Red Chinese Cuisine — Restaurant in Kuala Lumpur

A spectacular Wine and Dine event.

On 24th May, I attended a Wine and Dine event. It was a 7 course curation with very delicate and most delicious fnb offering with a few extraordinary courses.

Dinner started at 6.30pm with some pre drinks which I did not try as I was a little late.

The table setting was perfect with even personalised names being printed on the menu card. Much to my delight, personalised name was printed on the menu card.

The appetiser was a great start.. The oyster was huge and fresh making it so pleasing to the eye and stomach. I considered the best oyster ever eaten. Next was the entree with the shrimp dipped in healthy oil paired with garlic bread.

I am never a wine person but the selection which was carefully picked by the GM, Mr Wolfgang Keisel and Mr Andy Aw elevated the dining experience. All whites and reds were very potable for a beginner like me. I was intoxicated with such choices.

Back to the mains, it was one of the best tenderloin. The sauce made it greater in my palate. I wish the portion would be slightly bigger. However, the cheese trio platter left a little to be desired. I am a fan of both hard and soft cheese lover but the trio has somewhat been a let down.

Last but not least, the dessert came to my rescue. All in all, it was a fabulous private event which turned out to be a huge success.

My sincere appreciation goes to Chef Fung the executive chef for ticking my palate and staff like Reza, Mous and Faisal have transformed my Saturday night to...

RED Chinese Cuisine at Pullman KLCC isn’t just a restaurant—it’s a statement. With its bold, contemporary design and moody red hues, it feels like a modern reimagining of classic Cantonese dining. But the real showstopper? The food.

From the first dish, I knew I was in for something special. The lychee fried dumplings arrived like a work of art—intricately plated on a tree-like stand, delicate and crisp, with just the right balance of sweet and savory. Then came the coconut soup, a nourishing broth served inside an actual coconut, packed with fish maw, abalone, and seafood. Comforting, rich, and deeply satisfying—especially when you’re feeling under the weather, like I was.

Next up was the salted egg prawns, but honestly, all I remember is how good it was. That perfect blend of crispy, creamy, and umami that makes salted egg anything irresistible. And to finish, birds nest—a delicately crafted dessert that felt as luxurious as the rest of the meal. Paired with a pot of smooth, earthy Pu Er tea, it was the perfect ending to an indulgent feast.

If you’re looking for Cantonese cuisine with a creative twist, RED Chinese Cuisine is where tradition meets artistry—flavors that wow, presentation that stuns, and an experience that lingers long after the...

I'm in two minds about writing this review, because Red is excellent, and while it would be a pain for it to get overcrowded, I do hope more people frequent this place so it stays open. I headed down on a Saturday afternoon for the Dim Sum brunch. The staff were attentive and polite. And every single item ordered was outstanding. It's hard to find good pork-free dim sum, let alone excellent ones, but my Chinese friend also commented that Red's offerings are more than comparable when pegged against the usual fare served in Chinese restaurants. Red's desserts are also a cut above the rest. At 88 MYR for all-you-can-eat, I'm hard-pressed to find any faults with this dining experience. All dumplings are very well done with translucent skin that let the fillings shine, and classic desserts like egg tarts are some of the best we've ever had (incredibly flaky pastry)! Desserts are single servings, so it's highly recommended to order one of each. Red provides you with the ultimate dining experience - excellent ambience, excellent service, excellent food, and as an added bonus, it's...