Frigglive reviews the 100 Dish Buffet at Toh Lee Chinese Restaurant, Nikko Hotel KL

Text and pix by Patrick and Sydney Lim

We were greeted to a very Chinese décored setting and all to a very exquisite taste of fine furnishing. It reminds me of my 1^st trip to Shanghai where we were dining at a 5 star hotel for a company dinner. Yes, the Toh Lee’s setting is spot-on traditional high end Chinese ambience.

At our table, we were greeted by the bubbly Mrs. Jamie Tan, the Communications Executive of Nikko. She had explained about the buffet, which consists of 100 dishes. Because we couldn’t taste them all, she took the initiative of picking out some delicacies for us to try.

First, a starter of Jellyfish and Century Egg was brought to the table. Honestly, I have never been a fan of jellyfish, especially not when it has been combo-ed with century eggs. But the crunchy texture of the jellyfish had worked well with the equally crunchy egg white and the soft yolk and it tasted great.

Next was a broth made from Shimeji mushrooms and scallops. It looks like shark fin soup minus the starchy texture and to my surprise, the scallops had made the soup really sweet and the mushrooms were cooked to perfection, the consistency of the soup just right.

After that, we were served a dish of Baked Prawns in Mongolian Sauce. The crunchy prawns were very fresh and cooked in a spicy, slightly tangy sauce. The sauce wasn’t overpowering, as some other places might serve it, but it was just right, bringing out the flavor and freshness of the prawns. Two thumbs up for this dish.

Next up was the Deep Fried Fish with Superior Soya Sauce. Don’t be fooled by its appearance. Even though the dish looked fairly plain, the taste of it was enough to make you order it twice. The fish was superbly fresh, and the simple sauce had complimented it nicely. A must try dish.

Next was the Wok Fried Radish Cake. One of my personal favorites. The radish cakes were fried to a crispy golden brown on the outside, but still soft and chewy on the inside. Even without the chilly sauce that was given as a dip, it had enough taste to stand on its own, not too salty or too bland.

Jamie had also ordered the Taiwanese Stewed Sliced Chicken, which she said was a house favorite. The chicken was served in a slightly sweet sauce, cooked with chilies and basil leaves. Considering basil leaves are not normally used in Chinese cooking, this was pretty interesting. Chilies, garlic and basil were stewed in this dish to create the unique aroma. The taste was equally as good as the rest that we have tasted. The buffet has so far been one of the best if not the best that I have tasted. I wondered what next.

Then came the desserts … something instantly recognizable and traditional was served. Soft Glutinous Rice Balls in Soya Bean Milk. The glutinous rice balls were stuffed with a sweet sesame paste, working well with the only slightly sweetened soya milk. This warm dessert is a definite change compared to the cold ones so commonly served after meals and it was yummy. And since the mid-Autumn Moon cake Festival is just round the corner, we were naturally given plenty to choose from.

Jamie had also explained about Toh Lee’s Mid-Autumn offers in conjunction with the Moon cake festival. Toh Lee’s chef, Chef Chan Chong Yan, has come up with an assorted variety of moon cakes, having both the classics and his very own new additions as well. We lost count how many types there were or what they are but sure as day is day, none of them came short of unbelievable great. Above all else, Toh Lee is also running a special promotion if you buy more than RM300 of moon cakes on a single receipt, you will be entitled to a 30% discount for their ala carte orders.

We were offered the Mini Green Tea Paste with Single Yolk, the mini Red Bean Paste with chicken floss, mini Egg Cream with Black Sesame Paste and some which we have forgotten its name. With food this good, it is so easy for forget the names of what you have eaten but the taste has not been forgotten.

Now for the money: the 100 Dishes Buffet Promotion is an ongoing promotion until further notice and for RM88++ per head, it is a steal. Yes, a steal. Here is a buffet that tastes as good as its ala carte menu and one which we will not hesitate to recommend again and again.

Foodies and Friends Cooking Courses

Bookings essential for all the workshops. Please call (03) 5519 2388. or email: info@foodiesnfriends.com.my.

Cooking workshops at The Westin Kuala Lumpur:

1) 5th Sept. – Best Tarts @ TREATS – upper level.
11 am – 2pm
- Fresh fruit tart
- Baked chocolate tart
- Apple tart
RM: 188 nett per pax _ hi tea buffet + apron.

