Sunday 9 October 2011

Lai Ching Yuen 荔晶园 @ Grand Millennium Kuala Lumpur, KL

Lai Ching Yuen 荔晶园 @ Grand Millennium Kuala Lumpur, KL

Formerly known as Zing 晶苑. I back to here again after it has been successfully re-branding. Why i was here? In conjunction with MIGF 2011, Chef Leong Weng Heng is showcasing a special 6-course menu for Lai Ching Yuen's MIGF Festival menu. The festival is running for whole October. I had tasted the signature dishes of Lai Ching Yuen and going to share my thought here.
 Zing Restaurant has officially changed its name into "Lai Ching Yuen"

 The Chef is preparing dishes for us. (Mouth-watering)

 Special Duo Seafood Combination
A welcome drink from Lai Ching Yuen-- complimentary from festival menu.peppermints flavoured soda to refresh your taste bud.
 Crispy Seafood Spring Roll Scallop Salad 

with Assorted Fruit Served in Golden Cup
wine pairing with De Martino Estate Selection Sauvignon Blanc

A combination of hot spring roll and cold salad. The spring roll is really crispy and it is filled with smashed seafood. The scallop salad in golden cup is awesome, the scallop is fresh and the fruit served successfully opens up the flavour.    
Double-boiled Sea Treasures in Whole Coconut

wine pairing with Longo Sincini Nero D’avola

This soup adds another credit to the menu. The chef creatively cook the soup by using coconut. The seafood are well-matched with the coconut. I enjoyed it until no drop left,  because the soup had adsorbed the essence of both coconut and seafood after four hours cooking,  it tastes perfectly fresh and dense.
 what is inside?
Answer:  Fish maw, sea cucumber, mushroom and chicken.
 Baked Fillet of Sea Perch with Wild Mushrooms Wrapped with Crispy Filo

wine pairing with Stanley Estate Pinot Noir

Another piece of art done by the chef. It is a new try to wrap baked fillet of sea perch with crispy filo. The fish fillet is light baked, allowing the fish to retain its firm and moist texture. By using wild mushrooms, it adds extra fragrance to the dish.
 Steamed Home-made Spinach Bean Curd 

with Chinese Wine Topped with Fresh Crab Meat

wine pairing with De Martino Estate Selection Cabernet Sauvignon

This is indeed a healthy dish which is nutrients-balanced. The beancurd is made from soy bean and spinach!
(Will become strong after eat it, just like popeye? haha) I like the beancurd for its smoothness, the beancurd is green in colour, in all ways make it more attractive. The seafood and egg gravy has added flavour to the bean curd.
 Fried Rice with Minced Goose Liver and Pine Nuts

wine pairing with Lyrebird Colombard Chardonnay

This fried rice is surprising me with goose liver.  I never think fried rice can match well with goose liver. The pine nuts on the top add some crispiness to the rice. 
Combination of Avocado Purée with Durian Custard Rabbit Dumpling
 This dessert is just nice, as it is not over sweet, the freshness and fragrance of avocado spread on my bud slowly. did u notice the little rabbit on the edge? it's actually a durian custard dumpling. so cute right? until i bear not to give it a bite! The filling of durian custard is nice, will definitely be adored by durian-lovers.
The Chef of the Day-- Chef Leong Weng Heng

Full Festival Menu RM268++ per person with wine
RM158++ per person without wine

*Festival menu diners celebrating their birthday will receive a 500g birthday cake (two days advance reservation is required)
About MIGF 2011
The Malaysia International Gourmet Festival (MIGF) is a firmly established, internationally recognized event which confirms Malaysia’s status as the top gastronomic nation in region. It is an event focusing on fine dining, Malaysians should be proud of. Officially endorsed as one of Tourism Malaysia’s 50 key events in its annual calendar, MIGF is under the global spotlight, proudly catapulting food tourism in Malaysia to a whole new level. The Malaysia International Gourmet Festival, into its 11th successive year since its debut in 2001, is bound to set the local fine-dining scene from 1 - 31 Oct 2011. The aim of the festival to promote Malaysia’s fine-dining to the world.

Address : Lai Ching Yuen 荔晶园
1st Floor, Grand Millennium Kuala Lumpur
160 Jalan Bukit Bintang
55100 Kuala Lumpur
 GPS : N03 08.888'  E101 42.697'

Contact : +603-21174180
Fax: +603-21421441

Operating Hours
For Lunch :
Monday to Friday : 12:00 to 14:30
Weekend and Public Holiday : 11:00 to 14:30 (Dim Sum available)
For Dinner:
Daily : 18:30 to 22:30

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  1. @choiyen means pastry.. but i dunno what language lor.. hehe

  2. whoa 158+ per person :)

  3. @isaac Ya.. fine dining with classy ingredients..

  4. i love the Steamed Home-made Spinach Bean Curd with Chinese Wine Topped with Fresh Crab Meat. Such a comfort food.

    filo pastry is the puff pastry that is rich buttery and in very thin layers.

  5. @missyblurkit Thanks for your clarification about filo..

  6. double boiled sea treasure is so tempting! and the chef is so cool lol :P

  7. @kianfai Soup is the best part of this dine.. wohoo.. nice

  8. finally changed name :)

  9. ngee~~ foood!!!! haha. Looks good btw.

  10. I want to go back and do this all over again! ;)

    The goose liver fried rice is so good, I swipe an extra portion from my girlfriend!

  11. @ken Ya.. after long wait.. keke

    @nana Is really good..

    @fooddream wow.. the fried rice is good.. but i still dream about that soup.. Yum Yum..

  12. OMG!! Food~ They looks NICEEEE!! I think there's one in KLCC. XP

  13. @kahmon Wow.. Only found at here.. keke..

    @merryn Me too.. U know to cook soup?

  14. So tempting! ><!

  15. @pennie Sure.. I ate till Full.. keke

  16. i really want to travel here. the pictures look so delicious!

  17. @AG Thanks.. Sometime, the picture make me so excited about food too.. Hehe.. Welcome here and enjoy food..

  18. Missed this ..I think I cant cover anymore MIGF ahahha...
    But I like the dim sum here.. have u tried?

  19. @Rebecca Y cant cover anymore? too much invites? I miss the chance try that dim sum, but will go back for a try if possible..