Dynasty is yet another heavy-weight contender in the arena of fine dining, featuring Hong Kong Cantonese and Sichuan cuisine style, prepared by chef Kok Chee Kin.
Here’s the menu for Dynasty’s participation in MIGF 2013.
Our fine dining menu starts of with a plate of appetizers offering Chilled-braised whole Mini Abalone (top, picture below), Chili Coral Clam in Browns Sauce (middle, picture below), Poached Crab Claw, Melon Ring Scallop (bottom, picture below).
For our starter, it was the Lobster Bisque, Ocean Treasure, Bird Nest & Truffle. Quite a mouthful there but it was mouthful of goodness as you can see from the name.
The 4-dish main course comes next, starting off with 2 of it being served on the same platter- the Pan-seared Wagyu Beef, Wild Mushroom reduction, and the Roulade of Duck & Glutinous Rice.
Having being served on the same platter, the aromatic pan-seared wagyu beef overshadowed the roulade of duck & glutinous rice, somewhat making it look like a side order. A delicious side order of course.
3rd up in the main course line-up is the Sauteed Cod Fillet, Sea Scallop, Capsicum & Eggplant Puree. The dish was good but we felt that it could be better if it was totally boneless.
Home-made Abalone Noodles with freshly peeled Crab Meat came last, a very lovely noodle dish. I think the key element that makes this noodle tasty is the sweet and salty gravy. It not only moisturizes the noodle but it blends the taste from all the other elements in the bowl.
Crispy Golden Durian, Sugar Cane Sorbet was served as our dessert to end this dining session. The crispy golden durian is most certainly a very unique form of dessert and you should look forward to.
This Cantonese (non-Halal) style fine dining menu is priced at RM 150++ per person without wine, RM 199++ with wine.
Many thanks to Renaissance Hotel for hosting us.