Toh Lee Chinese Restaurant InterContinental Kuala Lumpur
I had a great lunch and this time I was able to indulge Chef Chan Chong Yen’s lastest Chinese creation at Toh Lee. As the head chef, Chef Chan is known for his artistic and creative in his food direction while insist of freshness and finest in his ingredients At the restaurant that noon we had the pleasure to try out some of his creations from two of his oriental 6-course set lunchess Each set comprised of a starter, a soup, three main courses and a dessert. It is definitely a perfect feast.
To begin the meal, a long white plate sat elegantly with Stir-fried Prawns with Fermented ‘Fremenia Rice’ and Tomato-Chile Sauce and Deep-fried Garoupa Fillet with Passion Fruit Salsa was such a devilish thing to display just infront of me. My evil cousin within me just appeared with such a lust over the prawn and the garoupa while wacking its tail with such a joy. Lovely.
The double boiled soup was superbly refreshing. Perfectly selected dried and fresh scallops and pumpkin were put into play forming a clear tasty soup. Just a great discovery. I never miss of not having a few spooning in any Chinese meal. it is a must.
Looking for something out of the ordinary, I am sure the Deep-fried Banana Chicken in Crispy Yam Paste Crust will be such a blast of joy. Unique and unbelieveable. All of us thought it was something of dismay due to the present of banana in a savoury dish. But it got us all wrong, for one I quiet like it. Crusty on the outside and filled with variation of textures. Whats more, it left with a tangy taste in my mouth. It was a bit of a suprise and very reinventing. Not a bad idea.
Crusty chunk of cod was playing with my palatte. Love it especially the caramelised crispy skin then coated with tangy pomelo honey glaze. Very appealing indeed. I also noticed the present of bitterness of orange peel which gave the dish a boasty taste. Elegant.
Having the talent in carving the duckling is a must on our next dish. Carefully peeling the crispy skin and infused into the thin crepe wrap over sliced spring onion, cucumber matchstick and with a slight spread of sweet bean sauce can be beautiful and elegant light eating. A piece or two is a must. As for the duck meat, the chef intelligently had it transformed into a delicious Stir-fried Sliced Duck with China Scallions on Clay Plate. It was a gorgoeous piece of art to watch and to own.
The came an elegant bowl contained delicious garlic rice and flavoursome Wok-fried US Scallop with Thyme Cream Sauce. The scallop was very fresh and such fun loving texture. My heart was raving about it from inside. Can’t truly imagine it.
Having a size bite pastry was such a delighted thing to act upon, ait was Baked BBQ Chicken Puff with Black Poppy Seeds. Fluffy pastry and the filling was great too. As for the Chilled Sea Coconut and Honey Lemon Jelly. it was refreshing and it was a great way to end a delicious lunch. My bowl was totally wipe cleaned. Overall it was very pleasureable lunch and enjoyed it . . . . . . . . . . . . . great Chinese cuisine lunch tasted, Sidney Kan
Perfect for business lunch, family get-togethers and special occasions, the Oriental Set Menus are priced at RM95.00 per person and RM115.00 per person respectively. These set menus require minimum of 4 persons. For inquiries or reservations, please call +60 3 2782 6128 or log on to www.intercontinental-kl.com.my
at RM95.00 per person (with minimum 4 persons)
Deep-fried Crab Claw
Chilled Prawns with Mayonnaise and Jellyfish with 80 year-old Balsamic
Braised Shark’s Fin in Casserole ‘Beijing’ Style
Deep-fried Banana Chicken in Crispy Yam Paste Crust
Baked Cod with Pomelo Honey Glaze
Wok-fried US Scallop with Thyme Cream Sauce served with Garlic Fried Rice
Fresh Fruits with Passion Fruit Sherbet
at RM115.00 per person (minimum 4 persons)
Deep-fried Garoupa Fillet with Passion Fruit Salsa and Stir-fried Prawns with Fermented ‘Fremenia Rice’ and Tomato-Chile Sauce
Dried & Fresh Scallops and Pumpkin Clear Soup
Traditional Peking Duck with Condiments
Stewed Whole Abalone and Sea Cucumber
Stir-fried Sliced Duck with China Scallions on Clay Plate
Baked BBQ Chicken Puff with Black Poppy Seeds served with Chilled Sea Coconut and Honey Lemon Jelly