Wednesday, May 15, 2013

Lai Ching Yuen, Grand Millennium Kuala Lumpur: A Revisit for New Dim Sums & A Little More!




Revisiting Lai Ching Yuen for New Dishes!







I knew I can always count on Lai Ching Yuen to served quality and scrumptious dishes aim to please! Nestled in the busiest shopping district in the city, Lai Ching Yuen at Grand Millennium Kuala Lumpur held many accolades for its list of impressive new age Chinese cuisine and dim sum. Not surprising since Chef Heng has a notable 24 years’ experience in the food industry.







That evening, we got to savor a few new dim sums and a few new dishes. Now from my previous posts on Lai Ching Yuen, the dim sum here is top notch, at least in my books. Nothing but quality steamed, fried or baked dim sums made from scratch is served at Lai Ching Yuen.


Steamed Seafood Dumplings with Chives

The thin translucent skin of the dumplings encasing sweet seafood paste and punched up with chopped onion chives is really lovely. Though the presence of the onion chives is pretty heavy here, I can still taste the seafood paste. Fish roes crowned the dumpling, making it a little more glamorous!








Deep Fried Crab Meat with Fish Paste

I do admire how this dim sum is served! Defying gravity by balancing on the rim of a shot glass, the crunch pastry skin hid a luscious sweet crab meat and fish filling. The crab meat flavor takes the cake in this one and the combination is simply marvelous in taste and texture. Finished with fish roes and creamy mayonnaise, I could definitely have a few more of this dim sum…







Steamed Homemade Spinach Bean Curd with Chinese Wine & Scallop

This dish is delicate and beautifully refine. Chef Heng’s creation of spinach bean curd is executed with great precision as the bean curd melts in my mouth and fills my taste with a creamy and eggy goodness. A light thick gravy added more flavor while the crowning glory of fried fresh juicy scallops and fish roes made this dish even more luxurious. The overall flavors are clean and the taste of each ingredients shined brightly on its own.







Pan Fried Fillet of Cod in Spicy Sauce

Imagine a big thick chunk of nicely fried cod sitting on a pool of sweet and spicy sauce topped with freshly shredded jicama, cucumber, onion and fried squid. A mouthful of ingredients, the flavors of this dish certainly taste complex yet pleasing. The sauce had minced vegetables for textures and the balance of sweet and spicy really jazzed up the cod. The toppings gave the cod a refreshing touch.







Baked Marinated Pork Ribs

When this was placed in front of me, a heavenly aroma of charred smoke enveloped my nostril. The pork ribs were firm and yet tender with a good bite. Well marinated, it was really succulent and aromatic. Lightly sweet and fully savory, the flavors notes showed a good marinade had penetrated fully into the ribs. Baking the ribs caramelized the edges, lending a bit of crisp bite. Simply gorgeous!







Fried Rice with Goose Liver & Pine Nuts

An interesting combination of twisting an infamous French ingredient to a traditional Chinese fried rice and studded with Italian pine nuts summed up this dish. The fluffy rice was aromatic from the flavors of the creamy foie gras, egg and pine nuts. A spoonful of this evokes a nutty and almost creamy flavor instantly. I love the creativity on this dish and was a favorite of mine that night.







Chilled Mango Puree with Sago & Pomelo topped with Vanilla Ice Cream

We ended the night with two desserts but I only had one. Luckily for me, this is one of my favorite as the thick and luscious mango puree is a delicious way to sweeten my taste bud. Pomelo sacs added a burst of bittersweet taste while the vanilla ice cream makes this even more creamy and silky. Simple and refreshing for a sweet ending.







LCY’s Signature Chilled Durian Pancake

It’s my loss for not eating the king of fruits but my dining companions did not complain since they get to eat my share! Thin pancake filled with whipped cream and cream durian flesh was raved by quite a few that night. I’ll take their words for this!







Revisiting Lai Ching Yuen is like visiting an old friend. The dishes here are reliable for quality and consistency. Other brownie points at Lai Ching Yuen are their Roasted Mini Ducks (reservation needed in advance) and Deep Fried Pork Knuckle. Rice dumpling festival is around the corner and rice dumplings are available at Lai Ching Yuen from May 22 to June 12. Call for more details.

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






7 comments:

  1. Oooo...the durian pancake looks like real durians. So clever!!! Everything looks so exquisitely nice!!!! Didn't I read somewhere about them having some eat-all-you-can promotion or something?

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  2. I always like LCY for its gorgeous dining ambiance~

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  3. Impressed by the impeccable food presentation or was it your photography skill that adds more points into it..

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  4. gosh, the food give me 'goosebumps' LOL!!!! must be delicious! :D

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  5. The durian pancake capture me with the dim sum. Durian my favorite :)

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