I am certainly experiencing a lot of Laughter before the new Dragon Year arrives!
The year of the dragon is said to be a transformational year. Ti Chen, translated as Palace of Emperor, is set to usher in a new Lunar Chinese New Year with its newly refurbished décor. Ti Chen, located at the neighboring Saujana Golf and Country Club, is definitely glam up with a gorgeous interior and is set to welcome guests with a refreshing ‘Fatt Choy’ menu this festive month!
As I walked into the Ti Chen, what strike me right away were the bold and contrasting colors of black and red with splashes of white. Dark panels with a fusion of oriental and contemporary motif adorned and liven up the whole atmosphere. Light gauzy flowing material provided sections to the whole ambience while soften up the sunshine from the glass windows surrounding the whole restaurant. A bold and alluring attractiveness summed up the whole new Ti Chen!
Catering to the festive mood, lots of Chinese red lanterns dressed up the ceilings and set the stage for the Chinese festivity mood!
For the coming Water Dragon, different prosperity set menus have been carefully put together to reflect a memorable feast. Each set menu is paired with wine or liquor to jazz up the occasion. We had the honored of savoring of one the four ‘Fatt Choy’ menus labeled Jade Set priced at RM988++ that day.
We started off with the mandatory dish of Salmon Yee Sang. Slivers of bright salmon were delectable as usual and the array of ingredients provided the much significant crunch, sweet, fruity and nutty flavors and textures. I detected some jelly fish for a nice chewy texture as well.
Our next soup course was Shark’s Fin Soup with Crabmeat and Dried Scallop. Fairly thick and silky smooth, the golden broth was laced with superior broth, chunks of crabmeat and shredded conpoy, lending an aromatic ocean flavors to every spoonful. A dash of vinegar added more oomph to the soup!
Roasted Chicken with Tong Kwai had gentle flavors surprisingly. The bird was roast till the skin was crisp and beneath it lies the gravy tinted with Tong Kwai. I like the overall dish as it proved decent. My only one request to the chef is to ask for more sauce as it wasn’t enough to coat that whole bird.
Surprisingly our table wasn’t much a fan of prawns but I had no complaints as there were more for me!! Maybe it was just the hassle to peel prawns that some people don’t like. The Stir-Fried Prawns with Seasonal Salt was executed very well as the shells of the prawns were super crispy and flavors were dashed with a distinctive salt seasoning. In fact, I like the crunch of the skin so much; I didn’t peel it but devoured the whole prawns with shells! J
The fish course had us savoring Steamed Red Snapper Fish with Superior Soya Sauce. Flavors were good as per the norm but I personally thought the fish was a bit overcooked. The freshness of the fish did make up for the cooking part and the superior soya sauce is very aromatic and savory.
I like the Braised Sea Cucumber with Fish Maw, Dried Oysters and Fatt Choy! Soft big pieces of sea cucumber were well braised with great savory flavors and the pieces of light beige fish maw delicious with the sauce, Even the dried oysters were braised very well. Green broccoli provided its usual color and vegetable flavor to the overall dish.
Chef Special Loh Mai Fun came in the aromatic lotus leaf. The glutinous rice was steamed till soft and sticky with jewels of vegetables, mushrooms, dried shrimp and topped with fried shallots and sping onions. Yum… I have two helpings of this rice!
We finished the meal with Fresh Fruits and Red Bean Mochi. Simply but utterly satisfying as it was a refreshing end to our heavy meal!
Besides just great food, guests are also treated to a scenic view of the golf course with lots of greens over the course. I had never had any interest in golf but maybe I should with such a gorgeous view!!
One can expect a luxurious dining experience at the new Ti Chen Chinese Restaurant. The ambience and scenic view is certainly the plus points while one can certainly expect the best from the kitchen and service at Ti Chen!
Fatt Choy Set Menus
Rm88.80++ Per Person (Minimum 5 persons)
Rm888++ Per Table of 10 persons
With a bottle Mesterio Cab Sauv Red Wine
Salmon Yee Sang
Shark’s Fin Soup with Four Treasures
Roasted ‘Pei Pah’ Chicken
Steamed Red Snapper Fish Teo Chew Style
Stir-Fried Prawns Vietnamese Style
Braised Sea Cucumber with Dried Oysters, Black Mushroom and Fatt Choy
Fried Rice with Sea Delicacies
Glutinous Rice Dumpling with Dried Longan
Rm98.80++ Per Person (Minimum 5 persons)
Rm988++ Per Table of 10 persons
With a bottle Johnnie Walker Black Label 12 Years
Salmon Yee Sang
Shark’s Fin Soup with Crabmeat and Dried Scallop
Roasted Chicken Tong Kwai
Steamed Red Snapper Fish with Superior Soya Sauce
Stir-Fried Prawns with Seasonal Salt
Braised Sea Cucumber with Fish Maw, Dried Oysters, and Fatt Choy
Chef Special ‘Loh Mai Fun’
Two Varieties Dim Sum
Seasonal Fruits with Mandarin Orange
Rm138.80++ Per Person (Minimum 5 persons)
Rm1388++ Per Table of 10 persons
With a bottle of Hennessey V.S.O.P
Abalone Yee Sang
Shark’s Fin Soup with Sea Delicacies
Roasted ‘Pei Pah’ Duck
Steamed Sea Grouper with Superior Soya Sauce
‘Ying Yong’ Prawns
Braised Broccoli with Abalone, Black Mushroom, Dried Oysters, and Fatt Choy
Chef Special ‘Ee-Fu’ Noodles with Sea Delicacies
Warm Sea Coconut with White Fungus
Chilled Mochi with Mandarin Orange
Rm228.80++ Per Person (Minimum 5 persons)
Rm2288++ Per Table of 10 persons
With a bottle of Singleton Single Malt Whisky 12 Years Old
Abalone Yee Sang
Superior Shark’s Fin Soup with Dried Scallop
Steamed Red Grouper with Lemon and Superior Soya Sauce
Stir-Fried Tiger Prawns with Superior Soya Sauce
Braised Broccoli with Alisan Abalone, Black Mushroom, Dried Oysters, and Fatt Choy
Chef Special ‘Loh Mai Fun’ in Lotus Leaf
Double Boil Red Dates with White Fungus
Red Bean Paste Pancake with Mandarin Orange
There are also delicious varieties of Yee Sang available ala carte, from Rm38++ to RM288++.
Ti Chen opens every Tuesdays to Sundays from 12noon to 2.30pm (lunch) and 6.30pm to 10.30pm (dinner). For dining reservations, call 03 7840 5502 or email firstname.lastname@example.org
There is even a Fatt Choy Room Package for those looking to spend quality time with the family during Chinese New Year with packages starting from RM265++ onwards. This package is valid from 13 January to 6 February 2012. Contact reservations at 03 7843 1234 or email email@example.com for more information.
Ti Chen Chinese Restaurant
The Saujana Hotel Kuala Lumpur
Jalan Lapangan Terbang SAAS,
40150 Shah Alam, Kuala Lumpur
Tel: +603-7840 5502
*Thanks to Azimy & Izzrin for the invite!