All-You-Can-Eat Weekend Yum Cha @ Tai Zi Heen, Pullman KLCC

Let’s Yum Cha!

Weekends are the best. Besides resting and running errands, it’s those weekend moments to sit back and enjoy breakfast or brunch with family and loved ones. One of the latest hotspot in the city to enjoy a weekend treat is at Pullman Kuala Lumpur City Center’s Cantonese restaurant Tai Zi Heen.

Foodies can now enjoy a sumptuous Weekend Yum Cha with All-You-Can-Eat Dim Sum at the elegant Tai Zi Heen. With more than 40 selections of dim sum to choose from, it’s a perfect weekend treat to enjoy. Available every Saturday, Sunday and public holidays from 11.30am onwards, there are plenty of dim sum to please even the discerning palate.

No stranger to the city dining scene, Tai Zi Heen is renowned for its fine Cantonese cuisine. Set in elegance and opulence, Tai Zi Heen offers a fine list of Cantonese dishes besides their dim sum. There are also private rooms available for private parties as well.

The Weekend Yum Cha Dim Sum is set under Appetizer, Steamed, Deep-Fried & Baked, From The Wok, Rice Rolls & Congee and Chinese Desserts. Diners can enjoy all-you-can-eat dim sum at your leisure pace while your dishes are freshly prepared and cooked-to-order.

It’s definitely a plus point when one can have a few appetizers to start the meal. There is a few to choose from and we opted for two choices of Marinated Black Fungus in Aged Vinegar & Garlic and Szechuan Style Marinated Chicken with Spicy Sauce.

Simplicity does excel and it showed in the Marinated Black Fungus in Aged Vinegar & Garlic. Light with a subtle tang, the crunchy petals of black fungus has a lovely textural bite that awakens the palate for more to come. On the other hand, the piquant heat from Szechuan Style Marinated Chicken with Spicy Sauce was stimulated the palate with an explosion of flavours. Tender chicken soaked with numbing heat was highly addictive and yummy.

Moving to Steamed Dim Sum, we tried quite a few on the list. Besides the classic must-haves, there were also quite a few dim sums with a local twist. Favorites on the list are the plump Har Kaw Crystal Dumplings with Dried Sole, the delectable Siew Mai Chicken & Shrimp Dumplings with Mushrooms, the bouncy Dried Mandarin Peel-Infused Beef Meatballs with Bean Curd Skin and the tasty Ox Tripe & Radish in Sha Cha Sauce.

The Handmade Fish Balls with Conpoy & Abalone Sauce and the Spicy Nyonya Style Dumplings with Shrimp & Chicken was decent too. The fish balls had good flavours as well as texture while the dumplings were moreish. The Glutinous Rice Parcel in Lotus Leaf is filled with sticky rice studded with lots of bits of tasty mushrooms, dried shrimp, salted egg and more.

The Steamed Bamboo Charcoal Buns with Salted Egg Yolk never fails to please, especially when it’s made right with oozing hot lava flow of luscious salted egg yolk custard. Savory goodness with salty and sweet notes, the fluffy charcoal bun and its lava is bound to be a crowd pleaser of diners of all ages.

From the Deep-Fried & Baked Dim Sum list, there’s also plenty to choose from. Whether it’s classic like Deep-Fried Crispy Yam Puffs with Barbecued Chicken & Mushrooms, Crispy Glutinous Dumpling with Chicken & Pickled Daikon to Oven Baked Mini Egg Custard Tarts and Deep-Fried Sesame Balls or modern dim sums such as Deep-Fried Bean Curd Rolls with Cheddar Cheese & Shrimp and Prawn Dumplings with Wasabi Dressing, it’s a satisfying treat of little bites.

Drool worthy on my list has to be the Oven-Baked Mini Egg Custard with its wobbly eggy center in short crust pastry and crispy Deep-Fried Bean Curd Rolls with succulent sweet prawn and hot melty cheese. I also cannot get enough of aromatic Deep-Fried Sesame Balls with a light chewy bite.

