冷菜拼盘APPETISER泡椒莴笋冻配海胆鱼子酱Chilled marinated asparagus jelly, sea urchin, caviar, Sichuan pickled chilli胭脂红妆Scallion oil tossed jellyfish roll, radish低温象拔蚌Sous-vide geoduck赤珀山楂鹅肝Foie gras terrine tartelette, hawthorn slices jelly汤羹SOUP采莲南塘Double-boiled free range chicken soup主菜MAIN COURSE去骨走地鸡闷鲍鱼鸡头米Boneless free-range chicken, abalone and fox nut树番茄陈皮脆香牛小排Crispy beef ribs, tangerine peel, cherry tomatoes淮扬干菜油爆大头虾Deep-fried fresh river prawn, preserved vegetable, chilli蟹肉海鲜脆米泡饭Crab meat seafood crisp rice soup甜品DESSERT红豆燕窝双皮奶配胖大海龙眼百合Red bean, bird's nest double skin milk, malva nut, boiled longan sweet soup*All prices are in MYR (Malaysian Ringgit) and exclude sales and service charges as well as government taxes.四手联弹 套餐Four-Hands Set MenuRM658+
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Indulge in an exclusive culinary collaboration as Northern Chinese cuisine meets the mastery of a Black Pearl Award-winning Huaiyang cuisine master chef. For ten days only, Executive Sous Chef Calvin Yu of Xi Zhou Hall, Park Hyatt Suzhou, joins forces with Executive Chinese Chef Alan Shao of China House, Hyatt Regency Kuala Lumpur at KL Midtown.
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China House Four-Hands Set Menu
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