Fragrance de Gin

DoubleTree by Hilton Kuala Lumpur - Fragrance de Gin This refreshing handcrafted cocktail is a winning creation at the hotel level competition of South East Asia F&B Masters 2015, created by Manimaran A/L Muniandy, F&B Attendant at DoubleTree by Hilton Kuala Lumpur. The South East Asia F&B Masters Competition is an internal competition that discovers and celebrates the extraordinary F&B talent within Hilton Worldwide properties across Asia Pacific.

The Mix:
•Bombay Sapphire Gin
•Grand Marnier
•Cranberry juice
•Lemon juice
•Ginger ale
•Mint leaves

The Method:

Pre-chill a martini glass. Shake together the gin, sambuca, cranberry juice, lemon juice and mint leaves with crushed ice in a shaker. Strain the concoction into the chilled martini glass filled with ice and garnish with a slice of orange peel.

Musang King Shiok! Cake

Durian fans can look forward to savouring premium quality musang king, the main ingredient of the cake, most sought after for its superior taste and golden rich creamy flesh in comparison to other durian varieties. In addition to the luxurious musang king durian, other indulgent ingredients include salted caramel, coffee latte, cheese soufflé and mini cream puffs. The Musang King Shiok! Cake is served on rotation basis at Makan Kitchen during its weekend hi-teas on Saturdays, Sundays and public holidays. Alternatively, guests can purchase the cake daily at its grab-and-go café, The Food Store; at RM18.00 nett for one slice or RM135.00 nett for 1kg whole cake (special order for whole cake needs to be made 24 hours in advance. Please call The Food Store at +603 2172 7272)

Musang King Shiok! Cake
The cake is a six part (A, B, C, D, E, F) assembly process with the ingredients of the different parts listed below.

A. Cookies Crumb Base
200gm    DoubleTree Chocolate Chip cookies
25gm    Melted butter

1.    Mix the melted butter with crumbled cookies
2.    Press the mixture into an 8” cake ring. Chill in fridge for use later

B. Durian Soufflé Cheese Cake

150gm    Cream Cheese
75gm    Whipping Cream
3nos    Egg Yolk
40gm    Butter
3nos    Egg white (for meringue)
45gm    Sugar (for meringue)
25gm    Cake flour
15gm    Corn flour
100gm    Durian flesh

1.Mix cream cheese with whipping cream in a bain marie, add in the egg yolks and mix well. Add butter into the mixture and remove from heat
2.Whisk meringue ingredients together until stiff peaks form
3.Mix the meringue with the cream cheese mix. Fold mixture with cake flour and corn flour
4.Pour mixture into mold and steam bake at 160°C for 45 minutes. Chill in fridge for use later

C. Coffee Sponge

200gm    Sponge mix
4nos    Egg
60gm    Corn Oil
60gm    Water
5gm    Nescafe powder

1.Whisk the eggs with water and sponge mix till it reaches the ribbon stage
2.Mix the corn oil with Nescafe powder and pour into the sponge mixture. Mix well
3.Bake at 180°C for 8 minutes

D. Durian Mousse

500gm    Musang king durian flesh
150gm     Gula Melaka syrup
1nos    Egg
350gm    Whipping cream (semi-whipped)
15gm    Gelatin (softened with 75ml water)

1.Whisk egg. Separately, heat up the gula Melaka and pour in egg mixture. Continue whisking
2.Mix softened gelatin with the musang king durian flesh
3.Fold whipping cream into the durian mixture

E. Profiteroles

500ml    Full cream milk
250gm     Butter
5gm    Salt
10gm    Sugar
300gm    Flour
7nos    Egg

1.In a sauce pan, bring to boil milk, water, salt, sugar and butter
2.While the mixture is boiling, pour in the flour and combine well. Remove from heat. Transfer the mixture into a mixer
3.Add in an egg and when the first egg is well incorporated into the mixture, add in one egg at a time (adjust the number of eggs based on the mixture, 6 to 7 eggs)
4.Place the mixture into a piping bag and pipe small mounds of the paste on the prepared baking sheet
5.Bake at  200°C for 20 – 35 minutes depending on your preferred profiterole size

