If you’re in the mood for a premium Chinese fine dining experience in KL, Ming Ren Xuan at Avenue K continues to impress with its refined creations and luxurious ingredients. We made a return visit to sample their new dishes – and once again, they’ve knocked it out of the park.
Starting Strong: Signature Duo Combination Platter
The meal kicked off with Ming Ren Xuan’s Signature Duo Combination Platter, and what a way to begin. The deep-fried Australian scallop stuffed with prawn paste and coated in almonds had an incredibly satisfying crunch on the outside with a sweet, juicy bite inside – a harmonious contrast in texture. Meanwhile, the wok-fried minced duck meat with black pepper and topped with pine nuts was rich and flavourful, with just the right amount of heat and nuttiness from the pine nuts. This starter alone sets the tone for what’s to come.
Soup Course: Braised Bird’s Nest Broth
Next came the Braised Bird’s Nest Broth with Scallops, Crab Meat and Egg White. It’s the kind of dish that feels both nourishing and luxurious. The silky egg white added a delicate body, while the generous chunks of crab meat and scallop brought a natural ocean sweetness. A comforting and elegant soup that’s a staple in premium Cantonese cuisine.
Seafood & Roast Dishes to Remember
The Australian Scallop and Crystal Prawn Skewer with Crab Meat Gravy was a visual and flavourful delight. The seafood was expertly grilled – juicy and tender – and the accompanying crab meat gravy tied everything together with a decadent finish.
The standout for me was the Roasted Crispy Duck with Wild Mushroom and Black Truffle Sauce. The duck had the crispiest skin you could ask for, while the meat stayed juicy and rich. The black truffle sauce gave the dish a modern, earthy twist that elevated it beyond the usual roast duck.
Then came something a little whimsical – Crispy Egg Noodle Ball with Seafood in Egg Gravy. The noodle ball was golden, crunchy and fun to break into, soaking up the luscious egg gravy filled with seafood. It’s a dish that balances playfulness with technical skill.
A Sweet and Soothing End
To wrap things up, we were served a warm bowl of Double-boiled Apricot Seed and Gum Tragacanth with Brown Sugar. Light, sweet, and gentle on the palate – it’s the kind of dessert that soothes after a rich meal. A perfect ending.
Ming Ren Xuan may not be your everyday lunch spot, but for those looking to splurge on an indulgent and artfully executed Chinese fine dining experience, it’s worth every sen. From the refined plating to the quality of ingredients and masterful execution, each dish leaves a lasting impression.
Try it to believe it check out more info at https://mingrenxuan.my/
