Lai Ching Yuen has an oriental motive interior and it's clad in lavish looking furniture. The service is perhaps not to their best, as it was almost 2pm which is why the servings seems to be rushed.
However, putting the food into the spotlight, we were pampered with a 6-course meal, which totally emphasized why under the helm of Chef Leong Weng Heng, Lai Ching Yuen deserves a coveted spot in MIGF 2011.
The appetizer displayed fresh scallops cooked to perfection dressed with mayonnaise sauce and assorted fruits (strawberries and melons, if memory serves) and seafood spring rolls. I personally liked my scallops to be served cold as per scallop salad is concerned, but having said that the meal is likely better off with hot since we're talking about cooked scallop. The spring roll lifts the dish, crispy and sumptuous right to the last bite.
The soup is truly a treasure, richly double boiled with chicken, fish maw, sea cucumber, & scallops. Though I don't exactly taste the coconut's contribution to the dish, the sweetness and flavor of the soup leaves you crave for more.
I personally liked the next dish, which was a baked filo wrapped sea perch with mushrooms and broccoli. The filo crumbles as the knife cuts through the moist sea perch. The plating of this dish is not that impressive, but the sea perch saved the dish overall.
The vegetable portion of this six course is vibrant in presentation, and pleasing to the eye. Spinach infused tofu, with crab meat and chicken broth brings the home cooking feel into an avant garde fine dining experience.
The fried rice dish is sinful. It screams 大炒 (fried dishes with big fire, 'big fry' if literally translated) all over and the dish is elevated with the cubed goose livers for the special flavor and pine nuts for the crunchy texture with the rice. I would return here again anytime just for this dish.
The course ended with a dessert of avocado puree and durian custard shaped into a rabbit. The puree has that raw flavor which was a little put off, not to its full potential I must say for this dish. The custard though is so eye pleasing I felt guilty eating the poor fella.
We may get a better dining experience had we gone there a bit earlier (nearing to opening hour if possible). But nevertheless, it speaks to its true credential in MIGF, kudos to the kitchen crew and the Chef! I may return Lai Ching Yuen in the near future, would love to have a dimsum experience here.
Full Festival Menu:
RM 268 ++ per person with wine
RM 158++ per person without wine
Lai Ching Yuen
Grand Millennium Kuala Lumpur
Level 1, 160, Jalan Bukit Bintang
55100 Kuala Lumpur.
Tel: +603 2117 4180
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