Saturday, 21 January 2017

2017 Chinese New Year Set Menu Promotion at Lai Cheng Yuen Restaurant



Lai Ching Yuen Chinese Restaurant at Grand Millennium Kuala Lumpur will host an array of auspicious creations and tradition goodies to usher in good fortune and abundance for the Year of The Fire Rooster.



Grand Millennium Kuala Lumpur Address
Lai Ching Yuen Chinese Restaurant
160 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: 03 - 2117 4888



Located on the first floor of Grand Millennium Kuala Lumpur, the restaurant, headed by Chef Terrence Foong, promises an assortment of delicious traditional Chinese New Year 9 course set menus that start from MYR 1888.00 for a table of ten.



These delectable delights are served from now until 13th February, Chinese Executive Chef Terrence Foong Kuan Ong and his award-winning culinary team have created nine-course grand menus, a la carte menu and buffet spreads for the festive season.



Our review was kick started with a Special Yee Sang with Soba Noodle, Grilled Chicken & Smoked Duck. Chef Terrence's creation to add in Soba, Grilled Chicken and Smoked duck seem out of convention but it does offer a refreshing change with the use of different texture and flavours to this must-have dish for Chinese New Year.




Next, comes our soup which is the Double-Boiled Shark's Fin Soup with Crabmeat and Assorted Seafood. Fully laden with assorted seafood to kick start our evening of fine dishes whipped up by the Chef.



For the prawn dish, it was the Wok-fried Prawns "Bei Fong Tong" Style - which is cooked with a generous amount of garlic and dried shrimp, The tender and succulent meaty big prawns was fried to a nice crisp and crunch in which you are able to devour the shell as well.



The next dish is indeed a surprise to us as it was the Steamed White Cat Fish with Minced Ginger, steamed with minced ginger and premium light soy sauce. Not many Chef will take up the challenge to serve freshwater fish, especially for Chinese New Year, as the chance to get it wrong is high. Dealing with fresh water fish can be a delicate affair to ensure that the quality of the fish is of prime importance. He did an excellent job with the fish - packing quite a punch, the meat texture was sweet and fresh and melted in my mouth with not a single trace of mud taste.



Moving on to, our next dish is the Roasted Crispy Chicken "Pi Pa" Style with Prawns Crackers. The big fat chicken is marinated, dried and roasted to a nice juicy golden brown. The wafer thin chicken skin was absolutely marvellous and was perfectly matched with the Pi Pa sauce.



For our vegetables, we had the Stir-fried Hong Kong Kailan topped with Enoki Mushroom. This is one of the specialities at Lai Ching Yuen as this is not the first time we are tasting this. The Enoki mushroom is fried to a deep crunch and was nicely match with the springy Hong Kong Kai Lan.



To filled up our stomach, the rice dish that was served to us is the Fried Rice With Assorted Chinese Waxed Meat Wrapped In Lotus Leaf. This dish is served wrapped in lotus leaf, with bite-sized pieces of Chinese sausages, waxed duck and waxed meat.



For desserts, we had the Dual Variation "Nian Gao". As always Chef Terrence always like to reminiscence the golden era taste of this delicacy like what it used to be. The first one is  Sweet potato and yam which is sandwiched between the rice cake, dipped in batter and deep-fried till cooked. While the second piece is to have the "Nian Gao" slice dipped in egg before being pan-fried and served warm. Pairing with the Nian Gao is the Doubled Boiled White Fungus with Longan and Sea Coconut.



“At Lai Ching Yuen, we are very passionate about our food and we always ensure every dish we plate is as authentic as it can get. With the perfect ambience of our restaurant, guests will surely be in Chinese New Year spirit,” says Chef Terrence Foong, Executive Chinese Chef at Grand Millennium Kuala Lumpur.

Read More about 2017 Chinese New Year Review - Click below

Grand Millennium Kuala Lumpur Address & Location Map