Chinese New Year 2014 @ Tai Zi Heen, Prince Hotel KL

It’s the time of the year to lou yee sang!

This year, Tai Zi Heen offers 3 different Chinese New Year set menus for 10pax, ranging from RM1,288++ to RM1,988++. While some of my favourites from last year are back, the bigger cause for joy is that this year, they are consciously going without shark’s fin in their dishes, yay!

At Tai Zi Heen’s recent CNY food tasting session, we tried some dishes from the 3 menus. As always, we started with yee sang.

Tai Zi Heen Chinese New Year 2014 - prosperity yee sang

Yee Sang is a popular Chinese dish eaten during Lunar New Year. It typically comprises of carrots, turnip, crunchy crackers, pomelo, peanuts, raw fish and served with plum sauce with a hint of vinegar.

The fun part is when you mix and toss everything and shout out words of good fortune throughout! Then you’ll absorb the good fortune and have a prosperous year! Who knows if it’s really true, it’s just fun to do! :D

Tai Zi Heen Chinese New Year 2014 - tossing yee sang

This year, Tai Zi Heen offers 5 different types of yee sang. We had the Four Seasons Prosperity Yee Sang that comes with 4 types of fresh fish – butterfish, jellyfish, tuna and salmon.

For those who do not take raw fish, the Vegetarian Snow Pear Yee Sang that I had last year is also available. A refreshing twist to a traditional delight!

Tai Zi Heen Chinese New Year 2014 - tossed yee sang

A Chinese New Year must-have is fatt choy – black moss, because it sounds like a Cantonese saying ‘to strike it rich’!

Here, they have it in the braised Japanese sun-fried scallops with dried oyster and fatt choy dish.

Tai Zi Heen Chinese New Year 2014 - scallops, oyster, fatt choy

If you enjoy double boiled Chinese soups, you’ll like this one: double boiled fish maw with chicken and dried scallops. I was pleasantly surprised to find that the fish maw used is fresh and not the common dried type.

Tai Zi Heen Chinese New Year 2014 - fish maw soup with chicken, scallops

At Tai Zi Heen, Head Chinese Chef Michael Wong always aims to bring a modern twist to traditional dishes. Besides the freshly steamed grouper and other normal fish dish for Chinese New Year, you can opt for the baked salmon fillets with honey and onion rings for a fresh take.

Tai Zi Heen Chinese New Year 2014 - baked salmon fish

Tai Zi Heen Chinese New Year 2014 - prawns

Stir-fried glutinous rice with salted duck, a variation from the usual waxed meats. Tai Zi Heen is pork-free so while this traditional dish is missing the fragrance of the lap cheong, our friends who do not partake in pork are able to enjoy delicious food at the same table to celebrate the festive season.

Tai Zi Heen Chinese New Year 2014 - glutinous rice with salted duck

I always look forward to desserts at Tai Zi Heen. Chef Wong said that it’s his favourite thing to do; try different ways to make more creative desserts! I like him already…

Tai Zi Heen Chinese New Year 2014 - deep-fried brown sugar with yam and sweet potato

And my favourite for the evening, the chilled pumpkin puree with sago cream, vanilla ice-cream and pistachio nuts. Creamy, not overly sweet, a fresh twist to Chinese desserts and served with glass of dry ice. Taste and presentation-wise, top marks!

Tai Zi Heen Chinese New Year 2014 - chilled pumpkin puree dessert

That’s Chef Wong. He’s funny.

Tai Zi Heen Chinese New Year 2014 - Chef Michael Wong

Tai Zi Heen’s Chinese New Year menu is available from 9th January to 14th February 2014. Pork-free, comes in 3 sets and you can order additional dishes from the ala carte menu. PSA: their crispy roasted chicken is mouthwatering delicious!

Tai Zi Heen Chinese Restaurant
Level 2, Prince Hotel and Residence Kuala Lumpur
4 Jalan Conlay, Kuala Lumpur.
Tel: +603 2170 8888
URL: http://www.princehotelkl.com
Facebook: http://www.facebook.com/PrinceHotelKL

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  1. Yee sang!!! My fave every CNY!!!!

    Gong hei fatt choy Suan!
    missyblurkit recently posted..Wa CafeMy Profile

  2. wah i need to lou sang too when i fly home this weekend!!!
    eiling recently posted..Our Big Day – 28th December 2013 (Part I)My Profile

  3. Love the photos.. look like postcards.. if all else fails, give up your day job and make these la :P hehe
    ciki recently posted..Going Balls Deep @ Yang Kee Beef Ball NoodleMy Profile

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