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2023-12-03
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Malaysian food, characterized by the herbal, sweet and spicy flavors, is a merge of multi-ethnic cuisine cultures. Tiffin located inside Empire Hotel serves up nostalgic Malaysian dishes that combines contemporary culinary skills.This time we picked mainly dishes that would pair well with white wine. Corte Giara Pinot Grigio delle Venezie was a versatile white. Rather light, slightly acidic. Mineral hits the palate first. Afterwards hints of pear and apple with citrus notes.Shrimp crackers, as a
This time we picked mainly dishes that would pair well with white wine. Corte Giara Pinot Grigio delle Venezie was a versatile white. Rather light, slightly acidic. Mineral hits the palate first. Afterwards hints of pear and apple with citrus notes.
Shrimp crackers, as a complimentary snack, were crunchy with a distinctive shrimp flavor.
Bak kut teh was intense and packed with rich flavors of meat. Slightly herbal and warming. Served with tofu puffs, garlic, chili pepper and a thick soy sauce.
Smoked pigeon, as one of their signature dishes, was smoked with fragrant sakura wood instead of the more common lychee wood. Thin layer of crispy skin. Slightly gamey meat. The breast was pretty moist and tender.
Homemade squid cake was a standout. Filled with lots of of squid. Bouncy texture. Nice sear on the outside.
Malaysian style stir-fried water spinach from their lunch menu came with a bowl of steamed rice. Freshly fried and served piping hot. Expectionally big portion. Savory and briny belacan sauce.
Staff were attentive and took good care of us during the entire meal. Overall a pleasant dining experience.
張貼
