Sloppy Chic

Being part of the Malaysia International Gourmet Festival 2009, Tai zi Heen @ Prince Hotel sure has a lot to offer.

Thanks to invitation from Shirley and BBO, we had the chance to be one of the first fews to get a taste of the exquisite menu at this multiple-award-winnings restaurant.

Before stepping into Tai Zi Heen, we had the privilege of browsing through Carven Ong’s collection of bridal/evening gowns. I was really amazed by the selections and designs! I wish I could have one custom-made for myself too.

Carven Ong and his beautiful models.

The neon-lights with the Hong Kong Encounter menu upon the entrance, it gives a very 60’s feel right?

What’s better than beautiful girls welcoming you to a restaurant with mega-watts smile?

Fast forward to stepping into the restaurant, oh boy, I felt like being at some grand wedding dinner! Look at the table settings, aren’t they just lovely?

The appetizer selection:

Wok-fried prawn with Asian Tomato and black sesame dressing, Crispy yam puff with foie gras and minced chicken, Steamed cod dumpling with crabmeat glaze and Shredded beef with dried tangerine peel.

Can you spot the foie gras?  Well I couldn’t

I love the crispy yam and asian tomato the most! YUMMY!!!

And ohhh the crab roe..It was an excellent combo with huge fresh cod!

The bummer is, I wish I could have more pieces though.

The starter:

A duo of duckling and organic yin choy broths with sun-dried seafood, prawn and hairy gourd.

The soup was amazing as the broth was so thick with seafood aroma, and the huge prawn sitting on the island! Gosh! I dived into the plate and literally licked the plate clean!

The maincourse:

You can have a choice of salmon or lamb.

Honey and soya baked salmon with fragrant crab roe, soya beans, broad beans, honshimeji mushrooms and wolfberry sauce.

Ahh the juicy and flavorful salmon! I truly enjoyed every bite of the fish.

Citrus marinated lamb rack roasted with white sesame seeds, wok-fried baby cabbage, fresh lily bulbs and a spicy minted plum sauce.

The lamb was really well done as you can see from the picture. Juicy and tender meat. I just wish it could be much bigger though! *glutton*

Since I was served lamb by random, I exchanged a piece of lamb for salmon with Sunny. Gosh, I could not decide which I liked better since both were equally good.

After polishing off the meat, we were served Jacob’s Creek Reserve Shiraz and boy, it was good! It was not overly sweet nor bitter, just right to the taste. I had a bit too much to drink and forgotten to take a picture of the wine.

And all the great wines are coming from Pernod Ricard Malaysia.

Next up, we were served noodles.

Dan mee with soy-braised beef, carrots, radish and leek topped with a splash of red wine.  The instruction was to pour the red wine over the noodle and mix them.

And surprise! Pieces of beef are like the hidden treasures!

Finally the desserts:

Chocolate Whiskey Siew Mai, Vanilla Ice Cream With Fresh Mango Puree, Sago and Pomelo and Crispy water chestnut spring roll.

From 1st October 2009 till 30th October 2009, the Festival Menu is available for public @ RM180++/pax with wines, or RM120++/pax without wines.

The other Light Festival Menu RM120++/pax with wines, or RM80++/pax without wines.  : 3 items on the appetizers, salmon or lamb, and the desserts.

Off the menu: Still bring greedy, I had a kwai-leng-kou to cool myself down. It was a bouncy jelly, and I could get the strong herbal taste within every single cell of the jelly. You must order this if you happen to be in Tai-Zi-Heen one day.

We had a wonderful night. Thank you chef and Prince Hotel!

From L > R: Model, Chef DJ (Exec Chef of Prince Hotel), Carven Ong, Chinese Master Chef Ricky Thein, Model.

Bye Tai Zi Heen, I shall be back.

The Promotions: 

For every full Festival Menu with wine ordered, receive a RM50 voucher for the Mandara Spa and a RM50 food voucher for either Tai Zi Heen, ENJU or Eccuino, redeemable with a minimum spend of RM150 in a single receipt. T&C apply. 

Festival diners receive a 30% discount on food at Tai Zi Heen when they produce their Festival lunch or dinner receipt. Valid for dining in from 1 to 30 November 2009.

For more info, log on to Prince Hotel website.