If there’s a dish to soup up the upcoming Chinese New
Year celebration, the excellent Shunde Style Traditional Shredded Fish Soup by
Le Mei’s Chinese Executive Chef Lim Kian Meng will be the hottest choice.
Similar to a hearty bisque, the creamy white broth
enhanced with fine slivers of wood ear fungus, snake gourd and carrot is
to-die-for. Shredded seabass amps up its lush sweetness with crumbs of the deepfried
fish give it a subtle crunchy finish.
This stellar speciality is one of the many
show-stoppers featured in Le Mei’s three CNY menus: Wealth & Fortune Set
RM3,388, Everlasting Prosperity Set RM2,388 and Spring & Happiness Set
RM1,688 per table of 10 persons; available now until February 8.
The customary Yee Sang (from RM50 upwards depending on
variant and portion size) with salmon is par for the course. Personally, I find
the salad platter a tad too sweet but it’s a minor hiccup easily remedied by
reducing the sauce. Overall, the ingredients jive together well enough.
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Pix courtesy of Chasingfooddreams.com |
Chef Lim’s two decades of culinary experience from
past stints in Macao, Russia and locally stands him in good stead. Gastronomic
proof of his culinary prowess is apparent when you savour the Stewed Sea Cucumber
with Free Range Chicken and Black Truffle in Claypot.
His judicious inclusion of black truffle paste prior
to serving transforms a downhome offering into a raveworthy speciality. The
discernibly musky scent of truffle coupled with the milieu of big, robust
flavours from the toothsome, juicy chicken and plump mushrooms make this a divine
dish to remember.
Wok-fried Scallops with Asparagus and Fresh Mushroom
in XO Sauce maintains the impressive streak. Sweet and tender, the scallops imbued
with a dash of the zingy house XO sauce will surely tantalise the tastebuds and
get the thumbs up.
Inspired by Hong Kong’s famed pei fung thong (typhoon shelter) style of preparation, the Fried
Lamb Racks with Crispy Garlic and Chilli follow a similar approach. According
to Chef Lim, the lamb is marinated with herb juice prior to being battered for
frying. We find the blush pink lamb deliciously juicy; the crisp fried garlic
and chilli bits setting the palate alight with bursts of flavourful piquancy.
Dense and firm, the meat of the Sabah Giant Grouper
Steamed with Premium Soy Sauce is a winsome, classic way to ensure the pricey
fish (loong da'rn in Chinese) fulfills the sumptuous and auspicious quotient for the festive table.
Mindful of today’s health-conscious clientele, Le Mei
serves Fried Organic Brown Rice with Seafood and Tobiko. Tiny Hong Kong dried
shrimps, dices of fish, prawns and a generous topping of tobiko make the fried
mixture of brown and white rice a surefire crowd-pleaser.
The sweet-ender of Pan-fried Glutinous Rice Cake is not
your average nian gao. Dim sum chef Yau Fong Peng uses pheen thong (flat brown blocks of unrefined cane sugar) to ensure
the festive CNY cake is lighter, less sweet and sticky. Each slice is
seared to give it a brown crust and amplify the caramel flavour. You can’t ask
for a better way to welcome the Year of the Rat in 2020.
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Picture courtesy of Le Meridien Putrajaya |
For reservations, please call LE MEI, tel: 03-8689 6888/
6847/6868. Address: Lobby
Level, Le Meridien Putrajaya, Lebuh IRC, IOI Resort City, Putrajaya, Sepang