Refreshed Menu at PREGO by Chef Marco De Cecco, The Westin Kuala Lumpur

Quite a lot has changed since the last time I stepped into Prego, the Italian restaurant at The Westin Kuala Lumpur. There’s a great sense of warm Italian welcome in the cavernous layout of Prego, reverberating from the delicious activities happening in the open kitchen right in the centre of the restaurant.

Chefs can be seen bustling around simmering pots and sizzling pans – a merry sight indeed for anyone hankering for a good Italian meal. Every now and then, insane aromas waft out from the woodfire oven when freshly-made pizzas are ready to be served.

Simple polished wooden furniture, rustic floor tiles and colourful hanging lamps amidst the earthern-theme deco immediately are the perfect backdrop for a pleasant meal crafted by Chef Marco De Cecco and his culinary team. This Chef de Cuisine of Prego hails from Italy and his love affair with food started in the kitchen of his grandparents’ restaurant, Trattoria De Cecco. Graduated a civil engineer, it’s incredible that his passion in the culinary field remains strong in the 12 years he spent in Italian kitchens. He then continued his culinary journey to Libya and his last posting before The Westin Kuala Lumpur was as Head Chef in Capri Singapore.

Chef Marco De Cecco

With Chef Marco now helming the kitchen of Prego, diners can look forward to an enhanced menu featuring many of the chef’s signature dishes. We had a chance to sample some of Chef Marco’s creations recently and could see his culinary skills at work, starting from the very fresh and simple Insalata Rucola.

Insalata Rucola (RM38) Rocket Salad with cherry tomatoes, balsamic reduction and shredded parmigiano reggiano

Saute Asparagus with Garlic

Whenever I see black mussels on a menu, chances are high that I’d order it. Chef Marco’s version comes in a mildly spicy light tomato sauce. Slices of italian bread are served together to mop up the sauce!

Impepata di Cozze – Black Mussels with Spicy Tomato Sauce (RM52)

Pasta and pizzas are mainstays in any Italian restaurant and in Prego, they are all made in-house. Freshly made pizzas are quickly cooked in woodfire ovens and served with gorgeous cheese toppings. We love the handmade tagliatelle in Prego. The smooth flat pasta is such a great comfort food and our tummies heaved with delicious satisfaction slurping down every single strand!

Pasta Divina – house-made tagliatelle with clams, mussels, scallop, prawn, squid in light tomato sauce with lemon zest (RM72)

Prego Pizza with barbeque glazed lobster, mozzarella, red onion jam and olives (RM88)

Chef Marco’s spicy lamb sausages are really good, as we found out. Served with polenta and caramelised onions, it’s pretty substantial serving.

Grilled Spicy Lamb Sausage with polenta, caramelised onions and cherry tomatoes (RM78)

The above dishes are all available in Prego’s a la carte menu and some of them are served in their Viva Italia Sunday Brunch from 11.30am till 2.30pm. This promises to be a very satisfying Italian eat-all-you-can dining experience. The sumptuous selections will have you indulging in a good selection of antipastos, salads, seafood including freshly-shucked oysters, cheeses, premium meats, handmade pastas, pizzas and memorable desserts.


For dining reservations, please contact Westin Dining at +603-2773-8495, WhatsApp +6017-281-9231 or log on


The Westin Kuala Lumpur
199 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: +603-2731-8333

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New Menu at FIVE SEN5ES, The Westin Kuala Lumpur

Every time I step into Five Sen5es, the pork-free Chinese restaurant at The Westin Kuala Lumpur, I feel like I’m entering a palatial mansion. It starts from that classy passageway to the restaurant, right on to the plush seating on elevated wooden platforms at the front flanked by several huge oriental vases. Further up the right side of the restaurant, bigger tables are set up by the floor-to-ceiling windows, enabling the whole area to be bathed in glorious natural light. Soothing splashing sounds from water features and mini koi ponds enhances that sense of zen and that’s what the five senses are about: sound, sight, smell, feel and taste.

Love the open kitchen concept!

With new items added to their menu recently, I was all ready and happy to employ the five senses to check them out. First on the list is the chef’s new signature dish – Salmon Banana Rolls served with Green Tea Dressing. Crispy skin and soft sweet bananas somehow blended well with the salmon and this little surprise dispelled whatever skepticism I had earlier. So, be brave, order this and you may just be as pleasantly taken as I was.

