Continuing with my Malaysia International Gourmet Festival 2009 food journey, I had the privilege to observe first hand preparation of dishes at Lai Po Heen. This award-winning Chinese restaurant at Mandarin Oriental Kuala Lumpur serves classic Cantonese cuisines, specializing in fresh traditional delicacies and contemporary dim sum assortments.

Besides Pacifica Restaurant, Lai Po Heen is also one of the participating restaurants under the MIGF 2009 which is running throughout the entire month of October.

MIGF - Lai Poh Heen Chefs & CK Lam of what2seeonline.com

A photo with the Lai Po Heen culinary team

This restaurant led by Executive Chinese Chef Bong Jun Choi has seven private rooms with eloquent Oriental design. The walls are adorned with artifacts, artwork and with beautiful chandeliers hanging from the ceiling.

Lai Poh Heen Mandarin Oriental Hotel - MIGF

Main dining area of the restaurant opening to an outdoor view

The restaurant has fine table setting with tablewares in classic black & white with cherry blossom patterns and utensils incorporated with pewter.

Lai Poh Heen Mandarin Oriental Hotel - MIGF

Lai Poh Heen Mandarin Oriental Hotel - MIGF

We were overwhelmed by the invitation of Chef Bong to watch his art of cooking in the kitchen. It was a pleasure to go behind-the-scenes especially in a Chinese restaurant which is indeed a rarity. The kitchen is an inviting place and is separated from the dining area by glass panels.

Chef Bong started with the Combination of Steamed Chicken and Abalone Pau with Lai Po Heen’s hand rolled Aromatic Duck.

Lai Poh Heen Mandarin Oriental Hotel - MIGF

Delicate, high-end artistry dish

Chef Bong prepared the Chicken and Abalone Pau by mixing the dough and subsequently filling them up with the marinated chicken, abalone and chicken ham.

Lai Poh Heen Mandarin Oriental Hotel - MIGF Lai Poh Heen Mandarin Oriental Hotel - MIGF

Lai Poh Heen Mandarin Oriental Hotel - MIGF Lai Poh Heen Mandarin Oriental Hotel - MIGF

Chopped carrot and Chinese parsley decorated the pau

The steaming hot pau has a light and chewy texture and goes well with the goodness taste of its fillings which have me craving to have another one.

Lai Poh Heen Mandarin Oriental Hotel - MIGF

The second part of this dish is the hand rolled Aromatic Duck. The duck marinated with cinnamon stick, Sichuan flower peppercorn, star anise together with ginger and spring onion was left to stand for an hour before steaming for three hours. The steamed duck was later deep fried for a final time after it has completely cool down. Indeed a long process…

Lai Poh Heen Executive Chef Bong Jun Choi

Lai Poh Heen Mandarin Oriental Hotel - MIGF

At the meantime, the pancakes with consistent size and thickness were being prepared and cooked in a pan until slightly char-grilled.

Lai Poh Heen Mandarin Oriental Hotel - MIGF Lai Poh Heen Mandarin Oriental Hotel - MIGF

The meat is then removed from the deep fried duck, and then cut into thick strips and served together with cucumber, chili, spring onion & a little bit of sweet bean sauce in the pancake. The pancake was rolled up and held together with a thin slice of cucumber.

Lai Poh Heen Mandarin Oriental Hotel - MIGF

Lai Poh Heen Mandarin Oriental Hotel - MIGF

The Aromatic Duck has great texture and the subtle and aromatic taste of the marinating ingredients. The sweet bean sauce added a lovely flavor to this hand roll too.

Lai Poh Heen Mandarin Oriental Hotel - MIGF

Steamed Chicken and Abalone Pau with hand rolled Aromatic Duck

Not often do you get on-hand advice and tips from both Sous Chef Mok and Executive Chef Bong on getting the right texture and taste. I am delighted that I had the privilege to do so.

Lai Po Heen Chef Mok, Chef Bong & CK Lam of what2seeonline.com

Chef Mok and Chef Bong sharing some great cooking tips

Click here for the next dish…

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This entry was posted on Thursday, October 22nd, 2009 at 11:27 pm and is filed under Chef, Events, Hotels, Invited Review, KL / PJ, Migf, Restaurant. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

11 comments so far

 1 

those food are real work of art with so much skills involved.

October 23rd, 2009 at 8:21 am
 2 

You are rock!!!! This is the restaurant that I didn’t get to try when I stayed there. :(

Thanks for sharing!!!

October 23rd, 2009 at 9:04 am
 3 

i would definetely wanted to try the soup…..sort of fushion, very interesting one!

October 23rd, 2009 at 9:22 am
 4 

foodbin – It is tedious with the step by step preparation involve.

NKOTB – When you do visit, you must try their durian pancake too. It is their signature dessert. Since I tasted it last year, it has always been on my mind.

SimpleGirl – A must try soup…an interesting seafood and coconut flavor.

October 23rd, 2009 at 10:32 am
 5 

Durian pancake!?!? This I gotta try!

October 23rd, 2009 at 10:52 am
 6 

wow….. looks so delicious and you get some tips of the cooking too ya! So next time you cook me some meal ya. ^-^

October 23rd, 2009 at 11:01 am
 7 

BRAVO! Thanks for sharing this insight :-)

October 23rd, 2009 at 11:23 am
 8 

wow looks very nice … everything!!!

October 23rd, 2009 at 1:50 pm
 9 

have always eat chicken soup pie..and this is so new..Oven-baked Sea Treasure in Coconut Broth with Pastry Crust. Sure looks delicious~

October 23rd, 2009 at 4:39 pm
 10 

The normal that we always have is those chicken pie or clam chowder. Now even chinese cuisine have these. Looks good!

October 23rd, 2009 at 5:04 pm
 11 

woah…looks really tempting, i am certainly hungry now!!!!

October 24th, 2009 at 10:20 am

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