Zing Chinese Restaurant @ Grand Millennium Kuala Lumpur

Zing Chinese Restaurant @ Grand Millennium Kuala Lumpur

Group Master Chef Chan Kwok being recently awarded Chef of The Year and Asian Cuisine Chef of The Year at the prestigious Asian Gastronomic Awards of Excellence 2011 will be guest chef at Zing Cantonese restaurant sharing his signature award-winning cuisines with Cantonese food lovers. Millennium & Copthorne International Limited’s is proud to fly-in two Award-winning – Guest Chef Chan Kwok and Guest Chef Chung Lap Fai from Singapore’s renowned Hua Ting Restaurant of Orchard Hotel. Both culinary maestros will present their signature cuisines at Zing Cantonese restaurant, with Group 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.

Chef Chan Kwok will be showcasing his culinary skills for all to try. Recently,he was awarded Chef of The Year and Asian Cuisine Chef of The Year at the prestigious Asian Gastronomic Awards of Excellence 2011. From 27 June to 23 July, Group Master Chef Chan Kwok and Master Chef Chung Lap Fai will be the Guest Chef in Zing restaurant, Grand Millennium Kuala Lumpur. 

 At the front of this post, Happy belated birthday to Sunny, expertise of bakery at BBO

Some delightful of snack before the dinner going on.

This time special guest chef Chan Kwok and Chef Chung Lap Fai  from Hua Ting Restaurant of Orchard Hotel have prepared a tea pairing set menu. All this set menu will come with a cup of tea as a pairing a single dish, which will make more enjoyment on this dine. 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.Tea pairing set menu is priced at RM248 per person,

Eight-Treasures Chinese Tea

A combination of
Roasted suckling piglet with prawn paste and Crispy fresh crabmeat spring roll
(pair with eight-treasures Chinese tea)

The mildly sweet and visually colourful eight treasures tea, helps to open up appetite and starts off the meal with sweetness signifies the sweet gourmet experience ahead. I like the piglet with prawn paste, which come different feeling when biting it, and discover  is prawn paste with piglet. The piglet was even crispy. YUM. Making this dish, really take time and need some passion on it. According to chef, this must be fried in low temperature oil, to stick the prawn paste with piglet.

Double boiled baby superior shark's fin with 'ling zhi' and chicken
(paired with Chinese Oolong Tea)

The mildness of Oolong tea helps washes 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.

Grilled cystal prwan with Yunan Ham
(Pairing with Chinese Jasmine Tea)

The freshness in the prawn and the mildy saltiness and sweetness in the Yunnan ham is being balanced by the fragrant Jasmine tea.  This crystal clear prawn look is name as "Glassy Prawn", which means look crystal white in Cantonese. According to chef, he will selected 120-150g Tiger prawn for this dish, and have to peal the red colour part on the prawn skin, and its will look crystal white. After this, chef will be fried it using low temperature. When putting on mouth, you really can feel the freshness of the prawn swim inside mouth. The best to consume this, are putting little Yunan Ham with prawn, it taste another different level.

Chinese Pu Er Tea

one of my must-order tea when "Chit-chat" with friends at dim sum stall at my hometown.

Stewed lamb shank with Chinese parsley
(Pair with Chinese Pu Er Tea)

The lamb shank, is 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. Stewed lamb shank is an unconventional food on Chinese dining table, while it appears as Cantonese cuisine in Zing Restaurant? It has been presented in whole without any cutting, just like what has been served in most western food restaurant, but it is cooked in traditional Cantonese way, by using various spices and herbs to reduce the smell of lamb,stewed it for couple of hours until it soft and tender.

Minced pork fried rice with crispy rice and preserved radish
(Pair with Chinese Pu Er Tea)

Towards the end of the meal, the rice dish is best paired with Pu Er tea and avoided the feeling of heaviness. Uncommonly, this fried rice is added some rice crispy. You will feel another taste, when mix and match with soft and dry fried rice.

Chilled mango puree with sago topped with vanilla ice cream

This dessert is the nice ending. Chilled mango puree will make you feel great after consume hot tea and hot dish. This dessert is so special when it come with vanilla ice cream and chopped strawberry. In a spoon of this mango puree, you will taste the sweet, sour and mango fresh fragrance.

All the dish above come with a set menu which price 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. For reservations, please call +60 3 2117 4180/4181 or email zing@grandmillenniumkl.com.

Address : ZING, Grand Millennium Kuala Lumpur 

1st Floor, Grand Millennium Kuala Lumpur

160 Jalan Bukit Bintang

55100 Kuala Lumpur

 GPS : N03 08.888'  E101 42.697'

Facebook - http://www.facebook.com/ZingKL

Contact : +603-2117 4180

Fax: +603-21421441

Operating Hours: 

For Lunch :

Monday to Friday : 12:00 to 14:30

Weekend and Public Holiday : 11:00 to 14:30 (Dim Sum available)

For Dinner:

Daily : 18:30 to 22:30

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