Long recognised for having talented chefs specialising in Cantonese cuisine, the Grand Millennium Hotel is hosting an array of delicious Yee Sang choices and set menus at its cosy tastefully decorated restaurant, Lai Ching Yuen until 29 February. This is also the perfect time to introduce the newly appointed Chef Terrence Foong Kuan Onn, who has more than 30 years’ experience cooking Cantonese fare. Lai Ching Yuen restaurant Having served in well-known restaurants, hotels and cruises across Asia, he now beings his passion for traditional Chinese food just in time for the Lunar New Year. There are nine course set menus starting from just RM1,268 for a table of ten and plenty of Yee Sang selections to suit a range of palates. They include the jelly fish and crispy fish Yee Sang, Norwegian salmon and crispy fish Yee Sang, soft shell crab and Norwegian salmon Yee Sang, sliced abalone Yee Sang and Chef Terrence’s favourite, the unique scallop, pear and mango Yee Sang. The Active and Vigorously menu at RM1,268 covers all the essentials with the mix of assorted seafood soup, buttered prawns, steamed mandarin fish and its succulent crispy roast duck. The deep fried enoki mushroom with Hong Kong kailan vegetable is quite the crowd pleaser, with its addictive crunchy toppings, while the double desserts of New Year cake and sweet chrysanthemum soup finish the meal off on a satisfying note. Steamed Mandarin Fish with Minced GingerButtered PrawnsCantonese Style Roasted Crispy DuckDeep Fried Enoki Mushroom with Hong Kong KailanFried Rice with Assorted Chinese Waxed Meat Wrapped in Lotus LeafNew Year “Nian Gao” Dual Variation and Double Boiled Crysanthemum with Longan and Black Sesame Rice Dumpling Other must-try festive dishes on the menu include deep fried crispy pork knuckle, braised pork knuckle with sea moss and dried oyster, Chinese wax meat fried rice and deep fried Nian Gao (Chinese new Year cake).