oh{FISH}iee: Chinese New Year 2018 Reunion Dinner @ Grand Millennium Hotel Kuala Lumpur

It is the time of the year again where we gather our family, relatives and friends to celebrate a year of abundance.

For this annual tradition, Lai Ching Yuen (荔晶園), the award-winning Chinese restaurant in Grand Millennium KL has once again created a series of time-honoured Cantonese cuisine which is combined into 3 different sets of 10-course festive menu priced from RM1,988 nett per table of ten onwards.

For instance, Chinese Executive Chef Terrence Foong Kuan Oon and his experienced team in Lai Ching Yuen have brought to us some of the authentic Cantonese classics such as the double-boiled dried scallop soup, stewed dried seafood with black moss, whole suckling pig, glutinous rice cake and prosperity toss.

财运亨通齐捞生 - 白饭鱼捞生

Yee Sang with White Fish Baits

Our reunion dinner begins with a traditional prosperity toss featuring the crisp white fish baits which add a pleasant biting texture to the colorful platter. Drizzled with homemade plum sauce, the Yee Sang here achieves a good balance of moisture, crunchy texture and right level of sweetness with the simple, fuss-free condiments. Great for both dine-in and take-away.

喜气洋洋 - 蟹肉海鲜翅

Double-boiled Shark Fin’s Soup with Crabmeat and Assorted Seafood

Next up is the staple shark fin's soup that is served at almost every Chinese dining table when it comes to celebration. We are not a fan of shark fin but it is simply satisfying to just dig into the bowl of seafood goodness and savour the hidden treasures to our heart's content.

嘻哈大笑 - 辣子酱明虾

Wok-fried Prawns with Spicy Sauce

Next, we are treated with a platter of spicy-sweet sauce-coated prawns served with deep-fried buns. Overall, the fresh prawns taste fresh and sweet, tickling the senses with just a slight hint of spiciness. Don't worry even if you can't take spicy food. Whereas the crisp-crusted buns taste amazing when drenched in the sweet thick sauce.

If you are a fan of seafood, you are definitely in for the next treat from the ocean.

如意吉祥 - 姜蒸白苏公

Steamed Live Catfish with Minced Ginger

心想事成 - 琵琶烧鸡拼虾饼

Roasted “Pi Pa” Style Crispy Chicken with Prawn Crackers

Comfort food comes one after another. We also enjoy our juicy chicken with a moderately crisp skin on the outside and fluffy tender meat inside. The flavours are already prominent, so I don't mind having the chicken on its own. But if you prefer a delicious tang, don't be shy to ask for some plum sauce.

富贵荣华 - 炸金针菇扒港芥兰

Stir-fried Hong Kong Kailan with Enoki Mushroom

I remember having the same vegetable dish during my previous visit and I have fallen in love with it since then. The crunchy kailan paired with the ultra crispy enoki mushroom is my personal favourite because of the delicious twist of textures and savoury flavours.

一帆风顺 - 腊味芋粒荷叶饭

Fried Rice with Assorted Chinese Waxed Meat wrapped in Lotus Leaves

The crowd's favourite of the evening is the aromatic fried rice loaded with generous bits of Chinese waxed meat. The best part is that, every spoonful of the rice is filled with yam cubes and bite-sized waxed meat which reminds me of the traditional Hakka yam rice. Simple, satisfyinf yet not overly greasy to my liking!

步步高升 - 煎，炸年糕

Nian Gao

甜甜蜜蜜 - 龙眼雪耳海底椰

Double-boiled White Fungus with Longan and Sea Coconut

For desserts, we are totally blown by the beautiful presentation of the duo of warm dessert soup and Chef's homemade glutinous rice cake. The glutinous rice cake comes in a dense, sticky texture and minimal sweetness on its own. But when pan-fried with an eggy coating or deep-fried with layers of yam, it elevates the whole experience and seals the palate with satisfaction before we adjourn home.

Not forgetting to mention, our dinner experience is further elevated by the sense of class and comfort surrounding us. Lai Ching Yuen features a posh common dining area and 8 private rooms that exude a nostalgic feeling of being in the ancient city of Shanghai.