Fresh hot off the heat in the list From The Wok had us savoring Stir-Fried Rice Rolls with Sambal Chili Sauce, Stir-Fried Radish Cake with XO Chili Sauce, Yangzhou Fried Rice with Prawns & Barbecued Chicken and Dan Dan Noodle.

The minimalist pairing of chee cheong fun with a good pungent sambal chili and solid dose of breath or wok made the Stir-Fried Rice Rolls with Sambal Chili Sauce a crowd favorite. What matters in the dishes From the Wok was definitely the wok hei that really elevated classic dishes of Stir-Fried Radish Cake with XO Chili Sauce and Yangzhou Fried Rice with Prawns & Barbecued Chicken to such satisfaction in aroma and flavours.

For a warming note, diners can select from the Rice Rolls & Congee list of comfort favorites such as Rice Rolls Filled with Shrimp & Yellow Chives, Classic Rice Rolls with Sesame & Sweet Sauce, Congee with Century Eggs & Chicken and Plain Congee with Conpoy.

There’s definitely more than what we savored and perhaps the best way our Weekend Yum Cha ends was on a soothing sweet note. From familiar sweet endings of Chilled Honeydew Melon with Sago, Iced Sea Coconut with Longan to hot sweet broths of Hot Creamy Black Sesame Soup, Hot Red Bean Paste with Lotus Seed, there’s also others such as Chinese Herbal Jelly with Honey and Deep-Fried Lotus Pancake.

The Chinese Herbal Jelly with Honey not only makes a refreshing ending but a nutritious one as well!

         

All-You-Can-Eat Weekend Yum Cha

Available every weekend and public holidays from 11.30am to 3.00pm

RM75 per adult

Kids eat free (under 5 years old) and pay 50% off (6 to 12 years old)

For reservations, call +603 2170 8888 extn. 8200 or email restaurant@pullman-klcc.com

TAI ZI HEEN

Pullman Kuala Lumpur City Centre Hotel & Residences

Level 2, Jalan Conlay,

50450 Kuala Lumpur

Tel: +603 2170 8888

Fax: +603 2170 8999

Email: enquiry@pullman-klcc.com

Website: www.pullman-kualalumpur-citycentre.com

Facebook: www.facebook.com/PullmanKualaLumpurCityCentre

Lancelot Tea-Guild @ Nadayu 28, Bandar Sunway

Semi Brunch Buffet Seafood Galore

Weekend brunches are made for indulgence, especially if there is some special occasion to celebrate! To indulgence in seafood, one should look out for Lancelot Tea-Guild’s fabulous semi buffet brunch filled with mind-boggling seafood choices. Its premium and luxurious seafood all the way from Norway as well as other places.

Serving only the best catch from the sea, diners are to feast on a buffet of seafood and a main course plus dessert. Lancelot Tea Guild started out in 2015 as tea parlour cum restaurant. Today, the kitchen is helmed by Executive Chef Petr Feher, a chef with over 25 years of experience in the culinary industry. It’s been a long 5-star restaurants of the finest in the world for Chef Petr and he has decided to take a step back and go easier in his life. Continuing his passion for culinary gastronomy, Chef Petr is currently creating his masterpieces at Lancelot.

Lancelot is offering lots of various events and themed culinary promotions every month. Diners can expect book club parties, seasonal festive promotions, special guest chefs themed dinners, semi buffet brunch and more. The restaurant, dressed with elegance and class is also perfect for private functions.

From stylish leather sofas and armchairs to dark wall panels lite by chandeliers and artistic posters flanked by red velvet theatrical curtain, dining at Lancelot brings an elite dining experience to our city. The restaurant also boast of a majestic bar in the entrance room.

It was a preview of Lancelot’s semi buffet brunch that attracted my attention. I was told that it would be a brunch and so when I saw the spread at the entrance of room of Lancelot, I was impressed. How not too when a spread of the most luscious and attractive seafood was spread out in full galore?

Here’s the deal. Lancelot will set a date over a weekend once a month that features this premium semi brunch buffet. Stay tune in their Facebook to catch this as it may not happen often.

