Yummy Malaysiana: Ti Chen Saujana Golf & Country Club

Ti Chen Saujana Golf & Country Club

After years as one of the premiere Sze Chuan and Cantonese restaurants in Kuala Lumpur,TiChenhas been closed for several weeks whilst the restaurant has undertaken a newfaceliftproject.

Located at theSaujana Golf & Country Club (the right turning before The Saujana Hotels main entrance) I must admit I have never heard of Ti Chen.
I was more familiar with The Restaurant, as there were some online coverage on blogs and my virginal visit to The Restaurant was just a few months back.

Then I have been to Senja on several occasions for events and launches. And I have heard of Kogetsu Japanese Restaurant. But Ti Chen? This was an absolute first.

Ti Chen reopened last week just in time for the Chinese New Year. I hopped in, lou-ed yee sang with luscious slices of salmon and had an overview of the Chefs prowess in Cantonese cuisine.

The requisite shark-fin soup was served right after our yee sang. Nor too thick or t! hin in c onsistency, this was well prepared. However, my preferance will always be for double-boiled soups; clear comsomme, easy to digest and healthier too.

Delightful crackly skin; yes that was the highlight of this fowl dish.

Deep Fried Prawns and Steamed Fish. Both seafood dishes were fresh and needed little work. The Chef has obviously chosen to stick to simple traditional methods of cooking. The seasoning was well absorbed and flavoured the prawns adequately. The fish was cooked to the right degree, retaining its soft flesh and flavour.

The greens. More sea cucumber, broccoli, black moss and dried oysters. I swear every set menu I have sampled so far in every restaurant and hotel this year served me this. Can there be no better alternative for the vege dish?

Well, the answer is no. Black moss, sea cucumber and dried oysters representauspicious symbolism to the Chinese New Year and thus is considered mandatory to complete the meal.

Glutinous Rice in Lotus Leaf. Soft, mushy and fragrant.