Dim Sum and Mooncake @ Le Meridien Putrajaya

Handcrafted Treats and New Chinese Dishes at Le Mei

For the coming Mid-Autumn festival, there is plenty to look forward at Le Mei, Le Meridien Putrajaya. The culinary team led by Chinese Executive Chef Michael Wong is showcasing a new Dim Sum menu and this year’s Mid-Autumn Mooncake collection.

Starting August, diners are in for a sumptuous dim sum treat. Tuck into modern and exquisite dainty morsels of delight by Chef Wong and his culinary team at Le Mei. Chef Wong recreates traditional flavours for the modern palate with handcrafted dim sum using fresh locally and internationally sourced produce.

A classic of Chicken & Shrimp Dumplings Siew Mai is a delight. Plump and bouncy textures with tasty notes of sweet fresh shrimp is near perfection on the palate.

Crustacean lovers will rejoice at sight of Steamed Fresh Shrimp with Spinach Dumplings and Green Pea Phoenix Shrimp with Ebiko. Both succulent and sublime, the dumplings are delicious in every bite.

The Steamed Scallop with Baby Abalone Dumplings, a luxurious one indeed, filled the taste sense with a pleasure of satisfaction. Thin crystal skin encasing sweet cubes of scallop, prawn and crowned with baby abalone for extra lux elevated dim sum dining to the finest.

Unusual to dim sum, the Squid Ink Dumplings with Sea Urchin, Asparagus & Prawn proved that some creations do pay off. Moreish with a touch of unctuous note of squid ink and sea urchin, the dumpling is remarkably yummy in flavour and texture.

For fried dim sum, the pretty Almond-coated Golden Prawn Balls with Parmesan Cheese is just as good as it looks. Bouncy prawn balls with a crispy and nutty layer encases a cheesy element.

Both Crispy Dried Cod Fish Fillet with Fresh Prawns and Black Sesame Cigar Rolls are also stunning and unusual. Each one has the essential element of crispy and juicy notes that made them delicious and easy to enjoy.

Besides dim sum, we also tried Braised Fish Maw with Crab Meat, Wok-Fried Asparagus & Fresh Prawns with Extraordinary Sauce and Stir-Fried Noodles with Shredded Chicken in Supreme Soya Sauce from the regular Chinese menu.

The Wok-Fried Asparagus & Fresh Prawns with Extraordinary Sauce was exceptionally superb in flavours and the prawns were super fresh and sweet. The Stir-Fried Noodles had a luscious breath off wok aroma and was a crowd pleaser for many.

Le Mei dim sum is available from 12noon to 2.30pm daily on weekdays. For a Sunday treat, there is a dim sum buffet at Le Mei from 11am to 2.30pm priced at 138nett per adult and RM69nett for children. Le Mei is halal ad the restaurant seats up to 90 diners in the main dining room and 68 diners in the five private dining rooms. Dim sum menu is available here.

For Mid-Autumn treat, savor finely curated mooncakes presented in auspicious and beautiful gift boxes. Eight varieties of hand-crafted baked and snow skin mooncakes are the highlights of this year’s Mid-Autumn collection. They are all available until 24 September at Le Meridien Putrajaya.

For minimum purchase of 50 boxes and above one can have your corporate logo as a personalized touch on the mooncake gift box. One week is required for this personalization.

Snow skin mooncake highlights the much-beloved King of Fruits with Premium Durian Mini Snowskin for those who simply cannot resist the unctuous flavour and aroma of durian encased in ping pei skin.

For creative notes, the Coffee & Raisin Mini Snowskin and Jackfruit & Mango Mini Snowskin will certainly appeal to the adventurous foodies.

The Baked mooncake features more classic flavours from White Lotus Paste with Single Egg Yolk and Melon Seed, White Lotus Paste with Walnut & Black Sesame to Pandan Lotus Paste with Hazelnut and Assorted Fruits & Nuts Mooncake.

There’s a modern flavour of Green Tea with Cheese & Cashew Nuts Mooncake too. The intense green tea note proved to be quite a well-match for the layer of cheese and nut combo.

Mooncake demonstration by Le Me culinary team

All mooncakes are hand-crafted by the culinary team at Le Meridien. Chef Wong and his culinary team took on through a mooncake demonstration. Using the finest ingredients and modern technology, all mooncakes are made in-house.

Le Meridien Mooncake are available for order or purchase at the mooncake counter at the lobby of Le Meridien Putrajaya from 11am to 6pm daily or from Le Mei from 12noon to 10.30pm

The mooncakes are priced from RM18 onwards. There is a 20% discount applicable for purchases with selected credit cards from Maybank, Citibank, CIMB, Hong Leong, HSBC and UOB.

For more information, please call +603 8689 6888 or email dining.lmputrajaya@lemeridien.com

LE MEI

Le Méridien Putrajaya

Lebuh IRC, IOI Resort City

62502 Putrajaya, Sepang

Selangor

Tel: +603 8689 6888

Fax: +603 8689 6899

Website: www.lemeredien.com/putrajaya

Facebook: www.facebook.com/lemeridienputrajaya

Oriental Group of Restaurants Present China & Nanyang Grand Dinner

The Oriental Group’s 2018 Chef Event: Tradition and Innovation South East Asian Chinese Cuisine

It’s an epicurean feast of gourmet Chinese cuisine at The Oriental Group of Restaurants through the month of August! The acclaimed Oriental Group has been hosting its annual chef event with different themes together in collaboration with legendary “Old Master” chefs from Hong Kong and Shunde District in Guangdong with Group Executive Chef Justin Hor and the group’s in-house talent. The result has always been an exclusive soiree of authentic menus featuring various Chinese cuisines of 1960s yesteryears, Hong Kong cuisine, Teochew cuisine and more.

