Tag Archives: Chopped Carrot

A Cantonese Affair at Tai Zi Heen Prince Hotel Kuala Lumpur

Peking Duck
Preparing A Peking Duck

Early this month of November I was back at Tai Zi Heen to have myself indulging their remarkable Peking Duck. Not only it was deliciously well prepared Peking Duck, I had it only for RM1. It was such a great offer. All I did was to reserved a table with a minimum spending of RM300. I was lucky too as it was only for the first 8 dinner reservation nightly.

It was beautifully roasted and looked so crispy. The carving was truly attentive during the serving of the Peking Duck. Every skin was very perfectly calculated and sliced. The crisp skin of the Peking Duck was placed on the light thin pancake before rolling into a gigar like shape, together with match cucumber slice, spring onion and homemade hoi sin sauce. A bit into it was truly gorgeous, it was fragrant and tasty. I just loved it.

wrapping the pecking duck skin
Wrapping Matchstick Cucumber with Peking Duck Skin

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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 1

Lai Po Heen Chef Bong Jun Choi

It had been awesome and I had make up my mind to start featuring a series of cooking posting of many great Master Chefs in Kuala Lumpur. For the first posting I would love to share the secrets from Master Chef Bong Jun Choi with you, of course with the consent of the chef himself. Master Chef Bong Jun Choi is a very well known chinese chef in Kuala Lumpur and had trained many fantastic chefs. Currently he is attached with the award winning Chinese restaurant Lai Po Heen at The Mandarin Oriental Kuala Lumpur. As we are going to celebrate the Chinese New Year, Chef Bong himself had created a few delicious recipes for us. In part 1 we will learn on how to create Steamed Chicken and Abalone Bao & Hand Rolled Aromatic Duck.

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