A 30-year-old veteran chef, Wang Cheng Chun, who specialises in Hunan cuisine, is working with award-winning Executive Chinese Chef for Chynna, Lam Hock Hin, to take you on a unique journey through an epicurean culinary trail of China from 25th May to 7th June 2015 at Hilton Kuala Lumpur.
Chef Wang will awaken your taste buds with vibrant flavours of traditional Hunan cuisine. Its dry, hot spicy flavour uses chilli peppers, shallots and garlic. His recipes are inspired and influenced by Hunan food, which is characterised by its hot and sour flavour, fresh aroma, deep colour, and prominence of the main flavour in the dishes.
Wang’s signature dishes include braised fresh beef tendon with winter bamboo and explosively flavourful steamed freshwater fish head with chilli sauce, among others. The dishes require elaborate preparation, another hallmark of his specialty.
Special dishes available during the promotion period include deep fried duck with white sesame seed, sweet and sour soup, sautéed lamb shoulder with romaine lettuce, double boiled fresh hen soup with black agaric and Hunan lotus seed, to name a few.
This special two-week promotion on Hunan cuisine will be available for a la carte orders, and will also feature a special seven-course menu priced at RM220 nett per person.
Hilton Premium Club members and Maybank Cardholders will enjoy a 20% discount, while in-house guests at Hilton Kuala Lumpur during the promotion period will receive a 10% discount. All reservations can be made by calling +603-22642596, or visit www.life.hiltonkl.com for more information.
