Published on May 24th, 2013 | by email2me
Mandarin Oriental Lai Po Heen New Addition To The Menu May 2013
I never stop to impress with what Lai Po Heen, Mandarin Oriental KL bring on to their Chinese cuisine tables. Head by Chef Ricky Thein, who famous for his fusion the oriental with western dishes introduce to us his latest creation base on market demand. For the month of May 2013, some of his latest creation were added to the menu and I am honoured to be invited to try out the latest menu items.
We were greeted by the Sugar Dragon on the dessert table. It was a piece of art that were hand made by the chefs. Before we heading to the desserts, let’s checkout the mains.
Deep-fried spring rolls filled with smoked duck and mango, crispy fried prawns with katafi roll and steamed scallops filled with prawn mousse
A vermicelli like batter wrapping a prawn and topped with mango salsa are just perfect for a start. The smoked duck is good but not that smokey for me.
Braised Seafood Treasure Broth with Whole Abalone
The soup here is the main star for the whole dinner. The soup packs lots of punch in it here it is made from premium dried seafoods like sea cucumber, scallops and a whole abalone sitting there in your bowl. This will impress your guest especially Chinese.
Braised Cod Fish with Pumpkin and Preserved Vegetables
The fish were battered and deep fried then braised in claypot using pumpkin and preserved vege. The batter actually over powered the fish taste.
Aromatic Spring Chicken in Red Beancurd
Nam Yue (Chinese Cheese) coated fried chicken wing a not to be miss dish on your main course. It goes very well with a bowl of white rice.
Wok-fried Fresh Scallops with Enoki Mushrooms and Spicy Seafood Sauce
Every pop into your mouth giving you the sweetness from the scallops. It is succulent and juicy with a slight spicy flavour. Lips smacking dish indeed.
Crispy Egg Noodles with King Prawn and Cheese Broth
The Sang Har Noodle done western way. It is still having the same texture and method of cooking. The difference is that instead of plain starch, cheese were used to create the sauce. It still taste pretty similar with original sang har noodle. The prawns were fresh and succulent that pairs well with this plate of noodle.
Crispy Chinese Herbal Jelly with Honey, Avocado puree and Pumpkin Cake
A la carte appetizers and soup menu selections are priced from RM36++ to RM108++
Main courses are from RM32++ to RM288++.
Desserts are priced from RM16++ to RM 280++ per order.
Lai Po Heen is open from 12noon to 2.30pm for lunch on Mondays to Fridays and at 10.30am to 2.30pm on weekends and public holidays. Dinner is served daily from 7pm to 10.30pm.
For dining reservations, please call +603-2179-8885 or email firstname.lastname@example.org