Monday, January 24, 2011

Tai Zi Heen, Prince Hotel & Residence

With the coming Chinese New Year holidays, most hotels and restaurants are preparing for the festive holidays with special menus.

Lucky me! My friend, Sid from BigBoysOven extended an invitation from Prince Hotel to review their festive menu at their Cantonese restaurant Tai Zi Heen recently.

Prince Hotel is a class of its own with its beautiful décor and gorgeous art collections. The lobby has a stunning modern art chandelier that took my breath away. There are also gorgeous vases and beautiful artifacts surrounding the whole hotel.

Tai Zi Heen’s award winning Chinese Master Chef Ricky Thein, and his culinary team delivers authentic Cantonese food into the realm of contemporary cuisine with dishes that accentuate original flavours with a modern twist!

The décor of the restaurant is an ideal venue for work and personal functions and has a seating capacity of 180 persons with five private dining rooms for special occasions.


Dressed with red lanterns, the chandelier was simply D.A.Z.Z.L.I.N.G!


 
There were two gorgeous huge enameled vases that stood outside of the restaurant’s main entrance!


Restaurant’s entrance which features two beautiful embroidered chairs covered in red & gold fit for royalty.


Award winning Chef Ricky Thein


Tai Zi Heen’s culinary team has come up with a magnificent list of CNY set meals and ala carte dishes to jazz up the festival.


CNY Yee Sang Menu
CNY Prosperity Set at RM988++, RM 1288++ and RM1488++ for 10 pax
Prosperity Yee Sang Selections of Seafood: Abalone, Hamachi, Sea Whelk, Surf Clam, Tuna and Salmon (available at full portion or half portions)
Vegetarian Yee Sang
A La Carte Selection
Special Lunch Dim Sum Menu


We started off with the must-have traditional Yee Sang with Salmon.


Chef Thien really kept the Yee Sang light, simple and delicious! Fresh golden salmon slices, finely julienne vegetables, crunchy jelly fish and crackers were unified by a beautiful plum sauce with lemon that was very well balanced.



I just cannot resist a plate of heavenly salmon slices that is so fresh, one can see the sheen of freshness on the fish.



I cannot stress how important a blissful soup can make a difference in a meal. We were served the Double-boiled Pearl Shark’s Fin with Bamboo Pith and Chinese Cabbage.



This is simply the best of the best! Top notch quality ingredients were my first taste. It almost makes me wants to sing out loud when I was enjoying this soup. The broth was really divine and full bodied of various flavours of the ocean. Clean and well balanced, the soup is clear and you can taste quality shark’s fin at its simplest! Sigh…. with happiness. J


I must have done something right in my past life…to enjoy a luxurious Braised Dried Oysters with Fatt Choy, Baby Abalone, Sea Cucumber and Wok fried Greens.



Abalones were perfectly cooked. Sea cucumber and huge oysters were braised till tender and mellow. The taste was again very lush and mouthwatering. This dish is simply shouting “Eat me!”


My portion of Food of the Gods!


Traditional style Steamed Cod Fish was served as our fish course. This must have been a huge cod because the size of the slices was really humongous.


No fault with this as it was again well cooked and seasoned with quality soya sauce. Freshness of the cod was present, hence the taste was really sweet and well balanced with the amount of saltiness from the soya sauce. I had two huge pieces of this fish. ;)


With a prosperous meal, comes with a prosperous dish of “Har”, Stir-fried Prawns with Pumpkin Sauce served on a Rice Nest.


The restaurant spares no expense at serving fresh huge prawns, coated with a golden pumpkin sauce, nestled comfortably on a rice nest. Prawns were crunchy and very succulent, bathed in a lightly sweet and savory sauce of mashed pumpkins. Another award winning dish in my opinion.


After my seafood ecstasy, dessert of Double-boiled Hasma with Red Dates and Glutinous Rice Dumplings were served individually.


I am not a fan of Hasma (which originates from frog) which has a tendency to be fishy. Although there are reported benefits of this delicacy replenishing the lungs, kidneys and improving skin completion, I have had a few bad experiences with this dessert. The one served at Tai Zi Heen has absolutely no smell, hence I was happy to devour this with delight. The glutinous rice dumpling was smooth and silky with a stuffing of black sesame paste.


My seafood rendezvous ended with a sigh of great satisfaction from everyone at our table. No wonder Chef Thein has won many awards for his Cantonese cuisine. All of his dishes were clean and very well balanced in flavours. This is definitely Cantonese cuisine at its best.

My conclusion is that Tai Zi Heen is well worth the price and the drive (to beat the horrendous traffic) to savor its Cantonese cuisine with a modern twist. Salute to Chef Thein!


Tai Zi Heen Chinese Restaurant
Level 2, Prince Hotel & Residence Kuala Lumpur
Jalan Conlay, 50450 Kuala Lumpur.

Hours: Lunch   12 noon – 2.30pm
           Dinner   6.30pm – 10.30pm

Tel: 03-2170 8888 (For Reservation)
E-mail: restaurant@princehotelkl.com.my


Disclaimer: The opinions and experiences articulated on this blog is entirely based on my personal tastebuds and may be at odds for other foodies.

2 comments:

  1. you know i have not lou sang even once so far! but im not complaining since i was never a fan of it!! But i wouldnt mind some of those double boiled shark fin soup! yumss! :D

    ReplyDelete
  2. AugustDiners: Oh yeah! That soup was out of the world yummy! Hope you get to lou sang soon to join in the festive season... :)

    ReplyDelete

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