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

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Warning: Loaded with tonnes of pictures!

If you are a frequent of SS2, you will definitely pass and see this catchy signboard too.

P/S: I have painfully typed out chinese name of the dishes too, hope it helps some of you!

In fact, it is a hidden gem that I wish I have discovered earlier. But, thanks to BigBoysOven and RedTomato,a bunch of us had the chance to discover this place.

You know why?

They actually have quite many ‘new age’ dishes in the menu!

Meet the menu from Dragon One.

One of the must-have items in chinese place – Ice “Ying Yang” in Hong Kong Style (冰镇港式鸳鸯） @RM5.40.

I am a big fan of yin yang! The best thing about tea being soaked in ice is, when the ice melts, your tea still will not be diluted!

Passion Fruit Snow @ RM6.80.

Do you know of anyone who is able to resist very fine, smooth, and tasty shaved ice?

Chilled Mango Sago with Jelly ( 文头杨枝金露) @ RM5.90. 

Refreshing, and not overly sweet.

Dragon Fruit Ice Blended (火龙果冰沙) @RM5.90.

Do you know I am a great fan of dragon fruit?

I was having some terrible flu on that day, and the lady boss was very sweet to offer me a cup of Boiled Coke with Ginger (生姜煲可乐) @ RM3.50.  It really works like magic to rid flu!

The boss brought us a plate of mango pickles as appetizer.  Even the guys like it too!!!!

Stir-fried Rice Flour Roll with Spicy Sauce (辣香酱炒肠粉)  @ RM4.50.

This is like carrot cake….but A LOT better! As you can see, it is loaded with egg, and I usually ask for additional egg in my fried carrot cake!

Stir-Fried Bean Sheet with Preserved Vegetables (上海雪菜炒分皮) @ RM4.50.

This again is something very new to me. Is it just me being ‘suaku’?

It is like…crystal kuay-teow, without the slimy feeling. I LOVE THIS!

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On the last saturday when it was traffic jam everyday due to the road block, a couple of us had a luxurious time enjoying brunch in Din Tai Fung @ The Gardens.

It is located opposite Cold Storage at the LG.

The appetizers are now available on the menu.

Spicy Jelly Fish @ RM6.80. I love the crunchy and sourish jelly fish! This portion is definitely more than what you can get on the sushi toppings.

And also my favorite is the Japanese Cucumber @ RM3.80. If you see carefully, all the slices are cut into the about the same size. This is to make sure that every piece is well marinated evenly.

My favorite of the day: The Taiwan century egg @ RM3.80.

On the right it is our local century egg. The Taiwan century egg is imported from Taiwan and it is actually duck egg. The yolk just melts in the mouth! It is smooth and creamy, unlike the local century eggs, hard and full of amnonia smell.  Highly recommended!

Another dish that I personally like is this: Din Tai Fung Special Appetizer @ RM3.80.

It is a combination of chili, seaweed, vermicelli, beansprout and something else I think. It tasted even better when Lim added extra vinegar. I love sourish stuff!

Stewed beancurd with honey sauce @ RM6.80.

It is a vegetarian dish but it tastes good too! It is more to sweetness.

Photo taken from foodpoi.com. 

Meet the owner, the lovely lady, Lim. I really admire her passion, dedication and drive for her business. She even hosted us herself! And her attention of detail to every little small matter. This must be the keys to success I guess?

We took some time to tour the open kitchen and was explained about the process of making the buns.

Every piece of flour is weighed before being filled with ingredients to make sure the quality is consistent.

Check out the concentration of the chefs! They were making the sesame xiu long bao.

And the state-of-the-art steamer. We were also told that the xiu long bao must be steamed for 4 mins and 20 secs, nothing more and nothing less. And it is all managed by the senior chef alone! I am not sure if I could even take care of 10 baskets myself concurrently.

Ah! The freshly steamed xiu long bao from the steamer! There are all together 18 folds on top of the bao to seal the opening. The base of the bao is made slightly thicker to hold the soup in the bao.

Look at the over-flowing juice!

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My first time going French. Thank you BigBoysOven for extending the invitation to me, it was indeed my honor, and also Shirley, who took the time to organize and making sure everything was right.

Le Bouchon, a neat little place along Changkat Bukit Bintang. It is actually a few shops before Baan26.

Upon entering the door, you can see the wine rack, look at the collection!

And some bottles are placed on the table as part of the deco.

Carre d’agneau à la croute de fromage de chèvre, courgettes à la fleur de thym, Pommes dauphines épicées, sauce au Cabernet sauvignon
Rack of lamb with goat’s cheese crust, roasted zucchinis with thyme flowers,spiced dauphine potatoes, Cabernet Sauvignon sauce
RM82++

Before food was served, chef has prepared few dishes for photography purpose.

Don’t you just have to love the way the dishes are served?

FINE DINING = quality counts.

After some waiting, finally, the long awaited dinner is served!

Introducing the new menu:

APPETIZERS
Terrine de Foie Gras maison
Homemade Goose liver terrine served with fig jam and grilled sour dough bread
RM50++

My first time having foie  gras which i had been dreaming about!

Comes with sour dough bread.

And the way to eat it! It tastes something like extra rich and smooth peanut butter without the peanut taste.  It is quite different from what I imagined. It didn’t feel like liver at all! It is best to go with the fig jam to counter the buttery feeling.

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