, Facebook, and Instagram
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