A Fine Chinese Affair at Le Mei!
One
of the latest food scene buzzling in Putrajaya is happening at Le Mei at the newly opened Le Méridien Putrajaya. Le Mei offers diners an authentic
Cantonese dining experience set in a modern and elegant Chinese art and culture
ambiance.
Le Méridien Putrajaya was launched on 18 August 2016 and is
the third Le Méridien property in Malaysia after Le Méridien Kuala Lumpur and
Le Méridien Kota Kinabalu. The hotel offers signature amenities and mid-century
modern design that resonates with creative minded travelers seeking enriching
new experiences. Feature 353
contemporary guestrooms and suites, the hotel also boast of expansive city or
garden views.
Le Mei seat up to 90 diners in the main
dining room and 68 diners in total at their five spacious private dining rooms.
Le Mei serves halal menu from dim sum to Chinese ala carte and set menu daily.
Walking
into Le Mei, it was truly a sight to
behold in grandeur. Taking traditional Chinese art and culture and incorporating
an air of modernity, Le Mei’s interior was graced by intricate carvings of
animals and flower motifs on the walls of the restaurant. The colour theme of
gold, red and black embraces the elegance of the Chinese culture in opulence.
With
Narcissus flowers, koi fish and Chinese architecture motifs that adorn the wall
panels, Le Mei offers symbolism of
prosperity and food fortune to all their diners.
Highlight
of the restaurant is a special chandelier that forms the longevity symbol in
Chinese character, offering glittering starlight that enhances the dining
experience in Le Mei.
Helmed
by award-winning Chef Michael Wong, Le Mei’s menu offers authentic Cantonese
food brought into the realm of contemporary cuisine with unique combinations of
ingredients and modern presentation.
From
the dim sum menu, we started off with a Selections
of Steamed Signature Dim Sum.
Black Truffle Shanghai Mini Dumplings,
Steamed Scallop with Baby Abalone Dumplings and Chicken & Shrimp Dumplings with
Mushrooms (RM62) are
some of the steamed dim sums to check out. Bite into a soupy Shanghai mini
dumpling enhanced with highly prized and aromatic black truffle, the soup is
exquisitely delicious as well as the filling. The crystal skin steamed scallop
and abalone dumpling has delicious bouncy textures as well as spot on flavours.
The chicken & shrimp dumpling or Siew Mai is also sufficiently satisfying
in terms of flavours and textures too.
Moving
on to the Selections of Deep-Fried
Signature Dim Sum, diners are in for a treat of generous portions of golden
dim sum pastries.
Crispy Dried Cod Fish Fillet with
Fresh Prawns, Deep-Fried Chicken Floss with Tuna & Shrimp Dumplings and Oven-Baked Bun with Barbecued Chicken (RM55) are a solid selection
of unique dim sums to savor at Le Mei. My favorite of the trio was the
wonderfully crispy wanton of crispy dried cod fish fillet with fresh prawns.
Followed by the golden crusty oven-baked bun with char siew chicken filling for
its contrast of soft and crusty textures and sweet and savory filling. The
unique deep fried chicken floss with tuna and shrimp dumplings proved that
there are no boundaries when it comes to dim sum bites.
Double-Boiled Chicken Soup with Black
Garlic Bulb (RM60)
evokes dark and deep aromas of the unique black garlic flavour. The rich smoky
soup has a unique flavour unlike any soups I have had before and comes with
chicken pieces, fish maw and Shimeji mushrooms.
The
presentation of the Crispy Prawns Coated
with Lemon Dressing, Tropical Fruit Salsa & Tobiko Caviar (RM68) makes
an impressive moment at our dining experience. They say we eat with our senses
of sight, smell and taste and this dish really summed up all the sensory
experience in one plate. Crispy and bouncy sweet prawn balls are lightly coated
with a creamy citrus dressing and brunoised of tropical fruits. It’s well
balanced in flavours and not overly rich, making the dish a very enjoyable
course as well as a beautiful one too.
Steamed Soon Hock with Pickled Chilli
and Soya Crumbs
(RM45) epitomize the essential ingredients of every Chinese meal. The lavish
fish is cooked to near perfection with its smooth and creamy flesh enhanced
with bold flavours of pickled chili, crisp asparagus, crispy soya crumb
textures and a golden light stock.
What
stole the limelight of the dining experience was the superb Wok-Fried Marinated Lamb Chops with Dried
Chilies and Garlic Chips (RM85). The lamb chop is so tender that a gentle
cut sliced through like buttery easily. Well flavoured with hints of punchy
dried chilies and garlicky notes, the lamb chops are one of the better ones I
have enjoyed.
Deep-fried & Stir-Fried mixed
Fresh Vegetables
(RM64) showcased that fresh produces only need very minimal cooking method to
enhance them. Loved the light and crispy eggplant contrasting with the crunchy
textures of fresh baby black wood ear, bok choi and sweet snow peas in a creamy
golden sauce.
As
with every Chinese meal, it is obligatory to savor a rice or noodle dish at the
end. The Wok-Fried Rice with Crabmeat,
Crispy Sun Dried Scallops, Egg White and Sweet Bean (RM28) was well
executed and there were generous amounts of sweet crab flesh and moreish dried
scallops to perfume and enhanced the wok fried rice.
Chef
Wong’s unique Salted Egg Ice Cream with
Red Bean Paste (RM6) may be a salted egg lover’s dream come true. The savory
and sweet ice cream has just the right amount of salted egg to keep the dessert
course as it should be.
There
are plenty more dishes in the menu at Le
Mei from ‘live’ Australian lobsters to plenty of other seafood and meat
offerings as well as a vegetarian menu.
For
further information or to make a reservation, do call +603 8689 6888 or email
at reservations.putrajaya@lemeridien.com
LE
MEI
Le Méridien Putrajaya
Lebuh IRC, IOI Resort
City
62502 Putrajaya, Sepang
Selangor
Tel: +603 8689 6888
Fax: +603 8689 6899
Website: www.lemeredien.com/putrajaya
Facebook: www.facebook.com/lemeridienputrajaya
GPS: N 02 58 W 101 43
Business hours:
Lunch 12noon to 2.30pm
Dinner 6.30pm to 10.30pm
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