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

Tai Thong Restaurant Presents Free Range Chicken Promotion

When it comes to food, there’s nothing more important that the ingredient itself. When ingredients are fresh and produced well, it hardly takes much to turn it into a delicious dish. Harvesting on that fact, Tai Thong Group is showcasing a Free Range Chicken Promotion at most of its outlets all over the city. Focusing on the quality of the free range chicken that is farmed in Semenyih, the restaurants are featuring these scrumptious free range chicken cooked with minimal elements and lots of efforts.

We made a visit to Imperial Garden restaurant recently to check out the promotion as well as signature dishes available at most of their restaurants. Imperial Garden is located at the strategic location of Petaling Jaya and is always a favorite hot spot when it comes to events and wedding affairs. The restaurant is beautifully decorated with the classic Oriental theme. There are several sections of the main dining area and private rooms available which is perfect for regular dining as well as private functions.

Executive Chef Lee Wee Hong goes back to classic and cooked the free range chicken with minimal ingredients and seasoning to showcase the beautiful flavours of the chook.

First up, Poached Chicken with Fried Shallot Oil 葱油白灼走地鸡 looked sublime with its pale creamy yellow skin, lightly glistening from the coating of supreme soy sauce and shallot oil. A bite into the firm and tender chicken was deliciously satisfying. One can taste the natural sweetness of chicken essence and the sauce and oil enhanced the chook just right. The chicken was smooth and very succulent.

Hand me a bowl of steamed rice and I would be such a happy camper!

The next dish of Salt Baked Chicken with ‘Tang Kwei’ 当归煙焗走地鸡 was even better than the first one. The aroma that lingered in the air as soon as this dish was served had everyone excited way before we even savor it. A richer and deeper hue of golden yellow on the chicken skin showed us that there was certainly going to be flavours, lots of it to be precise. True enough, the dish was elegantly moreish. The salt baked method deepened and intensified the chicken essence with a good dose of savory notes. Hints of herbal Tang Kwei added a tinge of bitter but delicious Chinese herb note. Free range chicken really have a delicious firm, smooth and tender texture. A must- order for this dish!

The Free Range Chicken Promotion is available from 15 March onwards for a limited time only. Both dishes of Poached Chicken with Fried Shallot Oil and Salt Baked Chicken with “Tang Kwei” are priced at RM48++ for half bird, RM88++ for whole bird.

Besides the Free Range Chicken dishes, we also savored other signatures at Imperial Garden from Chef Lee in the regular menu as well as some specials that require reservations in advance.

Kicking off the appetizer list is Crispy Bean Curd with Fish Paste 酥化豆腐粒 (RM13++ per portion). Delightful mini cubes of crispy house made bean curd with fish paste was so appetizing, it was gone within few minutes. Great snacking bites!

Next up are two dishes that requires reservation in advance as they are not in the regular menu. Chef Lee whipped up Home-Style Yong Tau Fu of Stuffed Chili, Stuffed Bitter Gourd and Tau Fu Pok stuffed with Fish Paste 家乡酿豆腐 (RM20++ per portion)

We simply enjoyed the Home-Style Yong Tau Fu of Stuffed Chili so much. The pleasure of biting into light blistered and crisp green chili stuffed with a juicy and bouncy filling of fish paste was absolutely divine. The heat of the chili wasn’t overwhelming but gave the dish a good kick. The robust dark brown sauce boosted more flavours.

The Stuffed Bitter Gourd and Tau Fu Pok stuffed with Fish Paste was a little different from the Stuffed Chili. The fish paste filling was similar but the different vegetable and bean curd puff gave the dish a different flavour profile. Coupled with the stock that it was cooked, the dish was hearty and comforting in every sense. The chef uses smaller bittergourd so there was a good dose of bitterness which I really didn’t mind at all. The bean curd puff was soft and beautifully juicy as it soaked up the flavorful broth. Quick, hand me another bowl of rice….

Our next dish of Claypot Lamb Stew with Fermented Bean Curd and Water Spinach 腐乳空心菜羊腩煲 (RM30++ per portion) also requires advance booking. Chef Lee is quite the skillful maestro at giving his dishes a creative twist.

