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Thursday, 14 December 2017 | MYT 12:00 AM

Hilton Kuala Lumpur goes back to basics with Yuletide dishes loved by everyone

EVERYONE loves a good meal, preferably with a hint of traditional favourites especially when you are spending Christmas away from home.

Often we think of what our mother would have prepared for the special day or how relatives relished gingerbread cookies and that delectable fruit cake that you have been craving for.

Fret not as Hilton Kuala Lumpur is making sure you get to enjoy “the most wonderful time of the year” just like everyone else.

“We are going back to basics this year with traditional Christmas favourites that are loved by everyone regardless of age,” said Hilton Kuala Lumpur national public relations manager Kiranjeet Kaur.

This festive season, Kiranjeet said the hotel would take guests on a gastronomic journey with their master chefs preparing an endless array of dishes on both Christmas Eve and Christmas Day.

We had a preview of what the hotel has in store during a recent dinner review.

Baked Oyster Mornay (bottom) and Pan Fried Foie Grass on Brioche Toast.
Baked Oyster Mornay (bottom) and Pan Fried Foie Grass on Brioche Toast.

Upon arriving at Vasco’s, we were ushered into a private dining area which was set up in warm Christmas colours, allowing us to absorb the home-away-from-home experience.

The long dining table was filled with Christmas decorations accompanied by colourful candies and traditional Christmas cookies for us to munch on while waiting for other guests to arrive.

Our dinner began shortly after with chef Suhalmi Md Tasir bringing a cold platter featuring Alaskan crab, poached tiger prawns and freshly shucked Pacific oysters.

He also dished out a large plate of sashimi yellow fin tuna with shoyu and sliced salmon ceviche. There was also vegetable sticks with hummus dip on the side.

On the opposite end of the table, guests were passing around a plate of smoked duck breast skewer with cherry tomato confit and orange reduction.

Sashimi yellow fin tuna with shoyu.
Sashimi yellow fin tuna with shoyu.

The ambience was great making it feel as though we were one big family enjoying a Christmas dinner as we continued passing plates around the table while sipping a refreshing lemongrass drink.

The main dishes of Baked Oyster Mornay and Pan-fried Foie Grass on Brioche Toast were served next.

These were then joined by the main attraction of the evening, a golden brown roasted turkey with all the trimmings.

The “big bird” came along with generous servings of cranberry sauce and giblet sauce, buttered Brussels sprout with streaky beef, duck fat roasted potatoes and honey glazed carrots.

To complete our evening, a group of carollers entertained us with Christmas carols as we indulged in Christmas stollen and homemade mini panettone and fruit mince pies.

Hilton Kuala Lumpur executive pastry chef Brett Muller presented two desserts; Chocolate Yule Log and Traditional Christmas Pudding.

The hotel’s Traditional Christmas Pudding.
The hotel’s Traditional Christmas Pudding.

There are three buffet sessions at the hotel this Christmas; Christmas Eve buffet dinner (RM198 nett), Christmas Day buffet lunch (RM228 nett) and Christmas Day buffet dinner (RM198 nett).

Guests can also take home the Honey Glazed Turkey (RM488 nett) served with roasted herb potatoes, sautéed seasonal vegetables, chestnut and apple stuffing with home-made sauce.

 

VASCO’S Hilton Kuala Lumpur 3 Jalan Sentral, 50470 Kuala Lumpur. Business Hours: (buffet lunch) 12noon-2.30pm (buffet dinner) 6.30pm-10.30pm. Tel: 03 2264 2264 or visit life.hiltonkl.com for details.

This is the writer’s observation and not an endorsement by StarMetro.