Eat Only Lar!

11 Oct, 2011

Lai Ching Yuen Chinese Restaurant (荔晶园)

Posted by: Wen Ching In: Chinese Food

In the month of Malaysia International Gourmet Festival (MIGF) 2011, along with Ai Wei, Chris and Christine and Weizhi, we were lucky to be invited by one of the participating restaurants, Lai Ching Yuen, for a food review.

Doorway, Lai Ching Yuen
The restaurant is located in Grand Millennium Hotel and it has been a highly acclaimed Chinese restaurant in Kuala Lumpur for many years.

Interior, Lai Ching Yuen
The interior of the restaurant was stylish and sophisticated with an oriental touch. We felt as though we were back to the olden days in Shanghai. Coupled with the classic Chinese traditional music playing softly in the background, the ambiance was perfect!

Interior, Lai Ching Yuen
There were also private rooms to cater for different dining experiences.

Deep fried soft shell crab, Lai Ching Yuen
Before the festival menu was served, we were invited to sample their deep fried soft shell crab. The soft shell crab was deep fried to perfection, the batter was crispy while the inside was moist and juicy. It was a pleasant start for this sumptuous feast!

Chef Leong Weng Heng, Lai Ching Yuen
Chef Leong Weng Heng and his colleague were working on the first dish of the festival menu in the open kitchen. We watched the chefs prepared every dish with care and precision so to ensure the food quality and the presentation.

Crispy seafood spring roll and scallop salad with assorted fruit in golden cup, Lai Ching Yuen
Soon we were served with crispy seafood spring roll and scallop salad with assorted fruit in golden cup. This dish was simple but delightful. The spring rolls were remarkably sweet and juicy due to the usage of fresh seafood. The scallop was delicious as well, served in a golden cup on top of the assorted fruits, the scallop was succulent and the minimal use of mayonnaise brought out the freshness of the scallop. We loved the starter!

Double-boiled sea treasures in whole coconut, Lai Ching Yuen
Next we had a double-boiled sea treasures in whole coconut. The soup was amazing and served with generous ingredients such as sea cucumber, fish maw, dried scallops, mushroom and chicken in a coconut shell. Due to long hours of preparation, the soup was very flavourful with its natural essence and we enjoyed the presence of coconut taste along with the soup. A very creative combination indeed!

Baked fillet of sea perch with wild mushrooms wrapped with crispy filo, Lai Ching Yuen
Following the soup we had baked fillet of sea perch with wild mushrooms wrapped with crispy filo. The sea perch was fresh and juicy and it was very delicious when eaten with the crispy puff pastry. It was an ingenious creation of a western influence oriental dish. The only drawback of this dish was that the mushroom taste was slightly too strong to our liking.

Steamed home-made spinach bean curd with Chinese wine topped with fresh crab meat, Lai Ching Yuen
The steamed home-made spinach bean curd with Chinese wine topped with fresh crab meat was my personal favourite. The bean curd sat on a bed of crunchy spinach topped with strips of crab meat drizzled with flavourful chicken broth. The bean curd was smooth and silky, fragrant because of the use of fresh blended spinach, it was incredibly delicious when eaten with the crab strips.

Fried rice with minced goose liver and pine nuts, Lai Ching Yuen
We ended our mains with fried rice with minced goose liver and pine nuts. The fried rice was tasty with the right amount of wok hei. The deep fried minced goose liver and the pine nuts gave the fried rice an extra bite, which we enjoyed.

Combination of avocado purée with durian custard rabbit dumpling, Lai Ching Yuen
Finally we had a combination of avocado purée with durian custard rabbit dumpling to conclude this festival menu. The durian custard rabbit dumpling was delicately shaped and although slightly too sweet, we enjoyed it. However, we had conflicting opinions on the avocado purée as it wasn’t to my liking but my better half enjoyed it very much. According to him, it was very refreshing and mildly sweet which made it a very enjoyable and light dessert.

The full festival menu, which includes all the dishes above (except the deep fried soft shell crab) with wine was priced at RM268 per person while the festival menu without wine was priced at RM158 per person. Special thanks to Amanda Teng, the assistant marketing manager of Grand Millennium for hosting us and Chef Leong for preparing a wonderful feast for the night. Please check out the hotel website for more information.

Restaurant Information
Grand Millennium Kuala Lumpur
Level 1, 160, Jalan Bukit Bintang
55100 Kuala Lumpur.
Tel: 03-2117 4180

2 Responses to "Lai Ching Yuen Chinese Restaurant (荔晶园)"

1 | nikel

October 12th, 2011 at 11:38 am


Great food the night…

2 | eatonlylar

October 15th, 2011 at 11:01 pm


Nikel, yeah, the food was good that night! :)

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