Traditional Chinese-style decorations, warm lights and the aroma of delicious Chinese cuisine is enough to tempt anyone to dine at Zing Restaurant. Located in the Grand Millennium Hotel along the busy streets of Bukit Bintang, Zing first started off by offering fine pork-free cuisine before switching to non-halal offerings. This new age-contemporary Chinese restaurant played host to yet another Festival Dine-In in conjunction with the Malaysia International Gourmet Festival.
|Ms Melisa Chong, YBhg Datuk Michael Chong, YBhg Datin Lim Chew Leng, YBhg Dato' Dr Chin See Keat and YBhg Datin Jenny Wong||YBhg Dato' Peter Yong and YBhg Datin Maylene Yong|
|H.E. Mr Vincent Piket, Mr John Ng and Ms Ng Siok Lee||Ms Ines Morovic and H.E. Mr Vincent Piket
|YBhg Datuk Eddy Chen Lok Loi and YBhg Datin Jessica Chen||YBhg Dato' Teo Chiang Hong and YBhg Datin Lisa Teo|
|YBhg Dato' Stephen Voon and YBhg Datin Ong Li Ling||YBhg Dato' Yap Teiong Choon and YBhg Datin Barbara Yap|
|YBhg Datin Geraldine Lesslar and Ms Christina Lesslar||Mr Kuah Kock-Heng and Mrs Wendy Kuah|
|YBhg Datin Barbara Yap, Datin Su Wai Fun and YBhg Datin Jessica Chen||Mr Looi Kien Leong and Mrs Peggy Looi|
The evening started off with the arrival of notable guests, which includes H.E. Mr. Vincent Piket, Ambassador, Head of Delegation of the European Union Delegation and Ms. Ines Morovic; YBhg. Datuk Michael Chong, Head of Public Service and Complaints Department for Malaysian Chinese Association, his wife YBhg Datin Lim Chew Leng and daughter Ms. Melisa Chong; YBhg Dato’ Teo Chiang Hong, Director of See Hoy Chan Holdings Group and spouse YBhg Datin Lisa Teo; YBhg Dato’ Peter Yong, Managing Director of Yong Kam Fook Plastic Industries Sdn Bhd and his wife YBhg Datin Maylene Yong; YBhg Dato’ Dr. Chin See Keat, Chief Executive Officer for England Optical Group and YBhg Datin Jenny Wong; YBhg Dato’ Stephen Voon, Managing Director of Pacific Heights Sdn Bhd and YBhg Datin Ong Li Ling; YBhg Datuk Eddy Chen Lok Loi, Managing Director of Metro Kajang Holdings Berhad and YBhg Datin Jessica Chen. Also in attendance were YBhg Datin Geraldine Lesslar who came with her sister Ms. Christina Lesslar; YBhg Dato’ Yap Teiong Choon, Chief Executive Officer of Sin Hiap Lee Group of Companies and YBhg Datin Barbara Yap; Mr. Looi Kien Leong, Executive Chairman for 1001 Technologies Sdn Bhd and Mrs. Peggy Looi; Mr. Kuah Kock-Heng, President of UMW Toyota Motor Sdn Bhd and his wife Mrs. Wendy Kuah; Mr. John Ng and Ms. Ng Siok Lee; Mr. Melvin Lim, General Manager of Grand Millennium Kuala Lumpur; Mr. Mark Gailey, Food & Beverage Director for Grand Millennium Kuala Lumpur and of course YBhg Dato’ Steve Day and Datin Su Wai Fun.
The guests had a good time mingling with each other during the pre-dinner cocktail. “I’m having a good time, I get to catch up with some old friends and make new ones as well,” says YBhg Datuk Michael Chong. Once everyone had arrived, Dato’ Steve begins by addressing the guests. He first introduces Mr. Melvin Lim, General Manager of Grand Millennium Hotel who welcomes everyone and introduces the rest of the staff, which consisted of Mr. Mark Gailey, Food & Beverage Director, Ms. Amanda Teng, Assistant Marketing Manager, Executive Chef Rowland Kaiser and Chef Leong Weng Heng, before handing the floor back to Dato’ Steve.
Zing's special deluxe trio combination
Guests look on as Chef demonstrates his skills
|Deep fried sea perch with shredded cucumber and onion in chef's special sauce and pan fried marinated rack of lamb with oriental sauce
||Chef Leong preparing the dessert
After all the introductions had been made, the guests then proceeded to the dining room to enjoy a mouth-watering five-course meal, which had been prepared specially for MIGF by Chef Leong. “I hope everyone enjoys the food, especially the lamb. Everything has been prepared healthily as my motto is less salt, less sugar and less oil,” says Chef Leong. First came the appetisers, which were ‘Zing’s special deluxe trio combination’, made of stuffed scallop topped with fresh crab meat and roe, deep fried shrimp with yam and szechuan wanton. Next were the starters, ‘Double boiled soup with fish maw, Chinese cabbage and wolfberries’. Guests were in for a surprise as they gathered around the bar style counter and watched as Chef Leong demonstrated how he prepared the mains, which were ‘Deep fried sea perch with shredded cucumber and onion in chef’s special sauce or pan fried marinated rack of lamb with oriental sauce’. After the mains, guests were served a traditional dish called mee pok with minced chicken. The dessert was a combination of chilled double boiled pear with aloe vera and chilled durian pancake.
The food was a good mix of Chinese cuisine with a touch of western and local influence. Majority of the guests agreed that the lamb was their favourite. “I love the lamb dish, it was nicely done, and tasted really nice,” says H.E. Mr. Vincent Piket. “I like the lamb dish because it is not a usual Chinese dish but what our Chef has done with the lamb is a good twist,” echoes Mr. Melvin Lim.
The staff and crew of Zing restaurant
The night came to an end with both Dato Steve’ Day and Mr. Melvin Lim thanking the entire staff and crew for a job well done. The staffs, especially the kitchen crew were given a round of applause from the guests. “MIGF isn’t just about the food, it’s a dining experience. One can get good food from the roadside as well. But MIGF is more than that because it’s an all-encompassing experience including food, ambience and people, which makes it a success year in and out,” states Mr. Mark Gailey.