Renaissance Kuala Lumpur Hotel
Level 1, East Wing,
Corner of Jalan Sultan Ismail & Jalan Ampang,
50450 Kuala Lumpur.
Contact: 03- 2162 2233
This May, Executive Sous Chef Kok Chee Kin from Dynasty Restaurant, Renaissance Kuala Lumpur Hotel has put together traditional herbs with many other ingredients such abalone, scallop, ginseng and bird nest or lobster to create this special concoction – “Monk Jumped Over The Wall” that will tantalize your taste bud for sure!
Monk Jumped Over The Wall with Bird’s Nest
Available for lunch and dinner, this delicacy is served at RM48.80++ for regular individual portion, RM128.80++ for premium version. The more luxury version, Monk Jumped over the Wall with Bird Nest is priced with RM188++ per portion and RM238++ for a serving enhanced with lobster.
Monk Jumped Over The Wall
If you find that having only Monk Jumped Over The Wall isn’t enough, you can call for set menus which is priced at RM118++ per pax (minimum 2 pax) or RM688++ courses for 6 persons.
Weather it is regular or enhanced version, the pot of Monk Jumped Over The Wall is definitely a bowl of comfort treasures. Come pipping hot, the soup kept bubbling until we finished it, thanks to the small fire that keeps it warm. Full flavoured with intense sweetness from the scallop, abalone, shark fin and mushroom, we truly enjoy every spoonful of this.
Dynasty’s Inspirational Four Seasons (满福精品四款)
Put together four pieces of goodness, it is hard to define which one is better. Coming first is the halved succulent prawn stuffed with seaweed salted egg yolk and deep fried. Very firm texture all together. Followed by is the fresh bouncy fish paste sandwiched with yu piu, showered with light sauce. Simple and clean flavours.
The third one will be fish paste wrapped within crispy sheet, lacing with black sesame and sits it on spicy Assam sauce the creamy style. Very appetising sauce that tone down the greasiness. Forth one has meaty fillings wrapped within beta curd sheet, with enoki mushroom and brown sauce come along.
Wok-Fried Fresh Scallop with Asparagus in X.O. Sauce (X.O.汁露顺炒带子)
We love biting into this vegetables that seems simple, but with good crunchiness and juiciness remained. A little spicy though.
Braised Bamboo Fish ‘Teow Chew’ Style (潮州炆笋壳鱼)
The fish is huge, but being polished clean in a jiffy. A sign that it tastes good, obviously. Though being deep fried, the fish remain fleshy and juicy, flooded with sourish tangy thick gravy which is cooked together with bean curd, salted vegetable, tomato- a sauce that flavours up the whole dish.
Poached Chicken with Kai Lan (玉兰白切鸡)
Chicken, mushroom and preserved meat interlacing each other, bundle of munch.
The sauce is so good, pleasant to the palate and didn’t make you feel greasy, complement really well with the poached chicken.
Braised Ramen with Eggplant & Minced Meat (肉碎茄子滑拉面)
We were quite full by the time we had this dish, Braised Ramen with Eggplant & Minced Meat. But we finished everything too, as it was so delicious. Silky smooth ramen that gives a nice slurp, superb with robust flavour minced meat and cubed aubergine toppings.
Sweet Fancy Duet (美点映双辉)
Mini mooncake with sweet fillings.
This small little biscuits is filled with lotus paste, chewy inside and crunchy outside.
Warmed Milk, Aloe Vera & Sesame Glutinous Dumpling (鲜奶芦荟芝麻汤圆)
Our meals ended with sweet warm dessert, milk soup with aloe vera and tang yuan. The girl likes the idea of having milk rather than soya to pair with the tang yuan, as it is more aromatic, and the milk smelt nice too. Everything is nice, just the tong yuan falls slightly, as the glutinous rice ball is a little mushy, probably it is being drowned too long inside the warm milk.