2) 12 Sept – Asian Favourites @ Eest – level 2
10 am – 12.30
- Crispy rice net spring rolls with crab and chicken
- Beef grilled in wild betel leaves
- Steamed rice noodles and slipper lobster rolls
RM188 nett per pax + lunch + apron

3) 19 Sept. Hot Desserts @ TREATS
11 am – 2pm
- Plum and strawberry crumble
- Bread and butter pudding
- Soufflé
RM188 netter per pax + hi –tea buffet and apron

Peranakkan Cooking @ Top Hat Restaurant
3 Jalan Stonor, Kuala Lumpur

Series 1:
26 Sept. 3-5pm
- Lorbak (nyonya meat roll)
- Tow kuah chien (beancurd squares)
- Vegetable pickle
- Nyonya roti daging (meat stuffed bread)
RM185 per pax with hi-tea (min 10 per class)

Series 11:
3rd Oct. 3-5 pm
- Penang Asam laksa
-Thai laksa
- Nyonya popiah
RM185 per pax with hi-tea
(min 10 per pax)

Please note that for the Peranakkan Cooking series, we will only commence each session if we have 10 pax or more.

Series 111:

17 Oct. 3-5pm
- Enchee Kabin (fried chicken)
- Asam prawns
- kerabu mee hoon

RM185 per pax with hi-tea
(min 10 pax)

Sizzling September at Hotel Nikko Kuala Lumpur

Serena Brasserie

Lunch : 12.00 noon to 2.30 p.m. (Monday to Friday)

Hi-tea : 12.00 noon to 4.00 p.m. (Saturday, Sunday and public holiday)

Dinner: 7.00 p.m. to 10.30 p.m.

RAMADHAN REPAST

20^th August to 19^th September

The holy month of Ramadan unites all Muslims in fasting, feasting, worship and prayer. A time for contemplation, spirituality and brotherhood and also a time of celebration as families and friends gather together to break their fast each evening.

‘Berbuka puasa’ in the comfort of Serena Brasserie and indulge in a magnificent spread of savoury dishes and traditional delights…… all prepared a-la-minute to ensure quality, freshness and taste.

Savour local delights such as Kerabu Pucuk Paku & Udang; Rendang Tok Perak (Spicy Beef Stewed), Deep-fried Prawn with Turmeric; Grilled Seafood Assam Sauce & Otak-otak; Kelantan ‘Perchik’ Chicken; Crab in Spicy Coconut Milk, with addition of eight action stalls serving Chicken Kebab, Popiah Basah and Dim Sum, Mee Curry, Tempura, Roasted Beef and Teh Tarik.

Delicious delights such as Baklava Pistachio and Almond, Chilled Avocado Cream with Nuts, Assorted Malay Kuih, Chilled Soya with Read Beans and Cendol are also featured for a totally sweet finale.

Priced at RM90.00++ per person.

Sahur menu is available for in-house guests staying at Hotel Nikko Kuala Lumpur throughout the Ramadhan month, each set is priced at RM45.00++

Reservations: +6 03 2782 6228

Toh Lee Chinese Restaurant, Level 1

Lunch: 12.00 noon to 2.30 pm (weekdays)

11.00 a.m. to 2.30 p.m. (weekends and Public Holidays)

Dinner: 6.30 pm to 10.30 pm

Reservations at +603 2782 6128

MOONCAKE FESTIVAL

1^st September to 3^rd October 2009

The Mooncake Festival, also known as Mid-Autumn Festival, falls on the 15th day of the eighth lunar month. Historically, it was a harvest festival for farmers but traditionally, womenfolk worshipped Chang-Er, the Moon Goddess.

This annual festival would not be complete without the partaking of mooncakes, also known as ‘reunion cake’. And once again, Toh Lee Chinese Restaurant is all abuzz with Chef Lo’s magnificent mooncake repertoire ranging from classic favourites such as White Lotus with Single or Double Egg Yolk, Mini Green Tea Paste with Single Yolk, Chef’s signature of Pandan Paste with Egg Cream and Walnuts; and new additions such as Mini Red Bean Paste with Chicken Floss and Sun Flower Seeds; Mini Egg Cream with Black Sesame Paste; Mini Coconut Paste with Pineapple and more.

Priced from RM8.00++ to RM20.00++ per piece

To order, call +60 3 2782 6128

Benkay Japanese Restaurant, Level 1

Lunch: 12.00 noon to 2.30 pm

Dinner: 6.30 pm to 10.30 pm

WAGYU BEEF

1^st to 30^th September

When properly cooked, it bursts with a rich, buttery taste followed by a hearty, meaty finish that lingers gently on the palate like a fine wine….Wagyu Beef, a very high quality, legendary delicacy originating in ancient Japan is now available for your pure enjoyment at Benkay Japanese Restaurant.

