Last week, we were invited to Saujana Golf & Country Club (located adjacent to The Saujana Hotel KL) for a sneak peek of Ti Chen's new Executive Chinese Chef, Sam Lu Yee Hiung's signature dishes. Award-winning Chef Sam brings with him more than 18 years of culinary ingenuity, and has recently clinched the gold award in The World Golden Chef Competition 2015 in Shanghai.
Ti Chen specializes in fine Halal Cantonese cuisine, serving exquisite dim sum as well as a la carte dishes with a great view of the fairway. In September, they will be unveiling the new a la carte menu, and here are some of his signature dishes you may find on the menu.
To start, we had the deep fried scallops with banana and taro paste (RM8 per piece, min 4 pc), a refined version of the much loved wu kok (taro/yam puff). We also had the roasted chicken roll with Korean BBQ sauce (RM38) which is influenced by Chef Sam's time in Korea. He explains that the chicken in marinated for 2 hours in a sauce made with a vegetable based stock, and then fried and roasted. The chicken was moist and we loved the sweetness of the sauce.
The double boiled village chicken with fish maw soup (RM88) was warming and invigorating. The soup comes with boiled fish maw, red dates, dried scallops and Chinese herbs.
Cod fish is best eaten steamed, so you can enjoy the natural sweetness of the fish. Before serving, a Chinese yam porridge is poured over the steamed cod fish and then topped with goji berries, crispy ginger and a foam of dong quai (Angelica sinensis) and soy sauce. Ingenious - enjoyed this a lot!
Steamed cod fish with Chinese herbs (RM35 per 100g)
Another great dish from Chef Sam is this homemade apple wood chip smoked flavoured roasted duck (RM68 for half, RM118 for whole duck). The duck is marinated for 4 hours with herbs and salt, then air dried before being smoked for about 20 minutes, and then finally roasted for 45 minutes. The meat was succulent and the skin crisp - and this was served with an addictive green chilli dip.
Instagram-worthy duck ;)
How apt that the butter garlic fried rice with crab meat (RM40) arrived looking like a golf-ball since we're dining on a golf course. Chef Sam gives it a unique twist, by using roux to bind the rice grains together to give it a risotto-like finish. This is served with egg white and crabmeat sauce to keep the rice moist.
For dessert, we had Sam's coffee pudding (RM15) and the homemade baked almond cream bun (RM6 per piece, min 4 pc). The coffee pudding is likened to a panna cotta, whereby 2 types of coffee is used to create the perfect taste balance. It is topped with cookie crumbs and thyme.
Diners can also experience Chef Sam Lu's Gold Award Winning Menu from now until the end of August. There is a 2-days advanced booking requirement, so call ahead and make your reservations. The 6-course menu is priced at RM268 nett and features dishes such as truffle kipfler potato salad, scallop cheese salmon roll, and smoked foie gras tenderloin roll.
Chef Sam Lu with Chef Yau Kim Yew, the Dim Sum Master
Took some nice photos earlier that evening
Opening times: Tue - Fri (Lunch : 12pm – 2.30pm; Dinner : 6.00pm – 10.00pm), Saturdays and Sundays (Lunch : 9.00am – 2.30pm; Dinner : 6.00pm – 10.00pm). Closed on Mondays.
Location: Ti Chen Chinese Restaurant, Saujana Hotel, Saujana Resort, Jalan Lapangan Terbang SAAS, 40150 Shah Alam, Selangor Darul Ehsan, Malaysia.
Tel: 03-7843 1234 ext 6122
GPS Coordinates: 3.108554, 101.575981