Pullman Kuala Lumpur City Centre welcomes the culinary team from Grand Mercure Chengdu East for a two-week “Spice of Chuan Cai” promotion (10 November 2025 – 23 November 2025). Executive Chef Kevin Luo Qiang (行政总厨罗强) and Barbecue Chef Buck Lin Yebin (烧腊和凉菜师傅林叶斌) are here at Red Chinese Cuisine to present the fiery and complex tastes of authentic Sichuan cuisine, also known as “Chuan Cai”.
The cuisine in Chengdu is renowned far and wide, as evidenced by the city’s inclusion in UNESCO’s City of Gastronomy. But Sichuan cuisine offers far beyond the ubiquitous “málà” hot pots. In this alchemy of flavors, Chuan Cai involves more than 50 distinct cooking methods with varying degrees of sophistication.
The limited-time Chuan Cai menu offers à la carte dishes with individual portions from RM38. Signature dishes include House Special Silken Chicken in Aromatic Chilli Infusion (秘制红油口水鸡), Imperial Kung Pao Prawns with Caramelised Pineapple (宫保菠萝虾球) and Crisp Honeycomb Oysters with “Fish”-fragrance Reduction (蜂巢生蚝配鱼香汁).
To experience the full breadth of Chuan Cai’s complex flavors, guests can opt for course meals instead. There are three menus to choose from: Emerald Set (翡翠套餐) at RM98 per person, Crystal Set (雅膳套餐) at RM108 per person, and Diamond Set (钻石套餐) at RM128 per person.
Diamond Set
The Diamond Set requires a minimum of four diners. The portions are ideally sized to give a balanced and satisfying dining experience.
The dining experience opens with the Trio of Splendid Delights (锦绣三拼), a curated three-piece starter to awaken one’s palate.
Let’s begin with the House Special Silken Chicken in Aromatic Chilli Infusion (秘制红油口水鸡). The poultry is served in aromatic chilli oil that delivers the signature “má là” tingle at the edge of one’s tongue.
The cold dish Contemporary Beef & Offal Slices (新派夫妻肺片) is a popular street food in Chengdu. The recipe originated in the 1930a when a couple operating a roadside stall seasoned beef offal with local spices. This modern version continues their legacy with the numbing spiciness of Sichuan pepper.
In contrast, Emerald Garden Vegetable Rolls (五彩时蔬卷) offer refreshing crisp in the mouth, cleansing the palate for the many dishes ahead.
Matsutake Mushroom Chicken “Tofu” Blossom (松茸鸡豆花) gives an illusion that the chicken purée is set into silken form reminiscent of tofu. This delicate creation is served with rich broth infused with earthy flavors of mushrooms.
Marinated Crispy Shatin Chicken with Sichuan Peppercorn (贡椒脆皮沙田鸡) delivers a sumptuous crunch that gives way to succulent meat within. Sichuan peppercorns cling to the golden skin, imparting tingling sensation on the tongue typical of Chuan Cai.
While the chicken is delicious on its own, a light sprinkle of spice powder adds a layer of aromatic complexity — elevating the poultry dish instantly.
Taking a slight detour, Rainbow Steamed Grouper Fillet (五彩蒸石斑鱼片) offers a welcome lightness to the course meal. The fish is gently steamed to maintain its tenderness. Its delicate flakiness is a testament to its utmost freshness.
This fish is seasoned with three different toppings: golden pepper (金椒), red pepper (红椒) and green pepper (青椒). The steamed dish is simultaneously flavored with chicken oil and soy sauce, ensuring that each piece offers a unique flavor profile.
Our dinner continues with Enigmatic Beef Tenderloin (怪味文火小牛肉). Braised to melt-in-the-mouth texture, the succulent beef is infused with the famous “guai wei” sensation — an orchestrated combination of five flavors: sweet, sour, numbing, spicy and pleasant.
This is followed by the flavorful Hand-Pulled Lamb Chop with Onion & Pepper (手撕小羊排), where the lamb is so tender it falls from the bones.
The tender lamb combines with Sichuan peppercorns, peanuts and spring onions to provide the perfect balance between gamey warmth and smoky sweetness.
To ensure a balanced meal, Crispy String Beans with Fragrant Chili & Garlic (干煸四季豆) provide sweet and delightful crunchiness. The beans are fried until wrinkled yet juicy inside, imparting satisfying chewiness that goes well with the aromatic seasoning.
The complex flavors of Sichuan cuisine are grounded by a simple bowl of Fragrant Steamed Rice (白米饭). The rice served at Red Chinese Cuisine is of premium quality — reasonably soft and gentle, but not too mashy till the grains clump together.
The course meal concludes with a sweet dessert: Golden Brown Sugar Rice Cake (红糖糍粑). This snack is traditional eaten during Chinese New Year reunion dinners. These glutinous rice cakes are fried to golden crisp on the surface, while the interior remains soft and gooey like mochi. Sprinkled with kinako (roasted soybean flour), rice cakes can be enjoyed with a drizzle of molasses.
Make Your Reservation Now
Interested to experience the full breadth of Sichuan cuisine? Make your reservation for the “Spice of Chuan Cai” experience at Pullman Kuala Lumpur City Centre today! This offer is only available for a limited time, so hurry up and savor these delicacies while they are still available. For enquiries and reservations, kindly contact the hotel directly via WhatsApp or email.
Spice of Chuan Cai (川味饗宴)
Pullman KLCC x Grand Mercure Chengdu East
10 November 2025 – 23 November 2025
Lunch 12:00pm–3:00pm | Dinner 6:30pm–10:30pm
主厨推荐 À La Carte Menu | From RM38 per portion
翡翠套餐 8-Course Emerald Set | RM98 per person
雅膳套餐 8-Course Crystal Set | RM108 per person
钻石套餐 9-Course Diamond Set | RM128 per person (minimum of 4 people)
In-house guests enjoy a 20% discount
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Directions to Pullman Kuala Lumpur City Centre
