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.

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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).
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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.

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Beautiful Mess.

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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.

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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.

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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.
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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!
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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.

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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

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.