Cover Dim sum at Lai Po Heen (Photo: Mandarin Oriental, Kuala Lumpur)

Mandarin Oriental, Kuala Lumpur's Chinese restaurant has updated its menu, courtesy of Chef Michael Wong

Lai Po Heen at the Mandarin Oriental Kuala Lumpur is known for its elevated Cantonese cuisine. With five new set menus and a refresher to its dim sum choices, you can expect to savour even more traditional Chinese dishes with a contemporary twist.

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The new set menus include the Sapphire Set, the Fire Opal Set, the Chrysoberyl Set, the Ruby Set, and the Diamond Set, all paired with fine Chinese tea and are perfect for families or large groups. Each set comprises such signatures as the Crispy Roasted Duck with Plum Sauce, Fried Rice with Japanese Shrimp and Foie Gras, and Braised Whole Abalone with Black Mushrooms.

In addition to the set menus, Chef Michael Wong has also crafted a selection of fine Cantonese creations for a la carte. Drawing inspiration from his childhood in Lenggong, Perak and working stints in China and Hong Kong, each dish is cleverly reimagined; for instance, the Oven-Baked Australian Baby Lobster with Butter and Parmesan Cheese Crust is served with a mayonnaise-based cheese sauce that took months to perfect. 

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Another highlight is the Sliced Roasted Duck with Caviar, which returns by popular demand. “This has been a popular dish for many years. I've improved the skin wrap texture and the sauce to bring it to another level," says Wong.

The dim sum menu is even better than ever as the dumplings now boast luxurious fillings of abalones, shrimps and even scallops. 

Leave room for desserts, with the highlights being the Hot Sweetened Almond Cream with Peach Resin and Xuelian, and the refreshing Chilled Carol Weed with Red Dates and Longan. 

To view the full menu or to make a reservation, visit the website


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