Grand Millennium Kuala Lumpur has put together a nine-course traditional dinner that offers three traditional Cantonese cuisine set menus in the elegant Lai Ching Yuen restaurant. Apart from the commonly used raw salmon sashimi, diners can also choose jelly fish, crispy fish skin and abalone of crispy white fish bait with prices ranging from RM88nett to RM168nett for either half or whole. Chef Foong with his speciality Wok-Fried Prawns with Spicy Sauce served with fried mantou to soak up the remaining sweet and spicy sauce. Executive Chinese chef Terence Foong builds a discerning menu that maintains the traditional flavours of Cantonese cuisine through meticulous techniques that require hours of preparation. The Double-Boiled Shark's Fin Soup with Crabmeat and Assorted Seafood is a chicken-based broth with a generous sprinkling of handmade shark's fin.

Source: The Star February 26, 2018 00:16 UTC