Reviewed & Written by Florence Lee
Tai Zi Heen located on the 1st floor of Prince Hotel & Residence Kuala Lumpur is reputedly one of the finest Chinese restaurants in the Klang Valley. So when the opportunity arose for a review of the Chinese New Year menus, I couldn’t but say yes to the invitation.
The restaurant serves contemporary Cantonese cuisine in an elegant setting with five private dining rooms. I particularly like the soothing maroon and neutral tones that form the backdrop for our review.
Helmed by their resident Chef Michael Wong, guests can expect special 9-course auspicious set menus and prosperity yee sang. All prepared with the finest ingredients and freshest produce, Tai Zi Heen is indeed a great choice to usher in the Year of the Goat with family and friends.
These set menus are available from 26 January – 5 March 2015 for lunch and dinner. The Spring and Happiness Set Menu is priced RM1488++ per table of 10 persons. While the Everlasting Prosperity Set Menu at RM1888++ per table of 10 persons and the Wealth and Fortune Set Menu at RM2188++ per table of 10 persons.
For yee sang lovers, do try their abalone, salmon, Canadian surf clam, jellyfish, snow pear, Hamachi, butterfish, tuna and shell fish. Prices range from RM34++ to RM350++ per dish depending on serving portions. Vegetarian options are available upon special request. Available for eat-in and take-away as well.
Chef Michael Wong served up a magnificent fare for the review; taking his picks from the different set menus to showcase his culinary skills and creativity. The auspicious Yee Sang platter is a must during Chinese New Year. We tasted the signature Four Seasons Prosperity Yee Sang platter accompanied by butterfish, salmon, tuna and jellyfish; which is one of the new introductions on the menu. The plum sauce served had just the right amount of sweetness and tanginess to zest up all the condiments. There were at least 15 types of condiments making the Yee Sang platter a delight to the eyes as well as to the palate. While tossing the Yee Sang, do shout out all the wonderful greetings such as 万事如意 (Wan Shi Ru Yi) meaning “May all your wishes be fulfilled” 大吉大利 Da Ji Da Li meaning “Good luck and smooth sailing”; 招财进宝 Zhao Cai Jin Bao meaning “Attract wealth and treasures” ; 一本万利 Yi Ben Wan Li meaning “Make 10,000 times of profit with your capital”; 财源广进 Cai Yuan Guang Jin meaning “Numerous sources of wealth”; 鸿运当头 Hong Yun Dang Tou meaning “Good luck is approaching”; 风生水起 Feng Sheng Shui Qi meaning “Progress at a fast pace”; 步步高升 Bu Bu Gao Sheng meaning “Reaching higher level with each step”; to add on to the celebratory atmosphere.
For soup, we had the Double-boiled Chicken Broth with Whole Abalone, Dried Scallops, Bamboo Pith and Vegetables. Served piping hot and brooding with the aroma of dried scallops and chicken broth; we couldn’t wait to dig into the ingredients in the broth especially the whole abalone. Each spoonful gets better in taste.
As Chef Michael Wong likes to experiment with various types of cooking styles be it Western or Japanese, this year, he has concocted the Baked Salmon Fillets with Honey and Onion Rings. The salmon was just nicely done. The honey glazed on top of the salmon fillets formed a slight charred offering a different dimension in taste. It was one of my favourite dishes.
The Twice-cooked Tea Smoked Duck with Spicy Mango Chutney is a must for those who like duck. We found the duck meat slightly dry; most probably because it was twice-cooked. But it was an easy eat because only duck breast is used and it was boneless. However, we would prefer the spicy mango chutney that accompanied the duck to have more ‘kick’.
Next, we were served the Braised Japanese Sun-Dried Shiitake Mushrooms with Dried Oysters and Fatt Choy. This is a traditional dish served on most menus because of its auspicious meaning of “Ho See Fatt Choy” (in Cantonese). The dried oysters were rather large in size and were quite tender and soft; and so were the mushrooms. Lettuce are also part of this dish and we know that in Cantonese, it’s called “Sang Choy” or increased of wealth. Whole roasted garlic were also added to add on to the flavor of this dish. The sauce that binds all the ingredients together was not overpowering and had just the right texture.
