Tag Archives: Zi

GAB Oktoberfest at Tai Zi Heen Prince Hotel and Residence Kuala Lumpur

GAB Puts A Spin to Food and Beer Pairing This OKTOBERFEST at TAI ZI HEEN, Prince Hotel

Oktoberfest Yum Seng

I was in for a pleasant surprise as I attended a beer pairing with fine Chinese dining organised by Gunnisee Anchor Berhad (GAB) at Prince Hotel and Residencs Kuala Lumpur’s signature Chinese restaurant, Tai Zi Heen. The collaboration had created a 3 course beer pairing promotion to celebrate “For The Love of Beer” from October 1-31.

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Delicious Chinese Tapas Lunch @ Tai Zi Heen Prince Hotel & Residence Kuala Lumpur

Chinese Tapas from Tai Zi Heen Restaurant

Tai Zi Heen is proud to present its Chinese Tapas menu at Prince Hotel & Residence Kuala Lumpur for the month of September and October 2011. Let’s check out what fabulous tapas there is with this promotion

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NUSA Celebrates Chinese New Year at Tai Zi Heen Prince Hotel

Loh Sang2
“Loh Sang” Salad Toasting is a must over the Chinese New Year

NUSA is a group of young minded group of professional whose vision of creating responsible thought leaders for Malaysia and we had a close gathering at Tai Zi Heen Prince Hotel just recently for Chinese New Year “Loh Sang”.
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A Double Chinese New Year Celebration at Tai Zi Heen Prince Hotel

Alan Yun
Charming Actor/Model Alan Yun

Having a double Chinese New Year can be truly awesome , what’s more I got to celebrate them with friends. Adding the to it, we had Alan Yun, Justin Chan and Carven Ong to toast the ‘Yee Sang’ the Chinese New Year Toasting Salad during lunch time! At Tai Zi Heen we get to grace the occasion with sliced raw salmon. Toasting to prosperity was truly a hit, everybody was so into it. Loud cheer can be heard. I shouted with such a pride of wanting to have more fortune in this coming year of the rabbit.

Lou Sang
Lou Sang Ritual

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Ying Yang Prawns at RM1.00++ Tai Zi Heen

YZH Ying Yang Prawns

Looking for something out of the ordinary? Look no more! Come and dine at the award winning Tai Zi Heen Chinese Restaurant for Chef Ricky Thein’s award winning “Ying Yang Prawns” at only *RM1.00++ per dish!

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A HONG KONG ENCOUNTER at TAI ZI HEEN with CARVEN ONG & Prince Hotel and Residence Kuala Lumpur

Putting FASHION & FOOD together is an awesome thing to do and Prince Hotel & Residence and Carven Ong just had it done purely that way, just full of play and pleasure. I just love the concept and I was speechless, so adoreable and yet a glamour experience.

Prince MIGF Carven Ong CheogSam 2 A
Prince MIGF Carven Ong Coloured Gown APrince MIGF Carven Ong Wedding Gown 1APrince MIGF Carven Ong Wedding Gown
Prince MIGF CheongSam 2 APrince MIGF Carven Ong Couture APrince MIGF Carven Ong Wedding Gown A

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MIGF Malaysia International Gourmet Festival 2009 CHEFS UNITED!

MIGF Chef Hat

AL-AMAR bunga emas CHALET china treasures CHYNNA dynasty THE EMPEROR enak kl IBUNDA iketeru LAI POH HEEN l’heritage NEO pacifia SAGANO seasonal tastes SPICE OF INDIA summer palace TAI ZI HEEN tamarind hill TUSCANY cilla danieli WASABI BISTRO xentri d’garden terrace

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The Prince and The Mooncake Indulgence at Tai Zi Heen

Tai Zi Heen Mooncake A

In conjunction with the Mid-Autumn Festival or the Mooncake Festival we were invited to indulge The Prince & The Mooncake exclusively at Tai Zi Heen. It was an awesome night as we were indulging such beauties and exclusive mooncakes from traditional to mini snow skin. I just love every bits of their mini snow skin chocolate whiskey mooncakes and defintely not forgetting my favourite of all, their traditional White Lotus paste.

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La Dolce Vita with Castello Banfi at Tai Zi Heen Prince Hotel


Castello Banfi is a family owned vineyard estate and winery in the Brunello region of Tuscany. Together with its sister estates in Piedmont, Vigne Regali and Principessa Gavi, it has become recognized the world over for its dedication to excellence and sparking a renaissance in the art of Italian winemaking. The Mariani family proprietors credit education, dedication and discipline for the success that has accorded honors including:

11 Consecutive Years ~ Italy’s Premier Vineyard Estate at the VinItaly wine fair.

The first winery to be internationally recognized for exceptional environmental, ethical and social
responsibility (ISO 14001 and SA 8000) as well as an international leader in customer satisfaction (ISO 9001:2000).

