January 27, 2016

Ushering the year of Monkey with Lai Ching Yuen @ Grand Millennium KL

2016, is the auspicious year of Monkey. It is the time again we get-together with family and friends, at the round dining table, celebrating the prosperous Chinese New Year.

Celebrating CNY with Lai Ching Yuen

Serve as one of the perfect places to hold the reunion dinner, Lai Ching Yuen Restaurant offers a wonderful array of scrumptious “yee sang” and delicious and promising dishes this Chinese New Year; specially crafted and headed by Chef Terrence Foong. The Chinese New Year menus are available from now until 29th February 2016; with 9 course set menus that start from Rm 1268.00 for a table of ten.

The set menus offer different choices of Yee Sang selections based on your preferences; Jelly Fish and Crispy Fish Skin Yee Sang, Norwegian Salmon and Crispy Fish Skin Yee Sang, Soft Shell Crab and Norwegian Salmon Yee Sang, Sliced Abalone Yee Sang, and Scallop, Pear & Mango Yee Sang

丰收年年齐捞生 (海蜇脆鱼皮齐捞生)
Yee Sang with Jelly Fish and Crispy Fish Skin
The must have traditional dish on every table during this festive season. With the usual condiments of yee sang such as pomelo, ginger, radish, carrots and bits and pieces, the jelly fish and crispy fish skin are one of the main stars in the yee sang dishes. Love the crispy fish skin with hint of saltiness to go around with the other condiments and sourish sauces. It serves as a great beer food too!

Let’s toss to good fortune and remember to speak up everything good during the tossing.

喜气洋洋 (海鲜豆腐羹)
Assorted Seafood Soup with Tofu
Loaded with lots of seafood such as crabs, prawns, fish in this soothing tofu soup, it was indeed a essence-filled tummy warmer before the real dishes coming up.

嘻哈大笑 (奶油虾)
Butter prawn with sinful shredded butter layering the fragrant prawns.

如意吉祥 (姜茸蒸桂花鱼)
Steamed Mandarin Fish with Minced Ginger
I am not a fan of minced ginger but I kind of fancy this. The minced ginger was comforting, not overly spicy and layered on forever smooth and sweet mandarin fish. With just steaming method and drizzled with their own special soy based sauce, the chef does know how to make the flavour of the fresh fish appears lively on the taste buds.

心想事成 (港式挂炉烧鸭)
Cantonese Style Toasted Crispy Duck; to go with the sour plum dipping sauce.

富贵荣华 ( 炸金针菇扒港芥兰)
Deep fried Enoki Mushroom with Hong Kong Kailan
Oh boy, never know deep fried enoki mushroom can be this good. Perhaps time to get some inspiration of it to make some for Chinese New Year as snack.

一帆风顺 (腊味芋粒荷叶饭)
Fried Rice with Assorted Chinese Waxed Meat wrapped in Lotus Leaf; love the additional of yam cubes in the fried rice as it jazz up the whole combination and absorbed the fragrance and oil bits of the waxed meat.

步步高升 (煎,炸年高)
New Year “Nian Gao” Dual Variation

团团圆圆 (龙眼菊花汤圆)
Double Boiled Chrysanthemum with Logan & Black Sesame Rice Dumpling

Both the sweet endings were not too greasy and not too sweet, suitable for current’s health-conscious trend.

Lai Ching Yuen
Grand Millennium Kuala Lumpur
160, Jalan Bukit Bintang,
55100 Kuala Lumpur.
Tel: +603-2118 4888
Opening Hours:
Lunch :
Monday to Friday : 12pm to 2:30pm
Saturday, Sunday and Public Holiday : 11am to 2:30pm
Dinner: Opens daily from 6pm to 10:30pm