Lamb chunks with bone-in are stewed in pungent fermented bean curd based sauce till it’s gelatinously tender and tasty. Pieces of Tau Kan or Bean Curd Sheet is also added to soak up the luscious intense sauce. Lots of spring onions and coriander finished the dish. The claypot was served on a portable hot stove to keep the heat going.

A large platter of water spinach was served on the side. As we had our first serving of the lamb stew, Chef Lee added the water spinach to the bubbling claypot and began to cook it down. Our second helping of the stew with the water spinach was really perfect because the crisp vegetable was so delicious in that sauce and helped to balanced out the rich and heavy notes of the lamb. I actually enjoyed the water spinach more than the lamb itself…

While we thought the show was over, Chef Lee presented us with another fire showstopper in Flaming Drunken Tiger Prawn 火焰醉虾 (RM48++ per portion). Flaming up the prawns by the tableside, our shutters went berserk. The aroma was wonderful, almost intoxicating in a good way of course.

When the flames died out, the steamy prawns were looking pretty glam in their bright red shells. The prawns were cooked well with a firm yet tender and utterly juicy and sweet. The light Chinese wine after note was sublime. No advance booking needed as it is available on the menu at the restaurant so order away.

Our carb filler of the meal was Home-Style Hokkien Mee 家乡福建面 (RM20++ per portion). I would never have thought to order this classic street dish here but maybe one should. Chef Lee’s version was full of wok breathe with well braised thick yellow noodles soaked in dark soy sauce. Lots of prawns, pork slices, cabbage and crispy unctuous pork lardons completed the dish. Chef Lee knows that there are always ‘Chu Yau Char’ fans in every table and so he even serves some extra goodies on the side. Savor the noodles with the sambal belachan for extra happiness. This dish is actually available on the regular menu.

The last time we had the special CNY Dim Sum of Baked Dried Oyster Tart (RM8.80++ per portion), we knew we had to savor this once again. Buttery and flaky sweet pastry encasing dried oyster filling is unusual and deliciously addictive. If you happen to be dim sum-ing at any of the Tai Thong Group restaurants, do ask if they still have this dish because it is worth trying at least once.

Dinner ended with a simple Chilled Lemongrass Jelly that sufficiently cleanse our palate after all the heavy dishes.

Chef Lee is based at Imperial Garden Restaurant so make sure to visit this particular restaurant for all his signatures above. Free Range Chicken promotion is available at all outlets except Spring Garden Putrajaya & Spring Garden KLCC. Visit Tai Thong Group website for more information on all its outlets and promotions.

IMPERIAL GARDEN

7th Floor, Intan Square,

No. 3, Lorong Utara C,

46200 Petaling Jaya

Tel: +603-7956 6868

Website: www.taithong.com.my

Facebook: www.facebook.com/TaiThong

CNY 2016 at Imperial Garden Restaurant by Tai Thong Group

Indulge in Chinese New Year Specialties at Tai Thong Restaurants

This New Year of the Fire Monkey brings fourth more indulgence and this time, it’s at Imperial Garden Restaurant under the Tai Thong Group. Presenting a feast fit for many, Tai Thong Group Executive Chef Lee Wee Hong and Dim Sum Chef Loo Kok Seng has gone all out again in creativity this festive season. Diners can expect nothing short but classic CNY feast with modern twists in honoring the New Year.

The Chinese New Year media preview was held at Imperial Garden Restaurant in Petaling Jaya. Joined by the God of Prosperity and the honorable presence of the Monkey King, it was quite the presentation in food as well as the ambiance. The Tai Thong Group never fails to go all out in serving delicious food set in a beautiful ambiance.

We tossed into prosperity with this year’s delectable yee sang created in honors of the Monkey King. The Golden Fortune Yee Sang with Fruits & Nuts (RM68.80++ - half portion | RM108.80++ - full portion).

Using peaches, the yee sang also had quite a list of fresh fruits and lots of various nuts, dried fruits and sesame seeds. We loved the vibrant flavours of juiciness and various textures in this yee sang. Full of natural sweet and tangy juices, the yee sang had a healthy note as well as making it easy to enjoy with its fresh and light sensation.

Besides the yee sang, there are also two more Tai Thong creations of Fortune Yee Sang (RM68.80++ - half portion | RM108.80++ - full portion) and Double Happiness Yee Sang (RM88.80++ - half portion | RM128.80++ - full portion). The Fortune Yee Sang showcase Salmon and Snow Pear while the Double Happiness Yee Sang features Japanese Fish Roe and Prawn.

