During the MIGF, many restaurant will be joining up Dynasty Restaurant (Level 1, East Wing), Executive Sous Chef Kok Chee Kin will serenade diners with a Festival Menu that captures the finest flavours of Cantonese cuisine. With over 20-years’ experience in the culinary arts, Chef Kin and his team will delight the connoisseurs of fine Cantonese specialities such as Pan-seared wagyu beef with fresh mushroom, garlic black pepper jus & Roasted roulade of chicken, young carrot and Grilled cod fillet, wantan, mash potato in saffron broth.

Trio of Appetisers (满富樓精品三款) is one of the lovely appetisers which are being served. I am being impressed with the presentation which is very lovely and classy.

We started with the Abalone with chilled spicy vermicelli salad where the abalone is simply good and delighting with its great texture. It is added with the light spicy chilled vermicelli salad which is well paired with it.

Steamed seafood orange dumpling is a dumpling not to be missed as well. The zestful taste of the dumpling is something I love. The dumpling brings the sweet bites and the meat is very appetizing as well.

Not to forget, Yin Yang Norwegian salmon is also superb. The fresh salmon is being served with the Tartar and marinated salmon with olive oil.

Fish maw, cabbage & ocean treasure bouillon (花膠菜胆海味汤) is indeed a great combination of soup. The delighting and refreshing soup is indeed lovely with the big Japanese Scallops on it. The overall dish had make simply fall in love with it.

Pan- seared wagyu beef with fresh mushroom, garlic black pepper jus Roasted roulade of chicken, young carrot (香煎黑椒嫩和牛) is one of the highlights meal of the day. The wagyu beef is indeed very yummy and appetizing where it’s meat is simply juicy. It is served with together with the roasted roulade of chicken which taste good to where it’s meat is tender. I could say the dish is really impressed us all.

Next is one my my favourite which is Grilled cod fillet, wantan, mash potato in saffron broth (薯泥云吞烤鱈鱼) where the cod fillet is simply amazingly done. The fish is well grilled and the fish texture is smooth and juicy. It is then served with the mash potato below which is thick and creamy. The overall combination is indeed a great match with the saffron broth and I love the golden yellow presentation of the dish.

Our mains ended with the Japanese somen, ginseng wine, jumbo prawns & scallop in clear essence (人參酒香海鮮麵). The smooth noodles is well infused with the ginseng wine taste and together with the jumbo prawns and scallops is making the overall meals lovely. I am loving the taste of the ginseng wine which is really delectable and refreshing.

After the mains, we are hopping to the desserts which is the Chilled water chestnut jelly, strawberry-red bean ice cream. I love the jelly so much where the jelly is topped with the crunchy bites from the water chestnut as well as the smooth and delighting red bean ice cream is indeed making my day.
Overall, the meals is delighting and the chef had made a great effort to designed the special menu on the table.

RM138++ without wines
RM188++ with wines
RM108 ++ Light festival menu
(Trio of Appetizers, Soup, choice of one Main & Dessert)

Festival diners will also enjoy a host of privileges such as:-
– Complimentary cocktail on arrival
– 20% discount on selected wines/champagne ordered
– 20% discount on any beverage with the Festival Menu
– Spend RM800nett and take home a free bottle of wine
– 15% discounts on selected cigars with the Festival Menu
– Book more than 10 seats and enjoy 20% discount on the Festival Menu
– 20% discount on benchmarked room rate. Applicable with Festival Menu booking
– Book for 15 seats and enjoy one complimentary Buffet Dinner @ TEMPTationS

Make a date with us all through October! Both Sagano and Dynasty are open daily for lunch from 12noon to 2.30pm and dinner from 6.30pm to 11.00pm. To discover more, please call 03-2162 2233 or email [email protected]

Renaissance Hotel,
138 Jalan Ampang 50450 Kuala Lumpur,
Federal Territory of Kuala Lumpur
Tel : 03-2711-886

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