A Fine Chinese Affair at Le Mei!
One of the latest food scene buzzling in Putrajaya is happening at Le Mei at the newly opened Le Méridien Putrajaya. Le Mei offers diners an authentic Cantonese dining experience set in a modern and elegant Chinese art and culture ambiance.
Le Méridien Putrajaya was launched on 18 August 2016 and is the third Le Méridien property in Malaysia after Le Méridien Kuala Lumpur and Le Méridien Kota Kinabalu. The hotel offers signature amenities and mid-century modern design that resonates with creative minded travelers seeking enriching new experiences. Feature 353 contemporary guestrooms and suites, the hotel also boast of expansive city or garden views.
Le Mei seat up to 90 diners in the main dining room and 68 diners in total at their five spacious private dining rooms. Le Mei serves halal menu from dim sum to Chinese ala carte and set menu daily.
Walking into Le Mei, it was truly a sight to behold in grandeur. Taking traditional Chinese art and culture and incorporating an air of modernity, Le Mei’s interior was graced by intricate carvings of animals and flower motifs on the walls of the restaurant. The colour theme of gold, red and black embraces the elegance of the Chinese culture in opulence.
With Narcissus flowers, koi fish and Chinese architecture motifs that adorn the wall panels, Le Mei offers symbolism of prosperity and food fortune to all their diners.
Highlight of the restaurant is a special chandelier that forms the longevity symbol in Chinese character, offering glittering starlight that enhances the dining experience in Le Mei.
Helmed by award-winning Chef Michael Wong, Le Mei’s menu offers authentic Cantonese food brought into the realm of contemporary cuisine with unique combinations of ingredients and modern presentation.
From the dim sum menu, we started off with a Selections of Steamed Signature Dim Sum.
Black Truffle Shanghai Mini Dumplings, Steamed Scallop with Baby Abalone Dumplings and Chicken & Shrimp Dumplings with Mushrooms (RM62) are some of the steamed dim sums to check out. Bite into a soupy Shanghai mini dumpling enhanced with highly prized and aromatic black truffle, the soup is exquisitely delicious as well as the filling. The crystal skin steamed scallop and abalone dumpling has delicious bouncy textures as well as spot on flavours. The chicken & shrimp dumpling or Siew Mai is also sufficiently satisfying in terms of flavours and textures too.
Moving on to the Selections of Deep-Fried Signature Dim Sum, diners are in for a treat of generous portions of golden dim sum pastries.
Crispy Dried Cod Fish Fillet with Fresh Prawns, Deep-Fried Chicken Floss with Tuna & Shrimp Dumplings and Oven-Baked Bun with Barbecued Chicken (RM55) are a solid selection of unique dim sums to savor at Le Mei. My favorite of the trio was the wonderfully crispy wanton of crispy dried cod fish fillet with fresh prawns. Followed by the golden crusty oven-baked bun with char siew chicken filling for its contrast of soft and crusty textures and sweet and savory filling. The unique deep fried chicken floss with tuna and shrimp dumplings proved that there are no boundaries when it comes to dim sum bites.
Double-Boiled Chicken Soup with Black Garlic Bulb (RM60) evokes dark and deep aromas of the unique black garlic flavour. The rich smoky soup has a unique flavour unlike any soups I have had before and comes with chicken pieces, fish maw and Shimeji mushrooms.
The presentation of the Crispy Prawns Coated with Lemon Dressing, Tropical Fruit Salsa & Tobiko Caviar (RM68) makes an impressive moment at our dining experience. They say we eat with our senses of sight, smell and taste and this dish really summed up all the sensory experience in one plate. Crispy and bouncy sweet prawn balls are lightly coated with a creamy citrus dressing and brunoised of tropical fruits. It’s well balanced in flavours and not overly rich, making the dish a very enjoyable course as well as a beautiful one too.
Steamed Soon Hock with Pickled Chilli and Soya Crumbs (RM45) epitomize the essential ingredients of every Chinese meal. The lavish fish is cooked to near perfection with its smooth and creamy flesh enhanced with bold flavours of pickled chili, crisp asparagus, crispy soya crumb textures and a golden light stock.
What stole the limelight of the dining experience was the superb Wok-Fried Marinated Lamb Chops with Dried Chilies and Garlic Chips (RM85). The lamb chop is so tender that a gentle cut sliced through like buttery easily. Well flavoured with hints of punchy dried chilies and garlicky notes, the lamb chops are one of the better ones I have enjoyed.
Deep-fried & Stir-Fried mixed Fresh Vegetables (RM64) showcased that fresh produces only need very minimal cooking method to enhance them. Loved the light and crispy eggplant contrasting with the crunchy textures of fresh baby black wood ear, bok choi and sweet snow peas in a creamy golden sauce.
As with every Chinese meal, it is obligatory to savor a rice or noodle dish at the end. The Wok-Fried Rice with Crabmeat, Crispy Sun Dried Scallops, Egg White and Sweet Bean (RM28) was well executed and there were generous amounts of sweet crab flesh and moreish dried scallops to perfume and enhanced the wok fried rice.
Chef Wong’s unique Salted Egg Ice Cream with Red Bean Paste (RM6) may be a salted egg lover’s dream come true. The savory and sweet ice cream has just the right amount of salted egg to keep the dessert course as it should be.
There are plenty more dishes in the menu at Le Mei from ‘live’ Australian lobsters to plenty of other seafood and meat offerings as well as a vegetarian menu.
For further information or to make a reservation, do call +603 8689 6888 or email at firstname.lastname@example.org
Le Méridien Putrajaya
Lebuh IRC, IOI Resort City
62502 Putrajaya, Sepang
Tel: +603 8689 6888
Fax: +603 8689 6899
GPS: N 02 58 W 101 43
Lunch 12noon to 2.30pm
Dinner 6.30pm to 10.30pm