Sunday, August 30, 2015

SCALLOP & MOONCAKE SENSATION AT LAI CHING YUEN



 
Six types of mooncakes are available to please mostly purists and sticklers of tradition at Lai Ching Yuen from now until 27 September. Packed in a bright red box with floral motifs, you can select your preferred mooncake variants available for the Mid-Autumn Festival.
The Creamy Milk Tea Paste (RM27-1 pc, RM108-box) is my fave – the filling pleasantly reminiscent of Hong Kong-style lai char (milk tea).
Assorted Fruits & Nuts Mooncake (RM30-1 pc, RM120-box) should delight traditionalists who relish its sticky rich, nutty content. Best eaten in small pieces washed down with some premium Chinese tea.
 
Lotus paste fans will find the Pure White Lotus Paste (RM27-1 pc, RM108-box) and Single Yolk White Lotus Paste (RM29-1 pc, RM116-box) delicately sweet; the lotus seed nuance clearly discernible on the tongue.
Other variants include Red Bean Paste (RM26-1 pc, RM104-box) and Yin Yang Paste (RM27-1 pc, RM108-box).
The ornate and opulent setting of Lai Ching Yuen (think old Shanghai in its heydays) attracts a mostly corporate clientele by day and its own hotel guests and families by night. With regular promos such as the Australian Scallop Sensation which will run until 16 September 2015, they are spoiled for choice when it comes to exquisite Chinese specialities.
Plump and sweet, the Braised Scallops with Crab Roe (RM38 for 2 pcs) come split in half and stuffed with prawn paste. Drenched in a clear unctuous sauce with chunks of crab roe, they are sublime.
For more assertive flavours, try Steamed Scallops with Glass Noodles and Minced Garlic (RM28 for 2 pcs). This dish is best savoured hot to fully appreciate the slippery smooth glass noodles. We like how the minced garlic’s assertive sharpness kicks up the zesty notches for this creation.
Staying true to the Cantonese cooking style is Steamed Egg White with Scallops and Crab Meat (RM38 for 2 pcs). It’s perfectly suited for those who prefer clear, uncomplicated nuances and velvety textures.


Truffle oil amps up the aromatic appeal in the Baked Scallops and Mushroom in Filo Pastry (RM38 for 2 pcs) – the lush muskiness wafting up to greet you when the first mouthful hits the palate. The sliced mushroom's inherent earthiness melds seamlessly with the oceanic sweetness of the scallops.

Available for lunch and dinner, these dishes are ideal for corporate or personal dining, complemented by another dish or two of the restaurant’s signature offerings.

For reservations, call Lai Ching Yuen, tel: 03-2117 4180. Address: Grand Millennium Kuala Lumpur, Jalan Bukit Bintang, Kuala Lumpur.

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