Burst of flavours
Laveda Charles is bowled over by the deep and rich flavours of Szechuan cuisine
The captivating Creamy Coconut Prawns.
CRAVING for Hong Kong and Szechuan cuisine? Then Sino Scene Chinese Restaurant is just the place for you. Despite having an infusion of flavours, the restaurant’s cuisine stays true to the basic elements of Szechuan food which is an infusion of sweet, sour and spicy flavours.
Located on Level 6 of the Swiss-Garden Residences Kuala Lumpur, Sino Scene has both indoor and al-fresco dining.
It has a modern look with ceiling-tofloor glass panels surrounding the indoor dining area. The al-fresco area, however, is shaded and is surrounded with beautiful greenery.
There’s also a private room for small gatherings. The main dining area is simple with wooden tables and chairs, and an interesting-looking metallic designed flower on its ceiling (probably to exude an oasis feel).
I get to try all the dishes on the chef’s recommendation list. Soups are usually my least favourite part in any Chinese dinner. But this Hot & Sour Assorted Seafood Soup Szechuan Style (RM18) becomes the highlight of my day. To my surprise, I actually devoured it all.
This semi-thick soup is filled with slices of sea cucumbers, fish lips, fish maw and crabmeat. It has the perfect blend of piquant flavours.
There is a tinge of spiciness that comes from the Szechuan oil and pepper that is drizzled on the surface. The Signature Braised Lemongrass Beef Ribs in Claypot.
Mix it well and you will enjoy this soup as much as I did.
The Signature Braised Lemongrass Beef Ribs in Claypot (RM28-small and RM38-medium) reminds me of ginger beef noodles minus the noodles. It comes
The not-so-spicy Mopu Tofu.
The Deep-fried Crispy Soft Shell Crabs.
in a thick dark sauce. The beef is boiled for about two hours and then steamed for 45 minutes with carrots, ginger and black fungus in oyster sauce. The aromatic lemongrass makes this dish even more appetising. Deep-fried Crispy Oyster Mushrooms with Salted Eggs.
The Creamy Coconut Prawns (RM26), cooked with curry leaves, egg yolk, grated coconut and chilli padi, looks as captivating as it sounds. Refreshingly, it’s not similar to those butter prawns that you get in most restaurants. Despite the juicy prawns, they lack saltiness and flavour.
Don’t be fooled by the Szechuan Mopu Tofu Pot (RM13) with its red hot bean sauce because it is not as spicy as it looks. The flavour is in eating the beancurd along with the minced chicken.
Another dish that catches my fancy is the Deep Fried Crispy Oyster Mushrooms with Salted Eggs (RM13). It is perfectly cooked, not too oily, and has a nice salty yet sweet crunch.
The Deep Fried Crispy Soft Shell Crab (RM28) is also cooked with salted egg. The only difference is the spicy kerabu sauce that is poured on top.
There are other signature picks, with over 100 claypot dishes to choose from.
Desserts include Chilled Bird’s Nest in Coconut (RM28) — perfect for a hot sunny day as it cools you down. Served in a coconut shell, I find the bird’s nest floating in my drink.