Sunday, February 8, 2015

CNY 2015: Tai Zi Heen, Prince Hotel & Residence KL

A friend asked me last week to recommend a few pork-free restaurants to her for hosting a Chinese New Year dinner and without hesitation, one of the restaurants I recommended was Tai Zi Heen in Prince Hotel KL. The Cantonese fare there is consistently good, and their CNY menu is a mix of fusion and traditional, symbolic dishes. 

Three specially crafted auspicious 9-course CNY menus are available from 26 January to 5 March 2015 - the Spring and Happiness set menu at RM1488++,  the Everlasting Prosperity Menu at RM1888++ and the Wealth and Fortune Menu at RM2188++ for 10 persons. Furthermore on 26 January, there will be a special lion dance performance. 


Four Seasons Prosperity Yee Sang

This year, I had the pleasure to try out some of Chef Michael Wong's delicious CNY dishes again. To start, we tossed to good fortune and health with the signature Four Seasons Prosperity Yee Sang which is topped with butterfish, salmon, tuna and jellyfish. I particularly enjoyed the jellyfish which added a really nice texture to the salad. Other toppings available are abalone, hamachi, Canadian surf clam, salmon or snow pear.


Butterfish, salmon, tuna and jellyfish yee sang






Toss, toss, toss... the higher you toss, the better!


We also sampled some highlights from the CNY menus, starting off with the soup. The soups here are always good, and we really enjoyed the double-boiled chicken broth with whole abalone, dried scallops, bamboo pith and vegetables. Clear yet so flavorful, I instantly felt my body warm up and invigorated as I sipped the soup. The abalone is perfectly cooked and the bamboo pith has a lovely crunchy texture as well. Thumbs up!



A highly sought after dish during CNY, the braised Japanese sun-dried shiitake mushrooms with dried oysters and fatt choy. Oysters ("hou see") means "all good things and "fatt choy" means wealth and lettuce and "sang choy" means prosperity, making this an auspicious dish.





The baked salmon fillets with honey and onion rings was also a big hit. I am not usually fond of cooked salmon, but this was beautifully done, with a lovely honey and soy glaze. I wish I got more of the sauce though. Onions rings are an unusual touch for a Chinese restaurant, fortunately it was crispy and light. 


The wok-fried rice with diced lobster, tobiko and bonito flakes had plenty of wok hei and we love the addition of the tobiko and bonito flakes.

For dessert, we had the crispy deep-fried sesame balls with salted egg yolk custard and durian mochi. Instead of the usual coconut or red bean filling, the sesame balls were filled with salted egg yolk custard, which I liked a lot. Plus when you break it in half, it looks like flowing gold. Gold, gold, come to mama. The durian mochi was pungent, smooth and rich. Pretty good!




Tai Zi Heen's CNY menu is available until 5 March 2015. It is open throughout the CNY period. Reservations are highly recommended.





Pork-free.

Opening times: Mon- Fri 12.00pm - 2.30pm, Sat- Sun 11.30am - 2.30pm; Mon-Sun 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 ext 8200

Website: http://www.princehotelkl.com

GPS Coordinates: 3.150179, 101.714516


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2 comments:

  1. wow, i would really love to try the salted egg custard sesame balls!

    ReplyDelete
  2. Not bad. would be a nice place to entertain Company's big customer for lou sang there

    ReplyDelete

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