CHOCOLICIOUS CHRISTMAS CELEBRATION AT THE WESTIN KL

 

Ever dream of a Charlie and the chocolate factory themed Christmas? The Westin Kuala Lumpur team is out to make that a reality this Yuletide season with chocolicious highlights taking centrestage.

 

 

 

According to Executive Chef Halim Chek Lah, the idea is to push his team to raise their culinary game in working with chocolate. “Although the ingredient of choice is focused mainly on dessert and sweets, everyone has to think creatively and learn how to make the best use of premium Callebaut chocolate. We also experimented with uniquely flavoured variants such as sea salt and dark chocolate, resulting in 30 different desserts for our festive menus.”

PALATE-PLEASERS FROM PREGO

Chef Marco De Cecco and his team proffers Pizza di Natale with Chocolate, Saffron Risotto and Parmigiana Panna Cotta. Homely servings of Seafood Salad, platters of Pasta, Salami and Assorted Cured Meat with Cheeses and Panettone (Italian sweet bread with raisins and candied fruit) among other temptations will be on the menu too.

 

Christmas Eve Dinner (6pm-10pm) is served at RM288 nett per person (food only). Add RM160 per person for free flow of Prosecco and RM260 for free flow of Champagne. The same pricing applies for New Year’s Eve dinner.

Christmas Day Brunch (11.30am-2.30pm) is priced at RM288 nett per person (food only). Add RM160 per person for free flow of Prosecco and RM260 for free flow of Champagne. The same pricing applies for New Year’s Day Brunch.

CHOCOLATES AND MORE AT THE LIVING ROOM

 

Pastries, cookies, cakes, dessert and main courses – both chocolatey and non – beckon invitingly from an expansive showcase by the capable all day dining restaurant team.

 

Chocoholics can eat their fill from the marvellous chocolate-laden spread: Pecan Chocolate Tart, Chocolate Pavlova, Chocolate Black Forest Yule Log, Chocolate Raspberry Dome, Chocolate Macarons, Marble Chocolate Cake with Passionfruit Dressing and Chocolate Moist Cake.

Competing for the discerning diners’ attention are Turducken with Cranberry Sauce and Giblet Gravy, Short Ribs with Thyme Jus and Black Pepper Sauce, Chicken Galantine with Fruit Pickles and Passionfruit Dressing, and Honey Glazed Spiced Roast Turkey with Apple, Chestnut and Sage Stuffing.

Choice picks we adore include Baked Norwegian Salmon with Honey Roasted Parsnips and Celeriac, Roasted Prime Rib with Truffle Mashed Potato, and Chilled Seafood on ice.

The Christmas Eve Dinner Buffet (6pm-10pm) is priced at RM188 nett per person and Christmas Day Hi-tea Buffet (12.30pm-3pm) is priced at RM172 nett per person.

On New Year’s Eve, the Chocolate Village Dinner Buffet (6pm-10pm) is priced at RM188 nett per person. On New Year’s Day, enjoy the Chocolate Village Hi-tea Buffet (12.30pm-3pm) at RM172 nett per person.

IMPERIAL OPTIONS AT FIVE SEN5ES

Celebratory delights fit for an emperor await at Five Sen5es. Revel in luxurious servings of Boston Lobster with Egg Noodles in Superior Stock, complemented by delectable Imperial Steamed Village Chicken and Cordycep Flowers with Ginger.

 

Finish on a roll with Chocolate Sesame Dumplings before calling it a night.

The five-course Chocolate Imperial Set Dinner (6pm-10pm) is available at RM160 nett per person on Christmas Eve and New Year’s Eve. On Christmas Day and New Year’s Day, indulge in a leisurely Dim Sum Brunch (10.30am-2.30pm) at RM138 nett per person.

For reservations, call The Westin KL, tel: 03-2773 8495, WhatsApp: 017-281 9231 or email: westindining@westin.com Website: www.thewestinkualalumpur.com

FIRING UP A NEW MENU AT CHARCOAL

 

Charcoal, The Saujana Hotel Kuala Lumpur’s unique grill restaurant with a Malaysian twist sets itself apart from the traditional Western-style grill rooms by using the age-old technique of charcoal cooking. 

Coupled with local condiments, dips and sauces to give its chargrilled meats and seafood additional flavour and depth, Charcoal updates this traditional alchemy and presents it in a contemporary way for modern diners.

Now Charcoal’s new Chef De Cuisine Alex Chin aims to fire up the imagination and palate with his 18 years of international and local culinary experiences through a new a la carte menu.

While waiting for your choice of prime grilled meats to be cooked, I’d recommend you scoff down some Freshly Shucked Oysters (served on ice). From the five varieties available, the sizeable Pacific Prime Coromandel from New Zealand (RM65 for 3) and meaty Fine De Claire from France (RM65 for 3) are chockful with the clean, salty essence of the sea. 

Coming in a close second are Gallagher from Ireland (RM55 for 3 pcs) and Australia’s Tasmanian Prime (RM65 for 3), putting the Creuses from the Netherlands (RM55 for 3) into the shade. A portion of five different varieties is served at RM80 per flight or eat the shellfish to your heart's content at RM118 per person.

Squirmy about downing the mollusks fresh? Then add RM10 to the oysters’ selling price for them to be baked with smoked duck bacon, fresh herb crumbs or aged cheddar cheese. Interestingly, the shellfish remains succulently sweet and toothsome on the palate despite the rich, assertive cheese and spinach topping.

 

They go superbly well with Saujana Hotels & Resorts Wine Collection (RM31 per glass, RM152 per bottle) especially Frankland Estate 2014 from Margaret River. A blend of Chardonnay, Sauvignon Blanc and Riesling, the wine’s crisp, fruity accents form a match made in heaven with the freshly shucked oysters.

If you eschew the raw stuff, Chef Alex Chin will gladly rustle up the signature dish of Seared Crab Cakes (RM35). Breaded and fried, the deliciously dainty patties come accompanied by chive cream, aioli, watercress and chunky pomelo dressing.

Few diners can resist ordering a dish or two of Charcoal’s grilled offerings. After all, those are the leading show-stoppers at the restaurant. The slab of Short Ribs with Charcoal BBQ Sauce (RM80) is guaranteed to satisfy any meaty cravings. Cut from Mulwarra Black Angus, the 120 day grass-fed and grain-finished beef rib from South-eastern Australia teases the tastebuds with its subtly charred, full-bodied flavour. A grilled tomato and peppery watercress pile on the nuance profiles while mini pots of barbecue, black pepper and mushroom sauces are served on the side.

Asian twists are woven into the chef’s serving of Lobster Bucatini – an indulgent pasta dish flecked with dried chilli and garlic flakes. Soaked up with the lobster’s inherent sweetness, the flat, thick noodles taste irresistibly scrumptious jumbled up with fresh sage, roasted cherry tomatoes and zucchini ribbons.

Meanwhile, buffet buffs will find notable pickings such as young jackfruit masak lemak, Goan fish curry, ikan asam pedas and dry crab curry from the evening spread laid out.

One of the best sweet endings at Charcoal would be Grilled Mango Pavlova (RM30). Frankly, I’m not cracked up over pavlova but Charcoal’s comes up trumps. Piped like a mini hive, the crisp but cloud-light meringue is filled with dices of grilled mango and fresh berries. Crowned with a dollop of cream, the dessert is light yet luscious, just enough for you to leave the restaurant happy ever after.

For reservations at Charcoal, call tel: 03-7843 1234. Address: The Saujana Resort, Jalan Lapangan Terbang SAAS, Shah Alam, Selangor.