Chynna’s Special Signatures

The Oriental gem in Hilton Kuala Lumpur presents a culinary journey curated by celebrated Chef Lam.

Grand Chinese restaurants are aplenty in the Klang Valley, and often serve as the go-to spot for family get-togethers and celebrations. One to rank high up in our books as the perfect place to gather around scrumptious meals is Chynna, the opulent restaurant nestled deep inside Hilton Kuala Lumpur.

Mix salad with Kaori Bako, anchovies and crispy Peking duck.

Set in Tang style grandeur featuring a traditional Chinese herbal apothecary and an open dim sum kitchen, Chynna serves delicate and subtle modern Cantonese cuisine with a focus on healthy eating. Famed for the culinary stylings of Executive Chinese Chef Lam Hock Hin, the restaurant’s menu exemplifies the celebrity chef’s commitment to quality and presentation.

From now until the end of July, Chef Lam has curated a special repertoire of 11 signature dishes which he has identified to be crowd favourites over the years since opening in 2004. Did you know that so successful is the menu at Chynna that over 60% of the dishes on it have stayed the same for the past 14 years?

Crystal skin black garlic dumpling.

Upon entering the restaurant, you will immediately be ushered by the host or hostess to your table. While you pore over the Chynna’s Signature Special Set Menu composed of an eclectic mix of Cantonese and Shanghainese cuisine, the resident tea master will acrobatically pour you the specially brewed 8-Treasure Welcome Tea through a metre-long spout from his kettle.

From using curry leaves when cooking prawns, to incorporating anchovies in crispy Peking duck, scallops seared with X.O sauce, the signature dishes feature a wide array of unassuming local ingredients as well as quality imports.

Honey glazed chicken cubes topped with crispy ginger.

The menu starts off with a single serving of delicious Peking duck meat with thin crispy skin tossed in salad with crab meat stick, anchovies and coconut milk; followed by prawn dumpling with aged sweet and syrupy black garlic from China and Chinese spinach. The soup with lobster meat, crab roe with meat, vegetarian fins, and spring onion, on the other hand was chock full of meat, perfect for seafood lovers.

Braised lobster soup with Shanghai crab meat, scallion and vegetarian fins.

Then there is a very Malaysian-ised dish of shrimp, evaporated milk, French salted butter, curry leaf, bird’s eye chilli with egg silk – which truly is a crowd favourite. Chef Lam also relayed us a tale about a couple who came two consecutive nights to Chynna and ordered nothing but the shrimp before disappearing never to be seen again two days later. Also, the shrimp used by the chef is sourced from an antibiotics-free farm in Sandakan, which he took a 40-minutes-from-land trip to for inspection.

Butter milk prawn with egg flakes and scented curry leaves.

After the next fishy dish that is the culmination of fish maw, fish fillet, white bean curd, fish broth, the palate cleanser comes in the form of refreshing lime sorbet with salted plum and lemon zest. The 11-course set menu truly is a demonstration of the chef’s wondrous mind, as he takes patrons on a culinary journey of flavours.

Refreshing lime sorbet with salted plum and lemon zest.

Once the palate is clear it’s time for the world-recognised Hokkaido scallop, cooked with asparagus and tossed in spicy X.O sauce. The thick gravy for the scallop is very much Malaysian, reminding one of the beloved sambal nasi lemak. This inventive dish is then followed by tender beef tenderloin cubes, black pepper sauce, jade kale, curry leaf, cashew nut, carrot slices, straw mushroom; before being superseded by Chicken cubes with sweet and golden honey glaze topped with spicy and oh so crispy ginger flakes.

Black pepper beef with jade kale.

The final pre-dessert dish is composed of two components: dried vermicelli noodles served cold, which you can top of with hot miso broth, making it a medley of Japanese Somen, enoki mushroom, bean root silk, preserved bean, and miso broth.

Japanese Somen with preserved bean and miso broth.

Ending the course meal with a bang is the black sesame, peanut paste, chocolate, avocado, butter and white sugar dessert – a contrast of flavours which come together to represent what constitutes the spectrum of desserts.

Black sesame custard ball and Blended Avocado milk with vanilla ice cream.

Priced at RM338 per person with complimentary house wine and Chinese tea, expect to be taken on a food journey by Chef Lam when ordering Chynna’s Signature Special Set Menu. You can also order these dishes from Chynna’s Signature Special Ala Carte Menu – ask your friendly host or hostess.

Note: Operating hour as usual for lunch and dinner from 12 pm to 2.30 pm & 6.30 pm to 10.30 pm. The signature dishes are available now until the 30th of July 2018. Call 03 2264 2264 or visit for more information.

Chynna @ Hilton Kuala Lumpur
3, Jalan Stesen Sentral,
Level 5, Kuala Lumpur Sentral,
50470 Kuala Lumpur.

Opening Hours:
Lunch: Mon to Fri – 12pm to 2.30pm Sat & Sun – 11am to 2.30pm
Dinner: Mon to Sun – 6.30pm to 10.30pm

Vimal Palasekaran

Vimal Palasekaran

Loud laugher. TV buff. Hispanophone.
Vimal Palasekaran

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