In general “All-You-Can-Eat Dim Sum” brunches are great for group dining and for those with an appetite.
After all in a buffet you are required to pay a certain lump sum upfront and thus you’re inclined to attempt to get your money’s worth.
Personally I’m not the eat-til-I’m-stuffed type.
I’m the sort who prefer to eat well, consume quality items and stop when I’m not hungry. Hence buffets aren’t good value for me.
However, the key is to buffets is to pick the ones which serves quality items with a decent selection.
For dim sum, I’ve found my pick.
For RM78 nett/pax, Lai Ching Yuen at Grand Millennium Hotel offers more than 50 types of dim sum comprising steamed items, fried, desserts, soups, steamed rolls, baked pastries and porridge.
The dining duration is 2 hours and 30 minutes, which is fair as the service was efficient so food arrives swiftly enough after ordering.
Imagine requesting anything you fancy from a long list of delectable dim sum, all made in-house by accomplished chefs and prepared to order.
To add to that gastronomic experience a team of ready and warm service staff are at your beck and call.
The ambiance is soothing and elegant. Dine comfortably on you dine using delicate porcelain wares and and ornate furniture.
Baskets of fine dim sum appears you bite into a juicy morsel, and the only thing on your mind should just be “Which should I try next?”
At Lai Ching Yuen, the above experience is precisely what an esteemed patron can expect.
Our brunch was delicious.
Besides the dim sum menu, there is are ala-carte options as well so we were treated to nourishing double-boiled soups and some of Chef Thye’s specialities.
This soup warmed my soul and stomach. The lingering sweetness from the essence of the ingredients was marvellous.
STEAMED SIEW MAI WITH FISH ROE
STEAMED GLUTINOUS RICE WITH LARD MEAT
Chef Thye’s recipe is of the tastiest loh mah kai I’ve eaten so far.
This version eschewed the common variety and has added char siew slice, bacon, pork mince and mushroom in a very tasty, secret sauce.
PAN-FRIED BUN WITH VEGETABLES, SALTED FISH AND PORK
STEAMED CUSTARD BUN WITH EGG YOLK
PAN-FRIED NIAN GAO
Nan Guo isn’t easily available but at Lai Ching Yuen, it is a permanent dish on the dim sum menu. This traditional sticky cake is made according to Chef Thye’s recipe.
Plump prawns in a pliable parcel topped with scallops and crab meat; so fresh and great eaten together with the sweet broth.
DUMPLINGS IN SWEET SOUR SAUCE
The sauce was another Chef Thye secret recipe and this sauce is superbly appetizing due to its addictive sour, sweet, spicy and salty flavours.
CHEESE PRAWN ROLLS
DEEP FRIED PRAWN ROLLS
This was fried in a unique blend of spices so it was a bit out of the ordinary from the usual prawn rolls.
PRAWN AND SCALLOP ROLLS
Premium dim sum at a reasonable cost?
I felt that the dim sum at Lai Ching Yuen is worth paying for!
Duration of promo: 23rd May 2016 – 31st August 2016
Mon-Fri: Lunch: 12:00 pm – 2:30 pm.
Sat-Sun: Lunch: 11:00 am – 2:30 pm.
Daily: Dinner: 6:30 pm – 10:30 pm.
Waze: “Grand Millennium Kuala Lumpur”.