The month of October is a month filled with gourmets and booze for all Malaysians. This month we have 2 big events where the whole month are celebrating the beer month Octoberfest and also the MIGF (Malaysian International Gourmet Festival). I am not going to talk about the Octoberfest. Here at Mandarin Oriental Hotel, the 2 renown Chinese Master Chef Of Lai Po Heen Ricky Thein
and
Chef De Cuisine Reto Webber has prepared 2 sets of art of their own covering lunch and dinner respectively. I had the opportunity to be invited to try out their dinner sets which I find it is worth every single cents spent for customers. Top notch quality ingredients alongside with MO famous hospitality service and classy ambiance are the top reason for checking them out for private or business function.
Upon arriving, I was greeted with welcome drinks which you can either go for alcoholic Cosmo cocktail or the fruit punch for those who are not into booze.
Cosmo cocktail
Fruit Punch
The Chinese sets were accompanied by Chocolate Pralines which the leaf shaped one are nutty based while the round one were mint based. It was not overly sweet and top quality cocoa were used to prepare this.
Let start off with the LAI PO HEEN FESTIVAL DINNER MENU.
Dinner set are Priced at RM298++ [Without Wine]
Chilled Honey Smoked Hokkaido Scallops with organic vege for as the starter.
The whole dish were crafted in a wine glass like those old school craftsmen that built a ship inside the bottle. The dish alone are too nice and beautiful to be eaten. The glass do not sit on the bamboo directly. It is actually elevated and is all down to kinetic force to support the glass via the bamboo opening.
The hokkaido scallop are of the premium grade and huge. Besides that it is sweet and smokey in flavour the honey glaze does help to seal the taste within and give a slight crisp on the surface.
Double Boiled “Mingmu” Fish Essence
A ginseng soup double boiled in black chicken, fish maw and baby cabbage. The soup are pretty clear in color and taste is not too dense. It is a well balanced soup that are nutritious for replenishing lost vitamins or minerals on your body.
Australian Deep Sea Abalone braised in superior oyster sauce, runny egg yolk quail egg garnished with stir fried cauliflower. The tender abalone are prepared to perfection by Chef Ricky which is his forte. Abalone itself is tasteless and require a superior sauce to bring out the best out of this precious ingredient. The runny yolk quail egg add some oomph on the abalone which made it even smoother and creamier. For those who are new to abalone, the sauce is the most precious as all the flavors from ingredients were absorbed into the sauce.
Green Lime Sorbet paired with the chocolate pralines above to end the Chinese set.
Home made buns with salted butter.
Char Grilled Australian Wagyu Sirloin MS10+ & Guinness Braised Beef Cheek Angelotti
Smoked celery puree, roasted red chicory and black truffle greets the Mandarin Grill guest with a bang. Tender and melt in your mouth level 10 marbling wagyu sirloin done medium are a perfect choice for steak lovers. With Chef Reto’s touch on the piece of top notch quality ingredient with a master wagyu title this dish went to another level. The black truffle alone is enough to flavour the whole plate and make you want for more. Chef Reto said, there are upcoming truffle steak in Mandarin Grill.
LAI PO HEEN FESTIVAL LUNCH MENU
RM198++ per person (without wine)
Double Boiled “Mingmu” Fish Essence
Ginseng, Black chicken, fish maw, baby cabbage
Australian Deep Sea Abalone
Braised in superior oyster sauce, quail egg, stir fried cauliflower
Blue River Prawn bedded on Silky Congee
Century Egg, ginger, crispy cracker, scallion
Sweet Cantonese Sensation
Bird’s nest with honey pear and aloe vera, black sesame & milk panna cotta, gold leaf
LAI PO HEEN FESTIVAL DINNER MENU
RM298++ per person (without wine)
Chilled Honey Smoked Hokkaido Scallops
Organic vegetables
Double Boiled Mingmu Fish Essence
Ginseng, black chicken, fish maw, baby cabbage
Australian Deep Sea Abalone
Braised in superior oyster sauce, quail egg, stir fried cauliflower
Green Lime Sherbet
Braised in superior oyster sauce, quail egg, stir fried cauliflower
Braised Angus Beef Short Rib
Black pepper, lotus roots, wild mushrooms
Live Lobster Bedded On Silky Congee
Century egg, ginger, crispy cracker, scallion
Sweet Cantonese Sensation
Bird’s nest with honey pear and aloe vera, black sesame & milk panna cotta, gold leaf
Mandarin Grill Festival Lunch Menu
RM195++ per person (without wine)
Appetizer
Red Mullet Fillet
Bouchon mussels, piquilo, olives, tempura fennel
OR
Wood Quail Terrine
Sauteed savoy cabbage, lamb lettuce, walnuts, grapes
MAIN COURSE
Bretagne Turbot Fillet “Sous-vide Style”
Confit pumpkin, green peas, morel mushroom, lobster fume
OR
Char-grilled Australian Grade 10 Marbling Master Wagyu & Guinness Braised Beef Cheek Angelotti
Smoked celery puree, roasted red chicory, black truffle
Chabichou Du Poitou
Yellow and red beets, clove scented grape seed oil
OR
Grand Cru Valrhona
Jivara poached chocolate pudding, guanaja sorbet, ivory chocolate raspberry mille feuille
Mandarin Grill Festival Dinner Menu
RM385++ per person (without wine)
Appetizer
Red Mullet Fillet
Bouchon mussels, piquilo, olives, tempura fennel
OR
Wood Quail Terrine
Sauteed savoy cabbage, lamb lettuce, walnuts, grapes
INTERMEDIATE
Roulade of Slow Roasted Duck Breast
Foie gras, Swiss chard, oven-dried figs, Barolo jus
MAIN COURSE
Bretagne Turbot Fillet “Sous-vide Style”
Confit pumpkin, green peas, morel mushroom, lobster fume
OR
Char-grilled Australian Grade 10 Marbling Master Wagyu & Guinness Braised Beef Cheek Angelotti
Smoked celery puree, roasted red chicory, black truffle
Chabichou Du Poitou
Yellow and red beets, clove scented grape seed oil
OR
Grand Cru Valrhona
Jivara poached chocolate pudding, guanaja sorbet, ivory chocolate raspberry mille feuille
For reservations, please contact LAI PO HEEN at +603-2179 8885 and MANDARIN GRILL at +603- 2179 8960
