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Dynasty
A Royal Feast
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Dynasty holds the distinction of being the only restaurant in the Malaysia International Gastronomy Festival to have participated since the inaurugal edition. A true Festival veteran, it has led the way year in, year out, serving up some of the city’s finest Cantonese fare and remains one of the last luxury hotel restaurants in KL to serve authentic pork dishes.

“We feel we owe this to the industry, to the restaurateurs, to the hotels, and all the people involved in the scene, to help make it known that we have great food and great cuisine in this country” said Renaissance KL Hotel General Manager Robert Frager as he welcomed guests to the recent MIGF menu review at Dynasty.


Robert Frager welcomes the guests to Dynasty

“As hoteliers we have an obligation to support the young, up and coming chefs and MIGF has been instrumental in contributing to this cause,” he went on before introducing some of the stars of his team including Festival Master Chef Kok Chee Kin who has been the driving force behind Dynasty’s immense success over the years.


Executive Chef Helmut Lamberger and Dynasty Chef Kok Chee Kin

Beginning his career in the banqueting kitchens of the hotel, overseeing the hotel’s immense number of wedding events, Chef Kin eventually moved to Dynasty where he has produced one immaculate menu after another. His Festival Menu this year showcases some of the restaurant’s most well known dishes, including crispy pork belly, lobster consommé and braised duck leg.

Following pre-dinner drinks and canapés at R-Stage – a function area decorated with this year’s high-octane theme – guests paused for a group shot before moving into the opulent restaurant.


Robert Frager, Madam Traina Nechytaylo, HE Olexander Nechytaylo and Dato' Steve Day


Lesley Bugg, Paula Frager, Datin Margaret Sambhi, MK Sen, Datuk Jagjit Singh Sambhi, Ming Tsuan Sen and Dr Beh Chor Khim


Paul Ho, Datin Su Wai Fun and Lily Ho


Siegfried Glanzig, Mimi Low, Bernard Low, Malu Glanzig, Tiow Main Yin and Phil Captain


Datuk Tan Teow Choon, Ng Kok Ken and Soon Poh Lin


Ng Kok Ken, Datuk Tan Teow Choon, Chef Kok Chee Kin, Katherine Thiang, Pat Lim and Ivy Ng


The dining group pose for the customary group shot

Led by Ukrainian Ambassador HE Olexander Nechytaylo, the evening’s dining group included Festival Advisory Committee members Datuk Dr Jagjit Singh Sambhi, Datin Winnie Loo and Dr Beh Chor Khim; Fujifilm Executive Advisor Paul Ho; VivaGlobal Managing Director Datuk Tan Teow Choon; and Tourland Travel Chairman and Managing Director Dato’ Aruldas.

Walking through Dynasty, guests made their way to the back of the restaurant where three beautiful round tables, elegantly decorated with striking white orchids, greeted them. A relaxing oasis in the heart of Kuala Lumpur’s concrete jungle, Dynasty’s understated opulence is marked by luminous lantern-shaped fixtures, decorated fine bone china and warm wooden paneling. Carved woodwork adorns the walls and a feature wall housing porcelain vases highlight the restaurant’s Chinese heritage.

With precision service, the first course of the evening emerged from the kitchen – a delicately put together platter containing a parcel with bean curd and crispy pork belly with apple and seafood. Artfully presented with an eye towards composition and colour, the platter kicked off the Chinese feast in a stately manner.

 
Chef Kin plating up his first course: X.O. Fortune Money Bag with Bean Curd Folder, Crispy Pork Belly with Apple, Seafood wrapped in Rice Paper


A highly trained service team, presided over by Restaurant Manager Lenny, took care of the dinner party 

Toasts were raised all around for what was a wonderful start to the meal, before service teams appeared with the next course.

An intoxicating aroma filled the room well before plates were placed in front of diners to serve the lobster consommé, morel mushrooms with fresh crabmeat and sea treasure. The richly flavoured soup was one of the standout dishes of the night, with many saying it was among the finest they had tasted.


Silver service - the consomme poured at the table while Chef Kin looks on


Lobster Consommé, Morel Mushroom with Fresh Crab Meat and Sea Treasure


Datin Winnie Loo

Next came the first of the main courses – a braised boneless duck leg with dried seafood and whole abalone. An unusual combination, the subtle flavour of the abalone matched perfectly with the slight gaminess of the duck, and when paired with a Chilean Merlot, the whole ensemble was an immediate hit.


Braised Boneless Duck Leg, Dried Seafood and Whole Abalone

The final savoury course of the night was the king prawn with ginger and scallion, sitting on a bed of flat noodles – also referred to as ho fun. Served with a flavourful sauce that brought out the best of the seafood, together with sharp and slightly spicy strips of ginger, this dish was a true ocean delight.


King Prawn with Ginger and Scallion, Flat Noodle

To wrap up the menu, Chef Kin served his final two desserts side by side: a double boiled bird’s nest and aloe vera in a sweet and clear coconut soup, and a golden potato with egg yolk custard and traditional alkaline cake. Once again, Chef Kin’s presentation skill was on full show, using the plate much like a canvas to paint a colourful picture with the elements of the dish.


Golden Potato with Egg Yolk Custard and Traditional Alkaline Cake


Double Boiled Bird’s Nest and Aloe Vera in Coconut

When all was said and done, Festival Advisory Committee member and President of the Chaîne des Rôtisseurs Bailliage de Malaisie – an international association of gastronomy with over 25,000 members worldwide – Datuk Dr Jagjit rose from his seat to congratulate the team on what was 'the ultimate meal'. He highlighted the proficiency of the service team – attentive, unobtrusive, professional and seamless in their execution.


Datuk Dr Jagjit Singh Sambhi gives his closing remarks

HE Olexander Nechytaylo also rose from his seat to say a few words: “It’s been a great evening, not only from the point of view of fantastic and fabulous food, but the whole atmosphere, the exchanges between everyone and the relationship building. Tonight the bar was raised so high that it will be difficult indeed to keep this level going throughout the rest of the Festival,” – a sentiment met with a round of applause.


HE Olexander Nechytaylo addresses the group

That brought to a close the 16th consecutive year that the Renaissance KL Hotel has hosted an MIGF dinner at its flagship Chinese restaurant, Dynasty. By all accounts, the restaurant has improved and attracted clientele from all around the region on its way to winning numerous awards for its outstanding cuisine.

The Full Festival Menu at Dynasty costs RM250 nett per person without wine and RM320 nett per person with wine. 
 
You too can enjoy this Festival experience! Be sure to dine out at Dynasty during The Malaysia International Gastronomy Festival from
1st to 31st October!
 
For more information on Dynasty head to klrenaissance.com.