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| Hong Kong Roasted Duck |
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| Yang Zhou Fried Rice |
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| Steamed Dim Sum |
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| Crispy Kataifi Wrapped Prawn Rolls, with Mango and a Wasabi Mayonnaise |
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| Deep Fried Salmon Stuffed Yam Puffs with Buffalo Mozzarella |
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| Unagi Spring Roll Sticks with Parmesan Cheese |
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| Pan Fried Crispy Pancakes filled with prawns and chives |
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| Beancurd Skin Treasure Purse with Chicken and Prawns |
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| Mooncakes are also available this festive season. Both traditional and innovative varieties are a plenty. The texture of the classic Lotus Paste was seamlessly smooth and not too sweet, while the Macadamia, Oat and Dried Apricot (above) seemed almost like a healthy chewy biscuit – my personal favourite. |
New Dim Sum Menu at Tai Zi Heen, Prince Hotel and Residences Kuala Lumpur
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| Tea |
large circular designs (good feng shui?) dominated the décor. Tai Zi Heen at
the Prince Hotel and Residences Kuala Lumpur has a new dim sum menu, and we
were there to try it out.
signature Dim Sum and, the popular Dim Sum Odyssey (exciting fusion varieties)
there is no shortage of choices. The menu is divided into; Steamed; Pan-Fried;
Deep-Fried; Baked; Rice Rolls; Congee; Rice; Noodles; Vegetables; and Desserts.
We were fortunate enough to squeeze in a few items from most sections.
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| Double Boiled Watercress Soup |
The Soup of the Day was a double boiled Watercress Soup. At
first glance you’d never guess what bountiful delights awaited in the depths of
this brew. Green leafy vegetables float to the top hiding meaty chunks of chicken, mushrooms,
Chinese almonds and red dates. This traditional broth was a delicious start, packed with fresh ingredients, and
set the tone for what was to come.
Roasted Duck. The most important point, distinguishing an excellent duck from
an average one, is the contrast between a super crispy skin and juicy meat. According
to the chef, vinegar and maltose are the secret to a perfect crackling.
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| Rice Rolls |
From the Wok came Yang Zhou fried rice and, from the Rice
Rolls section soft wraps filled with shrimp and yellow chives and sided with
bunches of bok choy. Both, well prepared, fresh, and quickly finished.
at once. From the Steamed Dim Sum division an array of the classics arrived
steaming in bamboo pots: Beancurd Skin Treasure Purse with Chicken and Prawns; Crystal
Dumplings Filled with Dried Sole Har Kaw (a signature must order); Chicken and
Shrimp Dumplings filled with mushrooms; Jade Dumplings with Scallops and Prawns
(two critters from the sea that can’t be outdone when this fresh); and Purple
Spinach Dumplings Topped with Mexican Clams giving a rather natural taste with the
appearance of sliced mushrooms on top.
specimens, hubby predictably falls for the unhealthier deep fried morsels every
time. The Deep Fried Dim Sum, with its many fusion varieties, was well
appreciated by our dining companions – locals and foreigners alike. Crispy
Kataifi Wrapped Prawn Rolls, with mango and a wasabi mayonnaise, were covered in a tangle of brittle batter and approved
of by all. All three plates: Deep Fried Salmon Stuffed Yam Puffs with Buffalo
Mozzarella; Unagi Spring Roll Sticks with Parmesan Cheese; and Pan Fried Crispy
Pancakes filled with prawns and chives; received high acclaim and a unanimous
vote of ‘repeat order’ worthiness.
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| Mango Pudding |
Mango Pudding formed into the shape of a volcano and bathed
with a fresh passionfruit sauce and side of berries finished the meal on a
sweet, but not overly saccharine ending.
Saturday, Sunday and Public Holiday from 11:30am – 2:30pm for RM65++ per
person. All of the items can also be ordered a la carte for lunch and dinner
during the rest of the week.
the deep fried fusion varieties