Spring Reunion at Tai Zi Heen, Pullman Kuala Lumpur City Centre

This is the last of Chinese new Year menu review series and it’s none other than the very elegant Tai Zi Heen at the recently rebranded Pullman Kuala Lumpur City Centre (formerly Prince Hotel). I’ve previously dined at Tai Zi Heen before and was suitably impressed with what they had to offer, and this year’s CNY menu didn’t disappoint either. From 18th January to 22 February, the festive menu this year specially crafted by Chef Michael Wong and his team, with a view to create a harmonious blend of signature Cantonese festive dishes.

Ushering in the year of the Monkey, Tai Zi Heen offers three selections of a 9-course festive set menu packed with must have Chinese New Year dishes which will create a perfect reunion celebration. The festive set menus start from RM1788 per table, with portions for 8 to 10 persons. For the media review, Chef put together a few of the signature dishes from different set menus for our dining pleasure.

 photo P1210567.jpg

This year, Tai Zi Heen introduces its new Crispy Whitebait Yee Sang, where the whitebait is fried to a crisp and golden brown in colour, paired with a variety of condiments and signature sauce which offers refreshing and crunchy bites after the toss. Other choices of Tai Zi Heen’s Yee Sang are Vegetarian, Salmon, Hamachi, Abalone and Four Seasons Prosperity Yee Sang (a combination of butterfish, salmon, tuna and jellyfish).
 photo P1210576.jpg

We liked the Crispy White Bait, and also the hint of blackcurrant in a plum sauce. Never have enough Yee Sang, just toss away for bigger bank account! Haha.

 photo P1210578.jpg

Beautiful Mess.

 photo P1210584.jpg

The soup course we got was the Double-boiled Chicken and Vegetable Soup with fish maw and sun-dried scallops. Check out the size of the scallop! Never go wrong with Chicken soup, this one tastes naturally sweet and I enjoyed the slightly crunchy texture of the fish maw.

 photo P1210589.jpg

Here comes the braised sea cucumber dish again. Chef Michael Wong prides himself in sourcing only the best ingredients for his dishes, the bok choy here is imported from Hong Kong (which proved to be extra crunchy) and so are the Dried Oysters. Interestingly, he uses Morel Mushrooms in this dish, which is an extra decadent touch.

 photo P1210598.jpg

We checked out the set menus beforehand and one dish that really jumped out at us was the Crispy Prawns coated with Lemon Dressing, Tropical Fruit Salsa and Tobiko Caviar. And it sure didn’t disappoint. The prawns are juicy and bouncy, the dressing is slightly creamy, slightly sweet with just enough amount of tang. Pairing with tropical fruit keeps it refreshing and it’s a treat to bite into those caviar.
 photo P1210609.jpg

The Steamed Dragon-Tiger Grouper (what a name!) in soy sauce, spring onions and fresh coriander is well executed, with soft sweet flesh and gelatinous skin. I will admit devouring the entire fish head too. Yum!
 photo P1210604.jpg

Interestingly, the glutinous rice is stir-fried and then topped with Chinese-style Preserved Duck. While I enjoy the gooey texture of glutinous rice (I’m always partial to it), I felt that was a little too much sauce thus the flavours are on the heavy side.

 photo P1210611.jpg

Ending the meal with a sweet note. Here we see more Salted Egg Yolk, this time as the filling of Sesame Balls. I’d prefer the filling to be more molten, but it’s tasty nonethless. The Sweet Potato is shaped into little carrots, cute.

Apart from the CNY set menu, Tai Zi Heen offers All You Can Eat Dim Sum brunch during Weekends and Public Holidays. With more than 45 variety of tantalizing dim sum for endless ordering, this is a perfect brunch for family and friends during the Chinese New Year. All You Can Eat Dim Sum brunch is priced at RM60.65 per person.

Tai Zi Heen remains open during Chinese New Year’s Eve and throughout the 15 days of the festival from 12:00noon to 2:30pm for lunch (Mondays to Fridays), 11:30am to 2:30pm for lunch (Saturdays and Sundays) and 6:30pm to 10:30pm for dinner (Mondays to Sundays). Private dining rooms are also available for groups of 12 to 30 persons. Reservations are highly recommended for the Chinese New Year promotions especially for Reunion Dinners. Please call 03-2170 8888 extension 8200 or email restaurants@pullman-klcc.com for reservation.

Tai Zi Heen
Pullman Kuala Lumpur City Centre
Jalan Conlay
50450 Kuala Lumpur
Malaysia

Advertisements

Reunite and Celebrate Chinese New Year at Celestial Court, Sheraton Imperial KL

With the Year of the Horse looming close, restaurants and hotels have already prepared their prosperity dishes for the celebration. If you haven’t decided where to go for your reunion dinner, and want to treat your family to a decadent feast, you might want to consider Celestial Court at Sheraton Imperial KL, Chef Vincent Loo of Celestial Court, Sheraton Imperial KL along with his talented team created a special ala carte menu for the auspicious occasion.

Having tried their delightful dim-sum spread, I had high expectations for Celestial Court’s Chinese New Year menu. Sure enough, I was impressed from the beginning with one of the prettiest Yee Sang in town. It’s a colourful platter featuring Norwegian Salmon and Japanese Maguro (Tuna) with various vegetables and pickles.

