Saturday, October 15, 2011

MIGF 2011: Lai Ching Yuen, Grand Millennium Kuala Lumpur


My MIGF week review led me to a personal favorite Chinese restaurant of mine, Lai Ching Yuen (formerly known as Zing) at Grand Millennium Kuala Lumpur, synonymous for its delicate and sumptuous Dim Sums and Chinese cuisine.





Lai Ching Yuen takes one back to those classic Shanghai days through their décor and setting where one can relax and enjoy scrumptious Chinese cuisine concocted by Chef Leong Weng Heng.





Chef Leong Weng Heng has been creating his masterpiece at this restaurant for the last three years and has more than 18 years of experience under his belt. A bubbly and adorable chef, Chef Leong exudes such passion about his cuisine when he is asked on his dishes. The chef believes in healthy Chinese cuisine, therefore one can expect less oil, salt and sugar in his creations!





We started off our lovely evening with a Fresh Mint and Soda cocktail while we wait for the MIGF menu!





I was so excited to see the lovely rows of Special Duo Seafood Combination all lined up like rows of mouthful of jewels!





On the left, a juicy fresh Scallop Salad with Assorted Fruit Served in Golden Cup was a great way to start off the menu. Fresh blanched scallops was sweet while the mix fruit salad beneath had a good crunch together with the little orange flying fish roes. On the right, we have Crispy Seafood Spring Roll which was crisp and filled with a minced seafood filling. Both were decent and light as appetizers.





Even before our next course was served, I could smell it coming! I peeked and saw a beautiful sight of steaming coconuts being carefully placed on plates for serving.





As soup is a crucial element in Chinese cuisine, Chef Leong has thoughtfully created a Double-Boiled Sea Treasures in Whole Coconut with loads of seafood elements.





Here’s what was peeking from the luscious soup… exquisite top grade fish maw, thick pieces of sea cucumber, chicken, mushroom and dried scallops! The clear and aromatic soup was so fragrant from its combination of seafood flavors and a light coconut scent. Everyone enjoyed their soup in silent moments of endearment.





The next course was a golden pillow of treasures awaiting our release coupled with broccoli and a sauté of fresh mushrooms.





Baked Fillet of Sea Perch with Wild Mushrooms Wrapped with Crispy Filo was Chef Leong’s interpretation of East meets West! A flaky piece of delicate sea perch on top of wild mushrooms was enveloped with phyllo pastry and baked ever so gently to perfection. The dish was delicate and had a gorgeous fragrant of buttery goodness that I adored with satisfaction. Someone hinted that this was a tad too salty but mine was ok. I love this modern combination of East meets West!





The next dish of Steamed Home-made Spinach Bean Curd with Chinese Wine Topped with Fresh Crab Meat was raved by everyone for its lightness and beautiful flavors. The gorgeous spinach beancurd was smooth and filled with a hint of spinach flavor which was so easy to enjoy. The thicken sauce with Chinese wine, wolfberries and chunks of fresh crab meat was utterly delectable. I don’t mind having this over and over again!! J





What an ingenious idea of turning ordinary fried rice luxurious by using goose liver! One bite of Fried Rice with Minced Goose Liver and Pine Nuts and I was so hooked… the fluffy rice had a heavenly fragrant of the bits of crispy goose liver with lots of scrambled egg! I could certainly taste the rich bits of goose liver while the golden pine nuts gave the whole dish a rich and nutty taste. This was so good that I had additional portions from a generous girlfriend who was watching her carb intakes!





Our meal had to end and it exited with a Combination of Avocado Puree with Durian Custard Rabbit Dumplings. The delicate velvety avocado soup was surprisingly light and creamy. Fans who know me will know that the only food I avoid like plague is durian hence I donated my cute little rabbit to another durian fanatic.





The creations at Lai Ching Yuen have always been consistently well executed with such precision. Chef Leong and team have always shown impressive creativity and balance of flavors with a hint of modern fusion to the dishes. The MIGF menu is certainly a must to try this October for the combination of the dishes are unique and exudes a gentleness of Chinese cuisine. One can expect nothing less than healthy, quality and sumptuous flavors of delicate Chinese cuisine here at Lai Ching Yuen!


*Check out my previous visits at the restaurant for Chinese cuisine and Dim Sum.


Crispy Seafood Spring Roll
Scallop Salad with Assorted Fruit Served in Golden Cup

De Martino Estate Selection Sauvignon Blanc

Double-boiled Sea Treasures in Whole Coconut
Longo Sincini Nero D’avola

Baked Fillet of Sea Perch with Wild Mushrooms Wrapped with Crispy Filo
Stanley Estate Pinot Noir

Steamed Home-made Spinach Bean Curd with Chinese Wine Topped with Fresh Crab Meat
De Martino Estate Selection Cabernet Sauvignon

Fried Rice with Minced Goose Liver and Pine Nuts
Lyrebird Colombard Chardonnay

Combination of Avocado Purée with Durian Custard Rabbit Dumpling


Full Festival Menu
RM268++ per person with wine
RM158++ per person without wine


Block Bookings
Book more than eight seats and enjoy 20% discount.

Wine/Champagne Offers
Enjoy 20% discount on selected wines or champagne ordered.

Beverage Offers
Festival Menu diners will receive a complimentary welcome drink.

Special Offers
Enjoy a 20% discount on the à la carte menu.

Birthday Offers
Festival Menu diners celebrating their birthday will receive a 500g birthday cake (two days advance reservation is required).

Future promotions
December Discount
Save your receipt for 30% discount on the à la carte menu for the whole month of December.

Next Visit Gift
For RM1,000 spent in Lai Ching Yuen with a maximum of eight persons, a free bottle of house wine will be given on the next visit (Festival receipt is required).

Competition
Visit the Facebook page at www. facebook.com/LaiChingYuen to win special prizes.



Lai Ching Yuen
Grand Millennium Kuala Lumpur
Level 1, 160, Jalan Bukit Bintang 55100 Kuala Lumpur
Tel: +603-2117 4180
Fax: +603-2145 7876


5 comments:

  1. love the crispy clear pics of urs.. drool!

    ReplyDelete
  2. I tried the green tofu before, very special indeed!

    ReplyDelete
  3. Nikel: ;0)

    Merryn: tq tq..

    Choi Yen: yeah dear... a lot of us love that dish that night!

    ReplyDelete
  4. Just amazing dining here at Lai Ching Yuen . . . .the food as usual truly gorgeous make available by Master Chef Leong Weng Heng

    ReplyDelete

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