Crispy Salmon Banana Roll with Green Tea Dressing (RM36/small for 1-3 pax)

I love soups, especially when it’s thick with seafood and crowned with a glorious fresh scallop! Pushing aside the sheet of seaweed, every spoonful dug up chunks of fresh succulent seafood from the creamy umami soup.

Braised Fresh Scallop with Seaweed & Seafood Thick Soup (RM36)

Chicken braised with chestnuts and mountain yam was such a comforting dish. Steaming hot in a claypot, the sauce caramelized at the bottom as we ate, and that added a delightful charred aroma to the dish. The softened chestnuts and mountain yam have absorbed the gravy and be warned: you may want to have some plain rice with this pot of braised goodness.

Braised Chicken with Chestnuts & Mountain Yam (RM52 small/RM98 large)

We can’t resist cod fish whenever it’s on a menu and when told that the chef has come out with a new signature dish, we just had to have it. It’s a thick chunk of tender and smooth cod fish bathed in an appetizing sauce of lemongrass, chillies and lime. If you haven’t ordered that bowl of plain rice yet, then it’s about time you do so for this dish!

Cod Fish with Lemongrass Sauce (RM160/180g)

There’s a lot going on in the pot of Minced Duck Fried Rice. In addition to minced duck, the chef has added in prawns, yam and pumpkin – all these of course made the serving more luxe but personally I feel “less is more” would be a better option. Minced duck meat should be the highlight for the fried rice with perhaps just one other suitable condiment. Nevertheless, do enjoy this ingredients-packed pot of fried rice.

Minced Duck Fried Rice with Prawns, Yam, Pumpkin in Claypot (RM45 small/RM88 large)

FiveSen5es serves the usual selection of Chinese desserts and what stood out is the Silken Mango Cream with Pearl Sago and tangy Crushed Thai Pomelo.

Silken Mango Cream with Pearl Sago & Crushed Thai Pomelo (RM20)

Cold Aloe Vera Jelly (RM20)

Peanut coated Rice Dumplings with Black Sesame Filling (RM20)

The above are just a few samples of the new dishes in Five Sen5es newly curated by the culinary team. Do drop by to check out the rest!


Five Sen5es
Level 1
The Westin Kuala Lumpur
Jalan Bukit Bintang
55100 Kuala Lumpur

Tel: 03-2731-8333

Operating hours:
Lunch 12.00pm-2.30pm
Dinner 6.00pm-10.00pm

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Celebrate the Lunar New Year at ZUAN YUAN, ONE WORLD HOTEL

“Gathered Elegance” is the theme for this year’s lunar new year celebrations at Zuan Yuan Chinese Restaurant in One World Hotel. Aptly chosen – as since the restaurant’s massive makeover in end 2017, “elegant” is but one word to describe the restaurant. So, to welcome the Year of the Swine, why not have a sumptuous meal or two within this restaurant oozing with contemporary elegance?

Gather your friends and relatives to usher in the new year with 3 decadent set menus listing dishes which signify everything auspicious from prosperity, good luck, good fortune, good health to longevity. With 2 decades of culinary experience and prowess under his belt, Executive Chef, Michael Chew Chee Peng proudly presents his time-honoured Cantonese cuisine dishes again this year.  Working closely with Head Chef, Tommy Choong, the repertoire is pretty extensive and delectable.

The 3 special menus are priced at RM1,798.00 nett, RM1,988.00 nett and RM2,288.00 for a table of 10 with a complimentary bottle of wine. This Gathered Elegance promotion is available daily for lunch (12.00 noon to 2.30pm) and dinner (6.30pm to 10.30pm) until 3 March 2019.

We had a preview of some of the special dishes recently. Among the featured dishes we tried were Yee Sang with Crispy Soft Shell Crabs & Crystal Pear, Braised Superior Abalone Soup with Dried Scallops & Dried Seafood, Barbecue Roast Duck and Chicken, Steamed Live Dragon Garoupa with Superior Soy Sauce, Stir Fried Lotus Root and Garden Greens with Crispy Scallop Rolls, Wok Fried Prawns with Salted Egg Yolk and Braised Abalones with Money Bags & Mushrooms.

The meal ended on a delightful note with Steamed Coconut Nian Gao with Shredded Coconut and Six Treasures Sweet Soup.

