Chinese Master Chef Michael Wong and Dim Sum Chef Chong Lim Fong have collaborated their master skills to create new dim sum dishes to complement their existing a la carte dim sum menu in Tai Zi Heen. We were invited there a few days ago to sample these new dishes as well as some old favourites.
Jade dumpling with scallops and prawns
Playing with iOS6 new panaroma function - this is a panaromic shot of Tai Zi Heen restaurant!
We started off our meal with a warming bowl of watercress soup (sai yong choy), double boiled with dried scallop, chicken, red date, sweet almond and mushrooms. It was certainly good and brings back memories of my childhood (mum used to make it for me).
After we finished our soup, we sampled ALL these scrumptious steamed and deep fried dim sum! Dim Sum Chef Chong came out to explain his new dim sum dishes to us.
A soft-spoken man, Chef Chong explains that his dim sum includes traditional Cantonese favorites as well as fusion varieties. When we asked which is hisspeciality, he answers with a smile "all types of dim sum"! Although we took our time to photograph the steamed dim sum, I found that the skin still remained nice and intact - I sometimes find dim sum which has been left out for too long has sticky skin and falls apart but no such problem here. Chef Chong tells me that there are two types of "skin" - one more chewy and his is the softer type, which was to my liking.
The purple spinach dumpling topped with Mexican clam (RM13) was one of my favorites. The prawns were all very juicy with a taut texture. Initially I thought the Mexican clam was julienned mushrooms since the textures were very similar.
The chicken and shrimp dumplings (RM10) filled with mushrooms and topped with tobiko was decent.
I like the crystal dumplings filled with dried sole (har kaw) (RM14) here, the skin was translucent and smooth! Again, fresh, juicy prawns.
Hooray for s! callops, loved the vibrant hue of the jade dumpling with scallops and prawn (RM16). A plump scallop with tobiko sits atop some prawns, very pleasurable to eat indeed!
I enjoyed these "money bags" - beancurd skin treasure purse with chicken and prawns (RM12). The beancurd has soaked up all the nice flavours, presumably of the broth it's been cooked in.
The unagi spring roll sticks with Parmesan cheese (RM18) was definitely a unique addition. Unagi and cheese, pretty brilliant combination I have to say!
This was another favourite of mine (*ahem* somehow 3 pieces found its way into my stomach ;P) - the pan fried crispy pancake filled with prawns and chives (RM12). Crispy pancake, with juicy prawns - I LOVE!
The crispy katafi wrapped prawn rolls (RM14) was studded with Australian mango and served with a wasabi mayo sauce. Thankfully, the sauce was quite mild.
I'm usually not a fan of yam puffs as I do not like the pork filling or the thick yam pastry. However, I found the deep fried yam puff stuffed with salmon and buffalo mozzarella (RM10) pretty decent. The salmon has been pan fried and then shredded (just like floss), then topped with buffalo mozzarella, ikura and dill. Another unique fusion dish.
Do not let the pale outlook of the Yang Zhou fried rice fool you - each rice grain was fluffy and nicely coated with egg, and nicely flavoured.
Chef Chong explains,"This is a traditional Hong Kong roasted duck. The most important thing about this dish is that the skin must be crispy and the meat must be juicy. We use vinegar and maltose to make the skin crispy". And crispy and juicy it was!
How delightful it was to end the meal with the refreshing mango pudding with passionfruit ! sauce (RM12). I was actually quite surprised to learn that mango pudding is deemed a traditional dessert for the Chinese, but Chef Chong has given it a twist by serving it with passion fruit puree.
I can't think of a better way to start your day than having dim sum with the family. On top of the a la carte dim sum menu (available both for lunch and dinner), Tai Zi Heen also offers a "All You Can Eat Dim Sum" menu with where you can enjoy unlimited servings of over 60 varieties of steamed, pan fried, deep fried, baked dim sum as well as rice rolls, congee, rice, noodles, vegetables and desserts. This is available on Saturday, Sunday and Public Holidays from 11.30am to 2.30pm for RM65++ per person.
Beautiful sunrise in the morning
Opening times: Lunch; 12.00 pm - 2.30pm, Dinner; 6.30pm-10.30pm.
Location: Tai Zi Heen, Level 2, Prince Hotel & Residence Kuala Lumpur, 4 Jalan Conlay, 50450 Kuala Lumpur, Malaysia.
Tel: 03-2170 8888
Website: http://www.princehotelkl.com
GPS Coordinates: 3.150179, 101.714516
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