Monday, January 14, 2013

Lai Ching Yuen, Grand Millennium Kuala Lumpur: Chinese New Year Lou Hei with Grandeur!



I am Back for Lou Hei!

“If you want 1 year of prosperity, grow grain. If you want 10 years of prosperity, grow trees. If you want 100 years of prosperity, grow people.”








Ringing in this Chinese New Year of the Black Water Snake, Lai Ching Yuen at Grand Millennium Kuala Lumpur is going all out to impress in their CNY Set Menu and a little more!  All out for ingredients that symbolize the auspicious coming New Year, Chef Leong Weng Heng has conjured up a selection of spectacular affluence dishes for a gastronomic culinary experience.







This year Grand Millennium Kuala Lumpur offers some of the city’s best dishes for the spectacular Lunar New Year on the 10th February 2013.  “There could be no better place to celebrate the Year of the Snake than at Grand Millennium Kuala Lumpur,” says Mr Peter D. Gibbons, General Manager of Grand Millennium Kuala Lumpur. “The chefs at Lai Ching Yuen have outdone themselves with a superb eight-course dinner menu which includes all the traditional favourite Cantonese dishes.  At Lai Ching Yuen restaurant, we are proud to present a choice of either an à la carte or an eight-course tasting menu, while The Mill Cafe is another ideal venue for a family get together.”







Always an endearment to my heart, Lai Ching Yuen never fails to present creative and sumptuous dishes! This year, we were treated to a sneak peek at their CNY set menu and new a la carte menu from Chef Heng and his culinary team.  Kicking off the evening was the ever must-have of the holiday season, Yee Sang…







Yee Sang with Pearl Scallop and Mango

One is spoilt for choice at Lai Ching Yuen right from the beginning. Making a return this year, Yee Sang with Pearl Scallop and Mango was gladly welcome by all. A heavenly concoction of Yee Sang with addition of sweet slivers of mango and sweet fresh poached scallops with a squeezed of lime makes the tradition even sweeter!







Housemade fruity sauce is delightful and delicious. Not too sweet but coupled with hints of tangy fruity flavors made the Yee Sang simply easier to savor. Over load of toasty sesame seeds and crushed nuts pumped up the aroma and nuttiness.







If scallops are not to one’s fancy, how about eight other variations like Yee Sang with Norwegian Salmon, Yee Sang with Norwegian Salmon and Giant Clam, Yee Sang with Premium Abalone, Yee Sang with Soft Shell Crab, Yee Sang with Jelly Fish, Vegetarian Yee Sang, Yee Sang with Geo Duck Clam and Yee Sang with Lobster?  The latter two requires one day advance order. Prices vary with ingredients.







Roasted Mini Duck

A first of me, I swooned at the perfectly roasted lacquered mini duck at sight! Not in the set menu but one can order this new special from their a la carte menu with a minimum spending of dishes. Much tender loving care has turned the mini duck to perfect crispy skin poultry with deep rich tender meat beneath. A bite of the mimi duck will send signals of sensual sensation of salty and umami flavors to one’s mind. Yes, it’s a little fatty but the fatty part is just so heavenly on the senses.







I certainly took time to suck out every bits of its goodness with my hands that night. Now if one asked me if this dish can overrule the classic suckling pig, I’d tell you… YES!!







Deep Fried Prawns with Fresh Grapes and Mayonnaise

Though sounding a bit familiar, the dish had a refinement in presentation and flavors. Simply well executed, big shelled prawns are lightly batter and fried to golden crisp. Dressed with a creamy coating of sweet creamy mayonnaise, it was quite ordinary till I got to the big globes of seedless grapes. The fruity sweetness of the grapes was refreshing and matches really well with the bouncy and crispy prawns.







Steamed Squash with Dried Scallop

Screaming comfort food, this one won my partner’s heart! Stuffed with seafood paste into squash rings, bits of dried scallop crowned its glory. Gently steamed till soft with a light broth, the squash was sweet, juicy and comforting. The seafood paste had a good bouncy texture with a savory sweet taste. Tender shoots of spinach provided some greens to the dish.







