SAVOUR authentic flavours of a selection of Chinese dishes with chef Teoh Uman’s masterful creations at Xin Cuisine in Concorde Hotel Kuala Lumpur. Among the August highlights from Teoh’s menu are Homemade Bean Curd with Pumpkin Sauce (RM33nett). Bean curd is paired with smooth and savoury pumpkin sauce, making it a comforting dish.
There is also Stir-fried French Beans with Pickled Lettuce (RM33nett) featuring green beans stir-fried with crisp, pickled lettuce for a crunchy combination. The light, tangy flavour of the pickled lettuce complements the beans, making it an interesting addition to any meal. Deep-fried Fermented Pork Ribs (RM45nett) features the rich taste of deep-fried pork ribs marinated in fermented bean curd for extra depth of flavour.
The ribs, bursting with umami goodness, are crispy on the outside and tender on the inside. For a seafood treat, try the Wok-fried King Prawns with Supreme Stock (RM60nett). In this dish, succulent king prawns are wok-fried and served in rich, flavourful supreme stock.
The prawns are cooked to a tender and juicy consistency, absorbing the essence of the stock. Sichuan Chicken with Spicy Chilli Oil (RM65nett) is a must-try for people who enjoy spice. This dish has tender pieces of chicken drenched in fragrant and fiery Sichuan-style chilli oil.
It is then garnished with garlic, chilli and scallions, adding a delightful crunch and a burst of flavour to the spicy chicken. Bei Feng Tong Style Steamed Dragon Grouper (RM238nett), .
