Black Swan Thousand-Layer Pastry and Stir-Fried Fish Fillet with Tauchu Paste, Dried Shrimps, Cili Padi and Crispy Ginger (below) at Chynna.
KL mid-autumn fest showcases bites of Cantonese delights
YUM cha is the Cantonese tradition of having tea alongside dim sum – believed to have originated in southern China.
Diners typically enjoy a variety of steamed dishes, such as dumplings, pastries and other bite-sized savouries.
Eager to revive this tradition, Chynna at Hilton Kuala Lumpur has unveiled its yum cha promotion in conjunction with Mid-Autumn Festival.
Available until Sept 30, it features handcrafted dim sum, aromatic Chinese teas and mooncakes, among other delicacies.
Delicately wrapped and perfectly translucent, the Steamed Hakka Chicken Dumpling offers a comforting burst of savoury warmth with each bite.
The filling is juicy and well- seasoned, striking a balance between tender chicken and subtle herbal notes.
Fragrant and lightly spiced, the Steamed Curry Mackerel Dumpling surprises with a gentle heat that lingers on the palate.
The curry’s aromatic depth pairs beautifully with the mackerel’s natural richness.
Soft sheets of bean curd enveloping chicken and shrimp make the Steamed Chicken and Shrimp Bean Curd Roll with Superior Oyster Sauce a textural delight.
The sauce adds a glossy savouriness that elevates each mouthful.
The Signature Collagen Chicken Dumpling in Soup delivers a deeply nourishing broth, silky and full-bodied.
The dumpling itself soaks up the flavour, creating a soothing and almost medicinal flavour.
Black Pepper Wagyu Beef Pastry and Snow Skin Pure Musang King Durian Mooncake (below).
Visually striking, the Black Swan Thousand-Layer Pastry is as delicate as it is decadent, with buttery layers that melt away effortlessly, its refined sweetness underscored by a faint nuttiness.
Rich and indulgent, the Roasted Duck, Foie Gras and Mushroom combination is sheer opulence on a plate.
The earthy mushrooms temper the intensity of the duck, while the foie gras adds a velvety finish.
Encased in a flaky shell, the Black Pepper Wagyu Beef Pastry is bold and peppery, the premium beef retaining its succulence within the crispy layers.
A burst of umami greets in the Stir-Fried Fish Fillet with Tauchu Paste, Dried Shrimps, Cili Padi and Crispy Ginger.
The interplay of salty tauchu, fiery chillies and fragrant ginger creates an addictive harmony.
The Poached Paper Prawn with Golden Crispy Rice dazzles both in presentation and taste.
Sweet, tender prawn is matched by the satisfying crunch of golden rice, making for an elegant contrast.
Prices start from RM16nett per basket of dim sum.
Hilton Kuala Lumpur is also running a mooncake promotion until Oct 6, featuring artisanal snowskin mooncakes and traditional baked varieties.
Prices range from RM45 to RM70 per piece.
Highlights include Snow Skin with Pure Musang King Durian and Snow Skin Black Sesame Ganache with Almond and Peanuts.
There are also packages – each containing four mooncakes – priced between RM168nett and RM528nett.
For details, call 03-2264 2264 or email Hiltonkualalumpur_FB@hilton.com
CHYNNA, Level 5, Hilton Kuala Lumpur, Jalan Stesen Sentral, Kuala Lumpur Sentral (Tel: 03-2264 2264.) Business hours: 11am to 2.30pm (weekdays), noon to 2.30pm (weekends), 6.30pm to 10.30pm (daily).
This is the writer’s personal observation and is not an endorsement by StarMetro.
