Full Moon Feast at Ti Chen, The Saujana Hotel Kuala Lumpur

Happy Mid-Autumn Festival, dear readers. How will you be celebrating this special occasion?

Last weekend, we had the pleasure of attending the Full Moon Feast at Ti Chen Chinese Restaurant, located in The Saujana Hotel Kuala Lumpur. The dinner showcased creations by newly appointed Executive Chinese Chef Lim Chee Woi and his capable kitchen team.

Chef Lim brings with him over 20 years of culinary experience and kitchen management in establishments that include world-class hotel and resort chains in Malaysia. Diners can expect authentic Cantonese cuisine with a modern twist on Ti Chen's new menu.

At the Full Moon Feast, we sampled some of his signature dishes such as the Oven baked river prawn with butter and Parmesan cheese crust, Sakura prawn fried rice with minced chicken and crispy rice in squid ink and Salted egg ice cream with tsubu-an and cashew nut.

To start we were served a trio of appetizers, namely the Deep fried crispy prawn ball 火焰龙珠球, Honey baked cod fish with fruit salsa dressing 蜜汁银鳕鱼 and Pan fried scallop with fish paste and concentrated cream sauce 百花酿带子.  BabySumoKids' favorite dish of the evening - Baby D especially loved the scallop with fish paste, thanks to its lovely, bouncy texture while Baby C loved the cod fish which was nicely cooked with a delicious honey glaze.

Next to arrive was a flashing lantern, much to BabySumoKids delight... when we lifted the lanterns, it revealed our soup course, the Double boiled chicken soup with morel mushroom 羊肚箘炖鸡盅. The soup was warming and nutritious, and the way it was served was very creative and apt for the occasion.

Half of a fresh water prawn is topped with butter, garlic and cheese and oven-baked to give it a gratinated finish. We wished there was more!

Oven baked fresh water prawn with butter and garlic 蒜油焗大生虾

Lion's head 狮子头 is a type of stewed meatball dish, from Huaiyang cuisine of eastern China.As Ti Chen is pork-free, chicken is used instead to make the meatballs. The meatballs are wrapped in Napa cabbage and served with pan fried turnip cake, leek and spinach. 

Braised chicken "lion head" with leek and spinach 京蒜烧狮子头

For the vegetable dish, we were served the Poached wild fungus with asparagus and Hong Kong cabbage in premium stock 金汁四季长青 with two vegetable tempura crowning the dish.

Chef Lim's signature fried rice dish features an assortment of seafood, and gets its unique colour from squid ink. The fried rice is topped with Sakura prawn and crispy rice for extra texture and flavour.


Sakura prawn fried rice with assorted seafood and crispy rice in squid ink 脆米樱花虾炒饭

In conjunction with the Mid-Autumn Festival, we were served snow skin mooncakes to finish off our meal nicely. The snow skin mooncake makes a grand entrance, with smoke effect from dry ice.

Snow skin mooncake with chocolate and blueberry 蓝莓巧克力冰皮月饼

We also had the Salted egg ice cream with Tsubu-an (red bean paste) and cashew nut 缤纷咸蛋雪糕. A delightful end to a fun evening.

BabySumoKids came dressed in their best Oriental attire ;)

Thank you for the lanterns and lovely meal ;)

You can check out Ti Chen's new a la carte menu here.


*The Full Moon Feast is priced at RM238 per person, paired with Martell cognac.



Opening times: Tues - Fri (Lunch) 12.00pm - 3.00pm; Sat - Sun (Lunch) 10.30am - 3.00pm; Tues - Sun (Dinner) 6.00pm - 10.00pm. Closed on Mondays.

Location: Ti Chen, The Saujana Hotel Kuala Lumpur, Saujana Resort, Jalan Lapangan Terbang SAAS, 40150 Selangor, 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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