Celestial Court's Appaloosa Horse 马年丰收庆团圆(双宝捞生).
Appaloosa Horse 马年丰收庆团圆(双宝捞生) Yee Sang with a Combination of Sliced Japanese Maguro and Norwegian Salmon served with Traditional Plum Sauce

Look, it even has the Chinese character “Horse” printed on top! Consisting of mostly fresh vegetables, this is refreshing with plenty of fun textures. The plum sauce has enough piquancy, balanced by sweetness though not overly so. Toss the salad as high as possible shouting out auspicious phrases and good wishes is a fun way to start the dinner.

锦绣前程(天宝特色双拼)Celestial Court Duo Combination of 特色双味虾 Two Preparations of Fresh Water Prawns and 鲑鱼籽芋茸带子 Scallop Yam Puff topped with Salmon Roe
锦绣前程(天宝特色双拼)Celestial Court Duo Combination of 特色双味虾 Two Preparations of Fresh Water Prawns and 鲑鱼籽芋茸带子 Scallop Yam Puff topped with Salmon Roe

If you love prawns, you absolutely must order this dish. Massive prawn with tender, sweet flesh blessed with crunchy shells. Be sure to snatch a prawn head for all the luscious prawn roe. The crunchy bits of ginger and garlic lend extra aroma to the prawns.

Closer look at the Scallop Yam Puff
Closer look at the Scallop Yam Puff

The Scallop Yam Puff is pretty good too, with just-cooked scallop, briny Ikura (Salmon Roe) and crispy puff contrasting with creamy yam.

兴隆进宝(四宝海味羹)Braised Premium Treasures Soup with Dried Seafood. Rejoice! There is no sharks fin in this bowl of nourishing goodness with lots of crab meat, scallops and sea cucumber.
兴隆进宝(四宝海味羹)Braised Premium Treasures Soup with Dried Seafood.

I’m always glad to see restaurants opting out shark fin. This comforting soup is tasty enough with crab, dried scallops and bits of sea cucumber. Perfect with a touch of black vinegar.

年年有余(上汤金菇浸鳕鱼)Simmered Cod Fish with Enoki Mushroom and Wolf Berries in Superior Broth.
年年有余(上汤金菇浸鳕鱼)Simmered Cod Fish with Enoki Mushroom and Wolf Berries in Superior Broth.

Celestial Court is quite well-known for their Cod Fish dish and this is quite a healthy take with light broth, enoki mushrooms and antioxidant-rich wolf berries. I loved the creamy soft fish though I had to add a little soy sauce to the gravy. Nevertheless this is still my favourite dish for the night.

代代平安(干贝鲍鱼酿豆袋 Braised Abalone Treasures Pockets with Dried Scallop and Vegetables
代代平安(干贝鲍鱼酿豆袋 Braised Abalone Treasures Pockets with Dried Scallop and Vegetables

An auspicious dish with premium seafood is often one of the most popular dish during CNY. Here, the Aburaage tofu pockets are stuffed with diced abalone, scallop, mushroom and carrots, signifying a full money bag.

五福呈祥(鲍鱼仔海参魚鰾发菜)Braised Baby Abalone with Baked Fish Maw, Sea Cucumber and Sea Moss.
五福呈祥(鲍鱼仔海参魚鰾发菜)Braised Baby Abalone with Baked Fish Maw, Sea Cucumber and Sea Moss.

And here comes the abalone and CNY must have: Sea Moss (Fatt Choi). A dish full of collagen from the sea cucumber and fish maw, this is not only auspicious, but good for our skin too.

Individual portion
Individual portion

My favourite item from here would be the fish maw and sea moss. Delicious.

满屋生辉(鲍汁烧鸭干贝焖饭)Braised Rice with Roast Duck and Dried Scallop in Abalone Sauce.
满屋生辉(鲍汁烧鸭干贝焖饭)Braised Rice with Roast Duck and Dried Scallop in Abalone Sauce.

When this plate of rice reached the table, the aroma of benito flakes was the first to hit our noses. It is slightly pungent and almost a little off-putting, but this turned out to be super addictive! The rice has a great depth of flavour as it is braised with roast duck and dried scallop in abalone sauce. I had to finish my portion to savour every bit of it. Yum.

If you prefer Chef Vincent to do the ordering for you, indulge in the Wealth set menu, priced at RM2,188 nett or the Fortune set menu, priced at RM2,388++ or the Happiness set menu, priced at RM2,588++. Each 9-course menu is quoted for a table of 10 persons and inclusive of a complimentary bottle of wine.

The Chinese New Year ala carte and set menus are available from 6th January to 14th February 2014. The a la carte dishes are priced from RM38++ onwards each. What’s more, each SPG member can enjoy 20% discount off total food bill for Chinese New Year promotions. For reservations, call 03-2717 9900, or visit www.sheratonimperialkualalumpur.com to find out more.

Celestial Court,
Level 3, Sheraton Imperial Kuala Lumpur,
Jalan Sultan Ismail, Kuala Lumpur.
Tel: 03-2717 9900 ext 6988
or email: restaurants.imperial@sheraton.com
Business hours: Lunch, Mon to Sat, noon to 2.30pm;
Sun and public holidays, 10.00am to 2.30pm.
Dinner, daily, 6.30pm to 10.30pm.
Pork-free.