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Tai Zi Heen @ Prince Hotel & Residence Kuala Lumpur

Angeline Tuesday, January 10, 2012 , , , , ,


Chinese New Year celebrations are never complete without the customary dish, "Yee Sang". Tai Zi Heen at Prince Hotel, Kuala Lumpur invites you to "Loh Hei" with different varieties of Yee Sang from 5 January to 6 February 2012. Tai Zi Heen @ Prince Hotel is an ideal venue for business and family dining, with a perfect private dining restaurant for celebrations, dinner gathering and intimate wedding dinner reception. The restaurant has a seating capacity of 180 persons with 5 private dining rooms. It opens daily for lunch from 12 noon to 2:30pm daily and dinner is served from 6:30pm to 10:30pm daily.

Jalan Conlay, 50450 Kuala Lumpur.
Tel: 03-2170888
 
 
I was invited for a food tasting session in which I had the opportunity to sample a 7 course menu which includes the Four Seasons Prosperity Yee Sang, Double boiled Shark's fins soup with fish maw and vegetables, chef's special garlic glazed cod fish, sauteed scallops with fungus and vegetables, stewed dried oysters with black moss and butter lettuce, wok fried shrimp fried rice with tobiko and bonito flakes and chilled avocado cream. I would like to thank the Prince Hotel for its invitation and generosity.
Four Season Prosperity Yee Sang (Small: RM48, Medium: RM72, Large: RM120)
Crispy shredded treasures, Butter Fish, Salmon, Tuna and Jelly Fish serve with blackcurrant-plum dressing
Butter Fish, Salmon, Tuna and Jelly Fish
 
 
 
 
Toss....toss...for happiness, longevity, wealth, health....success....
 
 
Double Boiled Shark's Fin Soup with Fish Maw and Vegetables, RM240 (per person)
What can I say.....quality ingredients and great taste!
Superior fish maw used cost RM2000 per kg
Chef's Special Garlic-glazed Cod Fish, RM34 per 100g
Must try! Fresh cod fish, fleshy and top with those nice glazed sauce...so delicious...thumbs up!
 
 
 
Sauteed Scallops with Fungus and Vegetables (Small: RM60, Medium: RM90, Large: RM150)
Fresh...fresh scallop...sweet and fleshy, a great compliment with those special crunchy fungus that are available for limited time only
 
Special Fungus, only available for CNY menu
Stewed Dried Oysters with Black Moss and Butter Lettuce (Small: RM70, Medium: RM105, Large: RM175)
Quality oyster from Hong Kong, perfectly stewed....tasty and lucky dish for CNY!
 
 
Wok-fried Shrimp Fried Rice with Tobiko and Bonito Flakes
A fusion style of fried rice, with savory wok taste and fragrantly lifted by the bonito flake and tobiko.
 
Chilled Avocado Cream
Great dessert to end the sumptuous meal!
 
Tai Zi Heen @ Prince Hotel's chefs are preparing no less than 6 tasteful varieties of Yee Sang, namely vegetarian snow pear yee sang, salmon yee sang, Canadian surf clam yee sang, hamachi yee sang, abalone yee sang and four seasons prosperity yee sang which consists of butterfish, salmon, tuna and jelly fish. The pricing for the yee sang ranges from RM 30 to RM 250 with a portion in regular, medium and large sizes.
Tai Zi Heen @ Prince Hotel is a fine dining Chinese restaurant which is offering a variety of packages and dishes for patrons of the restaurant this Chinese New Year. Apart from the yee sang selection, the restaurant is serving special 8 course menus for 8 to 10 people. Menu selections for this season include the Spring and Happiness set priced at RM 1088++ per table, Everlasting Prosperity set priced at RM 1388++ per table and Wealth & Fortune set priced at RM 1688++ per table. Restaurant patrons can also make their own selection from the restaurant's a la carte selection for reunion dinners. This comprise of the Chef's recommendations menu such as Braised Fresh Superior Shark's Fin with Crab meat in Noble Tanfu Sauce, Double Boiled Shark's Fin Soup with Abalone, Braised Bird's Nest Soup with Sun Dried Scallops, Abalone and Bamboo Pith Roll with Sea Cucumber, Wok-Fried Prawns with Water Chestnuts and others. 
Tai Zi Heen features its Chinese Head Chef, Wong Fook Meng who has been with the hotel since October of 2011 and has an impressive track record having worked at the Grand Dorsett Subang Hotel, Sheraton Subang Hotel & Towers and Holiday Villa Subang as Executive Chinese Chef in all 3 hotels' Chinese restaurants. He boasts a total of 26 years of experience in the food industry.
Do check it out if you are in the area and don't know where to go this Chinese New Year!
 
 
 
 
Jalan Conlay, 50450 Kuala Lumpur.
For Reservation: 603-2170888

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I am Angeline (Yoga teacher, photographer and blogger). Thank you for reading my posts. My media coverage touches mostly on lifestyle events and focuses on happening scenes in Kuala Lumpur and Kota Kinabalu. I also write food reviews, travel and hotel reviews, KL clubbing reviews and product launches. My other interests include the movies, technology and photography. Subscribe to my facebook page. Contact me via my email at: angel_line78@hotmail.com
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1 comments:

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