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Showing posts with label Cantonese Food. Show all posts
Showing posts with label Cantonese Food. Show all posts

Monday, 21 May 2018

Modern Cantonese Cuisine New Menu at Summer Palace Chinese Restaurant Marriott Putrajaya Hotel

Modern Cantonese Cuisine - A Healthy Fusion Twist New Menu at Summer Palace Chinese Restaurant Putrajaya Marriott Hotel 

Modern Cantonese Cuisine New Menu at Summer Palace Chinese Restaurant Marriott Putrajaya Hotel Chef Dixon Lau

Summer Palace Chinese Restaurant at Marriott Putrajaya Hotel famed for its fine Cantonese Cuisine has recently undergone a revamp of the restaurant. With the new renovation; it offers diners with a more luxurious dining ambience.

With the new appointment of Chef Dixon Lau as the new Executive Chinese Chef; he has crafted out a number of modern Cantonese dishes that has a twist to serve its discerning guest with an exquisite  Chinese Fine Dining experience. Chef Dixon has many years of experience from famous Chinese Restaurant which include Chynna Chinese Restaurant at Kuala Lumpur Hilton, Yuk So Hin Restaurant at Weil Hotel, Ipoh and more.


For him, from the many years of experience thru the tutelage of Master Chinese Chef; he has mastered the art of using natural ingredient and condiments which exudes its natural umami to enhance the flavour and taste of the dishes without the used of artificial food enhancer.

Braised Bird's Nest on Steamed Eggs White Summer Palace Chinese Restaurant Marriott Putrajaya Hotel

Among his new signature dishes that are presented to us is the starter dish which is Braised Bird's Nest on Steamed Eggs White. This dish reminiscent of a Lotus Pond with the full blossom. The bird's nest is laid on top of a smooth soft steamed spinach flavoured egg white together with scraped truffle that lines the sides. The combination of the light flavour of the egg white paired with the spongy texture of the bird's nest with the truffle taste was awesome. 

Smoked Beef Cheek With Lychee Wood and Pur-Er Tea Summer Palace Chinese Restaurant Marriott Putrajaya Hotel

The next dish is the Smoked Beef Cheek With Lychee Wood and Pur-Er Tea. According to Chef Dixon, there is plenty of time and effort required to prepare this simple looking dish. The Australian chilled beef cheek is first braised with a number of Chinese spices and herbs under low temperature for more than 2 hours. Then it is smoked for 1.5 hours in a mixed combination of Lychee Wood and Pur-Er tea to infused this flavour into the braised beef cheek. The end result is a melt in the mouth, succulent moist beef texture that has a strong pleasant aroma of the smokey flavour in every bite. It is bedded with baked pumpkin and topped with fried julienne carrot together with poached asparagus to add colours and texture dimension to this dish.

Baked Of Cod Fish With Organic Black Garlic Cream Summer Palace Chinese Restaurant Marriott Putrajaya Hotel

This is then followed by the Baked Of Cod Fish With Organic Black Garlic Cream. Normally at the Chinese restaurant; Cod Fish is usually served by the steam cooking style which gives a nice texture to the flaky cod fish but Chef Dixon has chosen to infused a western style which is baking the Cod Fish. 

Organic Black Garlic From Japan Summer Palace Chinese Restaurant Marriott Putrajaya Hotel
Black Garlic From Japan

The Cod Fish is sandwiched in a layer of black garlic cream with turkey ham and mushroom. We can taste the firm flaky moist texture of the codfish while the black garlic dressing with a sweet tangy taste was a nice finish that marries well with the natural taste of the fish.

Rice Vermicelli With River Prawn and Superior  Prawn Broth Summer Palace Chinese Restaurant Marriott Putrajaya Hotel

The last dish we had; was the Rice Vermicelli With River Prawn and Superior  Prawn Broth. The process to prepare the broth is another time-consuming process (about 3 hours) to extract the full flavour of the ingredients such as prawns, carrots, bay leaf, tomatoes and more. The choice of noodles used is the silky smooth rice vermicelli which allows the broth to encapsulate the broth into every strand of the noodle. The River Prawn which has a bouncy firm texture is the testament to the freshness of the prawn; is lightly pan-fried. Needless to say, we slurp up every drop of the flavorful broth and noodles.

Carrot Puree With Edamame and Vanilla Ice-cream Summer Palace Chinese Restaurant Marriott Putrajaya Hotel

For dessert, the Chef Dixon has created a chilled dessert which is Carrot Puree With Edamame and Vanilla Ice-cream. The carrot puree is made from the blending of cooked carrot, whipping and full cream milk to provide a silky smooth texture while the Edamame is used to give the diners a crunch texture feel to the dessert & colouring while the ice-cream and chilled dragon fruit provide a cold end to this delicious desserts.


Summer Palace Chinese Restaurant Marriott Putrajaya Hotel Location Address Map


Saturday, 29 April 2017

Lai Ching Yuen Chinese Restaurant New Cantonese Cuisine Menu @Grand Millennium Hotel Bukit Bintang Kuala Lumpur


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


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