Eest Restaurant @ Westin Hotel
Westin Hotel, Jalan Bukit Bintang, Kuala Lumpur
| Quick Info | |
|---|---|
| Address | Westin Hotel, 199 Jalan Bukit Bintang Kuala Lumpur. |
| Contact | 03 2773 8338 |
| Business Hour | Dim Sum Buffet: Saturday, Sunday & public holidays from 11.30am – 2.30pm |
| Ambience | High Class, Posh club |
Description
EEST is a Pan Asian restaurant featuring five distinct Asian cuisines – Japanese, Vietnamese, Chinese, Thai and Malay with a modern and innovative twist.
Price
Expensive (Fine dining)
“eat-all-you-can” dim sum brunch at RM58++ per person*
RM 98++ per person, RM 49++ per child (July 2011)
Asian-themed menus for lunch (RM58 nett)
Pomelo salad with Betel Leaves (RM$18), Soft Shell Crab in a spring roll (RM$35) , Gato Negro Merlot (2006) RM$115, Grilled Rib Eye with an oriental sauce (RM$75), Wok Duck with a hint of coconut (RM$40), XO Sauce Fried rice with Seafood (RM$35)
Prawn, Chicken and Sea Urchin “Siew Mai” (RM24), Prawn and Black Truffle “Har Gau” (RM24), Japanese Scallops + Wild Mushroom (RM55), Prawns + Kai Lan (RM80), XO Fried Rice with Seafood (RM35), The Study of Durian (RM20)
“eat-all-you-can” dim sum brunch at RM58++ per person*
RM 98++ per person, RM 49++ per child (July 2011)
Asian-themed menus for lunch (RM58 nett)
Pomelo salad with Betel Leaves (RM$18), Soft Shell Crab in a spring roll (RM$35) , Gato Negro Merlot (2006) RM$115, Grilled Rib Eye with an oriental sauce (RM$75), Wok Duck with a hint of coconut (RM$40), XO Sauce Fried rice with Seafood (RM$35)
Prawn, Chicken and Sea Urchin “Siew Mai” (RM24), Prawn and Black Truffle “Har Gau” (RM24), Japanese Scallops + Wild Mushroom (RM55), Prawns + Kai Lan (RM80), XO Fried Rice with Seafood (RM35), The Study of Durian (RM20)
Food
Edamame appetizer, Salad of scallops with banana blossom in chilli jam, Salmon sushi lettuce rolls, ‘3-style’ sea bass with holy basil, ‘A Study of Durian’ dessert
Complimentary Appetizer Platter: Century Egg with Ginger, Spring Roll, Maki Sushi with pickle, Chicken Fritters with sauce and a small bowl of thai-style salad
Steam: Har Kau (Crystal prawn dumpling with shredded dried scallop), Siu Mai (Shrimp and chicken dumpling topped with fish roe), Poached Beijing Style chicken dumpling with spicy sauce, Shanghai dumpling of chicken and crab meat, Pomegranate Dumpling scented with truffle oil (Vegan), Steamed cabbage roll with mushrooms and soy bean paste (vegan), Squid in pungent garlic sauce, Stuffed glutinous rice dumpling with seafood and roasted duck, HK Style Chee Cheong Fun with black cod and parsley
Fried and Baked: Flaky BBQ chicken pastries with parmesan cheese, Taro Dumpling (wu gok) with seafood and chicken, Bean curd sheet roll with seafood and cheese, Mini egg tarts with caramel and cinnamon, Stir-fried turnip cake with belacan dish, Vietnamese Beef Noodles
Dessert: Basil pearls with mixed fruits, chilled coconut cream, Chilled Double-boiled apple and aloe vera in light rock sugar syrup, Fresh mango pudding, “Tapai Pulut” glutinous rice with durian ice-cream, Green tea ice-cream, Japanese style
Appetizer Platter, Poached Beijing style Chicken Dumpling dressed with Spicy Sauce, Stir-fried Radish Cake with Belacan Sauce, Crystal Prawn Dumpling “Har Kau”, Shrimp & Chicken Dumpling topped with Fish Roe, Egg Tarts with Caramel and Cinnamon, “Xiu Loong Bao”, “Chee Cheung Fun”, Bean Curd Skin Rolls with Cheese
Complimentary Appetizer Platter: Century Egg with Ginger, Spring Roll, Maki Sushi with pickle, Chicken Fritters with sauce and a small bowl of thai-style salad
Steam: Har Kau (Crystal prawn dumpling with shredded dried scallop), Siu Mai (Shrimp and chicken dumpling topped with fish roe), Poached Beijing Style chicken dumpling with spicy sauce, Shanghai dumpling of chicken and crab meat, Pomegranate Dumpling scented with truffle oil (Vegan), Steamed cabbage roll with mushrooms and soy bean paste (vegan), Squid in pungent garlic sauce, Stuffed glutinous rice dumpling with seafood and roasted duck, HK Style Chee Cheong Fun with black cod and parsley
Fried and Baked: Flaky BBQ chicken pastries with parmesan cheese, Taro Dumpling (wu gok) with seafood and chicken, Bean curd sheet roll with seafood and cheese, Mini egg tarts with caramel and cinnamon, Stir-fried turnip cake with belacan dish, Vietnamese Beef Noodles
Dessert: Basil pearls with mixed fruits, chilled coconut cream, Chilled Double-boiled apple and aloe vera in light rock sugar syrup, Fresh mango pudding, “Tapai Pulut” glutinous rice with durian ice-cream, Green tea ice-cream, Japanese style
Appetizer Platter, Poached Beijing style Chicken Dumpling dressed with Spicy Sauce, Stir-fried Radish Cake with Belacan Sauce, Crystal Prawn Dumpling “Har Kau”, Shrimp & Chicken Dumpling topped with Fish Roe, Egg Tarts with Caramel and Cinnamon, “Xiu Loong Bao”, “Chee Cheung Fun”, Bean Curd Skin Rolls with Cheese