Tag Archives: Zing

Lai Ching Yuen MIGF 2011 Grand Millennium Kuala Lumpur

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Lai Ching Yuen Grand Millennium Kuala Lumpur

I am back yet again here at Lai Ching Yuen (previously known as Zing) atGrand Millennium Kuala Lumpur for a fabulous Chinese dining experience headed by Master Chef Leong Weng Heng. I had been tasting chef’s creation for a numerous time and I found his creation had never betray my trust, truly his craftmenship is just perfect. Dedicated, Creative and Scrumptious.

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Award Winning Master Chef at Zing Grand Millennium Kuala Lumpur

AWARD-WINNING MASTER CHEFS DUO PRESENTS CONTEMPORARY FLAVORS OF CANTON

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Guest Master Chef Chan Kwok and Chef Chung Lap Fai at Zing Cantonese restaurant

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A Chinese Fine Dining at ZING for RM39 on GROUPON

AT GRAND MILLENNIUM HOTEL, KUALA LUMPUR

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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.

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Chef Chan Kwok Cantonese Affair at ZING Grand Millennium Hotel

Crispy roasted duck with grilled fresh scallop skewer
Crispy Roasted Duck with Grilled Fresh Scallop Skewer

My return back to Zing at Grand Mellennium Hotel here in Kuala Lumur was yet full with awesome goodness. This time we had the pleasure to indulge into the creation Chef Chan Kwok specially flown in from Singapore’s renowned Hua Ting Restaurant, Orchard Hotel, Singapore which incorporates authentic cooking techniques into modern Cantonese cuisine. Hua Ting Restaurant is known for their roasted duck and also their shark’s bone cartilage soup, on that night most of us were lucky as Master Chef Chan Kwok had them prepared for the guests.

The first to make the entrance was the Crispy Roasted Duck with Grilled Fresh Scallop Skewer accompanied with ear wood mushroom. My plate of roasted duck was so succulent, moist and left with crispy skin. I was truly impressed, wanting more was buzzing in my mind. The slow grilled fresh scallop was truly enjoyable, it was lust with such a sweet caramalised sauce in taste. it was perfect. To wash, I steadily indulged into to the vinegarette cooked ear wood mushroom. It was light in taste and truly refreshing. It was such a marvellous individual platter to start with.

Double boiled baby superior shark’s fin in shark’s bone cartilage
Double Boiled Baby Superior Shark’s Fin in Shark’s Bone Cartilage

I just love double boiled soup and having a bowl can be such a pure classic and easily lighten up my mind. Here I was put through a bowl of tender loving care of double boiled baby superior shark’s fin in shark’s bone cartilage. The soup itself was very flavourful and rice. Hours of boiling with pork and chicken, the taste was exquiste.It was lucky too, I had a double portion of baby shark fin as my neighbour sitting next to me was not a fan. The taste of shark bone cartliage was beautifully encapsuled into the soup. I just loved it.

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ZING Grand Millennium Kuala Lumpur MIGF 2010

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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.

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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.

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Signature Durian Pancake by Master Chef Thye Yoon Kong

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Durian Pancake

When I was told there was a durian pancake class, I went straight to book myself a seat. I just love them, every single bite is luscious. Soft, smooth, creamy and full of durian aroma. It is truly classic and beatiful to have. Once again Chef Thye Yoon Kong of Zing, Grand Millennium Kuala Lumpur to the control of the kitchen. With his two assistances, he lead the way.

Pancake batter was make from basic ingredients like flour, butter and milk. I was truly simple and the most important part was the pan frying od the pancake using the non-stick pan. Every pancake make was total without floss, just perfect. All it neede was whipped cream and intensified durian paste filled onto the pancake and wrapped over.

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Luscious Szechuan Wontons by Master Chef Thye Yoon Kong Zing Grand Mellennium KL

Szechuan style hot and sour wanton Master Chef Thye Yoon Kong
Szechuan Style Hot and Sour Wontons

A MASTERCLASS ! At The Epicure Malaysia recently Master Chef Thye Yoon Kong of Zing located at Grand Mellennium Kuala Lumpur demostrates how to make the classic Chinese Dim Sum – Szechuan style hot and sour wontons. The room was 3/4 full, participants were very focus while waiting patiently for the wontons making. I loved wanton, it was eaten even when I was a little boy. It was the ladies favourite dish making in the kitchen. It always come with the egg noodles “wontons noodle” soup and served warm.

Chef Thye Yoon Kong specialising in Dim Sum, introduced larger size of wontons during the class. It was like dumplings. Every wanton skin is filled with 30gm of solid seasoned minced chicken, chuncks of shrimps and chopped mushroom. What make this wontons so delightful? it was the special made sauce recipe created by chef himself, the Szechuan hot and sour sauce. It was very flavourful and tasty. One was truly not enough, maybe a few, it was that good.

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AVANTI Sunway with Chef Claudio Cucchiarelli

Eating the Imported Sea Bass cooked in Rock Salt 1
Indulging The Sea Bass

Having to dine in at Avanti can be such a spledid time spend. I particularly love the interior setting. Gorgeous. Easily I can infused into playing the role of an Italian mobster puffing away his Cuban cigar! Having a pair of bodyguard standing behind me definitely a must!

A pricy long coat is a must and cladding into a pair of exclusive Giorgio Armani suit is an essential. Isn’t it nice?

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