MiGF 2011 - Chynna, KL Hilton.

This is my 3rd MIGF dinner this year. And perhaps - the best so far. =)

Chef Lam has never failed to wow me with his great cooking and menu - from live freshwater fishes, yee sang during Chinese New Year, curry dry prawns and Canadian cod fish at last year's MIGF 2010 menu - I always look forward to Chef Lam's menu - and just recently, I tried the MIGF2011 menu. =)

阿拉斯加帝王蟹配海鲜桃太郎番茄

Chilled Alaska King Crab Leg with Chili Paste Seafood Skewer & Brine Momotaro Tomato.

A rather cold appetizer to begin the meal with. The brine momotaro tomato, a rare Japanese breed but grown in Cameron Highlands - is perhaps the juiciest tomato that I have ever had. The Alaskan King crab leg, with the seafood skewer adds on to excite your tastebuds of the good stuffs to come. =)

滋补生鱼水奶炖翅

Double Boiled Snakehead Nourishing Tonic Soup with Fresh Milk and Shark’s Fin.

For some, it will actually taste a bit like fish head noodles' soup. But the different here is... Chynna uses fresh milk. While most other places tend to make their soups rather thick - Chef Lam's tonic soup has a rather nice feel to it. In fact, the soup is so good that I want to order some noodles to go with it... LOL.

壮士琵琶骨

Stewed Short Rib with Charcoal Garlic & Roasted Onion Potato

Another dish with some really succulent meat. =)

话梅青柠雪葩

Salted Plum with Lime Sorbet

Halfway through, there's a sorbet for you to wash down the food and the tastes, so that your throat is clear again for the next round of dishes... =)

红绿鸳鸯深海星斑

Duet Deep Sea Grouper with Dragon Fruits Sauce and

Olive Oil Blended Green Spinach Sauce.

The fish comes in 2 parts - the first being the one with green spinach sauce...

...and the 2nd with dragon fruit sauce!!! =)

Both are rather equal in taste - and I have to say, this is my favourite dish lorrr...

鲜蟹龙皇汁泡日本饭

Thick Gruel Japanese Rice with Fresh Peeled Crab Meat

in Lobster Reduction

This one is a MUST EAT!!! It is perhaps my first time trying this; I thought it looked like porridge, but it is way better than that. And the aroma from the lobster and the crab meat? Cant go wrong lorr... =P

五仁黑巧克力蛋糕配摸遮厘

Black Chocolate Parfait with Five Nuts & Sweet Potato Cha Cha Mousse with Yam Ice Cream

For dessert, Chef Lam has come up with the ideal combination of chocolate, nuts, yam and the sweet potato cha cha mousse.... truly mouthwatering... damn nicee lorrr... =P

Full Festival Menu RM268++ per person (with wine pairing)

RM178++ per person (without wine pairing)

Chynna, KL Hilton
3 Jalan Stesen Sentral,
50470 Kuala Lumpur
Tel: 03 - 2264 2592/2696