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Traditionally, dumplings or Bak Chang are savoured on the fifth day of the fifth month in the Chinese lunar calendar, in conjuction with the Dragon Boat festival. This year, Chef Kong of Lai Ching Yuen unveils his authentic rice dumpling recipe with abalone and chinese mushroom wrapped with bamboo leaves. Choose from a variety of fillings, such as dried scallops and roasted duck meat, roasted pork, or white lotus paste.
Lai Ching Yuen, 160 Jalan Bukit Bintang, KL
Tel: 03 2117 4888
From: Jun 9, 2012 To: Jun 23, 2012
Time: 12noon-2.30pm; 6.30pm-10.30pm
Price: From RM28++
Advance booking: No