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:
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| 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.
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| 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.
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| 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.
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| 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.