Sunday, January 31, 2016

CNY 2016: Tai Zi Heen, Pullman KLCC

Celebrate the arrival of the Chinese New Year with a spring reunion at Pullman Kuala Lumpur Hotel & Residences’ Cantonese restaurant, Tai Zi Heen from 18 January to 22 February 2016.



To usher in the Year of the Monkey, Tai Zi Heen will be offering three selections of a 9-course festive set menu packed with must-have Chinese New Year dishes for the perfect reunion celebration. You can choose from Spring & Happiness (RM1788 per table of 10 pax), Everlasting Prosperity (RM2288 per table of 10 pax) or Wealth & Fortune set (RM2788 per table of 10 pax). Each set menu includes a choice of Yee Sang, followed by a harmonious blend of signature Cantonese festive dishes such as vegetables, soup, poultry, seafood and ends with the chef’s special dessert. For families or guests who wish to dine in smaller groups, they can opt for the a la carte menu which features the chef’s recommended dishes.



This year, Tai Zi Heen introduces its new Crispy Whitebait Yee Sang, which comes with crispy shredded treasures and blackcurrant plum dressing. Other than crispy whitebait, vaiours other toppings include snow pear, salmon, hamachi, abalone, and four seasons (butterfish, salmon, tuna, jellyfish).



Chef Michael Wong


Next, we had the double boiled chicken and vegetable soup, with fish maw and sun dried scallops. A nourishing, delicious soup.



Chinese Head Chef Michael Wong likes infusing various Asian and Western ingredients into his cooking. The braised sea cucumbers with sun dried oysters and baby pak choy was paired with morel mushrooms which is commonly used in French cuisine. Furthermore, Chef Michael sources premium sun dried oysters and baby pak choy from Hong Kong, as they are more superior in quality.




One of my favorite dishes of the evening was the crispy prawns coated with lemon dressing, tropical fruit salsa and tobiko caviar. The peeled prawns were coated in a light batter and deep fried to crispy perfection while maintaining its juicy, crunchy exterior. The lemon dressing made this an appetizing dish  - so delicious!



The steamed dragon tiger grouper was perfectly cooked - a beautiful meaty fish with gelatinous skin, it was steamed with two types of shimeji mushrooms and soy sauce, and topped with spring onions and fresh coriander. Simple and good!



Instead of the usual claypot cooking method, the glutinous rice here is stir fried with Chinese style-preserved duck as well as chicken. A sticky, flavorful delight.



For dessert, we had the deep fried sesame balls with salted egg yolk custard filling as well as sweet potato "carrots". I think it would be really cute if they made them in the shape of bananas instead in conjunction with the Year of the Monkey. What a delicious CNY meal, Chef Michael impresses once again with his culinary skills. ;)





Tai Zi Heen will be open during Chinese New Year’s Eve and throughout the 15 days of the festival. Please call 03-2170 8888 extension 8200 or email restaurants@pullman-klcc.com for reservation.



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, Pullman Kuala Lumpur City Centre Hotel & Residences, 4 Jalan Conlay, 50450 Kuala Lumpur, Malaysia.


Tel: 03-2170 8888 ext 8200

Website: http://www.pullmanhotels.com/A0C5

GPS Coordinates: 3.150179, 101.714516


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1 comment:

  1. It all looks so delicious and appetizing! I like the Crispy Whitebait Yee Sang and the stir fried glutinous rice with Chinese style-preserved duck. Which among these dishes is your favorite?

    ReplyDelete

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