MIGF 2012 @ Lai Po Heen & Mandarin Grill, Mandarin Oriental Hotel
It’s October and that means it is the time of the year again to greet MIGF (Malaysian International Gourmet Festival), the most awaited festival for food lovers. Joining forces with the others restaurants, Lai Po Heen and Mandarin Grill of Mandarin Oriental Hotel are set to bring new flavors and dining experiences to the city’s food connoisseurs.
Photo courtesy from Chasing Food Dreams
The maestro of the 2012 MIGF menu Chef Ricky Thein, with 20 years of experience under his belt is no stranger to the culinary scene and e as also a Gold Medalist recipient in the 5th World Golden Chef Competition for Chinese Cuisine in 2005.
Interior o Lai Po Heen
‘Hunan’ Iced Chilled Whole Baby Abalone
Need no further explanation here for the WOW factor of this dish, the stunning whole baby abalone sitting on bed of fruit salsa of kiwi, tomato, avocado and pomelo and crowned with briny black caviar. The refreshing and tangy flavor of the fruit salsa in spicy sesame sauce really enhanced the natural taste of the abalone, taste of the sea to be precise.
Double Boiled ‘Kung Fu’ Soup
Treasure in a cup ~ Dried scallop with fish paste, sea cucumber, fresh fish maw, Cordycep flowers, Morel mushroom, American Ginseng and baby cabbage.
It was a satisfying soup, the essence of the premium ingredients encapsulated in the clear broth; very soothing and nourishing indeed.
Check out the cute Dried scallop with fish paste, thumbs up to the chef’s effort to look into the detail of his creation seriously!
Trio of Corn Fed Chicken
Wok seared Szechuan pepper spiced chicken is topped with a medley of mushroom and corn then crowned with crispy skin.
Mandarin Orange Sorbet
Visually attractive palate cleanser served with watermelon ceviche.
Steamed Dragon Grouper Roll
Dragon grouper is rolled up with Hong Kong Kai Lan and served with superior rice wine sauce.
Sun Dried Scallops Glutinous Rice
Definitely not your usual lotus leaf glutinous rice with an interesting twist of using spinach as a substitute for lotus leaf made the whole ensemble piece is edible. This was not the only surprise but another greater one waiting for us as we digging into the fluffy rice~ a whole huge Hokkaido scallop! I enjoyed immensely like everyone at the dinner, purely satisfactory~
Peanut coated butter milk cubic, green tea sauce and passion fruit infused coconut pudding
Lai Po Heen 1st Floor, Mandarin Oriental, Kuala Lumpur P.O. Box 10950 50088 Kuala Lumpur. Tel: +603-21798885 Email: email@example.com Website: http://www.mandarinoriental.com/
After the scrumptious Chinese cuisine we proceed to our next MIGF menu tasting at Mandarin Grill for its contemporary modern grill cuisine led by Chef Reto Weber!
The chandelier that emitting pleasant soft lighting that set the right mood for the evening.
Mandarin Grill MIGF Festival Menu 2012
Freshly-baked buns to kick started our “2nd” dinner. 😛
We were seated at one of the “small room” with more privacy and the elegant fiber optic chandelier was here too *admiring*
Musar Jeune Rouge 2009
2011 Pinot Noir from Fire Road
Rabbit Loin “Perigord”
Rabbit loin served with truffle jus and served and side of lamb lettuce salad with cep mushroom.
Stuffed Doversole lay on a bed of sautéed baby spinach then accompanied by Salsify and Grenobloise sauce.
White & Orange
The dessert looks simple but somehow scream for attention. The layers of White Sacher sponge and the Bourbon Vanilla Bavarois and another orange custard contrasted each very well, certainly a light dessert who prefer something not too sweet.
Sacher sponge and the Bourbon Vanilla Bavarois
A sweet conclusion to a splendid meal, we had Petit Fours that comprises of Calamansi Sorbet, Hazelut Lollipop, Pistachio Macaron, Financier and Raspberry Truffle.
Meet the young and talented Chef Reto Weber.