Sunday, September 23, 2012

New Dim Sum Menu @ Tai Zi Heen, Prince Hotel KL

Chinese Master Chef Michael Wong and Dim Sum Chef Chong Lim Fong have collaborated their master skills to create new dim sum dishes to complement their existing a la carte dim sum menu in Tai Zi Heen. We were invited there a few days ago to sample these new dishes as well as some old favourites. 

Jade dumpling with scallops and prawns

Playing with iOS6 new panaroma function - this is a panaromic shot of Tai Zi Heen restaurant!

We started off our meal with a warming bowl of watercress soup (sai yong choy), double boiled with dried scallop, chicken, red date, sweet almond and mushrooms. It was certainly good and brings back memories of my childhood (mum used to make it for me).




After we finished our soup, we sampled ALL these scrumptious steamed and deep fried dim sum! Dim Sum Chef Chong came out to explain his new dim sum dishes to us.


A soft-spoken man, Chef Chong explains that his dim sum includes traditional Cantonese favorites as well as fusion varieties. When we asked which is his speciality, he answers with a smile "all types of dim sum"! Although we took our time to photograph the steamed dim sum, I found that the skin still remained nice and intact - I sometimes find dim sum which has been left out for too long has sticky skin and falls apart but no such problem here. Chef Chong tells me that there are two types of "skin" - one more chewy and his is the softer type, which was to my liking.

The purple spinach dumpling topped with Mexican clam (RM13) was one of my favorites. The prawns were all very juicy with a taut texture. Initially I thought the Mexican clam was julienned mushrooms since the textures were very similar.




The chicken and shrimp dumplings (RM10) filled with mushrooms and topped with tobiko was decent.



I like the crystal dumplings filled with dried sole (har kaw) (RM14) here, the skin was translucent and smooth! Again, fresh, juicy prawns.



Hooray for scallops, loved the vibrant hue of the jade dumpling with scallops and prawn (RM16). A plump scallop with tobiko sits atop some prawns, very pleasurable to eat indeed!


I enjoyed these "money bags" - beancurd skin treasure purse with chicken and prawns (RM12). The beancurd has soaked up all the nice flavours, presumably of the broth it's been cooked in.


The unagi spring roll sticks with Parmesan cheese (RM18) was definitely a unique addition. Unagi and cheese, pretty brilliant combination I have to say!

This was another favourite of mine (*ahem* somehow 3 pieces found its way into my stomach ;P) - the pan fried crispy pancake filled with prawns and chives (RM12). Crispy pancake, with juicy prawns - I LOVE!


The crispy katafi wrapped prawn rolls (RM14) was studded with Australian mango and served with a wasabi mayo sauce. Thankfully, the sauce was quite mild.


I'm usually not a fan of yam puffs as I do not like the pork filling or the thick yam pastry. However, I found the deep fried yam puff stuffed with salmon and buffalo mozzarella (RM10) pretty decent. The salmon has been pan fried and then shredded (just like floss), then topped with buffalo mozzarella, ikura and dill. Another unique fusion dish.


Do not let the pale outlook of the Yang Zhou fried rice fool you - each rice grain was fluffy and nicely coated with egg, and nicely flavoured.




Chef Chong explains,"This is a traditional Hong Kong roasted duck. The most important thing about this dish is that the skin must be crispy and the meat must be juicy. We use vinegar and maltose to make the skin crispy". And crispy and juicy it was!



How delightful it was to end the meal with the refreshing mango pudding with passionfruit sauce (RM12). I was actually quite surprised to learn that mango pudding is deemed a traditional dessert for the Chinese, but  Chef Chong has given it a twist by serving it with passion fruit puree.


I can't think of a better way to start your day than having dim sum with the family. On top of the a la carte dim sum menu (available both for lunch and dinner), Tai Zi Heen also offers a "All You Can Eat Dim Sum" menu with where you can enjoy unlimited servings of over 60 varieties of steamed, pan fried, deep fried, baked dim sum as well as rice rolls, congee, rice, noodles, vegetables and desserts. This is available on Saturday, Sunday and Public Holidays from 11.30am to 2.30pm for RM65++ per person.

Beautiful sunrise in the morning


Full set of photos can be viewed on my Facebook page here. 

Pork-free.

Opening times: Lunch; 12.00 pm - 2.30pm, Dinner; 6.30pm-10.30pm.

Location: Tai Zi Heen, Level 2, Prince Hotel & Residence Kuala Lumpur, 4 Jalan Conlay, 50450 Kuala Lumpur, Malaysia.

Tel: 03-2170 8888

Website: http://www.princehotelkl.com

GPS Coordinates: 3.150179, 101.714516

31 comments:

  1. Replies
    1. Yeah, it was a good meal! Enjoyed it very much.

      Delete
  2. I've just finished eating actually ! But seeing this spread , it looks like I need some more sustenance ! lol

    ReplyDelete
    Replies
    1. Hehehe, that's the problem with food blogs! I always get hungry when I visit other ppl's blogs too. *stomach growling now*

      Delete
  3. Some interesting dim sum here...good good =)

    ReplyDelete
  4. Never mind, no, thank you to the fried rice. Oooo...roast duck! Wait a minute! Dim sum got roast duck one meh? The dim sum....ummm...no Portuguese egg tart? LOL!!!

    ReplyDelete
    Replies
    1. I said dim sum and other favorites ma. Haha! But u never eat roast duck with dim sum before? It's nice (but filling!).

      Delete
  5. huhu the first photo sure looks appetizing! I love prawn + SCALLOP :X

    ReplyDelete
    Replies
    1. I love this combination too :) Both are my fav seafood.

      Delete
  6. the big scallop on the bright green hue skin....OH i want it for tomorrow brakfast...my favorite!!

    ReplyDelete
  7. Very creative dim sum, wish I can try the yam puff with salmon and cheese one day..

    ReplyDelete
    Replies
    1. The cheese went well with the salmon!

      Delete
  8. major feast! and this is very strong evidence that a dim sum meal without pork can still taste thoroughly wonderful :D

    ReplyDelete
    Replies
    1. Yeah, I never really miss pork when I'm having dim sum. The only thing which probably tastes better with pork in it is the siew mai.

      Delete
  9. What a spread!! :D I'm back fm Macau.. ur hubby in town too right.. makan time! haha :D

    ReplyDelete
  10. I like the colour of jade dumpling with scallops and prawn, looks very pretty! Mr Mah loves yam puffs, should go and try this special version! Hehehe

    ReplyDelete
    Replies
    1. I usually dont like to eat yam puff, but the skin here was nice.

      Delete
  11. I love watercress soup, such a simple vege but full of flavours... =)

    ReplyDelete
    Replies
    1. Me too, rmbr the times when my mum used to make it for my dinner ;)

      Delete
  12. Cheese and fish is always a bit of a bold move..although unagi and parmesan sounds brilliant! Did they have fried radish cake? That is my favourite :)

    ReplyDelete
    Replies
    1. We didn't try that but they have stir fried radish cake with XO sauce on the menu!

      Delete
  13. japanese infused dim sum? :) i love the unagi spring roll!

    Latest: Heritage FOOD Trail

    ReplyDelete
  14. Hi Baby Sumo,yummy... everything look so good. The HK roasted duck look really delicious.

    Have a nice day.

    ReplyDelete
    Replies
    1. Yea, it was very nicely done. Enjoyed the dim sum here.

      Delete

Please drop any comments or questions you may have here. Thank you so much for reading!

LinkWithin

Related Posts Plugin for WordPress, Blogger...