Participating for the 11th year, Mandarin Oriental, Kuala Lumpur is again part of MIGF 2011 with it’s 2 signature restaurants – Lai Po Heen and Mandarin Grill.
Other than innovative gourmet creations, both restaurants very recently had a change of head chefs, with Chef Ricky Thein, Executive Chinese Chef stepping in for Lai Po Heen and Chef Reto Weber, is now Chef de Cuisine of Mandarin Grill.
Well, fresh faces, fresh menu. Or at least I hope so.
Chef Ricky Thien.
It’s good to see Chef Ricky again. I told him honestly what I thought of the quality of dim sum at his previous hotel, and was happily assured that I expect his signatures here at Lai Po Heen as well.
Dim sum would be for another post though. My visit here that night was for the MIGF 2011 Menu as below:
Lai Po Heen Festival Dinner Menu
Chilled vinaigrette scented cucumber roll, roasted duck yam puff with
braised whole baby abalone
Goodness, everything on this platter was so good, especially so the chilled vinaigrette scented cucumber roll! Smoky duck coupled with a slight crunch from the cucumber for texture, and it was delicately infused with fruitiness from the fresh fruits.
This truly set good vibes to the start of the dinner that night.
Pan-seared scallop, jade fruit, Szechuan spicy sauce
Cantonese style braised sea treasure, golden melon in supreme broth
The soup then elevates dinner to another level. It was exceptionally wonderful; thick and richly flavoured broth with seafood essences and rightfully named “supreme“. Hidden within this little pumpkin was a whole good 10cm of shark fin, sea cucumber, chinese scallops & vegetables. I was actually having a bad flu that day, and the soup warmed me instantly.
Dong Po style barbecue scented lamb rib with Chinese Pear
Wok-fried Hong Kong baby ‘siew pak choy’
Both mains were equally lip-smacking, the lamb so tender and paired well with the crunchy sweet pears while the prawn dish was a visual feast even before we tucked in.
Crispy egg noodles, blue river prawn, prawn roe and egg gravy
Gorgeous roe, crunchy fresh prawns, superior eggy stock, there wasn’t much to complain about really.
Trio of sweet potato
Purple sweet dumpling, vanilla sauce
Sweetened jelly with osmanthus
Chilled with sage in lemon syrup
Dessert was simple; a humble potato ball, but with a beautifully crisp shell encasing smooth & naturally sweet potato within. I’m a lover of all things potatoes, but with an extra soft spot for potato balls. The only item not to my taste was the sweetened jelly with osmanthus. I have had osmanthus desserts before, and never liked any. Guess that’s probably why I don’t favour this as well.
RM228++ per person (without wine)
Depicting the wealthy homes of respected tycoons from the turn-of-the century of Malaya, complete with antique furniture from Melaka, the award-winning Lai Po Heen’s architecture is a reminiscent of old Shanghai.
The main attraction of the restaurant, the open kitchen, is where all the actions are. Diners will enjoy a theatrical dining experience.
Thumbs up to Chef Ricky for the MIGF dinner that night, and yes, I shall be back soon for the dim sum!