Having to step inside the Xin Cuisine Chinese Restaurant at Concorde Kuala Lumpur already tells me that I am going to have a bash of awesome goodness food ‘makan-makan’ experience. I was present to try out their April pork promotion and Xin Cuisine had lined up their top 10 pork favourite dishes.
My first experience with Xin’s Chinese Chef Wong Pak Seng dishes was such a delightful experience, I just love his simplicity and taste in his food. Then early this year I got to taste his refined gourmet during the Chinese New Year. This April, Chef Wong Pak Seng with his partner in crime barbeque Chef Kou Kim Hai created a classic pork dishes at Xin Cuisine. I knew that I was going to enjoy them that night with a blast!
The Top Ten Best Favourite Pork Dishes
Crispy BBQ Suckling Pig Hong Kong Style
RM80.00(half portion) RM160.00(Whole)
Deep-Fried Spare Ribs with Lemon Sauce
Spare Ribs in Red Wine Sauce
Crispy Pork Belly with Salted Fish
Stewed Pork Belly with Dried Chilli
Wok-Fried Pork Belly with Dried Chilli
Braised Pork Knuckle Mongolian Style
Braised Pork Belly with Preserved Vegetable
Slow-Cooked Pork Tendon with Garlic
Braised Beancurd Stick with Pork Knuckle
At our table came a whole crispy BBQ suckling pig done in Hong Kong Style. It looked gorgeously and truly stand out. The pork skin was cracker crisp and moist. It was difficult to resist not to reach out for it. The pieces of skin was eaten with fluffy white Chinese mini bao laced with a touch of sweet addictive hoi sin sauce and finely slice spring onion. The piglet was so beautiful BBQ. I did had a piece of the knuckle too which was had resist. It was definitely one of the highlight of the night.
The soup was so tastily sweet and very flavourful. It tasted so homey, something my mum would cooked at home which I miss most. Lots of different Chinese herbs were put into play while the pork ribs helped to sweeten the soup after hours of boiling. I had mine wiped clean my bowl till no trace of any liquid left. Yes it was just terrific.
The next dish was a real jewel served in a claypot, a slow-cooked pork tendon with garlic. I was told pork knuckle was used for this dish and the tendon was taken out to prepared this dish. The tendon was just terrific as it was done tenderly soft and a fabulous suiting soft gel texture. I loved the biting texture. The flavour was beautifully incorporated and the whole garlic too was done nicely to my taste.
Having a look at the next dish that placed right in front of me was scrumptious and delightful, I knew it was well prepared and maybe with lots of caring and love. Why? Just look at the pork belly, it was so carefully sliced to perfection. I am sure good techniques had been put into good use. The cooked pork belly had left me with a great biting texture and was not overly soft, that was done precisely to my liking. The flavour was rich and nice. Definitely a very home cooked dish that can make one beg for more.
Beancurd too found its way to fill up our dining table. The beancurd was given a deep fried and topped over with minced meat and curry leafs. It was refreshing in taste and definitely had a very homey feel. A bowl of white rice is a must. How can one resist not having the sauce soaked up with such tasty sauce?
As for the vegetable dish, that night we have baby “Pak Choy” coated with crabmeat and salted egg which was really tasty. The egg yolk truly played well in this dish and the light crunch of the baby Pak Choi was the back bone of this dish. Nice flavour and great taste. The crabmeat boosted up the whole dish. Well played.
The thick noodle was done perfectly, tender and laced with awesome black sauce. Here prawns, squid and pork slices were throw in to give the noodle a sensation tasting. The crackling biting came from the bits of pork crackers that topped over the dark Hokkien noodle. It was a tasty and flavourful noodle. I like it.
To end the night we were served with Chilled Aloe Vera and I totally love it. The biting texture of the cubed Aloe Vera was delightful and the jelly that accompany it played a beautiful role. The mandarin orange too gave the dessert a nice sweet sourness in taste. It was brilliant and I had two.
The whole tasting experience was truly delightful and had an awesome homey feeling while the BBQ crisp suckling pig had us so well entertained and glued onto that night!
For enquiries please call Ms Po Lin or Wendy at Xin Cuisine. contact tel no. +603 2144 8750
Xin Cuisine Chinese RestaurantConcorde Hotel Kuala Lumpur
2 Jalan Sultan Ismail,
50250 Kuala Lumpur,
Wilayah Persekutuan Kuala Lumpur