The Master Chef Ricky Thein’s Way
Tai Zi Heen, Prince Hotel KL

Syd and myself had been a dedicated follower of this award winning chef, Master Chef Ricky Thein Yiew Ming since we were introduced. What excites me most is his culinary taste and ingredients creativity. Everytime when I step into his restaurant, you will see me dropping by his kitchen first, sending him greetings and check out his delicious creation. This time Master Chef Ricky had created an awesome delicious menu for this Chinese New Year and Syd got to feast them together with many others from the media (total of 40 people were dining that night).

Ying-Yang Yee Sang with Crispy Shredded Treasures in Plum Dressing tested the creativitiness of Master Chef Ricky. Unique Creativity is the best words to describe this piece of artistry Yee Sang dish with salmon steak gently rolled with seaweed, thinly slices to enchance the colour of this platter . . . . so eye catching and so appealing.

Braised Pearl Shark’s Fin with Fish Maw in Supreme Golden Broth was such a superior treat. A piece of tender and refine delicously shark fin was so satisfying and so desireable. The fish maw was so beautifully cooked and what more to say, just lost with words . . . . the broth was so perfect . . . and not a drop left on Syd’s soup bowl.

Chef’s Chinese New Year Special Dim Sum had been produced to such a high standard and quality . . . . . . . mouth watering steamed Crystal Dumplings filled with Dried Scallops were something to shout about . . . something unique here too, the steamed Chicken and Shrimp Dumplings with Mexican Clams, creative and craving . . . . . . what’s more steamed Fish Balls with Abalone and Fatt Choy, very chic and trend setter . . . . . . deep-fried Spring Roll Loh Hon Style, crispy and meatless . . . . . . crispy Yam Puff wih Fresh Scallops and Parmesan Cheese defintely a bite needed . . . . pan fried Bean Curd Roll with Roasted Duck and Dried Mushroom, a must this New Year.

Braised Dried Oysters with “Fatt Choy”. Top Shell and Sea Cucumber in Wok-fried Greens tasted awesome according to Syd. The dried oysters were well braised, soft and the flavor infued into the beautiful gravy. The sea cucumber was thick and tender complimented the dish. A defintely sorted dish during the Chinese New Year.

Steamed Cod Fish with Pickled Radish and Garlic in Supreme Soy Sauce tasted awesome, a level beyond a higher level. The thick cut of Cod steak was amazing delicious and cooked to the precise taste and texture, not over cooked or even under cooked, jus perfect! . . . the supreme soy sauce enchance the the taste of the cod intensely. It was the perfect dish of the night.

The Deep-fried Battred Prawns Tossed with Fresh Lime Dressing was Chef’s signature dish. A well size prawns, well flavoured and with preserved texture amke this dish so delicious and the dressing perfected the dish on the spot. Just deep fried to prefectly crunchy.

Stewed Oxtail with Yam, Fragrant Whole Garlic and Leek in Casserole was something not expected to see and was presented. The oxtail was delicious and well done to taste. Yam was done deliciously too. Just simple and yet awesome.

Fried Rice with Seafood and Baby Abalone was done perfectly too. Having abalone topping was so exciting. The rice was fragrant and tasty too.

The Double-boiled Hasma with Red Dates and Glutinous Rice Dumplings was warm and tasty. Just simplicity.

Syd posing with Master Chef Ricky and Ken. The food created by Master Chef Ricky was awesome and fantastic. I will defintely be visitng for more at Tai Zi Heen as I had missed this one . . . . Love Sunny Yaw

(all photos courtesy of Ken from FoodPoi)