CHASING FOOD DREAMS: Spring Garden

January 14, 2019

Spring Garden Restaurant @ Suria KLCC

A New Spring Has Begun

Located in the iconic hotspot of our metropolitan city, Spring Garden Restaurant has just taken on a new spring outlook in KLCC. Under the umbrella of the Tai Thong group of restaurants, Spring Garden takes on fine dining Chinese cuisine served in an elegant and classy ambiance. The restaurant is pork-free and serves up a delectable menu of classic Chinese favorites along with a luscious array of dim sum daily.

The new Spring Garden is a sight of vibrant opulence. Spaciously designed with modern contemporary elegance, the main dining area is set in shades of sky blue and red with injections of natural wood and other natural elements. There are some sections of dining area for diners who wishes for more discrete dining as well as private rooms.

As with most Chinese restaurants, Spring Garden also has live tanks showcasing various seafood.

At a glance, the plush thick menu is filled with tempting photos of beautifully crafted Chinese dishes along with the usual details. The menu is exceptionally large, showcasing Tai Thong Group Executive Chef Simon Lee and culinary team’s vast culinary skills and creativity.

While waiting for our mains to be served, a little sneak peek at the dim sum selections available at Spring Garden took place as palate teasers. The classic must-haves such as Steamed Xiu Mai (RM10.80++) and Tai Thong Superior Har Gao (RM12.80++) won brownie points from our table. The dumplings were well-crafted with tasty notes and essential textures of dim sum.

Crispy Shredded Duck Cheong Fun (RM13.80++) proved that a little twist won’t hurt a classic. The duck in the Cheong fun makes a nice change with its dark rich meat in the dish.

The fried dim sum section holds a tasty list that includes Beancurd Roll with Prawn (RM12.80++) and Taro Dumplings (RM9.80++) among others. Both sufficiently tasty and satisfying as crown favorites in any dim sum feast.

The contrasting black against the golden lava in Steamed Charcoal Buns with Durian and Salted Egg Yolk (RM15.80++) made a lovely sight. The unctuous richness of the durian coupled with salted egg yolk is deliciously divine together with the fluffy bao. If durian is not your thing, then there is also the Steamed Lao Sa Bao Buns with Salted Egg Yolk (RM9.80++).

Moving to the regular Chinese menu, we had an appetizer of Soft-Shell Crab (RM58++/5pcs) served with steamed mantao and a side of aromatic salted egg sauce in a basket. The clever combination of crispy and juicy soft-shell crabs with fluffy mantao pillow drenched with that sublime salted egg sauce is a winning dish with everyone that day.

Spring Garden’s signature of Steamed Fresh Prawns with Minced Garlic and Glass Noodles (RM26++/100g) will certainly impress diners with the glorious sight of large fresh water prawn and its luscious prawn roes. Generously topped with minced garlic, the prawn was gorgeously fresh and sweet. Solid bouncy textures of the meat is laced with garlicky notes.

One should not hold back and go straight for the sinful creamy roes for the ultimate enjoyment of the prawns. Lip-smacking yum!!

While there are many ways to enjoy the various fishes at Spring Garden, the Giant Grouper Steamed Nyonya style (RM25++/100g) is a solid choice for those who loves touches of spicy lemak notes on freshly steamed fish. A dish that goes well with steamed rice, the fish is sublime with fresh sweetness of the tender and smooth flesh.

The Braised Diced Chicken In Hot Pot (RM35++) was decent too in terms of flavours from the meaty chunks of boneless chicken with bell peppers and onions. The unctuous savory note of black bean sauce is the flavour base of the dish and its what made the dish tasty.

A dish that came highly recommended by Executive Chef Simon is the Poached Fried Rice In Superior Broth (RM30++ per portion). This has to be my favorite dish for that day. Chef Simon personally finished the dish and served it that day.

The soothing and warming flavour of the broth with two textures of rice, one steamed and one crispy fried, was superb. Also studded with bits of seafood, every spoonful of the rice soup is utterly heavenly and tummy warming. It’s a dish I can definitely enjoy daily!

Do check out Spring Garden for more dishes as the menu is filled with lots of choices of classic Chinese dishes as well as other creative ones.

SPRING GARDEN RESTAURANT

Lot 413 & 414, Suria KLCC,

Persiaran Petronas,

50088 Kuala Lumpur

Tel: 03-2166 9881

Website: www.taithong.com.my/sgklcc

Facebook: www.facebook.com/TaiThong/

Business Hours:

Daily 10am to 10pm

May 30, 2016

Sajian Nostalgia Kampung @ Spring Garden Putrajaya

Jom makan! Dine on Sajian Nostalgia Kampung at Spring Garden Restaurant at Putrajaya this month set with a lovely view of a lake. Diners are in for an array of delicious dishes that starts the moment the sun sets. Enjoy the view while dining in the cool dining room or simply feast alfresco and relish Mother Nature by the lake side.

Sajian Nostalgia Kampung starts 8 June to 1 July 2016 at Spring Garden Chinese Restaurant at Putrajaya. Under the Tai Thong Group, Spring Garden is pork free and signatures include lots of seafood dishes cooked in various cuisine styles of Chinese, Malay and Thai.

Start the buffet with hot off the grill live station of Gerai Bakar-Bakaran filled with Ketam, Sotong Sumbat, Ikan Pari, Ikan Kembung Sumbat Sambal, Ikan Tilapia, Satay Ayam and Daging. The chargrilled meat and seafood goes well with the various Sambal available.

Hot buffet warmers are filled with lots of Malay dishes, perfect for the time of the year, such as Nasi Briyani with Acar Sayur, Rendang Daging, Ayam Madu Mamak, Kari Kepala Ikan and Telur Masak Lemak.

Savor heaping delights of robust flavours of Kerabu Mangga, Kerabu Ikan Bilis dan Tempe, Kerabu Tomato, Kacang Panjang dan Taugeh with salty moreish Telur Masin and Ikan Masin.

There’s also a delicious Ayam Goreng Pedas, freshly fried, as well as Paru Paru Goreng Kunyit and Udang Goreng Gandum. I went back for more helpings of the fried chicken and fried oat prawns simply because these were so yummy.

Along the fried chicken station, there are also Keropok Lekor, Cempedak Goreng, Keledek Goreng, Karipap Ubi Kentang, Samosa, Cucur Badak and Popiah.

Besides the array of scrumptious Malay dishes, there is also some Dim Sum available such as Siew Mai, Fish Ball, Char Siew Bao and Beancurd Roll. I also had several helpings of this because the dim sums are delicious!

If you need your carbs, there is also Mee and Kuey Teow Goreng, as well as Nasi Goreng Cina.

For lighter finish, there is Tauhu Sumbat and Rojak Buah-Buahan.

There’s plenty of sweets to end the meal with icy treats of Ais Kacang, Lin Chi Kang, Air Bandung Selasih and Soya Cincau.

More sweetness from the spread of Aneka Buah-Buahan, Pengat Durian, Bubur Hitam Pulut, Kek Durian, Kek Lapis, Cucur Jawa, Tok Haji Serban and Onde-Onde all washed down with a cup of classic pulled Teh Tarik.