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Famous for its dim sum and excellent Cantonese cuisine, Xin Cuisine is housed in Concorde Hotel, one of the few old hotels in the KL city centre. Whether for a business lunch or family get-togethers, it is the perfect choice for its locality, ample space and great food. With a large dining hall dominated by two large pillars with carved golden dragons in the centre and a small stage at one side of the hall, the tasteful Oriental décor lends an air of authenticity that accompanies the menu of traditional Cantonese fare.
Soup is staple in Cantonese cuisine and Xin Cuisine offers some great choices of soup such as the scallop and pork rib soup, which is a good start. Light and tasty, the broth leaves an aftertaste that is surprisingly fresh, whetting the appetite for ensuing courses. Another appetiser that is worth trying is the poached pork slices with chilli vinaigrette. Thinly sliced and served fresh from the refrigerator, the three-layered pork meat (skin, fat and meat intact) is best when dipped into the accompanying vinegar. The chewy skin and the crunchy succulent meat provides a great texture contrast while the chilli vinaigrette adds a tangy flavour that brings out the best in cold cuts.
Roasted duck, paired with roasted pork or barbeque pork, is another Cantonese staple and here, Xin Cuisine excels. The duck is perfectly roasted with crispy crackling skin and succulent meat underneath while the barbeque pork is tender and juicy. Forget any dips, these meats are best eaten, as they are, to experience the wonderful culinary skills of the chef.
Seafood lovers will enjoy the claypot dried seafood, which comprises braised sea cucumber with fish maw, pacific clams and mushrooms. All the ingredients are stewed, resulting in tender chewy seafood and an excellent rich briny sauce. A variety of fish is also readily available and can be prepared in different styles. Most diners will be pleased with the cod steamed in superior soy sauce. The large fillets of fresh cod are steamed to perfection with the superior soy sauce complementing the taste.
For dessert, try the glutinous rice ball with sesame paste in ginger tea. The chewy rice ball is soft and tender and a bite brings forth an abundance of sesame filling that is velvety smooth and rich, which is well balanced by the spiciness of the ginger tea.
While the wine list is not substantial by any means, it is adequate for a Chinese meal, with representation from different geographical wine regions, though mostly new world. Diners may be apt to select something lighter to go with the richness of meal. The house pour from Argentina is available in both red and white.
Tables are properly set up and servers are friendly, professional and pay good attention without being intrusive. Dishes are served and cleared on time and tea is constantly refilled. They have good knowledge of dishes on the menu and are able to provide suitable recommendations with regards to ingredients and cooking style as well as portions.
The bill for the above meal came up to RM360 (not including beverages), which is more than reasonable for a meal with so many dishes, not to mention the excellent culinary skills of the chef and the superior service.