Red Chinese Cuisine, an award winning unconventional Cantonese restaurant of the Pullman KLCC Hotel & Residences, is now offering a new collection of innovative dishes curated by Chef Kong, available on daily lunch and dinner à la carte menu.
As the Master Chinese Chef for Red Chinese Cuisine and the Hotel, Chef Kong specializes in Cantonese cuisine. He draws inspiration from Chinese culinary traditions and uses fresh ingredients to present his brand new concepts with a modern and refreshing twist. Diners looking for bold new flavours as well as familiar, time-honored dishes will discover an exciting range of menu options with a few deserving special attention.
One dish that stands out is the combination appetiser of dim sum trio platter showcases a fusion of traditional, western and Japanese taste. The trio includes crystal dumplings, scallop cheese balls, and Japanese eel dumplings.
The next highlight is the popular double-boiled black chicken soup with dried scallop and fish maw served in whole coconut. The soup is infused with Chinese herbs, simmering together in the whole coconut for 4 to 5 hours. This combination creates a delightful aroma of freshness from the herbs and sweetness from the coconut meat.
Chef Kong’s innovative creation of stir-fried Hokkaido scallop and asparagus with black truffle sauce is worth a try. The gentle flavours of scallop blend well with the pungent aroma and sophisticated taste of black truffle sauce.
For a tantalizing contrast of textures, the menu offers cold ramen with aged vinegar dressing and oven-baked butter garlic river prawn. The cold ramen wrapped around with a bouncy and plump river prawn, which was then oven-baked until golden brown and served with a lathering aged vinegar dressing.
For dessert, a modern twist of classic coffee tiramisu serves perfectly to complement the Chinese dishes.
Lastly, Chef Kong will introduce an innovative addition to his signature menu which changes monthly. The menu is specially created to match the weather or season of the ingredients, offering diners something new and exciting each time.
Red Chinese Cuisine’s a la carte menu now offers over 80 choices of the finest Cantonese and Chinese delicacies, allowing diners to orchestrate a complete dining experience suits for every occasion. Diners can indulge in sublime textures and flavour combinations; ranging from seasonal live and premium dried seafood transform into memorable culinary masterpieces, to superior soup made with prized sea cucumber and abalone. The menu also features perfectly cooked seasonal vegetables and sought-after Chinese mushrooms, as well as prime cuts of decadent meats and famed Peking Duck, which serves as an impressive table centerpiece. The dining experience is further enhanced with delectable desserts.
All prices quoted are subject to an additional 6% service tax.
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
For more details, visit www.pullman-kualalumpur-citycentre.com