Don’t miss out on this opportunity to experience Wagyu beef, the beef reputed to be the most succulent in the world presented in many wondrous ways at Benkay Japanese Restaurant.

Reservations : +60 3 2782 6118.

Lobby Lounge

(Lobby Level)

Operations Hours: 10.00 am to 12.00 midnight daily

HEALTHY JUICES

1^st to 30^th September

Juice up and stay healthy with the most delightful and refreshing healthy juices at the Lobby Lounge.

Choose from Tomato Orange Carrot; Carrot Orange Melon; Carrot Beet & Basil; Simple Refreshing Tomato Orange; Pear Celery Ginger; and Apple Ginger…..simply refreshing!

Priced at RM23.00 ++ per glass.

Available at all outlets.

AFTERNOON TEA SETS

Spend a pleasurable afternoon with friends at the Lobby Lounge, Hotel Nikko Kuala Lumpur. Enjoy the exquisite selection of delicious hi-tea sets……. from local, English to Asian Afternoon Tea Set.

The Local Afternoon Tea set features Serunding Roti Jala Roll, Tauhu Sumbat, Golden Banana Fritters, Nyonya Kuih, Potato Curry Puff, Papodam Chips with Yoghurt Dip, Glutinous Skin Sesame Ball and Mini Satay Skewer with Peanut Sauce. For those with a penchant for English Afternoon Tea, the menu offers Chicken Breast with Mango Salsa, Smoked Salmon with Alfalfa, Beef Pastrami with Gherkins, Oatmeal Scones served with Strawberries, Honey and Clotted Cream and assortment of pastries (Chocolate Cream Puff, Strawberry Short Cake, Fruit Cake, Zuri Nuts, Apple Crumble Tart and Prune Spiral).

Or go Asian with the Asian Afternoon Tea set offering Malaysian Durian Tempura, Thai Money Bag with Chili Dip, Vietnamese Spring Roll, Chinese Egg Doughnut Roll with Sweet Sauce, Korean Kim Chee Fried Egg Omelette and choice of Japanese delights such as Sushi Sake, Sushi Tobiko or Futo Maki.

Prices : Local Afternoon Tea – RM32.00++ per set.

English Afternoon Tea- RM40.00++ per set.

Asian Afternoon Tea – RM38.00++ per set.

Afternoon Tea Sets are available daily from 3.00 p.m. to 6.00 p.m.

Lobby Lounge : +603-2782 6168

100 Dish Buffet At Toh Lee, Nikko Hotel

100 Specialties For Just One Price At Toh Lee Chinese Restaurant,

Hotel Nikko Kuala Lumpur

For those who appreciate good food and choices, now is a good a time as any to indulge themselves with the 100 specialties available at Toh Lee Chinese Restaurant. For just one price of RM88.00++ per person, it’s the chance to eat all you can the varieties of dim sum available such as deep fried assorted diced seafood rolls with mayonnaise, steamed barbeque chicken buns, deep fried fish paste balls, steamed chicken feet with bean curd skin and black pepper and more.

There are also seven different types of home-made soup to indulge in. From seaweed tofu soup, fungus and sweet corn broth, boiled salted vegetable with seafood to Shimeji mushrooms and scallops broth to name a few.

Also featured on this special 100 specialties menu are choices of eggs in different styles like Fu Yong fried eggs, streamed three styles of egg, fried egg with kani stick and fried egg with turkey ham. Move over to the BBQ selection and be spoilt for choice with dishes such as barbeque chicken char siew, platter of jellyfish and century eggs, and mixed shredded celery and black jelly in spicy oil, one of Toh Lee Chinese Restaurant’s special dishes.

Now that your palate has been tempted, it’s time to dine on the vast offerings of main dishes... from poultry and duck items, hot-off-the-stove claypot delights, vegetarian options, prawns, fish, squid and clams, beancurd, vegetables, beef and lamb to fried rice and noodles… all prepared in many tantalizing ways that are sure to leave you craving for more.

If there’s still room for more thereafter, do check out the seemingly endless list of delicious desserts ranging from sweetened almond puree, sweetened red bean puree, chilled honey dew sago, yellow bean juice with soft glutinous ball, chilled winter melon with dried longan and more.

Don’t miss out on Toh Lee Chinese Restaurant’s 100 Specialties …….available daily for lunch and dinner for just one price of RM88.00++ per person whilst Platinum cardmembers enjoy a special price of RM78.00++ per person. For reservations, call +60 3 2782 6128 or email to foodandbeverage@hotelnikko.com.my