MIGF 2016 High Octane Menu At Dynasty Restaurant, Renaissance Hotel KL

Just when you thought there was a break between Mid Autumn Festival feasting, and Christmas, comes along MIGF, previously known as Malaysian International Gourmet Festival but now the Gourmet has been changed to Gastronomic.  Oh well, a rose by any other name is still a rose.

I find in my old age, I am more skewed towards Asian...or more specifically, Chinese cuisine.  So I guess if I really had to choose ONE MIGF dinner to go for, it would be a Chinese dinner.  And in fact, my mother was telling me that the Renaissance MIGF dinners at Dynasty are usually very good.

Although I could really have done with the wine pairing option after that horrific jam getting to Renaissance, I was soon in a state of bliss when the first dish came along.

XO fortune money bag with bean curd folder, Crispy pork belly with apple, Seafood wrapped in rice paper.  That crackling on the pork belly was OUTSTANDING!!! If it were a concert, I'd have given it a standing ovation.  And that bean curd folder was also intriguing, so much so the other two items kind of paled in comparison.

Just look at those perfect layers of meat and fat and crackling.  It really could make a grown man cry.

Lobster consommé, morel mushroom with fresh crab meat and sea treasure.  To me, one of the highlights of a Chinese dinner is always the soup.  Since the days of that politically incorrect ingredient for soup are almost all but over, I find that there are so many creative ways the Chinese chefs are making their soups, and there's always something about a clear yet tasty broth that really warms the heart and soul.  However, I didn't really enjoy biting into the sea treasure, as to me taste and texture was rather nondescript.  Maybe it's there to impart taste to the broth.

The lobster portion for soup is rather generous I would say.  Not like some lobster bisque soups were the lobster is left to your imagination.

Braised boneless duck leg, dried seafood and whole abalone

That gorgeous abalone, stewed to perfection, and of impressive size is worth a solo shot.  So nice to see a sizeable chunk of abalone, unlike those pygmy sized ones at various set dinner menus, where you need a magnifying glass to see.

Actually the boneless braised duck was excellent as well, tender meat, chock full of flavours from the braising.

And the finale, Sang Har Kueh Teow... what can I say, all my favourite foods have been gourmet-fied... Silky hor fun with fresh prawns in a prawny gravy.

The girls on the table insisted that a prawn with a curly tail is more photogenic, I'm not quite sure why or if this is so, but what the heck...

Golden potato with egg yolk custard and Osthmanthus Jelly.  That jelly was probably one of the most photographed items of the night, with various permutations, light shining through that translucence, etc etc...The egg yolk custard was rich and flowy, and I loved that golden potato casing.

And finally, to wash it all down, a lovely hot double boiled birds nest with aloe vera.  I don't know what it is about bird's nest, or if its psychological, but there seems to be such a "cleansing" feeling as I downed this hot concoction.  Love the crunch of the aloe vera.

Executive Sous Chef Kok Chee Kin (there was some whispering over the dinner table that he was labelled Malaysia's hottest Chinese Chef by some journalist) obliging us with his portrait.  He has participated in MIGF for a few years now, and he says:

“Flavor is always at the forefront of my mind when I create a special menu and the food presentation itself must be pleasing to the eyes in order to satiate a high octane hunger,”

Pricing for the dinner is:
RM250nett per person without wine
RM320nett per person with two (2) glasses of wine

Festival diners will also enjoy some special privileges:-

• 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 menu
• 20% discount for Christmas/Year-end festive booking
• First 200 diners will receive RM100nett credit to be utilized on any Spa Package at Mandara Spa, Renaissance Kuala Lumpur Hotel


Dynasty Chinese Restaurant
First Floor, East Wing,
Renaissance Kuala Lumpur Hotel,
Corner of Jalan Sultan Ismail and Jalan Ampang,

Telephone: 03-27169388

Email: rhi.kulrn.fb@renaissancehotels.com

Instagram: renaissancekualalumpur

Facebook: http://www.facebook.com/RenaissanceKL

Opening hours: Daily for lunch from 12.00noon to 2.30pm and dinner from 6.30pm to 10.30pm. Dim Sum breakfast is served from 9.00am to 2.30pm on Sundays and Public Holidays (dinner hours are as usual).