From 2 January until 12 February 2017, diners can choose from four set menus, namely Abundance (RM1,988 nett per table for 10 persons), Prosperity (RM1,988 nett per table for 10 persons), Fortune (RM2,388 nett per table for 10 persons) and Opulence (RM2,788 nett per table for 10 persons). The menus above are also available per half table of 5 persons. Guests will also receive complimentary cash voucher worth RM200 for next-in at Tao with purchase of any CNY set menus. For the CNY set menus, please scroll down to the botttom of this post.
As part of the Lunar New Year tradition, the yee sang toss, also known as 'lo hei' is a must. An assortment of yee sang is available both for dine-in and take-away, with prices starting from RM88 nett. Toppings include luxurious Australian 20 head whole abalone, soft shell crab, Hokkaido scallop, North Canadian lobster claw, fresh Atlantic salmon or tempura mushrooms with Korean sweet pear. For our review, we sampled the Fortune Menu, which starts off with Chef Wong's new creation, the Hokkaido scallop, North Canadian lobster claw with passion fruit sauce yee sang. In addition to the plum sauce, Chef Wong enhanced the flavour of the dish with a passion fruit sauce - nice, fragrant and appetizing. I also loved the crispy salmon fish skin in the yee sang, which added a nice overall texture to the dish.
The Double boiled black garlic with sea treasures soup was nourishing. Black garlic is high in antioxidants with numerous health benefits such as lowering your cholesterol level, and slows down aging. The soup contains fish maw, sea cucumber and mushroom; all auspicious ingredients for the new year.
According to Chef Wong, the Deep fried stuffed chicken skin with mango mayonnaise takes skill to execute properly. The chicken meat is mixed with seafood paste and deep fried along with the chicken skin and sesame seeds.
Fish is often served during a CNY meal as it symbolises abundance for the new year. The Steamed king tiger garoupa with cordycep flower, red date and ginger was a real treat with its fresh, flaky flesh and gelatinous skin. Simple and good!
One of my favorite dishes for the afternoon was the Wok-fried prawns with salted egg yolk, fresh curry leaves and chilli. Absolutely mouthwatering. The prawns were huge and plump, coated in delicious salted egg yolk and deep fried. I will definitely 'ha ha ha" all the way to the new year after having this.
The Stewed abalone with sea cucumbers and duo coloured dumplings is an auspicious dish, with abalone symbolising definite good luck for the new year, sea cucumbers for happiness while the dumplings signify money bags.
We enjoyed the Steamed glutinous rice with preserved duck leg, salted egg yolk and dried oyster. Aromatic and delicious.
For a sweet end, we were served a Deep fried sweet potato nian gao with a refreshing Chilled aloe vera, peach and osmanthus oolong tea syrup. The deep fried nian gao was really good - loved the soft texture and the nian gao, which is homemade is not too sweet.
CNY Set Menus
For reservation or more informaton, contact Tao Chinese Cuisine at 03-2782 6000/6128 or email firstname.lastname@example.org. You can also visit this link for more information on their CNY offerings.
Opening times: Lunch: Monday to Friday 12.00pm-2.30pm; Dinner 6.30pm-10.30pm.
Location: Tao Chinese Cuisine, InterContinental Hotel Kuala Lumpur, 165 Jalan Ampang, 50450 Kuala Lumpur, Malaysia.
Tel: +60 3 2782 6128
GPS Coordinates: 3.160249, 101.717584
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