TAKE A NEW LOOK
AT EXECUTIVE CHINESE CHEF TERENCE FOONG'S
NEW MENU
Lai Ching Yuen Showcases the Best of Cantonese Cuisine with An Array of Sumptuous Dishes
Lai Ching Yuen Chinese Restaurant At Grand Millennium Kuala Lumpur
Thanks to the wonderful invitation from Lai Ching Yuen Chinese Restaurant At Grand Millennium Kuala Lumpur, I'm here again and this time to review and taste their new addition to their a la carte menu, showcasing some of the best Cantonese cuisines with an array of seafood, poultry and pork dishes.
Stunning Red & Black Interior
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.
Executive Chinese Chef Terence Foong
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 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.
Let me take you on a gastronomical journey of my amazingly delicious Cantonese cuisine that was presented to me last week by Executive Chinese Chef Terence Foong 😋😋😋
Smoked Duck Breast With Chef's Special Dressing
We started off with Smoked Duck Breast With Chef's Special Dressing -The smoked duck breast pairs perfectly with fresh greens such as crunchy zucchini. Drizzled with Chef's special secret sweet, spicy and sourish dressing only makes it more irresistible. I have the last piece and that explains how good it is to me. 👍👍👍
Stuffed White Mushroom With Pork & Shrimp In Marmite Sauce ⭐⭐⭐
Another appetiser on the menu was the Stuffed White Mushroom With Pork & Shrimp In Marmite Sauce. A medley of minced pork and shrimp stuffed into the fresh white mushroom beautifully coated with fragrant marmite sauce, providing a textural delight of crunchy, chewy and softness to the dish. A good aroma of a breath of wok was duly noted together with the savoury aroma of marmite sauce.
Braised Crab Meat & Fresh Fish Maw
Crispy Fried Cuttlefish With Salt & Pepper ⭐⭐⭐
Lovely classic dish of Crispy Fried Cuttlefish With Salt & Pepper ~ I simply cannot get enough of it. Positive highlights on the dish here lie on where I could taste the juicy and succulent texture of the cuttlefish unlike some of others that I have tried.
A myriad of crispy battered cuttlefish had the zesty heat from the chilli partnering with pungent pepper and salty flavours. Simply addictive with a beer or even rice! 😍😍😍
Signature Ombak Style Tiger Grouper, Steamed With Soy Sauce
⭐⭐⭐⭐
⭐⭐⭐⭐
Enjoy lip-smacking seafood goodness of simple steamed Tiger Grouper with Chef Terence Foong's famous signature must-try dish of Ombak Style Tiger Grouper, Steamed With Soy Sauce
The freshness was evident with first bite ~ Crowd favourite for the night as this steamy dish sits deliciously on top of our dining table with its aromatic scent.
Crispy German Pork Trotter
Paying homage to pork fans, one simply must order Crispy German Pork Trotter. Deep fried pork trotter served hot, each sumptuous piece of pork meat was a medley of flavours as a result of deep marination. I would have loved to hog this whole plate to myself - haha, just joking!
Baked Pork Ribs With Lemon Grass
⭐⭐⭐⭐
⭐⭐⭐⭐
Something different and unique that I have not tasted before, this Baked Pork Ribs With Lemon Grass was a wonder to eat. Fork-tender, flavourful baked pork ribs, richly seasoned and well-marinated in fragrant fresh herbs of lemongrass, baked to a mouth-watering porky-licious dish!
Stewed Stuffed Sea Cucumber With Shimeji Mushroom & Bean Curd
Stewed Stuffed Sea Cucumber With Shimeji Mushroom & Bean Curd, a simple braised dish lending natural flavours from the Shimeji mushroom and premium oyster sauce, you'll the soft and smooth tofu with an interesting sponge-like texture of sea cucumber stuffed with minced pork and shrimp.
Wok-Fried Bei Fong Tong Style Prawns
⭐⭐⭐⭐⭐
⭐⭐⭐⭐⭐
Another classic HongKong dish is the Wok-Fried Bei Fong Tong Style Prawns. This aromatic seafood dish packs loads of punchy spicy notes. Crispy battered prawns are perfumed with lots of dried chilli and sliced almonds to give it its aromatic distinctive flavour. Love this and I can never get enough of it.....
Fried Rice With Goose Liver Pate & Pine Nuts
Although the Fried Rice With Goose Liver Pate & Pine Nuts tasted average, I could find no fault on the rice. It had a good breath of wok but I cannot taste the goose liver. Nevertheless, the rice was fluffy and delicious, with every morsel evenly coated with a sheen of golden egg yolk and the crunchy pine nuts does well by lending a nice texture and taste to the fried rice.
Deep Fried Durian With Yam Puff
⭐⭐⭐⭐⭐
The night had to end and it did with new desserts. Lai Ching Yuen's showcases their classic yam puff with a twist as Dim Sum Chef Thye Yoon Kong pampering our taste buds with one of his finest creation of Deep Fried Durian With Yam Puff.
Durian lovers will rejoice with this light and crispy coated yam puff with melt-in-mouth creamy durian paste on the inside which was nothing short of heavenly! A Must Try dessert. 👍👍👍
Light & Crispy Coating With Creamy Durian
White Rabbit Sherbet
Grand Millennium Kuala Lumpur
Lai Ching Yuen Chinese Restaurant
160 Jalan Bukit Bintang
55100 Kuala Lumpur
Lai Ching Yuen Chinese Restaurant
160 Jalan Bukit Bintang
55100 Kuala Lumpur
No comments:
Post a Comment
Note: only a member of this blog may post a comment.