A Traditional Chinese New Year Gourmet at TAO Chinese Cuisine Intercontinental Hotel

TAO Intercontinental Hotel Kuala Lumpur Chinese New Year 2

A TRADITIONAL CHINESE NEW YEAR SHOULD BE BEST ENJOYED WITH TRULY AUTHENTIC EXPERIENCES. Luxury hotel InterContinental Kuala Lumpur introduces traditional Chinese New Year menu with freshest premium ingredients.

Tao Chinese Cuisine bring families together this auspicious Year of the Goat with a new prosperity Chinese New Year menu by award winning executive Chinese chef Wong Lian You available from 3 February to 8 March 2015 for lunch and dinner.

TAO Intercontinental Hotel Kuala Lumpur Chinese New Year

This year, Chef Wong bring his creations to life by emphasizing on authentic tastes of quintessential Chinese New Year seasonal flavours. A perfect blend of traditional dishes infused with a modern presentation, Chinese New Year seven-course set lunches are available at RM148++ onwards per person (minimum of three persons) and eight-course set dinners are available at RM1688++ onwards per table of ten persons.

Savour specially crafted premium dishes recommended by chef such as double-boiled fish maw with dried scallops and sea cucumber soup, braised abalone with sea treasure in golden broth, braised eight treasure duck; Fortune Pot filled with three layers of imperial ingredients of seafood, meat and vegetables; and dessert of deep-fried golden mini “ninko” bun served with chilled bird’s nest with hawthorn, snow fungus, peach and aloe vera.

TAO Intercontinental Hotel Kuala Lumpur Chinese New Year 1

Famed for its handmade dim sum, Tao Chinese Cuisine new dim sum inventions for Chinese New Year enjoyment includes steamed abalone with lobster “Har Kaw” kings, steamed shrimps mini pumpkin dumplings, poached sea treasure dumplings in garlic dressing and deep-fried golden mini “ninko” bun priced at RM10++ per portion onwards.

TAO Intercontinental Hotel Kuala Lumpur Chinese New Year 3

Toss to a year of abundance with our unique Yee Sang combinations, highlight this year includes South African lobster tempura yee sang, Australian abalone and soft shell crab with yee sang, Hokkaido scallops and baby octopus with wasabi sauce yee sang, Atlantic salmon yee sang and vegetarian option of Tempura mushrooms with snow pear yee sang priced from RM68++ for half set and RM128++ for full set.

TAO Intercontinental Hotel Kuala Lumpur Chinese New Year 4

City diners looking for stylish and fine dining experience will appreciate the elegance of the restaurant abloom with vibrant peach blossoms, mythical cloud inspired ceiling lights and unique tea pot collections. Tao Chinese Cuisine has seven private rooms all named after the dynasties in China such as Qin, Han, Song, Tang, Yuan, Ming and Quan, each carrying a signature element that symbolises the success of the dynasty, thus adding to the grandeur of fine imperial dining at InterContinental Kuala Lumpur.

For reservation or more information, please call +6 03 2782 6000 or email foodandbeverage@intercontinental-kl.com.my. Visit us at www.kualalumpurdining.com for the latest happenings and offerings.

TAO Intercontinental Hotel Kuala Lumpur Chinese New Year 5

For larger groups, InterContinental Kuala Lumpur newly refurbished ballroom is the perfect venue to welcome prosperity with a memorable Chinese New Year festive celebration or corporate annual dinner. The banquet package includes offerings of Yee Sang, free flowing soft drinks, theme decoration, giveaway, corkage waiver, backdrop and one night stay in a Grand Premier room starting from RM 1,688++ per table of ten persons. Terms and Conditions apply. For more information or to make a reservation, please call +603 2782 6000, email cateringsales@intercontinental-kl.com.myor visit www.intercontinentalkl.com.my

Chef Wong Lian You (黄廉佑) joined the InterContinental Kuala Lumpur as the Executive Chinese Chef in January 2012 to spearhead the conceptualization of Tao Chinese Cuisine. Since the opening in January 2013, Chef Wong with 15 years of culinary experience doesn’t restrict his cooking to any particular region but defines it by combining old and new cooking traditions backed by invaluable skills.

Chef Wong cooks with his heart and is satisfied as long as the customers are happy. He brings his food to life using vivid seasonal flavours and prefers to use ingredients that are rich in colour and aroma.

His accidental career in the culinary scene started when he was 19 years old. Chef Wong’s initial dream of becoming a technician given his love for motorbikes took a turn when he accepted a temporary position as a kitchen helper while waiting for high school results. He has not looked back since and in 2001, Chef Wong transitioned into the hospitality industry when he was appointed as the Assistant Chinese Chef at Hyatt Regency Saujana. Couple years later, he joined the award-winning Lai Po Heen at Mandarin Oriental Kuala Lumpur and sharpened his skills under the supervision of top notch Hong Kong chefs during his six years tenure before moving on to Zuan Yuen

Chinese Restaurant, another award-winning establishment at the One World Hotel. Sought after for his capability, Chef Wong was headhunted back to Lai Poh Heen as the Assistant Chinese Chef, a position that was previously only held by Hong Kong Chefs, prior to joining the InterContinental Kuala Lumpur.

Some of his many achievements include participating in the Top Five Chefs in Nestle’s Recipe Cook Book, Gold Medal at the World Master Chef Championship in Jiangyin, China as well as winning 4 Gold Medals at the Malaysian World Golden Chef Competition in the team special and individual hot cooking category. In his own time, Chef Wong is an active member in several culinary associations and dedicates his time and professional skills into training aspiring chefs as well as chefs representing Malaysia in various Chinese Cuisine culinary competitions around the world. His popular dishes on the menu include the Stir-Fried Beef Tenderloin with Black Pepper, Zucchini in Chef Beef Jus; Baked Cod Fillet with Pomelo Spicy Plum Sauce and his gastronomic creation of Peking Duck with Foie Gras, Black Truffles or Eringhi Mushroom. Chef Wong is constantly reinventing and creating new dishes for those with discerning taste buds, Tao is highly commended for the quality of food served, value for money, ambiance, menu selection and creativity.

Tao Chinese Cuisine Operational Hours are daily from noon to 2.30 pm for Lunch (Saturday, Sunday and Public Holidays from 11.00 am to 2.30 pm) and 6.30 pm to 10.30 pm for Dinner. For reservations, please call Tao Chinese Cuisine at 603- 2161 1111 or e-mail foodandbeverage@intercontinental-kl.com.my

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