Tuesday, November 3, 2015

Ti Chen's Tantalizing Specials @ The Saujana Hotel KL

Ti Chen has launched the Tantalizing Specials promotion, featuring four different set menus to suit all tastes and budgets. This promotion is designed for those who wish to experience a selection of different Chinese Malaysian dishes with a Cantonese twist.

There is a "Weekday Special Set Menu" (RM800 per table, for 8-10 persons), Weekday Set Lunch (from RM19 per person), Quick Weekday Dim Sum Set Lunch (RM18 per person) and Daily Dim Sum Special (Tue to Sun at RM6 per basket) for guests to choose from.

First, we sampled the Weekday Set Lunch which is available Monday to Fridays only. Pictured above is Set C, which can feed 4-5 people, and is priced at RM88. It comes with soup of the day, homemade smoked roasted duck, spicy ma po tofu, stir fried Hong Kong kailan with crispy enoki mushroom, and Jasmine rice. 

Ma po tofu with minced chicken

The smoked roasted duck is really awesome, especially with the homemade green chilli sauce!

Kailan, sugar snap peas, red pepper, water chestnuts, wood ear fungus and crispy enoki mushroom make up this vegetable dish. 

The Weekday Special Set Menu is available for both lunch and dinner, and features a fantastic 7-course Chinese menu for 8-10 pax. Prior reservation is required for this.

For the Beijing duck, the crispy skin and meat have been separated. It is served with Taiwanese steamed buns, julienned cucumber and spring onion and hoi sin sauce. Place the duck and condiments in a bun and eat it like a sandwich. This was very yummy as well!

Beijing duck with Taiwanese sandwich

I had two bowls of the hot and spicy Szechuan soup with seafood as it was really good. The spiciness level was just nice for me, and each spoonful was laden with delicious ingredients.

One of our favorite dishes of the evening was this deep fried boneless chicken with oatmeal and Thai mayo sauce. The oatmeal gives the chicken a nice, crispy exterior and the creamy Thai mayo sauce that was drizzled on complemented the chicken well.

I have heard of sweet and sour fish/chicken/pork served on ice before, but this is my first time trying it. Here at Ti Chen, Chef Sam Lu is serving sweet and sour white tuna fish on ice; when the sweet and sour coating meets the ice, the coating will crystallize giving it a crunchy, caramelised texture.

I'm always happy to see noodles on a Chinese menu, and what more when it's my favorite sang meen. The stir fried Hong Kong noodles with shredded duck was delicious, especially eaten with the pickled green chilli. We were also served the stir fried HK kailan with crispy enoki noodles, similar to the one from the Weekday Set Lunch menu.

A refreshing osmanthus sweet olive lemongrass jelly dessert to end our meal. 


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

Website: http://www.shr.my/the-saujana-hotel/dining_171-en.html

GPS Coordinates: 3.108554, 101.575981

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