MIGF: Lai Ching Yuen @ Grand Millennium Kuala Lumpur

I scratched my head (not a case of dandrufflah) because I couldn't figure out which restaurant Lai Ching Yuen was at Grand Millennium Kuala Lumpur. And when I arrived, it turned out to be what was previously known as Zing 晶苑. Blur me...the name change has been for some months and I didn't realise it. I supposed i have the nick missyblurkit for a good reason. LOL.

Back to MIGF 2011 at Lai Ching Yuen under the hands of Chef Leong Weng Heng. Traffic was massive on that Friday night and I was hungrier than normal. I was glad when Amanda and Chef Leong offered us some yummy Salt and Pepper Soft Shell Crabs. This savoury snack was light and the buttery soft flesh pretty much melted in our mouth.

Chef Leong Weng Heng

And it went amazingly with the fresh mint soda cocktail that we were served as soon as we arrived. This refreshing cocktail pretty much refreshed us and prepared us for our dinner to come.

The brilliant thing about Lai Ching Yuen is we get to see the chefs at work. Its the whole anticipation of seeing food being put together. A very appetising process and this MIGF review at Lai Ching Yuen, my stomach was churning extra juices just at the sight of chefs at work over the following 6 course meal.

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Special Duo Seafood Combination

Crispy Seafood Spring Roll 
Scallop Salad with Assorted Fruit Served in Golden Cup 


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This is a pretty dish. And it certainly tasted food. I love the golden cup which was light and thin. Inside lay juicy tender scallop. The fruit salad complimented this cold dish superbly and this was made a tad savoury with the use of the roe.

The crispy seafood spring roll was light. It wasn't oily despite being fried and held together some minced seafood.

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Double-boiled Sea Treasures in Whole Coconut 


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I loved soups and when they are double boiled, I believe that the soups taste even better as it goes on a gentle boiling process to bring out the juices of the ingredients. And when soup is cooked in coconut, it has an added "nutty" taste to it making it even more wholesome. The Double-boiled Sea Treasures in Whole Coconut is a clear soup. It is sweet from the natural goodness of the carefully chosen ingredients that includes mushroom, fish maw (the none fried ones are called fa kau), sea cucumber, scallops and chicken. It was such a brilliant tummy and soul warmer. *Thumbs up*

a generous portion of treasures from the sea

clear soup witteh goodness of the sea treasure and subtle coconut flavour

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Baked Fillet of Seaperch with Wild Mushrooms Wrapped with Crispy Filo

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This is a good take at being fusion by Chef Leong. The filo was crispy and light. It was beautifully rich. Cut open the fluffy parcel to reveal the succulent seaperch that was baked inside the filo pastry from scratch. The fish is baked to perfection and was scrumptious with the pastry was buttery and by now absolutely delightful with the juices of the seaperch. Every bite was just a mouthwatering experience. The sauteed mushrooms was sauteed lightly and had a rich earthy taste to it that complimented the parcel of seaperch.

simple looking

yummilicious baked seaperch

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Steamed Home-made Spinach Bean Curd with Chinese Wine Topped with Fresh Crab Meat


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I love beancurd in most preparations. The beancurd was arranged delicately. And if the green looks odd, rest assured this is what you get when you mix spinach into your food. This is such a light and perfect dish after the heavy tasting baked speaperch in filo pastry. The crab meat added some natural sea sweetness into the dense and flavourful spinach tofu. The gravy was not to be wasted and I pretty much slurped my plate clean. The gravy is rich with the goodness of seafood and egg with a light dash of chinese wine.

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Fried Rice with Minced Goose Liver and Pine Nuts


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Fried rice to some sounds almost unimaginative. But at Lai Ching Yuen, the Fried Rice with Minced Goose Liver and Pine Nuts
 is not just another plain dish. the minced goose liver gives the rice a rich flavour. Every mouthful of rice has generous melt in your mouth savoury goose liver and eggs wrapping the fluffy rice grains. The added pine nuts gives this rice dish extra crunch and of course the deep nutty pine flavour.

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Combination of Avocado Purée with Durian Custard Rabbit Dumpling

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Avocado is one of my fave fruits and I delight each time I see it on any menu. The chilled avocado puree was light on our palate as it was not overly sweet. The main star of the dessert was the cute bunny with a lovely rich durian custard filling. This was was real durian not flavouring. A definite hit with the durian lovers that night. I must admit I was in a playful mood that night and brought my bunny swimming. The bunny was so cute...I had a hard time trying to eat that little fella.

should i go swimming?

bunny went swimming in a pool of avocado puree

Menu:

Full Festival Menu RM268++ per person with wine

RM158++ per person without wine

Wine

De Martino Estate Selection Sauvignon Blanc

Longo Sincini Nero D’avola

Stanley Estate Pinot Noir

De Martino Estate Selection Cabernet Sauvignon

Lyrebird Colombard Chardonnay

Lai Ching Yuen

Grand Millennium Kuala Lumpur

Level 1

160 Jalan Bukit Bintang

55100 Kuala Lumpur

T: +603 2117 4180

F: +603 2145 7876

www.grandmillenniumkl.com

www.millenniumhotels.com

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Certainly another delightful night of nom nom. And this time t was even more delightful as we celebrated Jen's birthday with a company of fello kaki makan. Happy birthday Jen. Cheers to more burp adventures!

happy burpday Jen