It has been quite some time since I last set foot in Lai Ching Yuen, the elegant Chinese restaurant in Grand Millennium Kuala Lumpur. In a recent visit, I was again struck by its stunning red and black decor with touches of gold elements enhancing the grand oriental theme of the restaurant. I like the thoughtful layout of tables took into consideration group dining with the typical big round tables as well as smaller tables set for an intimate meal for couples.
Best known for its Cantonese fares, Lai Ching Yuen’s traditional offerings are often refined with modern touches crafted by Executive Chinese Chef Terence Foong and his team. Ever innovative, Chef Foong is constantly conjuring new interpretations of his favourite Cantonese recipes. As a result, the menu is regularly updated with new items and we were there recently to checkout his latest new creations.
We started off with Smoked Duck Breast, which on its own is nothing outstanding but with Chef Foong’s special sauce drizzled over the slices of pink smokey duckmeat, it’s an appetizer to be ordered again and again!
Smoked Duck Breast with Chef’s Special Sauce
The Cantonese love their soup and the Braised Crabmeat & Fresh Fish Maw Soup was both delicious and nutritious. I also like the clear sweet flavours of the Stuffed White Mushrooms with Pork & Shrimp cooked in Marmite sauce.
Braised Crabmeat & Fresh Fish Maw Soup
Stuffed White Mushrooms with Pork & Shrimp in Marmite Sauce
Pork lovers shouldn’t miss the Crispy German Pork Trotter or the Baked Pork Ribs scented with lemongrass. Well-marinated and executed with precision to retain the best flavours and textures, these two pork rank high in the list of favourites.
Crispy German Pork Trotter
Baked Pork Ribs with Lemongrass
Chef Foong and his culinary team are wizards with seafood as all the seafood dishes we tried were spot-on. Our favourite was the signature Tiger Garoupa steamed simply in premium soy sauce – the fish was cooked perfectly with soft springy texture and impeccably delicious.
Stuffed Sea Cucumber with Shimeji Mushrooms & Beancurd
Crispy Fried Cuttlefish with Salt & Pepper
Wok-fried Bei Fung Tong-style Prawns
Signature Ombak-style Tiger Garoupa Steamed in Soy Sauce
Fried Rice with Goose Liver Paste & Pine Nuts
I haven’t seen the White Rabbit candies for ages and they made an appearance during dessert time at Lai Ching Yuen. The White Rabbit Sherbet was a touch of genius: it’s nostalgic and a clear favourite with diners.
White Rabbit Sherbet
I was told that Lai Ching Yuen’s dim sum repertoire was impressive and popular, especially on weekends. We were treated to one of their best-sellers: Yam Puffs with Durian filling! It’s seriously good – soft powdery yam paste coated in light crispy filigree batter and when I bit into that, I was quite blown away by the creamy durian filling oozing out. It’s a must-eat item for all durian lovers!
Yam Puffs with Durian
For reservations, call +603-2117-4180.
LAI CHIN YUEN
Grand Millennium Kuala Lumpur
160 Jalan Bukit Bintang
55100 Kuala Lumpur
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