Having read so many reviews of Zing, I have been most curious to sample the non-halal cuisine here, especially so for the dim sum. While I missed out on the dim sum this round, I was given a treat of a set lunch specially prepared by Group Master Chef Chan Kwok, featuring Roasted Suckling Piglet with Prawn Paste and Crispy Fresh Crab Meat Spring Roll combination, Double Boiled Baby Superior Sharks Fin with Ling Zhi and Chicken, Grilled Crystal Prawn with Yunnan Ham, Stewed Lamb Shank with Chinese Parsley, Minced Pork Fried Rice and Preserved Radish and Mango puree with sago served with pomelo.
Group Master Chef Chan Kwok had just recently been awarded Chef of The Year and Asian Cuisine Chef of The Year at the prestigious Asian Gastronomic Awards of Excellence 2011.
Based in Singapores renowned Hua Ting Restaurant of Orchard Hotel, Master Chef Chanwill be the guest chef at Zing Cantonese restaurant from the 27 June to 2 July,sharing his signature award-winning cuisines with Cantonese food lovers.
The Tea pairing set menu is priced at RM248++ per person, while special a la carte menu starts from RM18++.
Appetiser: A combination of roasted suckling piglet with prawn paste and crispy fresh crabmeat spring roll (paired with Eight Treasures Chinese Tea).
I didnt care much for the spring roll, of which I thought was ordinary plus I didnt taste much crab meat b! ut I lik ed the creative prawn paste with the crispy suckling pig skin. I personally thought it was an innovative pairing of both meat & seafood.
Soup: Double boiled baby superior sharks fin with ling zhi and chicken (paired with Chinese Oolong Tea).
Mine that afternoon was substituted withBraised fresh crab meat with winter melon. And I didnt mind at all, since I prefer not to consume sharkfin.
This clear soup was lovely, boiled with scallops, prawns, crabmeat & tasted very reassuringly nourishing.
The original set comes with Grilled crystal prawn with Yunnan ham (paired with Chinese Jasmine Tea) but again, I was very happy with the substitute of Braised homemade emerald beancurd with seasonal greens top with pan fried fresh scallop.
The spinach tofu was amazingly sublime; smooth & creamy. It has a very clean, neutral taste & that was a good thing since I find the scallop on top a tad salty so the beancurd was actually a good match.
Stewed lamb shank with Chinese parsley.
This was undisputedly the best dish of the set! While the name lamb shank is widely accepted as a westernised dish, Chef Chan has successfully cantonised it (OMG, did I just made up a new word there??
Fork-tender & delicately falling off the bone, the meat was lightly infused with the flavourful broth it came served in. A hearty portion that could easily feed 2, I was reminded again of the fact that this is part of a set that cost only RM248++. And each dish featured in the set is matched with a different type of tea. Unfortunately I wasnt able to go into details of the taste of each dish paired with the different set of tea, since I wasnt served any.
Minced pork fried rice with crispy rice and preserved radish. Now this is another dish worthy of note. Perfectly fluffy grains of rice fried with sufficient wok-fire, the added rice crisp provided a wonderful contrast to each spoonful. 2 thumbs up for this!
Chilled mango puree with sago topped with vanilla ice cream.No complains for this one, though I thought it could do minus the vanilla ice cream.
Zing Cantonese Restaurant (non-halal)
Level 1,Grand Millennium Kuala Lumpur.(opposite Fahrenheit 88)
12.00pm to 2.30pm lunch
6.30pm 10.30pm dinner
For reservations, please call +60 3 2117 4180/4181 or email zing@grandmillenniumkl.com.
NOTE:
Group Master Chef Chan Kwok is presenting his Set Menu with Tea Pairing (as below) from 27 June to 2 July, followed by Guest Master Chef Chung Lap Fai from 2 July to 24 July. Do contact+60 3 2117 4180/4181 or email zing@grandmillenniumkl.com for further details of the promotion from today onwards.
Set menu with Chinese Tea pairing:
A combination of roasted suckling piglet with prawn paste and crispy fresh crabmeat spring roll (paired with Eight Treasures Chinese Tea)
Double boiled baby superior sharks fin with ling zhi and chicken (paired with Chinese Oolong Tea)
Grilled crystal prawn with Yunnan ham (paired with Chinese Jasmine Tea)
Stewed lamb shank with Chinese parsley (paired with Chinese Pu Er Tea)
Minced pork fried rice with crispy rice and preserved radish (paired with Chinese Pu Er Tea)
Chilled mango puree with sago topped with vanilla ice cream
All pics are:
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