Deep Fried Pork Knuckle

Fit for carnivores, the whole leg of deep fried pork knuckle came dressed up with bits of strawberry and cucumber. Though pretty at sight, flavors are as masculine as one gets. Crunchy skin, fatty layer and deep rich meat, the hog is meant to be savored with a slightly spicy sweet and garlicky sauce.







Doing the honors of making our enjoyment easier, the knuckle was dissected by the shy wait staff.







The meat flavor was decently seasoned with minimal seasoning so one can actually taste the porky flavor of the meat. The crunchy skin is what made everyone revel in the dish!







Braised Sea Cucumbers with Ling Zhi Mushroom and Garden Greens

This one is in the set menu. A classic rendition of the gelatinous sea cucumber braised in a lightly sweet sauce with thick slices of thick ‘Ling Zhi’ mushrooms, Shitake mushrooms and broccoli, it is always a pleasing dish after much meat and seafood courses.







Chinese Wax Rice with Yam Wrap in Lotus Leave

Reaching the filler dish of the night, we savored aromatic Chinese wax rice studded with creamy yam cubes steamed in the leafy lotus leave. A little soft and a little grainy, the rice had a good body of flavors and textures. Chef Heng has incorporated wax duck, Chinese sausages, dried squid and yam to aromatize and flavored the rice. This dish is also part of the CNy set menu.







Pan Fried Homemade ‘Nian Gao’

Going all the way, the sweet sticky glutinous Nian Gao is made by Chef Thye himself. One can happily savor this traditional dessert as it is not sweet at all. The soft goey texture is snugly sandwiched with thin sliced creamy yam before being coated with a thin crunchy batter and fried to golden perfection! Simply a must for a traditional ending of an auspicious meal…







Renown for fine quality cuisine in a grandeur environment, Lai Ching Yuen is simply one of the best in the city when it comes to Chinese fine dining. It’s a place where you want to dine in style or impress someone. Chinese New Year Set menu at Lai Ching Yuen starts from RM 1,388.00++ to RM2,888++ for a table of ten persons. All diners at Lai Ching Yuen from the 10th February to 24th February 2013 will get fortune cookies which is subject to availability, therefore, make your reservations quickly at Lai Ching Yuen and let your fortune be told!

For those who fancy a fusion affluent dining, The Mill Cafe, always a popular choice for families, offers a sumptuous international Chinese New Year buffet at RM88.00++ per adult and RM44.00++ per child.







Last but not least, join Grand Millennium Kuala Lumpur as they celebrate this thriving year with celebratory activities such as the glorious traditional Lion Dance and meet the God of Prosperity in person, on the 1st Day of Chinese New Year (10th February) and 8th Day of Chinese New Year (18th February).

Lai Ching Yuen is a non-halal Chinese restaurant located on the first floor and it is open daily from 12 noon to 2.30pm for lunch and 6.30pm to 10.30pm for dinner. For reservations, please call +60 3 2117 4180 or email lcy@grandmillenniumkl.com or visit us on facebook.com/laichingyuen.
 




LAI CHING YUEN
Grand Millennium Kuala Lumpur
160 Jalan Bukit Bintang
55100 Kuala Lumpur
Malaysia
Tel: 603 2117 4180
Fax: 603 2145 7876



*Other Lai Ching Yuen Visits – Dim Sum, MIGF 2011, CNY 2012, Dumpling Festival and Mooncake Festival
**More pictures at my facebook: ChasingFoodDreams





7 comments:

  1. the roasted mini ducks look really good wor! :)

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  2. I have a little addiction to yes sang at the moment. Glad there's plenty around!

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  3. What's squash? I'd love the duck...and oooo...the pork leg! Yummmmm!!!!!!!

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  4. Heard you praised so much about the duckling make me wanna go there & have a taste of it!

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  5. The setting of this chinese restaurant looks so nice! Classy yet cozy. :D

    That nian gao pic has me drooling, so much nian gao in ratio to the yam, hehe!

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  6. Love the mini ducks... indeed very crisp and delicious. Reminds me a little of suckling pig.

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  7. Everything looks so delicious. Looking forward to lou sang with family!

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