LingZhi Vegetarian Restaurant by the TungLok Group collaborates with Zenxin Organic Food this season to present a limited edition six-course set menu, Spring Feast, which will be available for a limited period only, from 1 March till 30 April 2014.
Zenxin Organic Food is Malaysia’s leading producer, distributor and retailer for organic produce, providing over a hundred varieties of fresh fruits and vegetables grown without chemicals or pesticides. Read more about Zenxin Organic Food and my getaway trip to Zenxin Organic Park here: https://melicacy.com/?p=7038
Trilogy of Organic Fruits and Vegetables ($12): Deep-fried Potato Croquette with Wild Mushrooms and Black Pepper accompanied with Mango and Apple Salsa, Seasonal Vegetables Roll topped with Spicy ‘Yuzu’ Sauce, and Turnip Roll marinated with Japanese Rice Vinegar and Pickled Chilli
The Spring Feast menu comprises innovative dishes set to dazzle purist vegetarians. Chef Martin Foo showcases his deft culinary skills when cooking in the absence of onions, garlic and meat, allowing the freshness of the fresh organic ingredients to shine through.
Deep-fried Potato Croquette with Wild Mushrooms and Black Pepper accompanied with Mango and Apple Salsa
The meal commences with the Trilogy of Organic Fruits and Vegetables; three bite-sized appetising components of contrasting textures.
Double-boiled Nutritious Soup ($19.80)
Stir-fried Zucchini with Truffle Sauce served in Organic Tomato ($15)
The simple approach of briefly stir-frying and lightly seasoning highlights the freshness and natural flavours of the ingredients in this dish. The subtle aroma of the truffle sauce offers a great complement.
Braised Assorted Wild Mushrooms and Eggplant with Basil in Premium Black Bean Sauce ($16.80)
The Braised Assorted Wild Mushrooms and Eggplant with Basil in Premium Black Bean Sauce thoroughly excites the senses without being confounding. There’s a definitive touch of charm.
The flavours of the ingredients are locked in the enthusiastic embrace of the black bean sauce; so tasty the carnivores wouldn’t even care if there were no meat.
Chef’s Homemade ‘Mapo’ Tofu accompanied with Sweet Corn and Wild Black Grain ($12)
Chef’s homemade ‘mapo’ tofu makes for a party in your mouth with crunchy textures from the rice crisps. Serving it in a crisp pastry pouch ups its chic factor.
Wild black grains speckled with corn kernels complete the scenario.
Pumpkin Paste with Gingko Nuts topped with Coconut Ice Cream ($12.80)
The six-course Spring Feast set menu is priced at $68++ per person, available only at LingZhi Vegetarian Restaurant at Liat Towers. The dishes in the set menu can also be ordered separately from the a la carte menu.
LingZhi Vegetarian Restaurant (Liat Towers)
Liat Towers #05-01
541 Orchard Road
Lunch: 11.30am – 3pm
Dinner: 6pm – 10pm