At Dynasty Restaurant, Executive Sous Chef Kok Chee Kin will amaze diners with a festival menu that captures the finest flavours of Cantonese cuisine. With over 20-years’ experience in the culinary arts, Chef Kin and his team are all set to delight the connoisseurs of fine Cantonese cuisine.
For his festival menu, the creative Chef Chee Kin will delight diners with a 4-course menu consisting of eight dishes of diverse flavours, such as lobster bisque, pan-seared wagyu beef and sautéed cod fillet.
Beautiful plated, we began the Dynasty’s MIGF festive menu with this Trio of Appetizers, which consists of chilled-braised whole mini abalone that sat on top of an oyster sauce infused jelly. If you have a big enough mouth, try eating the whole piece together to let the different textures and flavors do their magical mixture before you swallow it.
Presenting also is the chilli coral clam with mango salad. Refreshing sourness with hint of spiciness, it nicely excites our palate for more scrumptious food.
Last but not least, the poached crab claw with generous amount of ebiko on top. If you think eating the whole crab claw in a mouthful is luxurious, try to do it again with the melon ring that stuffed with a whole dried scallop inside. Oozing with its juiciness, it perfectly covers the bit dryness yet aromatic dried scallop.
Paired with Hunter’s Marlborough Pinot Noir, New Zealand
Lobster bisque, ocean treasure, bird nest and truffle
A bowl of soup goodness! Cantonese cuisine is known for the varieties of hearty and nutrition soup as well. Chef must be a generous person since this smooth clear lobster bisque was cooked with premium ingredients including the bird nest and truffle. Fragrance with rich nutrition, I didn’t even left a single drop behind.
Pan-seared wagyu beef, wild mushroom reduction Roulade of duck and glutinous rice
Cooked till perfection, my only comment is hope to have few more of this pan-seared Wagyu beef that still retains its tenderness. The roulade of duck and glutinous rice that served on the side gives you a nice filling satisfaction.
Sauteed cod fillet, sea scallop, capsicum and eggplant puree
Both Festival Menus are priced at RM150++ per person (without wines) and RM199++ per person (with wines) as well as RM120.00++ for a light Festival Menu without wines consisting of appetizers, soup, choice of one (1) main and dessert for those opting for a quick bite.
Festival diners will also enjoy a host of privileges such as :
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 order
Make a date with us, all through October! To discover more, please call 03-2162 2233 or email [email protected]
All prices are subject to 10% service charge and 6% service tax.