The next highlight of the festive season calls for the famous Poon Choy. It’s perfect for a group of diners sitting down to enjoy layers of seafood or meat all beautifully cooked and served in one huge pot, symbolizing unity together in harmony.

Tai Thong offers three versions of Poon Choy this year. Featuring something a little different, feast on the Fortune Seafood Treasure Pot (RM298.80++ for 5 pax | RM498.80++ for 10 pax), a medley of King Solomon’s sea treasures of whole Jade Perch, Tiger Prawns, Cheese Baked Mussels, Stuffed Crabstick with Fish Paste, Stuffed Squid with Chicken and lots of other vegetables. The Poon Choi ingredients are all married together in a beautiful rich sauce filled with lots of seafood essence.

Two other Poon Choy available at all their Tai Thong restaurants as well are Golden Treasure Poon Choy (RM298.80++ for 5 pax |RM498.80++ for 10 pax) and Prosperity Treasure Poon Choy (RM298.80++ for 5 pax | RM498.80++ for 10 pax). All Poon Choy Treasure Pots are filled with lots of delicious and lavish ingredients for a year of abundance!

*Reservation for Poon Choy Treasure Pots are required 2 days in advance for dine-in or take away.

There are more festive dishes available in their various CNY festive set menus. One of them is a gorgeous soup of Double-boiled Dried Premium Seafood Soup served in Coconut (RM48.80++). It was a unanimous vote at our table that evening that this soup was absolutely delicious.

Served in coconut, the broth was redolent of coconut aroma and flavour. Naturally sweet and savory with lots of dried seafood essence. The broth alone had everyone enjoying this in silence as it was just so flavourful and warming. There are also chunks of abalone, dried scallop, fish maw, village chicken, crab stick, bamboo pith, mushroom and red dates in the soup. The soup is available a la carte or in CNY Set Menu D.

Another classic must-have during CNY is waxed meat with rice. Tai Thong presents their Claypot Rice with Chinese Waxed Meat and Edamame, available in CNY Set Menu C. Highly prized waxed duck, liver sausage and Chinese sausage are steam-baked in claypot with rice, allowing its luscious oils to infuse the rice as it cooks. Edamame beans and special sauce is added to finish the dish. Enjoy the lightly fluffy aromatic rice with delightful flavours of soy sauce and sublime oils from the waxed meat.

The prettiest Nian Gao dish I have seen so far over the years, Dim Sum Chef Loo has created a Chilled “Nian Gao” with Osmanthus & Sakura (RM11.80++ / 6pcs). It’s truly unique in flavour and texture. One cannot help but be impressed with these pretty jewels of lightly chewy sweet Nian Gao set in QQ osmanthus jelly with a pretty edible sakura flower. While some may think this is odd combo, rest assured, the flavours and textures goes really well together.

Besides CNY set menus and CNY special a la carte dishes, Tai Thong also has a Prosperous Dim Sum menu in store for the festive occasion!

Steamed Triple Delight with Oyster Sauce (RM9.80++), a trio of yummy seafood dumpling crowned with festive ingredients of Fatt Choy, Hoe See and Mushrooms that signify prosperity in the Chinese community.

Steamed Fatt Choy Dumpling with Prawns (RM8.80++), crystal skin dumplings encasing plump and bouncy prawns with Fatt Choy proved to be a winner in every delectable sense.

Baked Dried Oyster Tart (RM8.80++) had everyone raving about how superb these golden short crumb pastry tart that is filled with moreish dried oysters filling. Superb dim sum and simply a Must-Order!!

Steamed Bamboo Rice with Chinese Waxed Meat (RM10.80++) are individual servings of sticky savory and sweet glutinous rice with waxed meat steamed in bamboo. Love the addition of pine nuts in this classic treat…

The Prosperous Dim Sum is available from 1 February to 29 February 2016.

For the full set of Tai Thong Group’s CNY Festive Set Menus and Special CNY Dishes, visit www.taithong.com.my/2016-chinese-new-year-promotion

IMPERIAL GARDEN RESTAURANT

7th Floor, Intan Square,

No. 3, Lorong Utara C,

46200 Petaling Jaya

Tel: +603-7956 6868

Website: www.taithong.com.my

Facebook: www.facebook.com/TaiThong