Chynna in Hilton Kuala Lumpur has always lived up to my expectations of serving up superbly good halal Chinese food. The Chinese New Year menu this year is no different.
Whilst the dishes at Chynna are mainly done in a traditional Cantonese style, Executive Chinese Chef Lam also infuses them with a modern Western touch. Take the yee sang for example. It was served up in a super cute aesthetic way, on the lazy susan itself, with all the ingredients separated in its own bordered up sections. This specialty horse yee sang needs to be pre-ordered as it takes time to put together.
The Double-boiled Herbal Soup with Abalone, Fish Maw, Free Range Chicken and Vegetarian Fins was a clear soup, light, and naturally sweetened by the red date. I thought it a great start to our meal.
The Crispy Chicken Marinated with Fragrant Spices, came with Stuffed Bean Curd Sheets. This dish is easily one of the best chicken dishes I’ve tasted this entire Chinese New Year tasting season. The skin was crackly, meat moist and full of umami. An extra special shoutout has to go to the bean curd sheets. These were extremely moreish and had a slight kick to it. I could’ve eaten an entire plate just on its own, all by myself! My dining companion and I agreed that they would make a great snack to go along with beer. If ever Chef Lam decides to sell these on their own, I’d buy them by the boxes.
The Steamed Live Grouper Chunks with Eggplants and Golden Chilli Sauce scored well with my dining companion. The fish was firm, and the sauce tangy. She said that the toppings added a nice contrast. I found the way the fish was served – in pre-cut chunks, a nice change. At least it’s all been apportioned out!
Braised Sea Cucumbers with Monkey Head Mushrooms, Prawns and Garden Greens was a surprising colour – to me. It was quite orangey. Colour aside, the braise was thick and the prawns fresh and firm.
The last dish before desserts was the Yam Rice with Salted Eggs and Mushrooms. The salted egg yolks sat atop of the rice like full golden moons. This was also the first yam rice I’ve had for this season. It was really a gem. The rice was aromatic and the salted egg yolk paired well with each bite.
For dessert, we had Luo Han Guo, Lotus Seed, Longan, White Fungus and Red Dates Sweet Soup. This was served chilled and was very much appreciated after the yam rice. There was also Steamed Pumpkin Sponge Cake to go along. The cake was light and fluffy and felt like a healthy option as opposed to the usual nian gao. This was the first Chinese New Year dessert where I finished my entire portion!
I left Chynna feeling pleasantly surprised by the ‘twists’ in the menu. Chef Lam certainly takes you on a journey down the unbeaten path and still wins your hearts (or rather tummies) with his creations. He has shown that not all Chinese New Year offerings need to be the same old, same old.
Activities and treats galore at Chynna
Adding to the festive cheer, Chynna will host a series of exciting cultural activities: the God of Prosperity appearance from 3–18 February, a live Guzheng performance on 16 February, Chinese calligraphy sessions on 18 February, Tea Master welcome pouring from 16–18 February, and an acrobatics and traditional lion dance performance.
What’s more, guests can unwrap auspicious rewards from 15 January to 3 March 2026. With every RM588 spent in a single receipt, guests will be entitled to draw an auspicious red envelope filled with exclusive prizes, including hotel stays at Hilton Kuala Lumpur and a 3D2N getaway at KROMO Bangkok, Curio Collection by Hilton, along with dining experiences, festive treats, and dining vouchers.
The Yee Sang selections start from RM158 for half portion, whilst the Reunion Sets start from RM1,588 nett per table of 5 persons.
For reservations or inquiries, please contact +603 2264 2264.
We were invited by Hilton Kuala Lumpur. As always, our opinions are honest and our own.
