Thye showcasing the variety of dim sum at Lai Ching Yuen. — Photos: SIA HONG KIAU/The Star
LONG before brunch became a popular trend in the West, Cantonese cuisine had already perfected the art of dim sum.
Over a leisurely meal, diners can select from a myriad of steamed, baked and deep-fried morsels. It’s the ideal setting for relaxed family meals and even sealing business deals.
In the heart of Kuala Lumpur, Grand Millennium’s Lai Ching Yuen rolls out a grand dim sum selection.
Baked Durian Puff (20 sets per day) for weekends and public holiday specials.
It has introduced 20 new dishes to the line-up, with eight special dishes appearing during weekends and public holidays.
These include the steamed siew mai with mini abalone. Also not to be missed is the creamy, fragrant baked durian puff.
The menu includes appetisers, soups, steamed-to-order delights, fried selections, stir-fried mains and desserts.
The Crispy Fish Skin with Salted Egg Yolk, as an appetiser, will surely impress with its rich flavour and crunch.
Wok-fried Spare Ribs with BBQ Sauce.
If you fancy sweet and smoky flavour, the Wok-fried Spare Ribs with BBQ Sauce will leave you wanting more.
The chef’s recommendations, indicated in the menu with a toque icon, include Steamed Siew Mai with Fish Roe, Deep-Fried Bean Curd Roll with Shrimp, Wok-fried Bei Fong Tong-style Chicken, Pan-Fried Buns with Salted Fish and Steamed Rice Rolls with Shrimp.
Braised rice with seafood is a new addition to the rice and noodle section.
“Usually in Chinese cuisine, rice is usually steamed or fried, so I wanted to do something different,” said executive Chinese chef Thye Yoon Kong.
Steamed Siew Mai with Mini Abalone.“I decided to do a braised version so that the rice is moist. The stock that I use for the braised seafood is also specially prepared using prawn, scallop, celery and asparagus.”
Thye has 30 years’ experience in Cantonese cuisine and specialises in handcrafting dim sum.
After a feast of savoury dim sum morsels, the hot barley with gingko nuts is a great way to end the meal on a sweet note.
Dim sum is available weekdays except Mondays from noon to 3pm.
On weekends and public holidays, it is from 11am to 3pm.
On weekdays, the price for adults is RM88++ per person, and RM58++ per person for kids (five to 12 years old) and senior citizens.
On weekends and public holidays, it costs RM108++ per person, and RM78++ for kids (five to 12 years old) and senior citizens.
LAI CHING YUEN,
Level 1, Grand Millennium Kuala Lumpur, Jalan Bukit Bintang,
Kuala Lumpur. (Tel: +603-21174888)
Business hours: Weekdays, Noon to 3pm; weekends and Public Holidays 11am to 3pm. Non-halal.
This is the writer’s personal observation and is not an endorsement by StarMetro.