Durian Custard Filling for Profiterole

250gm     Pastry cream
150gm    Durian flesh

1.Mix well the two ingredients
2.Place the mixture into a piping bag to be piped into the ready profiteroles

F. Salted Caramel Butter Cream (for cake icing)

500gm    Butter
250gm    Sugar
63ml    Water
120gm    Egg white
100gm    Salted caramel (Heat 150gm of icing sugar in a sauce pan. When the sugar melts and slowly changes colour to golden brown, add 75gm of butter and sea salt to taste into the mixture)

1.Whisk the egg whites
2.Bring to boil water and sugar until temperature reaches 118°C
3.Pour the syrup into the whisked egg white and mix together with the butter
4.Lastly, add the mixture in with the salted caramel

Winning creation at F&B Masters Pastry Cup

IMG_2916_eMango Calamansi Mousse with Chocolate Bavarois, Chocolate Ice Cream, Hazelnut Coconut Dacquoise and Berry Compote

This dessert created by Kimberly Yeap, is a delicate balance of flavours between the tangy citrus of the mango and calamansi with the richness of chocolate and dacquoise. The result is a delicate dessert that is both refreshing and elegant.

RM34 nett


IMG_2958-copyCrepe of Caramelized Banana with Carrot Orange Ice Cream

This dessert created by Kimberly Yeap, appeals to guests with a sweet tooth who like heartier desserts. The delicate crepe is filled with banana and pastry cream topped with fresh citrus fruits, berries and drizzled with caramel sauce. Lastly, a scoop of carrot and orange ice cream tops the dish ensuring every mouthful is a tropical adventure!

RM33 nett



IMG_2896-copyCrusted Lamb Loin served with Horseradish Mashed Potatoes, Sautéed Market Vegetables and Lamb Jus

Slow roasted to perfection, this tender and flavourful lamb loin dish is created by Chef Abdul Halim Jahari and is Tosca’s very own signature dish that has influences from the micro regions of Italy.

RM118 nett



IMG_2196Café Au Nephelium Lappaceum

This uniquely named coffee is created by Danial Shadizar Bin Mohd Nor Adman Francis as he was inspired to inject local flavours into coffee and take it as an avenue to promote the best of Malaysian ingredients. The roasted bitterness of coffee is balanced with the sweetness from gula Melaka and rambutan fruit.

RM20 nett


IMG_2204Fragrance de Gin

Created by Manimaran A/L Muniandy, this refreshing cocktail is a creative mixture of gin, Sambuca, cranberry juice, lemon juice and ginger ale.

RM39 nett








Prices are inclusive of 6% GST and 10% service charge


Flavours of India Recipe

Celebrate the vibrant festival with your loved ones, dining over an all-time-favourite Indian recipe, shared by Chef Prem this Deepavali!


Ingredients (Serving for 10 people)

Ghee   50ml
Cooking Oil   50ml
Lamb Cube – tender 300gm
Basmathi Rice – soaked in water 1kg
Cumin Seed  10gm
Bay Leaf  5nos
Star Anise   5gm
Green Cardamom  5gm
Black Cardamom  5nos
Cinnamon Stick  5gm
Onion  200gm
Green Chili 5gm
Tomato  10gm
Garlic – blended 15gm
Ginger – blended  10gm
Chili Powder  15gm
Turmeric Powder10gm
Garam Masala 5gm
Fresh Mint leave – blended  100gm
Water 2 liter
Salt & Sugar – to taste
Crispy Fried Onion  10gm

Methods of preparation:-
– Heat the ghee and oil in a big size pan.
– Add the spices (cumin seed, star anise, green cardamom, black cardamom and cinnamon stick) and bay leaf.
– Saute the ingredients and add in the onion, chili and blended garlic and ginger paste, sauté till the mixture is soft.
– Add the turmeric powder and chili power and stir well until the oil arise.
– Add the tomato and cook till all the ingredients are well-cooked.
– Add the blended mint leaves and lamb, and  2 liter of water. Cook for 10 minutes and then add the garam masala for seasoning.
– Drain off the water from the rice and pour into the pot
– Cook the rice until the water level arise.
– Cover the pan with aluminum  foil  and let it cook for 10 minutes
– Then reduce the heat and cook for another 5 minutes
– Once the rice is cooked, turn off the heat
– Finally sprinkle the fried onions