MIGF 2013: Lai Po Heen @Mandarin Oriental Kuala Lumpur Featuring Modern Cantonese

An Opulent Feast of Modern Cantonese!

My MIGF journey continues to the exclusive and elegant Lai Po Heen at Mandarin Oriental Kuala Lumpur. Helmed by multi-award winning Chef Ricky Thein, gourmands are treated to a luscious interpretation of modern Cantonese cuisine set against elegant and opulence ambience of Lai Po Heen.

"MIGF is a platform for participating restaurants to expand its creativity and gaining great exposure while promoting Malaysia as a food haven. This year, my menu line-up reflects the theme of the festival in terms of the presentation and flavors while combining traditional and authentic cooking methods of Cantonese cuisine," said Thein

Chef Ricky Thein pays tribute to this year’s MIGF theme of "Cool Chefs: Cooking with Attitude!" with his own cool set of menu. Participating consecutively for the fifth year, this veteran is constantly thinking out of the box to showcase his repertoire of modern Cantonese dishes from his experience and journeys around the world. Chef Ricky, a creative and yet humble chef, plays with gems of the sea and a luscious meat in this year’s menu. Every point from the highest quality ingredients to the sleek presentation is set to impress any gourmands.

Here’s a sneak peek at some of the dishes from Lai Po Heen’s MIGF menu…

Chilled Honey Smoked “Hokkaido” Scallops

An unpredictable appetizer, our appetite is already in gear as soon as the dish was cleverly presented in a deft defying gravity glass balanced on bamboo. Snuggled in the glass is a large scallop from Hokkaido marinated before being smoked and chilled. Based on a honey sauce, the scallop has a tender and firm texture of smoky sweetness. A medley of organic greens with pretty edible flowers and Spanish baby cherry tomatoes concluded the dish in textures and flavors. Simply unique and creative!

Double Boiled “Mingmu” Fish Essence

Soups are definitely Chef Ricky’s forte. This year, a pleasurable healthy soup double boiled for hours serves as the base for this course. Using dried Mingmu, the soup is said to improve one’s eyesight while the ginseng helps to boost immune system and lower blood sugar. There are also black chicken, fresh fish maw, dried scallop and baby cabbage in the soulful soup. The soup itself has a full body essence of the sea and land from all the ingredients. After completing this course, one can literally feel at ease and sigh with comfort at this luxurious soup.

Australian Deep Sea Abalone

Going one step further into lavishness, this course features a whole Australian abalone braised in superior oyster sauce crowned with a perfectly poached quail egg. The dish, a shimmering rich golden pool of sauce, has cauliflower florets and tobiko added to accompany the lavish mollusk. As one sliced into the abalone, one can feel the tenderness of the well braised abalone. Savory with a hint of sweetness, the dish is subtly refine and so well controlled in flavors. An exquisite dish with a modern twist!

Braised Angus Beef Short Rib

The main dish represents the land in the highest quality of angus beef ribs braised till soft and laced with black pepper sauce. It is paired with lotus root, shimeji mushroom and baby cabbage.

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MIGF Dinner Menu

烟 熏 北 海 道 带 子

Chilled Honey Smoked “Hokkaido” Scallops

Organic Vegetables

鲜 人 参 黑 鸡 花 胶 明 目 鱼 汤

Double Boiled “Mingmu” Fish Essence

Ginseng, Black Chicken, Fish Maw, Baby Cabbage

原 只 鳳 眼 鲍 鱼

Australian Deep Sea Abalone

Braised in Superior Oyster Sauce, Quail Egg, stir-fried Cauliflower

青 柠 雪 葩

Green Lime Sherbet

Paired with Chocolate

著 名 黑 椒 牛 排

Braised Angus Beef Short Rib

Black Pepper, Lotus Roots, Wild Mushrooms

生 灼 澳 洲 龍 蝦 粥

Live Lobster Bedded On Silky Congee

Century Egg, shredded Young Ginger, Crispy Cracker, Scallion

文 华 精 选 甜 点

蜜梨蘆薈燕窝伴双色黑之麻糕|

Sweet Cantonese Sensation

Bird's Nest with Honey Pear and Aloe Vera, Black Sesame & Milk Panna Cotta, Gold Leaf

Full Festival Menu

Dinner: RM298++ per person without wine

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MIGF Lunch Menu

鲜 人 参 黑 鸡 花 胶 明 目 鱼 汤

Double Boiled “Mingmu” Fish Essence

Ginseng, Black chicken, Fish Maw, Baby Cabbage

原 只 鳳 眼 鲍 鱼

Australian Deep Sea Abalone

Braised in Superior Oyster Sauce, Quail Egg, stir-fried Cauliflower

皮 蛋 生 蝦 粥

Blue River Prawn Bedded On Silky Congee

Century Egg, Shredded Young Ginger, Crispy Cracker, Scallion

文 华 精 选 甜 点

蜜梨蘆薈燕窝伴双色黑之麻糕|

Sweet Cantonese Sensation

Bird's Nest with Honey Pear and Aloe Vera, Black Sesame & Milk Panna Cotta, Gold Leaf

Full Festival Menu

Lunch: RM198++ per person without wine

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It is a truly exquisite menu that one cannot help but to be impressed by the skill of Chef Ricky Thein. The clever combination of the land and sea is taken to new heights with the modern interpretation of Cantonese cuisine. For the whole month of October, Chef Ricky’ MIGF menu is available for lunch and dinner at Lai Po Heen.

For reservations, please contact Lai Po Heen at +603 2179 8885 or email at mokul-lpoheen@mohg.com

LAI PO HEEN

1st Floor, Mandarin Oriental, Kuala Lumpur

P.O. Box 10950,

50088 Kuala Lumpur

Tel: +603-2179 8885

Fax: +603-2380 8833

Email: mokul-fb@mohg.com

Website: http://www.mandarinoriental.com/