Winery of the Year by both Wine Enthusiast and Wine & Spirits Magazine and Top Ten Wines (Castello Banfi Brunello di Montalcino Riserva Poggio all’Oro) by Wine Spectator.

Perhaps most gratifying of all is the praise of neighboring vintners who acknowledge Banfi’s role in pioneering a new era in Brunello and bringing the wine world’s attention to Montalcino. Banfi has pioneered clonal research on the Sangiovese vine to produce a more consistently excellent Brunello di Montalcino, and reduced sulfites and histamines through more organic winemaking. Technological advances, including customized cooperage for more balanced wines, nitrogen bottling to eliminate the addition of sulfites, electrodialysis to allow flavors to emerge, and development of fermenters that combine both stainless steel and wood, are balanced with a profound respect for tradition and deep expression of the local terroir
and microclimate. In the end, at Castello Banfi, winemaker and nature partner to allow the wine’s natural pedigree to emerge in artful expression.

Though savoring these achievements as they would a glass of their finest vintage, family proprietors Cristina Mariani May and James Mariani are hardly resting on their laurels. In the continual pursuit of superior quality ingrained in them by their fathers, Castello Banfi cofoundersand brothers John and Harry Mariani, they work constantly to improve upon every detail, from winemaking and packaging to the estate’s renowned hospitality.

The Marianis established Castello Banfi in 1978, assembling a contiguous estate of 7,100 acres (2,830 hectares). A constellation of single vineyards spreads out to cover only 1/3 of the property, starting with the undeniable concept that quality is determined first and foremost in the vineyard.

La Dolce VIta with Castello Banfi Menu

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Carmen Chile 3

Last week we were invited for a wine tasting and accompany with six superior course luncheon at Tai Zi Heen, Prince Hotel & Residence. It was a particular winery invitation directly from Chile and the wine maker was CARMEN.

Carmen Chile

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A New Menu . . . A New Beginnng

I had been very tired lately and have to take a short rest under the advice of my medical practitioner. I was also advice not to travel too, therefore I have to reschedule my baking class trip to Penang to mid October and miss a wedding too.(By the way,I would like to apologizes to my students who had been patiently waited for this classes. I promise I will defintely be there this mid October) Since I got time, I will be planning new things for my classes.

Right, what am I going to post today? Yes I am going to post about the dinner I had recently at Tai Zi Heen. I got an invitation by Prince Hotel, Kuala Lumpur to try out their new chinese menu created by Master Chef Ricky Thein and was requested to bring some friends along too. Without thinking, I sms-ed a few makan kaki (eaters) and this was one of the sms-es I send out!

me: are you free for makan(eat)?
xxx: where & when?
me: tai zi heen lar n this wednesday, can?
xxx: why?
me: eee . . . I am getting engaged.
xxx: wah liao to who?
me: come lar then you know.
xxx: cannot lar, next time….

I make a white lie during my sms-es, I told my makan kaki’s that I will be getting engaged on that day but in fact it was a farewell gathering dinner for two food bloggers Hwei Ming and Chris. I am sure by now both of them should be busy packing and so happen both of them will be heading to UK, Hwei Ming will be continuing his study in Manchester and Chris will be getting a new job in Glasgow. So that night we had Jennifer, Simon Seow, Hwei Ming, Chris, Shirley, Sharon, Sidney and myself. It was a incredible night as the food was awesome, creative, well presented and what’s more Delicious!


The night we started off with a light fried fluffy bun (Man Tau) topped over with sweet and sour sauce and crab meat which was so seductive, totally felt like being seduced into a lovely dinner.


Then came these lovely and beautiful covered soup bowls and each of us was served with this bowl. When we opened it’s cover, it was this lovely and tasty Double-Boiled Dried Fish Stomach Herbal Soup (Lai Tong) which was absolutely delicious and so indulging.


The next dish was the appetiser, it was Siew Mai dumplings but not an ordinary Siew Mai dumplings. We had the Tai Zi Heen’s “Siew Mai” from The Four Corners of The World (Tong Lam Sai Pak Siew Mai Wong).

Abalone “Siew Mai” (Tong Fong Chu Sar Pau Yee Mai)
Redang Crab Meat “Siew Mai” (Lam Yeong Rendang Hai Yok Mai)
Tuna “Siew Mai” (Sai Sek Tuna Yu Mai)
Scallop “Siew Mai” ( Pak Hoi Tai Jee Mai)


Next yet another appetisier was served andthis round was Tai Zi Heen’s Four Seasonal Crystal Shrimp Dumplings (Tai Zi Heen Sei Kwai Teen Har Kao) Gosh It was amazing when I saw the colors of these crystal dumplings . . . orange, green, crystal white and black. Just by looking at them, it had already captured my heart. Every single of this crystal dumplings represented a season, spring, summer, autumn and winter.