Each year’s theme and menu as well as invited featuring chef exceeds its previous. This year, two culinary maestro, Group Executive Chef Justin Hor of The Oriental Group and Corporate Executive Chef James Ho of Ruyi have gone all out with a China & Nanyang menu that highlights original Chinese cuisine flavours with the evolving flavours influenced by the Nanyang community. This specially curated China & Nanyang menu is available from 3 August to 31 August in all the participating restaurants of the Oriental Group.

To tantalize the palate, a series of 6 Tapas Platters featuring Chinese appetizers from both chefs kick off, each one commemorating classic Chinese dishes of yesteryears injected with the chefs’ personal touches.

Tapas by Chef Justin Hor

Cod Fish Roll – crispy and golden cigars of deliciousness have a tasty savory with subtle sweetness of delight

Jellyfish & Okra in Wasabi Sesame Sauce – drool-worthy appetizer of crunchy jelly fish pieces with tender okra and roasted peanuts in a tingling wasabi and nutty dressing

Zhenjiang Sweet & Sour Iberico Baby Pork Ribs – aromatic of black Zhenjiang vinegar tantalizes the sense of smell deliciously as we sank our teeth into this tender and flavourful pork ribs happily

Tapas by Chef James Ho

Pink Roses – Pickled Radish – tangy with light sweetness enhanced by asam boi notes

Spicy Garlic Sauce Pork Belly – piquant with spicy and garlicky notes infused into tender and succulent pork belly slides

Hunan Wax Meat & Dried Long Beans – bold umami notes from the rich and fatty wax meat plus excellent textural notes from the ingredients

Time and quality ingredients are the main essence to a good soup. Chef Justin’s Superior Shark’s Fin Soup with Morel Mushroom is a luxurious bowl of slow and long hours of double-boiled meaty bones along with dried seafood broth. Each sip of the broth sent warm fuzzy comfort to the tummy as well as a sense of luxurious satisfaction. There is an option to enjoy the soup with fish maw instead of the fins.

Chef James culinary sorcery creation was an unusual pairing of Roast Suckling Pig with Foie Gras Mousse. Who else would thought to pair both East meets West ingredient of crispy suckling pig with unctuous and rich foie gras?

The amazing duo worked out to be superb in flavours and textures. The richness of the suckling pig and foie gras was cleverly balanced up with its centerpiece of crispy and spicy Szechuan laced chicken to pump up some heat on the palate.

A fiery volcano of salt stole the limelight as we catch a hot flaming scene before savoring the Salt Baked 3 Head Abalone, Truffle & Kombu.

         

Chinese cuisine has always been able to turn the hardest ingredient into one of the most sumptuous dish on the table. Braised for 10 hours, the abalone and the luscious abalone sauce tasted as stunning as it looks. Flavoured with umami seaweed and perfumed with heady truffles, the abalone us in awe of its beautiful flavours.

The sauce shared equal limelight with the abalone and was practically scraped off the plate by many of us that day.

The next dish of Deep Fried Yellow Corvina Shanghainese Style, by Chef Justin, was well-thought off since the last few courses has been lusciously rich in flavours. Classically simple, the crispy golden fried Corvina was deliciously delicate and has a natural briny sweetness. Marinated minty sour plum cherry tomatoes accompanied the fish as a palate cleanser.

The Yin and Yang textures of rice is cleverly highlighted in Baked Rice with Cheese & Crispy Rice in Baby Pumpkin. Presentation was utterly adorable and elevated this cheesy duo of fluffy fried rice with crispy puffed rice well.

To end the China & Nanyang feast, a grand finale of misty smoke surrounded the Refreshing Rainbow Bird’s Nest and Peanut Lava Carrot.

Meticulous effort of hand-shaped fried carrot mochi with a creamy nutty peanut filling followed by premium bird’s nest in chilled sweet broth with fresh fruits, white fungus and mint certainly made a lasting impression of this year’s special menu by The Oriental Group.

The dishes in this collaboration will be available for a limited period from 3 till 31 August 2018 at all participating outlets under the Oriental Group of Restaurants and Ruyi. The set menu is priced at RM2,388 nett per table of 10 pax. A la carte is available as well.

Should you wish to catch both chefs during the China & Nanyang Grand Dinner, Chef Justin Hor, Group Executive Chef of The Oriental Group of Restaurants and Chef James Ho, Corporate Executive Chef of Ruyi will be making an appearance on the below dates of the respective restaurants:

Noble Banquet

3 & 14 August 2018

Oriental Pavilion

6 August 2018

Noble Mansion

7 August 2018

The Han Room

9 August 2018

Oriental Treasure

13 August 2018

Ruyi Restaurant & Lounge

10 August 2018

For more information, enquiries and reservation on this special set menu, please visit the Oriental Group of Restaurants website and Facebook or by contacting Emily at +6012 392 2082 or Melysa at +6012 599 6028 or email: enquiry@orientalrestaurants.com.my

Website: www.orientalrestaurants.com.my

Facebook: www.facebook.com/theorientalgroupofrestaurants/posts/