Level 1, Mandarin Oriental Kuala Lumpur,
Kuala Lumpur City Centre,
P.O. Box 10905, 50088 Kuala Lumpur.
Tel: 03-2179 8885
Business hours: Noon to 2.30pm
(lunch from Monday to Friday),
10.30am to 2.30pm
(lunch on weekends and public holidays)
7.00pm to 10.30pm (dinner). Open daily.
THE constant innovation and ideas that come up in the kitchens of Lai Po Heen Restaurant in Mandarin Oriental has given birth to a good number of new dishes to replace some of the old menu.
Chinese executive chef Ricky Thein said many of the dishes featured some kind of seafood or another.
?We do not serve pork here and we cannot always be using chicken. Seafood is the only other choice,? he said, adding that signature dishes such as the durian pancake were still available.
Guests can expect a typical Chinese fare of fine quality and sublime taste, which will highlight the freshness of the ingredients used.
New appetisers, such as the Crispy Fried Prawns in Crispy Kataifi Roll sprinkled with finely diced fruit and bell peppers, is bound to whet one?s appetite.
The Crispy Egg Noodles with King Prawn and Cheese Broth looks too pretty to eat.
Thein recommends the new dish ? the Braised Seafood Treasure Broth with Whole Abalone ? mainly because soup is a mainstay of Chinese cuisine.
Meanwhile, the Aromatic Spring Chicken lives up to its name as each bite is tangy and refreshing.
The Braised Cod Fish with Pumpkin and Preserved Vegetables looks simple yet tastes luxurious.
?The vegetables do not really contribute much to the taste but they add texture to the dish,? Thein said.
The dessert, crispy Chinese herbal jelly with honey, avocado puree and pumpkin cake, is a good way to end the meal.
The dessert decoration ? a candy sculpture in the form of a flying dragon with outstretched claws ? will leave one impressed.
This is the writer?s personal observation and not an endorsement by StarMetro