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Toh Lee Chinese Restaurant,
Intercontinental Kuala Lumpur,
165, Jalan Ampang,
50450 Kuala Lumpur.
Tel: 03-2161 1111
Fax: 03-2161 1122
Email: info@intercontinental-kl.com.my or visit www.intercontinental.com)
Business hours: Noon to 2.30pm (Monday-Friday),
11.00am to 2.30pm
(Saturday, Sunday and public holiday) for lunch
and 6.30pm to 10.30pm for dinner, every day.

FEAST fit for a king is what Toh Lee Chinese restaurant promises its patron in its final international food promotion before it goes through a major renovation.

0032CCC30E5A48CFACD4E08B12F58098Royal flavour: There restaurant has flown in chef Wang especially for the promotion.

Chef Wang Gang has been flown in from Beijing specially for the Beijing Imperial Cuisine promotion running throughout July featuring dishes inspired by China’s dynasties.

There is both an a la carte menu featuring 10 dishes priced from RM28++ to RM820++ per selection, as well as two six-course set menus priced at RM148++ and RM188++ per person.

During a recent food review, we had the opportunity to taste some of the dishes featured in the promotion.

First up was the trio of flavoured abalone.

Executive chef Tony Zhang said the abalone was boiled with salt water and ginger juice, before cooked with Hong Kong siew tong choy leaves, black fungus and julienned Takuan.

Next was the Tomato and Wild Mushroom Soup with Razor Clams that was sweet and comforting. A lot of cherry tomatoes cut in halves were included in the concoction.

My favourite dish of the day was definitely the Beijing style sweet and sour cod fish.

The fish which was marinated in salt, chopped onions, chopped ginger, water and oil was fried to perfection.

It was crispy on the outside with every bite revealing tender meat.

The Wok Fried Beef Fillet with Chinese black peppercorn shaoyu sauce was very tender.

1CF813B92171425694A8A7A01AA87A3DUnique preparation: The Sauteed Wild Rice with Winter Melonand Egg White.

 

The best pieces of beef fillet were chosen for this dish.

Next on the tasting menu was the Sauteed Wild Rice with Winter Melon and Egg White, which is an acquired taste. It tasted a little like our regular Chinese fried rice with plenty of egg white and an unlikely ingredient — winter melon.

Zhang said the Chinese royalty was known for their healthy eating practices and this dish was one of their favourites since it’s nutritious and low in calories.

The Beijing Style Chicken and Vegetable Dumpling was juicy, enhanced by the garlic vinegar sauce.

Lastly, we were served the Royal Stuffed Sweet Rice Dumplings filled with Five Nuts.

Apparently, this dessert was exclusively served to the royalty until 200 years ago.

However, I did not find it good enough for my sweet tooth. The skin was rather hard and thick, which did not do justice to the sweetness of the nuts and honey mix inside. This is the writer’s personal observation and not an endorsement by StarMetro.

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