Monday, February 11, 2013

Tao Cuisine, Intercontinental Kuala Lumpur: A Stylist Chinese New Year!




Blending New and Timeless Classics!






I am back again at Tao Cuisine! After my recent gastronomic affair with Masterchef Sam Leong, I was indeed happy to be back. This New Year, gourmands seeking stylish new dining experience will be please to celebrate the festivity at the newly opened Tao Cuisine at Intercontinental Kuala Lumpur. Check out my ravings on previous post here.







Chef Wong Lian You and his culinary team have created an irresistible range of menus that include all the delicacies associated with fine Chinese dining. With a passion for combining new and timeless classics, his creations are heartwarming and soulful. This CNY, expect his Chinese New Year Menus to be flavored with the perfect blend of tradition, spiced with that modern touch all served in Tao’s invigorating and stylish interiors.







Top Shell with Salmon and Wasabi Sauce Yee Sang

It’s almost obligatory to start off any auspicious meal with Yee Sang and so we kick in this meal with a special Top Shell with Salmon and Wasabi Sauce Yee Sang. Top Shell, a gastropod, maybe not be very flavorful on its own but the lightly firm chewy texture is a welcome one.  Another added bonus is the dressing, a twist on the plum sauce with the addition of wasabi sauce. The nostril tingling sensation from the wasabi makes this Yee Sang perky, juicy and delicious. It’s a great take of the Japanese influence in the Chinese dish.







Double Boiled Baby Abalone with Fish Maw and Cordyceps Flower Soup

Fine dining establishments have begun to serve soups that exude wholesome richness rather than the more classics of starchy onnes. At Tao Cuisine, the Double Boiled Baby Abalone with Fish Maw and Cordyceps Flower Soup is preciously boiled to richness. A sip of the deep oceanic flavored soup is enough to sooth away any troubles of the day. Laden with opulence of abalone, dried scallop, fish maw and the current trending herb of cordyceps flowers, it’s a soup that you would want to savor it slowly to last almost forever!







Tao's Crispy Roasted Duck with Chinese Angelica

As soon as this was placed in front of us, we got intoxicated with the aroma of the duck. Its superiority lies in the deep herb flavors of Chinese angelica or Tong Kwai and juiciness. The chef was so considerate to debone the roasted duck for easier consumption. The lightly crisp skin was amazing with little fats while the meat was tender and oozing with goodness. Served with sides of hoisin sauce and plum sauce, I lost count of how many pieces I devoured with delight.







Steamed Pomfret with Crispy Ginger and Dried Tangerine Skin

A highly popular fish in every celebrative occasion, this one is cooking classically steamed with superior soya sauce and ginger. What makes this a little different from others is the addition of tangerine skin which aromatized and flavored the fish with hints of citrus. Love the loads of coriander and spring onion on top but the tangerine skin provided a little too much citrus. It’s simply my preference to enjoy the dish as original as its gets without the tangerine skin. Other than that, the fish was steamed to perfection!







Deep Fried Crispy Scallops served with Wasabi Dressing

Encasing inside the golden patties is chunks of fresh American diver scallops. Crusted with breadcrumb and fried to golden brown, it was dressed with wasabi mayonnaise and dollop of flying fish roe. The wasabi hint is very light in order not to overpower the scallops.







Braised Sea Cucumber, Money Bag and Dried Oyster Sea Moss Rolls

A platter filled with collagen laden sea cucumber, auspicious vegetable money bags and delicious dried oyster moss rolls with fish paste. My favorite of the whole lot is the lovely braised sea cucumber and the oyster rolls. Bouncy and intensified with the essence of dried oysters, the roll had good bite and flavors. All of the above was sauced up with a lightly sweet pumpkin sauce.