Yee Sang with Crispy Soft Shell Crab and Crystal Pear

Braised Superior Abalone Soup with Dried Scallop and Dried Seafood

BBQ Roasted Duck and Chicken “Hong Kong” Style

Wok Fried Prawns with Salted Egg Yolk

Steamed Live Dragon Garoupa with Superior Soy Sauce

Stir Fried Lotus Root and Garden Greens accompanied with Crispy Scallop Rolls

Braised Abalones with Money Bag and Flower Mushrooms


Zuan Yuan remains open on the eve of Lunar New Year and throughout the festive season. For more information or reservation enquiries, please call +603-7681-
1159 or email

Business hours:
Monday to Friday:
Lunch 12.00 noon to 2.30 pm
Dinner 6.30 pm to 10.30 pm

Saturday, Sunday and Public Holiday:
Lunch 10.00 am to 2.30 pm
Dinner 6.30 pm to 10.30 pm

One World Hotel
First Avenue
Bandar Utama City Centre
Bandar Utama
47800 Petaling Jaya

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This Chinese New Year, have a BLAST FROM THE PAST at RED @ Pullman KLCC

It’s my first time stepping into RED, the Chinese restaurant in Pullman Kuala Lumpur City Centre and like many first-timers here, I’m taken aback (in a good way) by its stunning setup. Its striking black and red theme is like a breath of intense fresh air, quite unlike the traditional oriental deco favoured by many Chinese restaurants.

Backed against the stylish walls are giant-sized photos of gorgeous designer cheongsam by couture designer Carven Ong, adding on an air of mysterious elegance, so much so that I’m reluctant to peel my eyes off the entire chic scene. Every intricate detail of the cheongsam is captured brilliantly by renowned photographer Kenny Loh and these images, so resplendent in their form and colours, are a perfect backdrop for this modern classy restaurant.

The theme for this year’s lunar new year celebration in RED is “A Blast from the Past”. Setting the tone for this nostalgia, old-school lanterns and a pop-up grocery store with 1970’s snacks and paraphernalia are in full display at the restaurant. From now until 19 February 2019, Chef Mak Kar Leong and his team will be serving special 8-course meals to usher in the Year of the Pig. There are 3 set menus available, ranging from RM1,388 to RM1,888 per table of 10 pax. However, for smaller groups or even just couples, there is option to order a la carte items which Chef Mak has specially curated.

I like the innovative approach by Chef Mak and his team towards the contemporary style of dining in RED. There is a refreshing lightness in the food served here, at least from what I see in the special a là carte dishes listed under “Chef’s recommendations”.

We start with Yee Sang, a must-have in any lunar celebratory meal. Guests get to choose how their Yee Sang is served. Fresh fruits and garden greens are the base, guests choose 1 house-made sauce (strawberry, sesame plum or pineapple plum) and 2 toppings ranging from fresh salmon, tuna, jellyfish to tempura prawns or crispy whitebait. For a more deluxe experience, add in supplemental premium items like truffles, abalones or soft shell crabs. So, there you have it – your Yee Sang can be simple or elaborate, it’s all customized to your preference.

Full of sweet umami-ness, the Double-boiled Sea Whelk Soup in the vibrant red bowl is tantalizingly delicious to the last drop. With robust flavours from conpoy, winter melon and mushrooms, the piping-hot soup is both nutritious and satisfying.

Double-boiled Sea Whelk Soup with Matsutake Mushrooms, Winter Melon & Conpoy (RM68)

Table linen and crockery in black and red totally match the deco and the bold colours enhance the food presentation to the hilt. Cooking methods are kept simple, using less oil which all contribute to more natural and healthier eats. This is evident in the Scrambled Eggwhites dotted with tomatoes and bamboo fungus. I love the creamy cottony texture of the eggwhites, balanced nicely with the crunchy fungus.

Scrambled Eggwhites with Tomatoes & Bamboo Fungus (RM18)

In comparison, the Stir-fried Mantis Shrimp with fish roe comes with heavier flavours but the asparagus does a good balancing act here.

Stir-fried Mantis Shrimp with Fish Roe & Asparagus (RM68)

The Fujian-style Seafood Fried Rice is tasty and the whole abalone served with it gives it that extra posh experience.

