* Click here for rating key
Lai Wah Heen Restaurant Review: You can have a virtual tour of China by sampling from executive chef Ken Tam’s Chinese regional menu. In the mood for Shanghai, Hong Kong, Zhejiang, Jiangsu or Shandong dishes? No matter what you choose it will be authentic---and likely well-prepared. The split-level room in soft beige, blond woods, black granite stairs, black chairs and Chinese calligraphy by renowned Southeast Asian artist Cheung Ming is as elegant as the food. Peking duck is carved at the table with crispy skin, flesh and scallions ready to roll up in a thin pancake. Hot towels and plates are constantly replaced as the meal progresses. Double boiled chicken consommé with conch and ginseng manages to be both flavorful and delicate. Guangdong-style crab with fresh ginger and wine sauce served in the shell is messy work to eat but most tasty. Seasonal vegetables with mushrooms may include bamboo pith and all sorts of crunchy or slippery fungus. Tofu, soft and light as a cloud, braised, de-boned oxtail and exotic Chinese ingredients such as shark fin, abalone, sea cucumber and swallow’s nest bring in the city’s wealthy, multi-culti crowd. We think the dim sum served at lunchtime is still the best in the city, if not the country. Western-influenced desserts might be coconut mousse, mango cheesecake or house-made sorbets, whereas Chinese classics include sweet soup with frog jelly. The wine list focuses on varietals and regions that match with Asian cuisine and includes a few specially imported Chinese rice wines.