Dynasty is an authentic Cantonese restaurant named after the golden age of China’s history. Known for serving the best Peking duck and BBQ dishes, a venue of fine feasting and dining in elegance, the restaurant’s setting and menu embodies the finest legacy of these historical period. This year’s MIGF Menu is a creation of Chef Kok Chee Kin as he continues to show his portfolio in the finest flavours of Cantonese cuisine.
What is MIGF?
The Malaysia International Gourmet Festival is a yearly celebration of the local fine dining landscape. Prepared only by the top chefs in the country, it’s an opportunity to experience the creativity works of the BEST through the recommended Festival Menus revolving around this year’s theme, ‘RED HOT CHEFS‘. It’s a month-long celebration from 1st to 31st October 2014 with 28 participating restaurants of different genre to experience.
MIGF 2014 Menu of Dynasty
With more than a decade of experiences in the MIGF affairs, Dynasty continues her food affair in this year’s MIGF as Chef Kok Chee Kin takes his kitchen in a mission for the fourth time to impress Festival diners with his finest and elegant fare in Cantonese cuisine. His Festival Menu is clearly laid out, it has a penchant towards the appreciation for elegance in simplicity with health in mind.
Despite the elegantly simple persona of taste and flavours, yet there’s much work done behind the scene by drawing out from his passion for food, his past twenty over years of working experiences in the food and beverage industry serving both locally and in overseas, sourcing of fresh and premium ingredients from all over the world and getting pointers from Dynasty‘s regular patrons.
Full Festival Menu and Prices
RM238++ per person with wine
RM188++ per person without wine
Light Festival Menu and Price
RM158++ per person without wine*
(Trio of appertizers, soup, choice of one Main, Dessert)
Pan-fried Dragon Beard Prawns with Green Tea, Stuffed Peking Duck, Seared Hokkaido Scallop & Mushroom Blossom*
Pairing with Woodbridge Chardonnay
Ginseng, White & Summer Greens, Fish Maw Consommé*
Drunken Chicken Timbale, Stewed Whole Abalone with Chestnuts and Fruit Jujubes
Steamed King Prawns with Chinese Wine and Wheat Vermicelli*
Pairing with Carmen Classic Cabernet Sauvignon
Chilled Organic Pumpkin Puree with Sago and Bird’s Nest and Coconut Ice Cream*
Tea or Coffee
– 20% discount on selected Wines and Champagne.
– 20% discount on any beverages with the Festival Menu.
– 15% discount on selected cigars with the Festival Menu.
– Book more than 6 seats and enjoy 25% discount on the Festival Menu.
– 20% discount on a la carte orders.
Cantonese fare as we know has one hallmark – emphasis on preserving natural flavours of the ingredients. A finished dish should be well balanced and not greasy. Spices are used modestly to avoid overwhelming flavours of the primary ingredients and ingredients should be fresh and finest in quality.
Unlike the cuisines of Thai, European, Vietnamese and Sichuan, there is no widespread use of fresh herbs, except for garlic, chives and coriander leaves. Along with freshness and quality, artistic presentation of the food and garnishing are also very important in Cantonese cuisine. All in which these criteria the Festival Menu has met with minor polishing on the presentation to work on.
For this session, our appetizer was Pan-fried Dragon Beard Prawns with Green Tea, Stuffed Peking Duck, Seared Hokkaido Scallop & Mushroom Blossom, a lovely way to start the meal with tasted of roasted duck, and a piece of prawn and scallop from the seas. This was followed by the warming touch of Ginseng, White & Summer Greens, Fish Maw Consommé soup.
As for the main course, we had Drunken Chicken Timbale, Stewed Whole Abalone with Chestnuts and Fruit Jujubes and Steamed King Prawns with Chinese Wine and Wheat Vermicelli. The towering pieces of sliced chicken was quite nice but my preference goes to the main course from the ocean, the wheat vermicelli was silky and fine as it gently caresses your tongue as you savor them, accompany that with the pieces of fresh meat from the king prawn to complete the taste.
The Chilled Organic Pumpkin Puree with Sago and Bird’s Nest and Coconut Ice Cream was no doubt a dessert that’s not only pleasing in taste but in presentation too. I must say that the pumpkin puree was memorable, I feel that the density and sweetness is just right, and having sago and bird’s nest within it makes it enriching.
Indeed it’s a banquet feast but with a lighter note.
Renaissance Kuala Lumpur Hotel, Level 1, East Wing, Corner of Jalan Sultan Ismail & Jalan Ampang, 50450 Kuala Lumpur, Wilayah Persekutuan, Malaysia.
Tel: +603-2771 6773
Business hours: Noon to 2.30pm, 6.30pm-10.30pm, daily.
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