Grand Millennium Kuala Lumpur is proud to fly-in two Award-winning Guest Chefs – Chef Chan Kwok and Chef Chung Lap Fai from Singapore’s renowned Hua Ting Restaurant of Orchard Hotel.

Both culinary maestros will present their signature cuisines at Zing Cantonese restaurant, with Group Master Chef Chan Kwok presenting from 27th June to 2nd July, followed by Guest Master Chef Chung Lap Fai from 2nd July to 24th July.

Group Master Chef Chan Kwok has prepared a tea pairing set menu, featurin many different dishes that will satisfy all you Cantonese lovers’ taste buds!:)

Below are the delectable dishes!

Suckling Piglet with Prawn Paste and Crispy Fresh Crab Meat Spring Roll Combination

A combination of roasted suckling piglet with prawn paste and crispy fresh crabmeat spring roll (paired with Eight Treasures Chinese Tea). The mildly sweet and visually colourful eight treasures tea, helps to open up appetite and starts off the meal with sweetness signifies the sweet gourmet experience ahead.

iRate: 8/10

I must admit that although the suckling piglet with prawn paste was a little disppointing since I thought I was placing a big piece of roasted melt-in-your-mouth-pork at first instead of the prawn paste with only the suckling piglet skin on top, the other crispy fresh crab meat spring roll was a definite thumbs up! Crispy golden outer layer that gave me the satisfying crunch during my first bite with the salivating flavourful yet juicy crab meat in it got me all excited and couldn’t wait for the next dish to be served!

The crispy crab meat spring roll

Eight Treasures Chinese Tea

Double Boiled Baby Superior Shark’s Fin with “Ling Zhi” and Chicken

Double boiled “Ling Zhi” and chicken paired with Chinese Oolong Tea. The mildness of Oolong tea helps washes away the bitterness in the taste of the “ling zhi”, allowing the taste of lingzhi to be bearable in the soup. Ling Zhi has plenty of health benefits with one of them being anti tumor which makes it beneficial to drink.

iRate: 9/10

Among all the double boiled soup that I’ve tasted before, this one here with “ling zhi” was my first. I would not say that the taste of “ling zhi” (shown in above picture) is bitter, but it was very special enough for me to keep sipping the simmering healthy soup spoonful by spoonful, trying to recognise that exotic taste of it. In fact, I thought it tasted so much like the Marmite or Bovril soup I used to make at home when I was a little kid, with an addition of the strong flavour of chicken essence in it. Love!

The “Ling Zhi”.

The Oolong Chinese Tea

Grilled Crystal Prawn with Yunnan Ham

Grilled crystal prawn with Yunnan ham paired with Chinese Jasmine Tea. The freshness in the prawn and the mild saltiness and sweetness in the Yunnan ham is being balanced by the fragrant Jasmine tea.

iRate: 8/10

It might not look like a jumbo prawn, but that was definitely a very meaty crystal prawn I was very much enjoying. Although it’s stated there “grilled crystal prawn” but in fact, I did not see any sign of the prawn being grilled. It was more like a 5second boiled prawn to me because the meat was so juicyly fresh and crunchy the first bite was oh, heavenly! Not to mention that the chef was creative enough to pair the prawn with thin slices of salty Yunnan Ham right next to it, since they did not need to flavour the prawn with any seasonings as there was already a subtle sweetness due to the freshness of the shellfish itself.

The correct way to eat it. The combination of the Yunnan ham and the meaty prawn was really good.

My all time favourite Jasmine Tea. Extremely addicted to the flower scent.

Stewed Lamb Shank with Chinese Parsley

Stewed lamb shank with Chinese parsley, paired with Chinese Pu Er Tea. The lamb shank, is the heaviest course in the whole menu and is settled with Pu Er Tea to remove the feeling of oiliness in the dish and balances well with the soft lamb shank sauce infused spinach.

iRate: 9/10

When it comes to a stewed lamb shank like this, it is always a Western dish we are expecting. Today, Chef Chan Kwok creatively make it into a hearty Cantonese cuisine one will never forget. The meat was so soft and tender although I did think that the texture was ironically similar to a chicken thigh meat. The sauce that was drenched in it was incredibly mouth-watering to eat with. Not too flavourful or salty, just nice for you to taste the slight gaminess of the well-cooked lamb along with the soft spinach underneath. You will instantly know that this is a very satisfying chinese cuisine lamb shank that you are eating when you consume the first mouthful of it, and not the Western one that we usually order. Bravo chef, although it might be the heaviest dish but it certainly is the best among all!

The perfectly cooked lamb that slide off the bone easily.

Minced Pork Fried Rice and Preserved Radish

Minced pork fried rice with crispy rice and preserved radish, paired with Chinese Pu Er Tea. Towards the end of the meal, the rice dish is best paired with Pu Er Tea and to avoid the feeling of heaviness.

iRate: 9/10

It is not easy to cook a perfect plate of fried rice. Or should I say, I’m not easily satisfied with a simple plate of fried rice. My favourite has always been this “Egg yolk luncheon meat fried rice” from a hawker stall near my place. So the first thought of the last dish was “’s just another plate of fried rice” followed by “think I’m just gonna pretend to try a mouthful and that is it” And well of course, it did not end up that way. In fact, I finished everything. Not a grain left, that is. It might not appear to be as flavourful as I expected it to be, but it was the crispy rice that caught my attention. Some sort of crackers that chef creatively fried together with the minced pork and preserved radish. Every bite was crr..crr..crunchy and addictive! Yum!

Mango Puree with Sago served with Pomelo

Chilled mango puree with sago and strawberries topped with Vanilla ice-cream for dessert.

iRate: 10/10

A perfect 10 from me! I can’t tell you how much I am in love with this simple plate of dessert right above. Mango puree, sago, strawberries and vanilla ice-cream? Never really thought that the love-hate relationship of sweet and sour taste could make such good combination for us to salivate! No wonder everyone at the table that night kept telling each other “oh this is good!” or “I love the dessert!” etc. So did I, of course. And I might probably be the one who mentioned that the most. 😀

The legendary Group Master Chef Chan Kwok. Recently awarded “Chef of The Year” and “Asian Cuisine Chef of The Year” at the prestigious Asian Gastronomic Awards of Excellence 2011.




How much is the Tea Pairing Set Menu shown above?

Tea pairing set menu is priced at RM248.00 per person, while special a la carte menu starts from RM18.00 (prices are subject to 10% service charge and 6% government tax).


Where is Zing Restaurant?

Zing Cantonese Restaurant (non-halal) is open from 12.00pm to 2.30pm for lunch and 6.30pm to 10.30pm for dinner. Zing is located on the Level 1 in Grand Millennium Kuala Lumpur.


For Reservation

Please call +603-2117 4180/4181 or email




Have fun fine dining! 😉

Eat Love Share, Esty.




p/s: video coming up soon. Will try to get it done by tonight.^^