Wok-fried Rice with Diced Lobster, Tobiko and Bonito Flakes were served next. Instead of using prawns this year, Chef Michael Wong replaced it with diced lobster. The tobiko gives the dish a festive appeal with little bright orange spots over the fried rice. Actually I don’t mind having more tobiko in the dish.
For desserts, apart from Nin Ko, Chef Michael Wong puts up a delicious dessert of Crispy Deep-fried Sesame Balls with Salted Egg Yolk Custard (served hot) and Durian Mochi (served cold). For durian lovers, you will fall in love instantly with the durian mochi packed with durian flesh that has been made into a paste. When the waiter brought this dish, we could immediately smell the durian. The crispy deep-fried sesame balls with salted egg yolk custard were equally mouth-watering. The salted egg yolk custard reminds us of the ‘lou sar’ pau and we thought that if it was packed with a little more egg yolk custard that literally drips from the sesame balls; it will be heavenly.
If you are looking for a venue to usher in the lunar new year, do consider the Tai Zi Heen. The good thing is that Tai Zi Heen remains open on Chinese New Year Eve and throughout the 15-day celebrations; and we heard that bookings are coming in fast; so make an early reservation especially for Reunion Dinners. Reservations can also be made through their website which is really convenient and fast. http://www.princehotelkl.com/dining/tai-zi-heen-cantonese-restaurant/. You can also download the Chinese New Year menu on the website.
Mon to Friday: 12:00pm to 2:30pm 6:30pm to 10:30pm
Sat, Sun & P.Holiday:11:30am to 2:30pm 6.:30pm to 10:30pm
Address: 1st Floor, Prince Hotel, No.4, Jalan Conlay, 50450 Kuala Lumpur
Tel: +603-2170 8888 extension 8200/8201
Reunion Feasts at Tai ZiHeen Chinese Restaurant (26 January to 5 March 2015)
Indulge in sumptuous reunion feasts with these specially crafted Chinese New Year set menus to usher in the year of the Goat.
Chinese New Year Set Menus
Spring and Happiness
RM1488++ for 10 persons
Fresh salmon “Yee Sang”
Chicken Consommé with Abalone, Sun-Dried Scallops and Cordyceps
Braised Japanese Sun-Dried Shiitake Mushrooms with Dried Oysters and Fatt Choy
Crispy Deep-Fried Chinese Brown Sugar Balls
RM1888++ for 10 persons
Fresh Canadian surf clam “Yee Sang”
Double-boiled Chicken Broth with Whole Abalone, Dried Scallops, Bamboo Pith and Vegetables
Steamed Canadian Cod Fish with Bean Crumbs, Vegetables and Fried Garlic
Crispy Deep-fried Sesame Balls with Salted Egg Yok Custard and Durian Mochi
Wealth and Fortune
RM2188++ for 10 persons
Fresh tuna “Yee Sang”
Double-boiled Fish Maw with Chicken and Dried Scallops in Superior Broth
Wok-fried Rice with Diced Lobster, Tobiko Caviar and Bonito Flakes
Crispy Deep-fried Chinese Brown Sugar Balls and Durian Pancakes
Chinese New Year A la Carte
Braised Baby Abalone with Goose Web and Broccoli
Crispy Prawns Coated with Lemon Dressing, Tropical Fruit Salsa and Tobiko Caviar
Baked Salmon Fillets with Honey and Onion Rings
Chinese New Year “Yee Sang”
Four Seasons Prosperity “Yee Sang”
Abalone “Yee Sang”
Fresh Salmon “Yee Sang”
Canadian Surf Clam “Yee Sang”
Hamachi “Yee Sang”
Snow Pear “Yee Sang”