Fujian-style Seafood Fried Rice with Whole Abalone (RM88)

To round off the meal on a sweet note, the Pan-fried Chinese Pudding with Purple Sweet Potato is an interesting change from the usual “nian gao”. I like it that it’s not overly sweet and the sweet potato filling is not cloying.

Panfried Chinese Pudding with Purple Sweet Potato (RM22)

RED remains open throughout Chinese New Year, so do check out this chic restaurant with the auspiciously red deco and savour light avant-garde Chinese cuisine with refreshing twists.

For more information and reservations, please call 03-2170-8888 ext 8200 or email


RED Chinese Cuisine
Level 2
Pullman Kuala Lumpur City Centre
Jalan Conlay
50450 Kuala Lumpur
Tel: +603-2170-8888

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Lunar New Year Festivities take on an artistic scale at RUYI, Bangsar Shopping Center

Who serves Yee Sang with 28K gold? Talk about attracting prosperity, Ruyi ups the game by serving edible gold in their Yee Sang. Labelled “28K Golden Koi YU Sang”, it takes Masterchef James Ho about 20 minutes to assemble this beautiful creative platter. After all, this is Ruyi – where food takes on the forms of art and Chef James’ creative touches is the name of the game.

Central on the plate are two lively colourful koi fishes made of shredded carrots and radish swimming on blue pea flower-tinted rice puffs. In between the kois is a gold ingot, shaped using ginger and green carrots and dusted with 28K edible gold. All around these are the other accompaniment of pickled leek, mandarin oranges, pomelo, dried persimmon, cashew nuts, pickled radish and papaya.

It’s not surprising that the chefs at Ruyi make their own pretty “kuih rose” or “beehives” for the crunchy element of the yee sang.  They also add in their wickedly-addictive house-made crispy salted eggyolk fish skin to the platter.  Atlantic salmon sashimi in the form of appealing florettes and delicate bunches of sea caviar are the “sang” elements to this elaborate yee sang. Truth be told, this Yee Sang is really too pretty – we can barely bring ourselves to “destroy” the intricate ensemble. But toss it we have to, otherwise good luck and prosperity may not come our way. The portion is huge, more than enough for 10 people, trust me.

28K Golden Koi “YU” Sang (RM168) exclusive Koi Fish design with edible gold, crispy salted eggyolk

Besides this golden yee sang, there are several other versions on the menu, ranging from RM88 to RM938 (comes with a bottle of Dom Perignon Vintage Champagne & abalones!) per big portion.

Seafood soup is always a hit – the Emperor’s Pot can be served with either real or faux sharksfins braised with dried scallops, crab claw and scented with saffron.

Emperor’s Pot (RM188) saffron braised superior sharksfin with conpoy and crab claw

More premium seafood in the form of “Boston Big Brother” will certainly impress guests. There’s lots of deep-fried garlic crisps clinging onto the lobster surrounded by succulent braised abalones and crunchy prawn crackers.

Boston Big Brother (RM428) deep-fried garlic Boston lobster, braised abalones with sweet chilli sauce and prawn crackers

We like the use of dried seafood used for the 8-Treasure Duck, instead of the usual Chinese herbs. Abalones, together with dried oysters, chestnuts and salted eggyolks give the dish a deep umami flavor.

8-Treasure Duck (RM228) stuffed with abalones, dried oysters, chestnuts, salted eggyolks, black moss

XXL Prawns – wok-fried with golden garlic and Chef’s special sauce

Harmonious Claypot Rice (RM48) with smoked duck, waxed meat, exotic mushrooms & taro

Kois seem to be the central theme at Ruyi this year. Besides the Golden Koi Yee Sang, the chefs here have also mastered the art of making “nian gau” in the shape of kois and filled with sweet red beans.

Koi Fish Nian Gau with Redbeans filling (RM68)


For reservations, please call 03-2083-0288 or email


4th Floor Annexe
Bangsar Shopping Center
285 Jalan Maarof
59000 Kuala Lumpur
Tel: +603-2083-0288

Restaurant hours
12.00pm to 3.00pm & 6.00pm to 12.00am

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In Malaysia, nothing defines a celebration more than sitting down to a good meal with loved ones. With the upcoming lunar new year just round the corner, the Chinese are looking forward to welcoming the Year of the Pig with even greater gusto. With this in mind, Aloft Kuala Lumpur Sentral is all set with auspicious dishes at Nook as well as specially created set menus for private dining from now until 20 February 2019.

