Lai Ching Yuen 荔晶园 @ Grand Millennium Hotel KL – MIGF 2011

  • Sumo


When it comes to fine dining, is it only about Western food, Italian cuisine or French cuisine?! Not really as we do have Chinese fine dining nowadays. 



Lai Ching Yuen 荔晶园 (or previously known as Zing 晶苑) is one of the few Chinese Restaurants that participated in Malaysia International Gourmet Festival (MIGF) 2011 which is happening in the whole month of October. Together with the couples from Brought up 2 Share, Eat Only Lar and Citygal, we were here to sample their MIGF menu. 


The interior is decorated in a modern classic way, mainly in red. 



Before we were served with the 6 courses fine dining menu, we were presented with snack – soft shell crabs to munch on while waiting for the chef to prepare us the dishes. 


Chef in action 


Special Duo Seafood Combination
Scallop Salad with Assorted Fruit served in Golden Cup
Huge fresh scallop rested on the huge golden cup, dressed with mayonnaise and garnished with ebikko. It was quite a good start for the dinner. 


While its companion – the Crispy Seafood Spring Rolls were crispy but a lil’ too oily to my liking. 


Double-boiled Sea Treasured in Whole Coconut
Stuffed with chicken, fish maw, sea cucumber, dried scallops, chicken soup and double-boiled for hours. It turned out to be collagenous-liked, sweet with seafood essences and warmed up our tummy after the down-pour. Delightful! 


Baked Fillet of Sea Perch with Wild Mushrooms wrapped with Crispy Filo


A Chinese dish?! or a Western dish?! 
I would say it is a fusion! With pastry layers that brushed with melted butter; wrapped in the sea perch and mushrooms trio and baked until golden brown. Creative idea it was but again, it was a little too oily to my liking. 


Steamed home-made Spinach Bean Curd 
with Chinese Wine Topped with Fresh Crab Meat


This was my favourite of the night. It was the blend of spinach into the soya to create this fresh healthy  beancurd; topped with strips of crab meat and drizzled with flavourful chicken broth. 


Fried Rice with Minced Goose Liver and Pine Nuts
This was full with wok hei! And I find the mince goose liver’s texture was quite similar to the fried lard 😛


Combination of Avocado Puree with Durian Custard Rabbit Dumpling


Special thanks to Amanda and the team from Grand Millennium for hosting us on that evening. 

For Full Festival Menu: RM 268 ++ per person with wine; RM 158++ per person without wine. 

Lai Ching Yuen 荔晶园 
Grand Millennium Kuala Lumpur
Level 1, 160, Jalan Bukit Bintang
55100 Kuala Lumpur.
Tel: +603 2117 4180

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