Stir Fried Shanghai "Ninko" Noodles and Seafood with Spicy Scallop Sauce

The whole affair was delicious but this dish won my heart that day. Nian Gao or rice cakes are eaten during CNY because of its significance. This round, the Nian Gao is savory and stir fried with loads off sea treasures and a lightly spicy scallop sauce. Well fried with beautiful aroma of wok heat, the rice cakes is a little chewy, giving our jaws a nice light exercise. The abundance of jade limpets, scallops, prawns and fish slices made this dish even more alluring while beansprouts provided a nice crunch. We interrogated the chef for this scrumptious sauce made from dried scallops, chicken ham and more. I would gladly return here just for this dish alone!







Deep Fried Ninko with Yam

Glad to see a traditional dish of Deep Fried Ninko with Yam! Crispy batter enveloped soft sweet Nian Gao sandwiched with creamy yam and sweet potato. Yummy!






Chilled Hawthorn, Snow Fungus and Lotus Seeds

This sweet dessert was so refreshing! I didn’t expect the salty sweet combination of hawthorns and longans would match so well. Other ingredients like snow fungus and lotus seeds added more bite to the dessert. Its flavors brought back childhood memories, probably because of the hawthorns.







As Chef Wong wasn’t available that day, we had the honor of Sr. Banquet Chef Ngoi Siok Kong to answer all our questions. Tao Chinese Cuisine is definitely set out to impress gourmet connoisseurs with its touch of combining the best of new and old classics. Dim sum is also available in addition to a la carte Chinese dishes. Coupled with the gorgeous ambience and service with a smile, it’s a place to sample some of the best Chinese cuisine in the city!

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贺新禧 CHINESE NEW YEAR 2013

A Toss to Good Luck: Yee Sang
Duration: Now till 25 February 2013

Abalone Snow Pearl Yee Sang @ RM128 (Half) / RM238 (Full)
Top Shell with Salmon and Wasabi Sauce Yee Sang @ RM93 (Half) / RM173 (Full)
Salmon Yee Sang @ RM93 (Half) / RM173 (Full)
Tempura Mushrooms with Wasabi Sauce Yee Sang @ RM78 (Half) / RM138 (Full)
Mixed Lettuce with Balsamic Vinegar Yee Sang @ RM68 (Half) / RM128 (Full)

*Choose to enhance your yee sang with lobster, abalone, truffle, 
salmon, baby octopus, jelly fish, mango (Additional charges apply)


Celebratory Sets (Min. 3 persons, available for lunch only)
Good Fortune 鸿运当头RM128++ per person, 7 courses
Peace Harmony 报平安RM138++ per person, 8 courses

Festive Sets (Per table of 10 persons, available for lunch and dinner)
Auspicious 大地回春RM1,488++, 8 courses
Joyous Reunion 大展宏RM1,888++, 8 courses
Prosperity 步步高陞RM2,288++, 7 courses

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For reservations, please call 03-2782 6128
or email foodandbeverage@intercontinental-kl.com.my






TAO CUISINE
Intercontinental Kuala Lumpur
165 Jalan Ampang
50450 Kuala Lumpur
Tel:  +603 2161 1111
Fax: +603 2161 1122


Business hours:
Lunch every Monday to Friday from 12.00noon to 2.30pm
Lunch every Saturday, Sunday & Public Holidays 11.00am to 2.30pm
Dinner daily from 6.30pm to 10.30pm

**More pictures in my Facebook: ChasingFoodDreams






5 comments:

  1. This is a great informational article! I enjoyed reading this material. Thank you for putting a unique spin on this topic and giving me more factors to consider. I like your views and your style.

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    ReplyDelete
  2. Double Boiled Baby Abalone with Fish Maw and Cordyceps Flower Soup sounds really interesting.

    ReplyDelete
  3. I like the addition of Hawthorn for the tong sui!

    ReplyDelete
  4. Ooh Wasabi sauce, that's new! Wonder if I should try that for the 15th day, but not sure if my family will like it. I had to look up jade limpets!

    ReplyDelete

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