Executive Chinese Chef Ng Kok Wai and team are busy preparing the buffet spread at Nook, the all-day dining eatery in the hotel, with special highlights of Chinese festive offerings. This is the time to savour oriental favourites like Jellyfish Yee Sang, Braised Crab Roe Broth, Tiger Prawns in Herbal Broth, Peking Duck, Roast Lamb Leg Szechuan-style, Fortune 8-Treasure Duck, Steamed Seabass Chongqing-style, Fish Fillet with HK “Sha-Cha” Sauce, Stir-fried Squids Monggolian-style and Stewed “Pak Lin” Mushrooms with Black Moss & Vegetables, just to name some. Besides these special festive dishes, there will also be a good variety of local dishes to complement the buffet.

DIY Jellyfish Yee Sang is available on the buffet line

Dishes for the Reunion Dinner on Lunar New Year Eve and for the First Day of the Lunar New Year will be quite different. We truly enjoyed the Chinese desserts served here, so be sure to leave plenty of stomach space for their Shanghainese Fried Nian Gao with Yam, Chilled Snow Lotus with Peach Resin, Leng Chee Kang with Fruity Beans and Osmanthus Cake with Wolfberries.


Nook’s Lunar New Year Buffet Dinner during this period is priced at RM118 nett per adult.

Traditional roundtable-dining is also available at Aloft Kuala Lumpur in their event and function spaces. Chef Ng has created 3 menus featuring a combination of traditional and modern dishes. The set menus cater to 10 pax per table with a choice of 6 or 8 courses, prices starting from RM1,688+ per table.

For reservations and enquiries, please call +603-2723-1188 or visit


5 Jalan Stesen Sentral
Kuala Lumpur Sentral
50470 Kuala Lumpur
Tel: +603-2723-1188

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Feast of Treasures for Chinese New Year @ NEW WORLD PETALING JAYA HOTEL

The New World Petaling Jaya Hotel may not have a Chinese restaurant but Executive Chef Joshua Er, Banquet Sous Chef Chai Chun Keong together with their culinary team are all set to serve Chinese festive dishes to usher in the Year of the Pig. For group booking, the hotel’s functions rooms will be the venue for the celebrations – they will be transformed into opulent dining halls decked with oriental splendour. And within these Shanghai-themed walls, you get to toss your Yee Sang heartily and continue to feast on the various festive dishes prepared by the chefs.

We had a sampling of some of the dishes featured in the special set menus, which are available now until 28 February 2019 for both lunch and dinner. Prices start at RM1,388+ per table of 10 pax. For a hotel which does not have its own Chinese restaurant/kitchen, we were impressed by the quality, taste and presentation of the festive dishes.

The Steamed Garoupa stood out for its sweet freshness, as did the Braised Seafood Treasures Soup full of premium ingredients. The old-school style of the Crispy Roasted Chicken with Prawn Crackers was deliciously nostalgic – it tasted just like what I had eaten during childhood (and of course those prawn crackers disappeared first!). Dishes signifying good luck, fortune and prosperity are absolute musts – Deep-fried Prawns with Wasabi Mayonnaise and Braised Vegetables with Mushrooms & Black Moss are typical examples.

Prosperity Yee Sang with Jellyfish & Sliced Top Shell

Braised Seafood Treasures Soup

Crispy Roasted Chicken with Prawn Crackers

Steamed Garoupa in Superior Soy Sauce

Braised Seasonal Vegetables with Dried Oyster Mushrooms, Black Moss & Tau Kan

Deep-fried Prawns with Wasabi Mayonnaise & Almond Flakes

Cheng Tang with Dried Longans & Glutinous Rice Balls

Selected dishes will also be included in the sumptuous festive buffets exclusively at Pasar Baru, the all-day-dining restaurant. Priced at RM118 nett per person, the buffet lunch and dinner will be featuring the festive dishes (different selections on a daily basis) until 19 February.

For dining enquiries or reservations, please call (603) 7682-0000, e-mail or visit

Lunch: 12.00pm to 2.30pm
Dinner: 6.30pm to 10.30pm


No.1 Jalan SS7/26A
Kelana Jaya
47301 Petaling Jaya
Tel: 03-7682-0000

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