A Special Treat for Cantonese Cuisine Lover

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When I stepped into Zing Chinese restaurant at Grand Millennium Hotel, I felt like I was brought into the past. The interior decoration reflected Shanghai in the 1930′s with a touch of traditional elements and furniture. I especially loved the cream-coloured armchairs with long and curved settees adorned with comfortable cushions.

Classy lamp giving a soft glow inside Zing Chinese Restaurant

Needless to say, the table settings were meticulous and detailed. Tea was always refilled whenever the level was below half a cup, and plates were changed after every course. Service was definitely impeccable.

Meticulous table settings

I was lucky to be there when their guest chef from renowned Hua Ting Restaurant in Orchard Hotel, Singapore, Chef Chan Kwok came to visit. During the period of 15 – 21 November, Chef Chan Kwok prepares a special menu of his signature dishes for us to dip in Zing.

Hot Chinese tea

Spoon and chopsticks

The pretty plates in yellow

The first dish was a platter of three items, and we’re supposed to eat starting from the vegetable dish – black fungus marinated with fruits vinegar. This was slightly sour and refreshing, and served to open up the palate for the next appetizer, which was Grilled Fresh Scallop Skewer. As the name implies, the scallops were really fresh and fragrant. But my favourite of all would be the Crispy roasted duck. The skin was amazingly thin and crispy, while the meat remained tender and moist. Don’t forget the thin layer of fat in between the skin and meat, it melted in my mouth and was oh-so-glorious!

Crispy roasted duck accompanied with grilled fresh scallop skewer and chilled cucumber & black fungus marinated with fruits vinegar

The next dish might not appeal to some due to moral/ethical reasons – Double boiled baby superior shark’s fin in shark’s bone cartilage. The soup itself was boiled with shark’s bone cartilage, giving it a rich and full body which was extremely delightful to drink.

Double boiled baby superior shark’s fin in shark’s bone cartilage

Of course, not to forget the shark’s fin, which was aplenty in this soup. Just look at the huge piece of fin in each bowl!

Shark’s fin

The next dish was something new to me – Kurobuta pork, also known as Berkshire pig. It is black in colour and imported from Japan. The meat was more tender and juicy compared to normal pork, while the savoury saucer used by the chef complemented it very well. I could not have enough of this!

Pan fried fillet of Kurobuta pork

The Braised homemade emerald bean curd with seasonal greens topped with pan fried fresh scallop was unique in that the bean curd was green in colour! But it’s not from the colouring, as you can tell from the bits and pieces of vegetable blended together in it. The bean curd was soft and smooth, while the pieces of green gave it a dash of fiber which was nice to chew on.

Braised homemade emerald bean curd with seasonal greens topped with pan fried fresh scallop (RM25)

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