Mention about Cantonese Cuisine, you will think about of Lai Ching Yuen Chinese Restaurant Grand Millennium Hotel Bukit Bintang Kuala Lumpur. We are here to taste out some of the new Cantonese cuisines using a combination of fresh seafood, poultry and pork dishes which are specially crafted out by Executive Chinese Chef Terence Foong.
Grand Millennium Kuala Lumpur Address
Lai Ching Yuen Chinese Restaurant
160 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: 03 - 2117 4888
Website: www.millenniumhotels.com
FaceBook: www.facebook.com/grandmillenniumkl
Like an evocation of its name, Lai Ching Yuen presents a lush sensory experience as much as a gastronomic one. The decor and its stunning red and black interior create a glamorous setting for some of the best cuisine this side of Guangzhou. And the food, award-winning delicacies accented by oriental table settings, take the traditional refinement of Cantonese cuisine to dizzying heights.
Lai Ching Yuen's new a la carte menu is a testament to the inventive nature of the cuisine itself. Crafted by Executive Chef Terence Foong along with his team of the culinary brigade, it exudes a touch of modernity to both the presentation as well as cooking techniques and is a juxtaposition of flavours, textures and freshness.
For tonight our gastronomical journey started off with the Smoked Duck Breast With Chef's Special Dressing - The smoked duck breast pairs which are smoked to a nice smokey flavour is balanced off with the right amount of fats and served with chilled crunchy zucchini. Topped it up with the Chef's special secret sauce, that has a slight dash of spicy and sourish taste. A nice starter for the night to entice our taste buds.
Another appetiser on the menu was the Stuffed White Mushroom With Pork & Shrimp In Marmite Sauce. A combination of finely minced pork and shrimp stuffed into the mushroom which is coated with fragrant marmite sauce (we can smell the aroma of the marmite sauce even before the dish reached our table), providing a textural delight of crunchy, chewy and softness to the dish.
For the soup, the Chef serves us the Braised Crab Meat & Fresh Fish Maw. Great to be eaten with a dash of vinegar or preserved crunchy green chillies.
The first mains on the table was the Crispy Fried Cuttlefish With Salt & Pepper. Love the firm bouncy texture of the cuttlefish which are coated with the special flour battered that are infused with the right amount of salt and pepper. Best to be eaten accompanied with a Cold beer or a sip of hot Chinese tea.
For the fish dish, we were served a steamed Tiger Grouper with Chef Terence Foong's famous signature style which is the Ombak Style Tiger Grouper, Steamed With Soy Sauce. The Chef has made it easy for us to eat; as all the meat has been deboned; so naturally all the tender fish meat has the sauce which is gel into it making every serving a real delight to be eaten. As always, the nice slippery fish head has been slurped up by no want but yours truly.
Next on is the Crispy German Pork Trotter, another one of my favourite dishes. I just love the crispy skin of the pork knuckles which was pre-cooked and of a thought, it reminds me of the flavours of a nice cold German beer which will be the best partner for this dish.
Another pork dish which was served to us is the Baked Pork Ribs With Lemon Grass which was a wonder to eat. Fork-tender, flavourful baked pork ribs, richly seasoned and well-marinated in fragrant fresh herbs of lemongrass, baked to the right balance!
Stewed Stuffed Sea Cucumber With Shimeji Mushroom & Bean Curd, an exquisite dish that accentuates the best texture and taste of each of the ingredients, Braised with the Shimeji mushroom and premium oyster sauce, it is a light taste which is perfect to partner with the soft and smooth tofu.
For the prawn dish, the chef; dish out the flavourful HongKong style Wok-Fried Bei Fong Tong Style Prawns. This aromatic seafood dish packs a load of punchy spicy taste. Crispy battered prawns are entrenched with lots of dried chilli and sliced almonds to give it; its aromatic distinctive flavour.
To add a little extra flavour; our last dish before the dessert is the Fried Rice With Goose Liver Pate & Pine Nuts. This use of the liver pate adds a dimension of taste to the fried rice which was cooked with a strong Wok-Hei flavour.
For dessert, we had 2 dishes, the first of which is the Deep Fried Durian With Yam Puff. This dessert resembles the Yam Puff (Woo Kok) but the filling was changed to Durian custard which has a very strong durian flavour which as Malaysian and Durian fans will love this dessert.
And the last dessert is the White Rabbit Sherbet, which has tinges of white rabbit candy fluttered around the sherbet. Remind ones of the good old days when we eat this candy and the wrapper as well. An interesting end to our food review.
Lai Ching Yuen Chinese Restaurant @Grand Millennium Hotel Kuala Lumpur Location Address Map
