ZING Grand Millennium Kuala Lumpur MIGF 2010
It maybe look like a normal lunch date but I was in for a surprised. It was a simple story, a close friend of mine who is a food writer wanted to try out some authentic Chinese cuisine and requested me to arrange something as she was away abroad at that time. She also promised to bring along a special guest. One of the restaurant that I would like to try was Zing as I had meet one of their Dim Sum chef recently at the Epicure. I make the arrangement and we meet up.
It was my first time at Zing. Fabulously decorated with cozy modern back drop. I just felt so at home. I love the furniture especially the chairs but the one that caught my attention was the open concept Dim Sum Kitchen. So equip and so exciting to see, having chefs in action can truly alluring.
I felt excited upon knowing that Chef Leong Weng Heng will be cooking our lunch. Yet another well know chef in town especially known for his skills in Chinese cuisine, best known for his fish dishes. He also believes in presenting his food with less salt, less sugar and less oil.
The first individual platter that was placed right infront was this lovely beautiful Zing’s Special Deluxe trio combination. My attention was totally captured by the beauty of the arrangement and effort given to prepare this platter. For the start I knew the Szechuan Wanton was superb as I had eaten a fair share of this wanton during the Epicure cooking class. Nothing chenged it was really good, biting into the prawn fillin was amazing delicous with firm texture and freshness.
Another amazing dim sum on the platter was the Deep Fried Shrimp with Yam. Fresh marinated whole shrimp wrapped over with yam paste was the highlight of this dim sum. Having each of them coated with a salted egg batter truly enhanced the taste after being deep fried. Crisp and heavily glaced with salted egg. I just love it. Finishing the platter I had the Stuffed Scallop topped with Fresh Crab Meat and Roe. The scallop was refreshing fresh with sweetness and the texture was firm. I juts like it being steam and laced with fresh cran meat and roe sauce. Truly tasty with real delight.
On my visit to any Chinese restaurant, having a good bowl of double boiled soup is a must and I had such a great experience here at Zing. A bowl of Double Boiled Soup with Fish Maw, Chinese Cabbage and Wolfberries was presented indivually and yet I can just smell the goodness from far. Can you imagine it was placed right infront of me and got me nearly salivating. The soup was really delicious, dense with flavour and the sweetness from white chinese cabbage and wolfberries. The texture of the fish maw firm and soft, juts lovely and was well prepared.
The surprise guest was Roby Chan from NTV7 TV station who is currently hosting the cooking series “Feel Good Fell Cook”. Got to say she was gorgeous and very approachable. We did share so thoughts on food and experience. She was nice!
As for the main, we got to choose either a fish or a lamb dish. The Deep Fried Sea Perch with Shredded Cucumber and Onion in chef’s Special Sauce was on the MIGF menu. It was spectecular, it was a huge chunck of sea perch and was done perfectly. It was slowly deep fried and was able to maintain to be really moist on the inside, will crisp on the outslde. With the delicious lightly sweet sauce created by chef himselfand teh finely grated cucumber, the whole dish was superbly done. Great texture and refreshingly delicious. I just love it.
The other main dish was the Pan Fried Marinated Rack of Lamb with Oriental Sauce and I was left speechless. It was truly strange that noon, all the ladies order the fish while the guys had the lamb. I guess guys are more meaty than a fish eater. The lamb was tender in texture, softly down to perfection with the oriental sauce. It was well complimented, it jived well. It was delicious dish to have and did not regreting of not having the whole fish dish.
Roby Chan wasn’t able to make up her mind on which to have, the fish or the lamb!
To end the savoury dishes we had aa portion of Mee Pork with Minced Chicken. It was an interesting dish by itself. The noodle was truly tender and soft, it just melts in your mouth. It really well cooked as the noodle did not stick onto each other. The minced chiekn was soft and tasty and I was told it took about 2 hours to slow braised. Yet another tasty dish refinely prepared.
I just loved the dessert, the Chilled Double Boiled Pear was truly light and refreshing, not too sweet either. I just love biting into this tender soft cold pear. Yes it was lovely and not forgetting the chunck of aloe vera infused into the chilled juice. Ending with a delicious chilled durian pancake wa s absolutelt gorgeous. I still craving for it now. I don’t mind having a few more, it was really good.
Having the experience at Zing was truly exciting, great food, great company and awesome chef. Just love being pampered with good food . . . . . . . . . . . . . I was left with full of excitement, Sidney Kan.
Grand Millennium Kuala Lumpur
160, Jalan Bulit Bintang
55100 Kuala Lumpur
Tel No: +603 2117 4180