Chynna Festival Menu

One of the 1st restaurants I stopped by at the recent MIGF Gala Launch was Chynna Hilton KL. There was a selection of Chynna’s Festival Menu. among them the Stewed Australian Short Ribs with Wincarnis Medicated Wine. Chynna’s Chef Lam Hock Hin was in attendance and our conversation went something like this:-

Me : Is this nice? (pointing at the beef)

Chef Lam : Why don’t you try it?

Me : But it’s 3 Taste Tokens (equivalent to RM15) and I hope it’s good!

Chef Lam : Just take one on the house and you tell me if it’s good or not.

Me : (Looking skeptical and tasting the beef) Oooooooooooh! My goodness, this is sooooooo delicious!!!!! (eyes widen).

Chef Lam : I told you so (giving thumbs up).

Me : I have never tasted beef this tender and melt-in-my-mouth good and as for the medicated wine, what an unusual taste.

Okay, Chef Lam remembers me when I went for the food tasting at Chynna last week and delights in telling everyone within hearing that I was The Skeptical One. Hey Chef, it was 3 Taste Tokens and I had to make sure it was something I would not regret trying and for the record, I did go back to Chynna at TasteMIGF and parted with my 3 Taste Tokens for a 2nd portion of that unforgettable beef.

Chef Lam has more than 25 years of experience and specializes in Cantonese cuisine. Chef Lam has a great sense of humour and has a very simple philosophy when it comes to cooking – he just wants to make all his patrons happy! Chynna returns to MIGF after a 2 year absence.

Now on to the full Chynna Festival Menu!

Starter

Mixed Salad with Seafood, Konnyaku Jelly, Green Pea Dressing

This is a very unique salad because of the konnyaku base and green pea dressing. It has a slightly bitter taste but overall the taste is so excellent. I have never had a salad with konnyaku jelly before and this one worked so well with the greens and dressing.

Soup

Slow-boiled Mackerel Soup with Ming Mu Scallops and Chestnuts  

Such a superior seafood soup, there’s no doubt about the richness of this soup as it is full to the brim with the minced mackerel. Just a bit too salty for my taste but everyone else didn’t think so. This was everyone’s favourite dish apart from the Stewed Australian Short Ribs.

Main Course

Steamed Omega Tiger Grouper with Finely Blended Carrot Sauce

The sauce was very tasty but the flesh of the fish was just a bit difficult to separate, not that it was an issue as they offered to replace it with another but bv that time, I was so full that I couldn’t really eat more anyway.

Main Course

Stewed Australian Short Ribs with Wincarnis Medicated Wine

This is the star dish of Chynna’s Festival Menu, it has the “WOW” factor and made me eat my words when I asked Chef Lam whether it was good. Wincarnis Medicated Wine is available from Hai-O at RM59.90/750ml and was first produced in 1887. Wincarnis Medicated Wine is a carefully formulated blend of enriched wine and malt extract with a unique infusion of selected therapeutic herbs and spices including gentian root, migrate, angelic root, balm mint, fennel seed, coriander seed, peppermint leaves, cardamom seeds and cassia bark. It is a natural tonic incorporating herbs traditionally recognized for their ability to combat ailments and alleviate their symptoms. It is rich in vitamins, especially energy-giving Vitamin B complex, and can have beneficial effects on the circulation system and blood pressure. It can be used as a cooking ingredient hence this wonderful tender stewed short ribs which will make anyone come back for more! The herbal taste sets it apart from all the other beef I tasted at TasteMIGF. This is the most mouth-watering dish on Chynna’s Festival Menu.

Main Course

Stir-fried Pignolina pasta, Sea Prawn with White Curry Sauce

Everyone thought this was fried rice and even when you examine it closely you might still think it is rice but it’s actually pasta, very tiny pasta! Chef Lam has cooked the pasta with thyme so this is a very yummy dish and so beautifully presented too, don’t you think?

Dessert

Homemade Almond Mousse, Fried Sesame Ball, Sweet Chili Gravy

The sesame ball is deep fried and has black sesame paste in it, not too sweet and the perfect dessert to end such a high quality meal. The almond mousse just melts in my mouth and the sweet chili paste may sound like it shouldn’t accompany a dessert but it doesn’t taste weird at all, it went to well with the mousse.

Chef Lam’s Festival Menu gets several thumbs up!!!!

Full Menu