Toh Lee @ InterContinental Kuala Lumpur ~ Beijing Imperial Cuisine

July 25, 2012 Choi Yen 6 comments

Now we no need to be Emperor or Empress to enjoy the Imperial Cuisine because InterContinental Kuala Lumpur take the great pleasure to present Chef Wang Gang all the way from Beijing to prepare authentic Imperial Cuisine at Toh Lee from 2nd to 31st July 2012.

The facade of Toh Lee decorated with traditional red cloth flower balls.

The waiting area.

Spacious dining area with elegant gold & red carpet.

The restaurant tastefully decorated with the Chinese ornaments. One can expect nothing but a enjoyable dining experience.

We were seated at one of the private room in Toh Lee which is equally elegantly decorated. We was told that Toh Lee will be going through a massive makeover soon, there is much more to look forward with the new Executive Chef Darrel J. O’Neill and the Chinese Chef Wong Lian You.

The convenient gadget when you need attention from the waitstaff.

Pickled Lotus Root, an appetizer might look ordinary but manage to wowed everyone! Crunchy and successfully get one’s tempo going on and will not lay down your chopsticks until it polished off 😛

Tomato and Wild Mushroom Soup with Razor Clams

Thick, full-bodied and richly laced with robust tomato flavors, each spoonful left a very appetizing sourish tinge to the palate. Laden bountifully with ingredients such as assorted wild mushrooms, cherry tomatoes and razor clams, this definitely not your ordinary Chinese style double-boiled soup, different in a good way to be precise!

Stir Fried Crispy Chicken with Asparagus and Spicy Fish Sauce

The crispy deboned chicken drumstick drench in tangy spicy fish sauce has multitude layers of flavor from the addition of bean sauce and vinegar which is nothing less than spectacular.

Steamed Oxtail with Chinese Spicy Bean Paste

Chunky oxtail laying on bed of Chinese ramen and sufficiently dressed in creamy spicy bean paste sauce. The oxtail was not braised till melting tender but retained a good bite texture while the slippery smooth ramen evenly coated with luscious gravy was toothsome but make sure you savor it hot as it can be quite cloying when cold.

Beijing Style Sweet and Sour Cod Fish

One might related this to our “ku lou yok” or other similar sweet and sour dishes by looking at the name but this definitely change your impression! Flaky cod fish cubes were fried then basted with glistening sauce made from black vinegar imported from China then prettied up with fried garlic chips. The distinctive sweet and sour flavor lends the wholesomeness taste to the overall bite, awesome!

Traditional Royal Stuffed Sweet Rice Dumplings (Ai Wo Wo)

To round up the night, we had Ai Wo Wo which is only made for royalties in the earlier days. Glutinous rice were steamed till soft then shaped into a ball shape with filing of osmanthus, honey, walnut peanut and sesame seeds. Omitting the pounding process, the texture of the this rice dumplicg was slightly different with mochi where we can taste the grain in every bite we took.

The innocuous little morsel – nutty and not too sweet; I ended up had a few servings

~☆〜（ゝ。∂）

Maestro behind the splendid dishes served that night ~ Chef Wong Lian You who just won the gold metal at 2012 World Master Chef Competition in China together with his culinary team.

Take a journey to Beijing this July at Toh Lee, InterContinental Kuala Lumpur with Beijing Imperial Cuisine promotion available from 2^nd to 31^st July 2012.

There is both an ala carte menu which features 10 dishes, as well as two 6 course set menus (The Emperor’s Menu priced at RM 148.00++ per person & The Imperial Dynasty Menu priced at RM 188.00++ per person)

Toh Lee