most popular places for dim sum in the city centre. Not quite as well known
though, at least in my mind, is that the a la carte menu has been gaining a
rival reputation for being just as an enticing reason to visit. Chef Ricky proves further that the Mandarin
Oriental Kuala Lumpur likes to keep things fresh by introducing a revamped
version of old Cantonese favourites including some new additions to the a la
carte menu and further contemporary dim sum creations too. This is not just an annual change, but a monthly one! The staples remain on the menu, however every four weeks or so Chef Ricky surprises guests with an array of newfangled recipes.
following:
 |
| Seven Spices Scented Soft Shell Crab Rolls |
Seven Spices Scented Soft Shell Crab Rolls with ginger jelly
– a contemporary presentation where colourful wheels of melon provided support
for pancake cones containing curry crusted crustaceans.
 |
| Double-boiled Kung Fu Soup |
Double-boiled Kung Fu Soup with baby abalone, cordyceps,
fish maw, morel mushrooms and baby cabbage – was served steaming hot protected
with a lidded fine ceramic bowl and speckled with scarlet goji berries spotting
the broth with flecks of colour.
 |
| Oven-Baked Black Cod Fillet |
enlivened with virescent crisp asparagus and deep fried mushrooms, this unique
take on a difficult-to-get-right fish was my pick of the night.
 |
| Jasmine Tea Leaf Smoked Chicken |
dip – the most delicately flavoured dish of the evening came as thick strips of
breast, which partnered well with the sharp grated ginger side.
 |
| Seared Prawns |
Seared Prawns with spicy lemon grass sauce – the giant
shrimp, hubby’s favourite, balanced out their chili kick with a sweet deep
fried sauce.
 |
| Stir Fried Seasonal Vegetables |
Stir Fried Seasonal Vegetables with honey and crispy
preserved olive tree leaves – this oleaginous and vivid palette supplied the health
conscious with their nutrients for the day.
 |
| Fresh Durian Crepes |
Fresh Durian Crepes with whipped cream wrapped in a thin crepe – I
just can’t DO durian. I’ve been fooled previously into trying some desserts
made with this pungent fruit through words of encouragement from local friends
saying that an infusion in a cream/ mousse/ cake is an easy introduction… AND they
were right… the initial bite is always palatable but it’s the repetition of the
powerful character that continues to linger for hours later that I have yet
been able to manage. My Malaysian co-dinner guests however, rapidly devoured the house’s speciality with moans of satisfaction.
though I’m only scraping the surface of the enormous wok of Chinese food. With
thanks to the Mandarin Oriental Kuala Lumpur though, my palate is rapidly
expanding.
Prawns with spicy lemon grass sauce, Oven-Baked Black Cod Fillet with butter
and cheese crust
Monday to Saturday for lunch from noon until 2:30pm and 11am to 3pm on Sundays
and public holidays. Dinner is served daily from 7pm to 10:30pm.
hehhee.. well at least you gave durian a try. My brother hates durian, but I love it, it is an acquired taste.
That's funny isn't it – two people with the same genes and growing environment – yet turn out so differently. My sister and I are the same – not with durian – it's a no go for both of us – but in many other things we're totally opposite. 😉
everything always looked really good at Lai Po Heen… especially the soup! 🙂
I agree. High quality ingredients. I'm a bit of a soup fan of theirs too.
Wow that cod looks good! Celestial court really know how to meld traditional with modern without being superfluous. And its always tasty!
They sure do. The cheese was an unexpected but great idea.
Congratulations on winning the gold award! Much deserved for your excellent blog about places to eat. I won the silver award in Malaysia and I'm quite happy with that. We should team up some time…let me know what you think…
Duncan In Kuantan
Yes please! I always feel lost when I go to Kuantan – not knowing what to eat or where to go so usually end up staying at the hotel. Now I know where to look! 🙂
what an interesting presentation for the soft-shell crab roll. brilliant for whetting the appetite. oooh, and i want the tea-smoked chicken, that never fails to please at chinese restaurants 😀
Oh yes, I thought the presentation was pretty special too. 🙂
I recognized baked cod fish is Chef Ricky's signature dish~
He does well with fish doesn't he. 🙂