We always get excited whenever a restaurant introduces a new array of fusion dishes in their menu. As foodies, we get to taste the new innovations of the chef and what inspired their latest creations.
Recently, we were fortunate to drop by Red Chinese Cuisine located in Pullman KLCC to check out the restaurant’s newly-curated a la carte menu.For this new set of dishes, Master Chinese Chef Kong Ngoi Siok brings the best of both worlds – fusing Japanese and Chinese culinary traditions with a modern twist.
For starters, the dim sum trio platter (which includes crystal dumplings, scallop cheese balls, and Japanese eel dumplings) is a great way to kick things off and whet the appetite for what’s to come. Another must-try dish at Red is the double-boiled black chicken soup with dried scallop and fish maw served in whole coconut. The Chinese herbs create a delightful aroma of freshness, while the coconut meat adds sweetness to the flavourful soup.
One of the more interesting fusion dishes found on the new menu is the stir-fried Hokkaido scallop and asparagus with black truffle sauce. On its own, the scallop tastes ordinary; but mix it with black truffle sauce and you’ll experience a whole new flavour.
Likewise, the steamed tiger grouper fillet is also an interesting innovation. By adding a pumpkin-coloured soup base with turmeric taste, it introduced our taste buds to a new flavour. While many of us are used to the soy sauce taste, this new method is equally tasty.
While it can be a hit or miss, the cold ramen with aged vinegar dressing and oven-baked butter garlic river prawn is an acquired taste. If you’re someone who loves cold ramen when eating out at Japanese dining outlets, then this dish will certainly fulfill your cravings.
Last but not least, no meal is complete without ending on a sweet note – desserts! Red’s classic coffee tiramisu offers a healthy dose of chocolate goodness without being too overpowering – which we love! In addition to the aforementioned, Red Chinese Cuisine offers over 80 choices of Cantonese and Chinese delicacies. For this tasting, Chef Kong’s combinations were a home run.
Red Chinese Cuisine opens daily for lunch and dinner.
Mondays to Fridays
- Lunch : 12 noon – 3pm
- Dinner : 6:30pm – 10:30pm
Saturdays, Sundays and Public Holidays
- Lunch : 11am – 3pm
- Dinner : 6:30pm – 10:30pm
For enquiries or to purchase, WhatsApp to +6016 290 3864 or email to restaurants@pullman klcc.com
