AT GRAND MILLENNIUM HOTEL, KUALA LUMPUR

Deep Fried Dumpling

At a recent six course Chinese fine dining, I had myself pleased with excitiment and satisfaction again over the taste, flavours and wih the company of Master Chef Leong Weng Heng. I am sure you have read about him on my blog last year where I got the chance to scrumptious his divine cooking. Without fail, I still manage to indulge his delicious deep fried dumplings this time. I remembered during Epicure last year at his cooking class, all his smashing dumplings was swept clean and not a drop left for anyone. Yes it was really good.

During this recent dining, I was informed that the Zing will be lauching the six course meal this week at only RM39.00 per pax which I think is a real jolly good deal on Groupon. Hurry hurry get it now before the deal stops.

Deep-fried Soft Shell Crab, Deep Fried Dumpling, Stir-fried Squid with X.O. Sauce & Stir-fried Kong Pao Diced Chicken

The entrement was smashing to start with, Deep Fried Dumpling laced with mayonnaise was my favourite and was my first biting. It was fresh, crisp and tasty. A well bodied refineddumping deep fried at the perfection till golden in colour. Next forking was the Deep-fried Soft Shell Crab and it was smashing delciously crispy and fragrantly laced with awesome Chinese white wine. It was such a good introduction. The Stir-fried Squid with X.O. Sauce was excellent too, fresh and tasty. Then next to it was a mini pasty cup filled with Stir-fried Kong Pao Diced Chicken. Loved the tenderness texture of the chicken and the kong pao sauce was amazing good. A great Chinese tapas to start with.

Roast Duck, Roast Pork & BBQ Pork Belly

Then marched over another amazing roasting platter that had me intriggered. I had a taste at the first sight with Zing’s BBQ Pork Belly. It was truly heaven especially biting into the sweet caramelised well BBQ pork belly. Soft tenderly texture with the melting layer of fats can just melts you away. It was hard to resist that I had personally order a plate of this fabulous mind blowing BBQ Pork Belly “Char Siew”. Who cares about the high cholesterol for a night, it’s all about enjoyment with pleasure over food. The roast pork was good too. The roast duck was succulently done to my liking. The platter was truly an introduction to Zing’s skill in roasting. Lovely!

Stewed Soon Hock Fish with Bean Puff and Whole Garlic

I just love the laid back atmosphere at Zing here, it was truly relaxing will endulgent my thierd course meal. I had a Stewed Soon Hock Fish with Bean Puff and Whole Garlic. The texture of the Soon Hock fish was terrific, firm and filled with freshness. The brown gravy was lovely done and complimented the fish superbly well. I got to say the portion was big and went well with bean puff. I also adored the braised whole garlic. it was a great combination!

Braised Homemade Bean Curd with Pan-fried Scallop and Garden Greens

I had a similar bean curd dish here at Zing before well prepared by Chef Chan Kwok but this time Chef Leong Weng Heng presented his creative version the Braised Homemade Bean Curd with Stir-fried Scallop and Garden Greens. A simple and yet filled woith awesome flavour and taste. The bean curd was given a layer of texture by a slow deep fried while topped over with a pan seared scallop accompanied by poached spinach and a laced over a superior brown sauce for flavouring. My verdict: simply delcious.

Stir-fried Egg Noodles with Shredded Honey Barbecue Pork and Soya Sauce

As usual in Chinese dinner, we end the soury part of the meal with a noodle, we had a Stir-fried Egg Noodles with Shredded Honey Barbecue Pork and Soya Sauce. It was refinely fried with ‘Wok Hei”, love it.

Sweetened Potato Soup with Glutinous Rice Dumpling

We ended the dinner with a warm Chinese dessert, Sweetened Potato Soup with Glutinous Rice Dumpling. The soup was not too sweet and Ithe glutinous rice dumpling was total gorgeous. Marvellous . . . . . . . the total experience was incredible, it is really a good deal experience having to dine in Zing! Sidney Kan

Highlights

6-course traditional Cantonese cuisine.
Fine dining in 5-star hotel location.
Chef with over 25 years of experience.
3 hours free parking.
Children aged 6 and below dine for free.

The Fine Print
Available @ Groupon
Expires Sep 4, 2011
Redemption begins Jun 4, 2011.
May buy and use many.
Valid for dinner dine-ins only.
Minimum 2 Groupons per table. Maximum 10 Groupons per table.
Service charges and Government tax included.
Children aged 6 and above require a Groupon.
2 days prior reservation required.
Last date for reservation: Sep 2, 2011.