Published on September 21st, 2012 | by email2me


Hainanese Cuisine At Its Best At Award Winning Lai Po Heen, Mandarin Oriental, Kuala Lumpur

Hainanese Food ….. What do the word remind you of? Chicken Rice? I got the opportunity to taste the real deal at the award winning Chinese restaurant Lai Po Heen, Mandarin Oriental.

They fly in Chef Leung Po Lam from Mandarin Oriental, Sanya for a showcase of sophisticated Hainan flavours.

Chinese Master Chef Ricky Thein (Mandarin Oriental Kuala Lumpur) and Chef Leung Po Lam (Mandarin Oriental Sanya, Hainan Island) briefing the media on the dish served of the night. Like most island diets, traditional Hainan food is well known to be light and mild in seasonings. There are no MSG used in all their dishes. The chicken rice there taste more mild than ours which emphasise on the chicken dip sauce. Master Chef Leung Po Lam from Mandarin Oriental Sanya will be at Mandarin Oriental Kuala Lumpur from 14-23 September 2012 to showcase his signature Hainanese dishes.

Appetizer – Peanuts on Balsamic Vinegar. Something new here but still retains the traditional peanuts as an appetizer.

The signature Sanya Chili Sauce where it is a unique taste to go along with any dishes. It has a strong bean with ginger paste taste paired with spicy herbs. This is not for the faint hearted.

White soy sauce, vinegar and chili pickled turnip

Soy and coriander marinated baby carrots

Having worked at some of the best restaurants in HK and Guangzhou, Chef Leung has almost 30 years of culinary experience. He joined Langham Hotel in Hong Kong in 2006 in which his efforts in its Cantonese restaurant helped earn a Michelin star rating. Prior to joining Mandarin Oriental, Sanya in Nov 2011, Chef Leung was attached with Four Seasons Macau where he managed the culinary aspect of their 100 table restaurant. During his tenure, the restaurant was awarded with two Michelin star.

This is how a live abalone looks like. It was air flown in all the way from Sanya as they are renowned for fresh and top grade seafoods.

Double boiled kung fu soup with fish maw and cordyceps

Each guest were served in the a Chinese tea set . The soup were doubled boiled for 5 hours with the abalone and old chickens which famous for its rich taste for boiling soups.


The baby abalone, fish maw are tender and the dried cordyceps soup were tasty.

Steamed baby abalone and king scallop with glass noodles and black bean sauce. The scallop are big and juicy which the sauce made the glass noodle really delicious. The abalone steamed to perfection which having the perfect chewiness.

Poached “Tanniu Wenchang” chicken

This chicken is imported from a place in China called Tanniu. It was a free range chicken that roam around the place and survive by feeding on grass. But compared to our Kampung Chicken, the meat were much tender and juicy. The dip sauce were made from young ginger and garlics mix. Then spring onions were added upon served.

Homemade tofu in superior sauce, bamboo pith, bird’s nest and asparagus was simple, but fairly tasty. The bird’s nest added a luxurious touch to an otherwise ordinary dish.

Lotus lake sautéed vegetables with sliced cuttlefish was beautifully presented and lightly flavoured. I liked the tenderness of the squid was just nice.

Fried rice with salmon and scallop

This is something new to me where salmon are used in fried rice. I was told that the rice were just fried with a pinch of salt together with the rice, scallops and salmon. According to Chef Lam, this is the best way to bring out the taste of the seafoods.

Creamy almond tea with egg white and deep fried coconut milk spheres. Chef Lam said the food were crafed for beauty benefits. There’s a surprise waiting for you inside the sphere.

Hot coconut milk to sweetened your night.

The Hainanese Cuisine menu is priced at RM32++ onwards per dish, from 14 to 23 September 2012. For more information, check out Mandarin Oriental Kuala Lumpur’s official page or email the hotel at mokul-lpoheen@mohg.com. Follow Mandarin Oriental Kuala Lumpur’s Facebook Page or twitter page for updates.

Lai Po Heen
 Chinese Restaurant
Mandarin Oriental Kuala Lumpur
Tel: 03- 2179 8885


About the Author

A GPS Friendly food blogs featuring foods from backstreet to fine dining. Food POI does not do much in depth review on the foods but we provide sufficient info and details on what to order so that it won't spoil your dining appetite.

One Response to Hainanese Cuisine At Its Best At Award Winning Lai Po Heen, Mandarin Oriental, Kuala Lumpur

  1. The Yum List says:

    Great shots of the chefs in conversation!

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