(From left) Deep-Fried Crispy Chicken Spring Rolls with Foie Gras, Deep-Fried Yam Puff With Cod Fish and Minced Chicken, and Deep-Fried Bottle Gourd Pastry With Seafood and Abalone. — Photos: JADE CHAN and LEW GUAN XI/The Star
KL restaurant marks anniversary with innovative spin on timeless delights
DIM sum lovers may not expect to see prawn dumplings covered in golden skin or yam puffs that resemble the shape of a siu mai.
They can enjoy these small dishes, reimagined in innovative looks, at Lai Po Heen, Mandarin Oriental in Kuala Lumpur, at an affordable price until Dec 8.
All the dim sum items are priced between RM7 and RM8.80, maintaining the same pricing since the restaurant first opened its doors 25 years ago, according to a media statement by Mandarin Oriental.
Mandarin Oriental Chinese executive chef Michael Wong told StarMetro that the promotion, held in conjunction with the restaurant’s 25 years, was to give back to its customers.
“It’s all about out-of-the-box appearance and affordable prices.
Assorted mushroom dumplings with bamboo fungus.
“We want to celebrate this significant milestone together with the customers who have been supporting our journey thus far.”
One of the highlights is the Steamed Lobster Dumpling with Fish Roe and edible gold leaves. The taste matches its visual appeal.
Another highlight is the Sea Cucumber stuffed with Shrimp Ball that allows diners to relish a delightful blend of textures and rich flavours.
The melt-in-the-mouth sea cucumber and the firm shrimp ball form a harmonious duo.
The Deep-fried Yam Puff with Cod Fish and Minced Chicken, unconventionally shaped like a siu mai, is topped with a drizzle of mayonnaise and cod roe.
The minced chicken inside the crispy skin, which is infused with the yam’s earthy aroma, adds an extra layer of texture.
Rice roll filled with vegetables and black truffle.
The classic Baked Barbecue Chicken Buns has also undergone an innovative twist at the restaurant. The bun is slightly sweet, thanks to the craquelin topping.
A contrast could also be found in the Assorted Mushroom Dumplings with Bamboo Fungus.
Those seeking fusion options can opt for the Deep-fried Crispy Chicken Spring Rolls with Foie Gras, a French delicacy made of the liver of a duck or goose.
Meat lovers can also try the soft Traditional Chicken Feet with Peanuts and Shredded Chillies.
Steamed lobster dumpling with fish roe wrapped with edible gold leaves.
Meanwhile, the crispy and clear Rice Roll filled with Vegetables and Black Truffle is designed for those who prefer something lighter.
Other options available on the menu are Deep-fried Bottle Gourd Pastry with Seafood and Abalone as well as the Baked Mini Portuguese Egg Tarts.
Mandarin Oriental general manager Martin Schnider said moving forward, Lai Po Heen was set to continue providing high-quality dishes and services.
“At the same time, we are also looking into changing our menu from time to time to include specialty items, interesting combinations of flavours and even guest chefs.
Wong says their offering is all about out-of-the-box appearance and affordable prices.
“While Lai Po Heen’s culinary direction has not changed throughout the past 25 years, we are adapting to ever-changing tastes while keeping all our dishes as traditional as possible,” he said.
The restaurant had received the Malaysia’s Best Hotel Restaurant Award at the World Culinary Awards 2023, said Schnider.
Besides dim sum, Lai Po Heen will also introduce a new ala carte menu featuring dishes such as braised free-range chicken with black truffle and wok-fried marinated lamb chop with diced chillies and garlic chips.
The dim sum spread is only available during the restaurant’s lunch hours from noon to 2.30pm, while the ala carte dishes can be ordered during both lunch and dinner hours from 6pm to 10.30pm.
LAI PO HEEN, Mandarin Oriental, Kuala Lumpur City Centre, Kuala Lumpur, (Tel: 03-2380 8888) Business hours: noon to 2.30pm (lunch) and 6pm to 10.30pm (dinner).
This is the writer’s personal observation and not an endorsement by StarMetro.