Black(ink squid)-Summer


The first main dish we had was this Crispy Roasted Chicken Topped with Szechuan Sesame Sauce. This roasted chicken looked so petite gorgeous as the chicken had been deboned after roasting. The roasted chicken was placed at the centre of the dish perfectly and topped with crisp fried onions, white sesame seed, chopped scallion and a sprinkle of light hot sweet szechuan sauce, lovely and so adorable. I truely enjoyed this dish. It is a must order if you dine at this restaurant.


This dish was the Chef’s Signature Dish, truely a fusion dish that I would love having everyday. It was Oven-Baked Black Cod Fillet with a Butter and Parmesan Cheese Crust . . . truely heaven. I had never ever enjoyed such thick slices of cod fillet since I came back from Scotland seven years ago. The cod was well pan fried and baked in the oven to create the buttery parmesan cheese crust. The saltiness of the parmesan blended so well with the cod fillet and the presentation was fantastic. How can we not notice the word “Fish” well written in chinese on the huge serving plate. Kudos to the Chef!


Next was yet another Chef’s Signature Dish, the Ying-Yang Prawns – Crispy Prawns Tossed wth Asian Dressing and Garlic Pepper Sauce. I got to say I enjoyed this very much as the prawns were very fresh, meaty and crunchy. It was done to my liking, just cant let my eyes of them. The decoration was absolutely marvellously done, very well presented. Do you notice that this dish was decorate according to BigBoysOven . . . . . Sunny & Sidney! (muahahahahhahaha)


I alway find it difficult to handle beef whenever I dish up a recipe in my kitchen. Why? You may ask. Well, I always having tough cooked beef, hard and difficult to eat. But the beef dish that we had that night was absolutely difficult to describe as I was lost with words on how delicious it was, it just melted in my mouth and the biting was effortless. I would defintely recommend this dish, Wok-Fried Diced Beef Tenderlion with Black Papper and Crispy Garlic.


Then came the Stir-Fried Honey Peas with Wood Fungi, Pine Nuts and Lotus Root served on a crown basket. The vegetables were vey fresh, tasty, crunchy and was done prefectly, not over cooked at all.



When the main courses already done, came a huge selection and variety of moon cakes. They were delicious and I had wrote about them at Big Boys Kitchen.


Look, look at everyone especially Simon, Hwei Ming, Chris, Jennifer and myself just busy playing with our camera during those lovely and delicious food served that nite.


Tai Zi Heen is a must place to be as it has a few winning award for dining! A place I would recommend.

If you go there now for dinner from 1st August till the 30 September 2008, you can enjoy 50% off Dinner Nightly from 6.20pm-10.30pm from the a la carte menu excluding premium food items.

For Booking, call Tai Zi Heen at 03-2170 8888 extension 8200 or email to restaurant@princehotelkl.com.my

And, as always, terms and conditions apply.


This is me with the incredible Chef Ricky Thein.

I hope for a speed recovery and be back real soon . . . . Love Sunny Yaw

Delicate Dim Sum That Wooed My Heart . . .


It was time for lunch and I was at Pavilion meeting up with Sunny, decided to have Dim Sum. I still recalled my friend, Shirley who had been telling me so much about the delicious Dim Sum at Tai Zi Heen, Prince Hotel. As since the place was just behind Pavalion and without wasting any seconds and to fill my hunger, I dragged Sunny to try out the Dim Sum.


Tai Zi Heen looked perfect place to be, a sure relaxing place to dine. As we sat down, the chinese tea was poured and the menu was handed for us to select and make the ordering. Here were the Dim Sum we had . . .


This was steamed crystal seafood dumplings filled with pumpkin . . . gorgeous, such a lovely and inviting piece of art. I particularly loved the bright orangy color and the freshness taste of the seafood fillings . . . so refreshing.


This Dim Sum really surprised me indeed and you may ask why? I got to confess that whenever I ordered my Dim Sum, I will never do without “Siew Mai” (Pork Dumplings). As Tai Zi Heen is halal, and to indulge a “Siew Mai” can be unimageable but I was totally wrong. . . . I ordered steamed chicken and shrimp dumpling with fresh scallop and black pepper “Siew Mai” was truely a heaven. It was very moist, tasty and you can bite into the crunchiness of the shrimps . . . I can defintely imagine my day.


This transparent light blue crystal dumplings looked so gorgeous and had make me craved not to eat them as of their beauty . . . so authentic and yet so divine . . this was steamed shrimps and scallops dumplings with vegetable.


How can we do without “Har Kau” when indulging Dim Sum and ordered a basket of steamed crystal dumplings filled with truffled shrimp “Har Kau” . . . absolutely delicious.


Due to hunger for deep fried Dim Sum, I ordered something rather interesting . . . a crispy shrimp and kiwi coated whole oats. Did I say lovely . . . yes I defintely did . . . a thumbs up to the chef . . . it was done perfectly with a wasabi dip . . . perfect and was gorgeous.


It was an amazing Dim Sum lunch and we will defintely be back next week to try out their new dinner menu with 50% discount! . . . SidneyK

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