AWARD-WINNING MASTER CHEFS DUO PRESENTS CONTEMPORARY FLAVORS OF CANTON
Guest Master Chef Chan Kwok and Chef Chung Lap Fai at Zing Cantonese restaurant
Recent Master Chef Chan Kwok was awarded Chef of The Year and Asian Cuisine Chef of The Year at the prestigious Asian Gastronomic Awards of Excellence 2011 and himself and Master Chef Chung Lap Fai will be guest chefs at Zing Cantonese restaurant sharing his signature award-winning cuisines with Cantonese food lovers from 27 June to 23 July.
While at Zing, Master Chef Chan Kwok had prepared a speacial tea pairing set menu, featuring Roasted Suckling Piglet with Prawn Paste and Crispy Fresh Crab Meat Spring Roll combination, Double Boiled Baby Superior Shark’s 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 for pure indulgance . . . . . and I was invited for a taste session.
Eight Treasures Chinese Tea
Roasted Suckling Piglet with Prawn Paste and Crispy Fresh Crab Meat Spring Roll combination
We started off wth a tea ceremony, Eight Treasures Chinese Tea was served. The tea was mildly sweet and visually colourful. It lghtness and the taste help to open up appetite and starts off the meal with sweetness that signifies the sweet gourmet experience coming next. Pairing with Roasted Suckling Piglet with Prawn Paste and Crispy Fresh Crab Meat Spring Roll can be truly exciting. I was intrigged by the crackling piglet skin lasced over with cunchy thick prawn paste. It was an outstanding piece of edible jewel and tickled me wanting another piece. It was pure luxury.The crispy fresh meat spring roll was exually good, crisp on the outside lingering with with flavour inside. A must have stylish Chinese entrement!
Double Boiled ‘Ling Zhi’ and Chicken Soup paired with Chinese Oolong Tea
It was an interesting soup to taste, a mild light bitterness. Pairing with the mildness of Oolong tea, it helps to wash away the bitterness in the taste of the lingzhi, allowing the taste of lingzhi to be bearable in the soup. Ling Zhi has plenty of health benefits with one of them being anti tumor which makes it beneficial to drink. Defintely interesting, listed in my mind always.
Grilled Crystal Prawn with Yunnan Ham paired with Chinese Jasmine Tea
Lovely it was the Grilled Crystal Prawn with Yunnan Ham. The freshness in the prawn was truly intense while the mildy saltiness and sweetness of the Yunnan ham balanced so well in taste and flavor with the prawn. While pleasantly paired with the fragrant Jasmine tea can be terrific. So inspired.
Stewed Lamb Shank with Chinese Parsley paired with Chinese Pu Er Tea
The grand entrance of the lamb shank will not miss anyone’s glaring. It was so Bollywood. It had its style and glamour. Very elegantly plated. Anyone can just fall for it. A lamb shank. Of course it was the heaviest course in the whole menu, is settled with Pu Er tea to remove the feeling of oiliness in the dish and balances well with the soft lamb shank sauce infused spinach. I got to confessed it was a learn lamb shank that was beautiful done the Chinese way. A true pampering.
Minced Pork Fried Rice with Crispy Rice and Preserved Radish paired with Chinese Pu Er Tea
Moving towards the end of the meal, the fried rice dish had a unique texture that had tickled my mind. It was explosively uniquely good. Biting into the cripy rice can be very entertainingly delicious. One of the best fried rice ever tasted. It was paired with Pu Er tea to avoided the feeling of heaviness. The cleverness had been input by the chef in this creation.
Chilled Mango Puree with Sago topped with Vanilla Ice Cream
We were then chilled down with an elegant plate of Chilled Mango Puree with Sago topped with Vanilla Ice Cream. It keep me going and I would say it was fabulous. It was so delicious. We were left speechless and for sure the lust of coming back for more had grown huge within inside me . . . . . . . . . have to comeback for more of Master Chef Chan Kwok creations, highly recommended. Defintely the most memoriable Lamb Shank. Sidney Kan
Master Chef Chan Kwok
Master Chef Chan Kwok presenting from 27 June to 2 July, followed by Guest Master Chef Chung Lap Fai from 2 July to 24 July.Tea pairing set menu is priced at RM248 per person, while special a la carte menu starts from RM18 (prices are subject to 10% service charge and 6% government tax).
Zing Cantonese restaurant (non-halal) is open from 12 pm to 2.30 pm for lunch and 6.30 pm to 10.30 pm for dinner. Zing is located on the Level 1 in Grand Millennium Kuala Lumpur. For reservations, please call +60 3 2117 4180/4181 or email zing@grandmillenniumkl.com.