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Tai Zi Heen, Prince Hotel – A Royal Feast

Prince Hotel & Residence’s Cantonese Restaurant is aptly named Tai Zi Heen, literally means the royal chamber for the Prince. The restaurant is elegant with plenty of class, sporting a stunning view of KL’s skylines. One thing for sure, one would feel like a Prince or Princess dining here.

On offer is outstanding, timeless dishes created by restaurant Head Chef Michael Wong who is always inspired by flavours from East and West. He believes in experimenting recipes to create unique and fresh flavours while maintaining the essence of Cantonese cuisine. His philosophy is to keep his diners excited about their dining experience always.

The restaurant is currently running its “All You Can Eat” Dinner promotion featuring his latest gourmet menu with both traditional and contemporary Cantonese dishes. Best thing is, this promotion is priced at only RM68++ per person. It’s definitely time to indulge.

Be sure to bring a hearty appetite and a morning after exercise plan to Tai Zi Heen as there are 50 dishes you can choose from the ‘All You Can Eat Dinner’ menu. We only managed just over a quarter of the menu and had to wave our little white flags. Starting from warming bowls of soups; the chicken consommé with sun-dried scallop and cordyceps is delicate with a touch of sweetness, while the bolder double boiled oxtail soup is warming and nourishing.

Chicken Consomme with Sun Dried Scallop and Cordyceps

Chicken Consomme with Sun Dried Scallop and Cordyceps

Double boiled Oxtail Soup with Sun-Dried Scallops and dried oysters and radish

Double boiled Oxtail Soup with Sun-Dried Scallops and dried oysters and radish

Our appetiser came in a form of shredded chicken with jelly fish and spicy peanut sauce, a dish with interesting contrasting texture, elevated by the tasty umami sauce. The kick is only on the mild side though. If you crave for more spice, try the wok-fried Kung Pao Chicken with dried chillies, complete with sufficient wok-breath and plenty of heat.

Shredded Chicken with Jelly Fish and Spicy Peanut Sauce

Shredded Chicken with Jelly Fish and Spicy Peanut Sauce

Wok fried Kung Pao Chicken

Wok fried Kung Pao Chicken

The star dish of the night would have to be the Sautéed Shelled Prawns with Oriental Butter Sauce. The rich, sweet and savoury butter sauce is the winner. Each morsel of prawn was cooked just right with a telltale bounce. This dish might add a couple of pounds on, but worth going on that threadmill for.

Sauteed Shelled Prawns with Oriental Butter Sauce

Sauteed Shelled Prawns with Oriental Butter Sauce

Pairing coffee with meat is not new, but here Chef Michael Wong displayed his creative spin his visually impressive Braised Beef Short Ribs with Coffee sauce and almond flakes. The taste is intense with a bittersweet note. The sweet snow peas provided a lovely crunch.

Braised Beef Short Ribs drizzled with coffee sauce and almond flakes

Braised Beef Short Ribs drizzled with coffee sauce and almond flakes

Fortunately, there are plenty of greens to break up the richer meat dishes. As simple as they are, the stir fried Asian greens were greatly appreciated. Truly a vegetarian delight is the Spinach Bean Curd with sautéed asparagus and Nameko mushrooms. Another of Chef Wong’s signature dish with amazingly soft tofu with 2 distinct layers.

Stir fried baby pak choy with Chinese wine

Stir fried baby pak choy with Chinese wine

Spinach bean curd with sautéed asparagus and nameko mushrooms

Spinach bean curd with sautéed asparagus and nameko mushrooms

All the carbohydrate-loaded options sounded very tempting but the Braised Shanghai Noodles with Minced Chicken, Pickled vegetables and hot bean paste got our attention. A great choice indeed as the broth is perfectly balanced with salty, sweet, sour and spicy note. The thick noodles were sufficiently springy too, according to my dinner company.

Braised Shanghai Noodles with minced chicken, pickled vegetables and hot bean paste

Braised Shanghai Noodles with minced chicken, pickled vegetables and hot bean paste

The choices of desserts may be small, but each dessert is carefully crafted. Mango pudding is traditionally Cantonese but here it’s been given a new life pairing with passionfruit sauce. It’s sweet, tangy and refreshing on the palate.

Mango Pudding with Passionfruit Sauce.

Mango Pudding with Passionfruit Sauce.

The food is further complemented by an enticing wine list, available by glass or bottle, as well as Shaoxing wine from China. If you are into tea, there is also a comprehensive Chinese tea list.

‘All You Can Eat Dinner’ promotion at Tai Zi Heen is available from 16 October to 15th December 2013, 6.30pm to 10.30pm daily.

Prince Hotel and Residence Kuala Lumpur
Jalan Conlay
50450 Kuala Lumpur
Malaysia
+603 2170 8673
www.princehotelkl.com

This article is also published on the Malay Mail Weekly Runner, 29th Nov.

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2 comments on “Tai Zi Heen, Prince Hotel – A Royal Feast

  1. The beef short ribs got me drooling…and the prawns too! Slurpssss!!!!!

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