Tried this restaurant during my stay in MO in July, was looking out for the Sze Chuan cuisine show-case. Items we ordered includes Soup of the Day and Clear chicken soup, Sze Chuan Mapo tofu, Sze Chuan Spicy diced chilli chicken (La Zi Ji). Both soups are fine, but I would expect more usage of dried ingredients apart from Conpoy, as cantonese cuisines generally have generous amount of dried seafood to season the boiled soup. The soups ordered felt rather lackluster, bland. The biggest disappointments come from the Sze Chuan cuisines which was the highlight of the month. Being a Szechuan cuisine lover and frequent tasting of Sze Chuan restaurants (in Chengdu, Beijing, Harbin and Singapore), the dishes in Lai Po Heen are totally off the taste. Mapo Tofu - is nothing but just spicy sweet and sour tofu. Being a high-end restaurant, using the wrong chilli for the dish is not forgivable. Chilli padi is way too strong, it masked totally the small amount of green peppercorn used to prepare the cuisine. The sauce is way too sweet, it's more like a fusion of peranakan styled tofu cubes. Perhaps the chef should visit Chen Mapo in Chengdu before offering this on the menu; and proper sourcing of chili (dried). Even if making your own fusion, it shouldn't be chili padi sweet tofu. SC La Zi ji - there's an identity crisis. Yes the fried dried chili are there, but the chickens are cut in such big chunks, and i supposed either honey glazed or caramelized, it taste almost like Gongbao Chicken instead of La Zi Ji. Again there's a lack of sufficient peppercorns used, which can be tasted as it lacks the aroma from the peppercorn. The sweetness is overdone. Quality of the chili used is questionable, either its masked by chili padi or it's not fried to the crunchiness to extract the flavors out. Overall, the sze chuan cuisines felt like a fusion of malay and chinese dishes; nothing sze chuan at all apart from the names. You're better off to stick with the original menu of cantonese food. P.S.: I ordered one Mango Pomelo Sago, it tasted more like mango milk. Too much cream, there's no mango freshness. Your chef should probably just try out the mango dessert from Hui Lau Shan next door at Suria KLCC. I don't know seriously how can you serve such a off-tasting famous mango dessert...
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