Diners are to enjoy all-they-can-eat seafood spread while their main course will be served later at the table. The kaleidoscope of seafood had us devouring Maine lobsters, US oysters, snow crab legs, yabbies, salmon, scallops, Norwegian sweet shrimps and more.

The Maine lobsters, beautifully poached and tender, has glorious orange roes contrasting its natural white flesh. After enjoying the tail, the claw was next. Utterly juicy after it’s cracked, the claw was so sweet and yummy. The snow crab legs may require a little effort but it’s worth it. You’ll be awarded with the sweetest and succulent crab meat that teases the palate into oblivious deliciousness.

US oysters, plump and briny, only needed a squeeze of lemon to heighten its flavours. I prefer mine with a drop of tobacco sauce too…

I have had yabbies before but never this fresh and sweet. Prying the meat from its shells do require certain technique but nothing too impossible, especially when the award is plump and succulent yabby meat that is gorgeously fresh and sumptuous.

Salmon, prepared in many ways by Chef Petr, shows up as Gravlax, Smoked Salmon Tartare, Smoked Salmon and Salmon Sliders. The Gravlax, a splendor of color on black plate shows house cured salmon served with lots of condiments. Cured just right, the gravlax is sublime.

Smoked Salmon, nicely medium thick slices, looked too good to be eaten. Dressed with pickled shallot petals, capers, egg white and some pretty flowers, the smoked salmon was certainly a big hit with everyone that day. The Salmon Tartare had bigger chunks than the usual tartare, not that I mind. Nicely salty and moreish, it’s also got bits of chopped shallots and bell pepper. I personally preferred the Gravlax and Smoked Salmon better.

The Norwegian Sweet Shrimp may take some getting used to for some but I simply adored it. The texture somehow lets one think it’s not cooked but it is. It tasted of oceanic sweetest unlike any other shrimps I have had here and the chef has enhanced its subtlety sweetness with lemon. Rest assured, I had plenty of this shrimps.

The Scottish Scallops was also yum. Seasoned with soy sauce, honey and garlic, the scallops were savory with tinges of sweetness. I like the firm texture and the scallops were served chilled with herbs, avocado, lots of onions and pretty edible flowers.

Pickled Herring is also not for everyone. That said, pickled herring has always been a favorite of mine, perhaps because I enjoy sourish flavours. This one was so good, I managed to enjoy 3 slices all by my happy self.

There’s also the Smoked Mackerel with lots of mustard seeds and some red onions. Decent with a nice rich smoky note to counter the rich flavour of the mackerel.

Salmon Sliders, something more cooked for those who may not enjoy raw salmon, was served with sesame seed buns, some greens and onions. It was a tad dry for me but maybe it’s because I prefer my salmon less cooked. Just very minor one since all the other dishes were so scrumptious.

The main course changes and is based on the freshest catch available. We were served Pan Seared Brill with Beetroot. Brill, a flat fish from the Turbot family, the flesh is smooth and soft. The light buttery note is delightful and the dish is quite delicate yet tasty. Love the velvety creamy mash with the fish and the beetroot added a nice tangy touch.

For dessert, another one that is up to the chef. Simple yet satisfying Chocolate Mousse with layers chocolate and berry.

No dashing knights here at Lancelot Tea-Guild but hey, I am certainly not complaining. Food is ultimately on high end scale and worthy of the heavy price tag paid. 

The Lancelot Semi Brunch Buffet is priced at RM268++ (with juice) per pax or RM368++ (with wine). There’s also the more affordable brunch sets at RM88++ or lunch sets at RM68++. There’s always the regular a la carte menu too. I appreciate what Lancelot tries to bring to our palates. It’s certainly a place to check out for a treat!

LANCELOT TEA-GUILD

No 5A Nadayu 28 Dagang

Jalan PJS 11/7 Bandar Sunway

47620 Subang Jaya

Tel: +60 3-5613 6639

Facebook: www.facebook.com/LancelotTeaGuild/

Business Hours:

Mon to Fri    12noon to 10pm

Sat & Sun   11am to 10pm