Spring In The City Reunion At Tai Zi Heen, Pullman KLCC

Chinese New Year symbolises a time for reunion and bonding with families and friends. Tai Zi Heen Restaurant, Pullman Hotel KLCC, celebrates the Year of The Fire Monkey with a Prosperity Feast that will have you spellbound. Prepared exclusively by Chef Micheal Wong and his culinary team, there are several Chinese New Year Menu Sets that’s guarantee to tantalise your taste buds from now till 22 Feb 2016! (Take note that the below dishes does not come in a set)

Loving the warm ambience and CNY festive theme décors which provides great photo opportunity for diners to snap away.

Me at Tai Zi Heen - Pullman KLCC
Wishing everyone a Happy and Prosperous Chinese New Year 😀

To start off our sumptuous feast, let’s toss to Prosperity with ‘Crispy Whitebait Yee Sang’ that’s available in three sizes ranging from regular, medium to large.

Crispy whitebait yee san - Tai Zi Heen
Crispy whitebait yee sang – (R) RM50 / (M) RM75 / (L) RM125.

One of the best Yee Sang I’ve had this CNY season, using crispy white bait was a touch of genius for its tinge of saltiness fuses really well with the plum sauce. To make it healthier, olive oil was used instead of the normal sauces.

Other Yee Sang options available are:
Vegetarian snow pear yee sang (R) RM34 / (M) RM51 / (L) RM85
Salmon yee sang                              (R) RM44 / (M) RM66 / (L) RM110
Hamachi yee sang                           (R) RM50 / (M) RM75 / (L) RM125
Abalone yee sang                             (R) RM140 / (M) RM210 / (L) RM350
Four seasons prosperity yee sang (butterfly,salmon, tuna, jellyfish) (R) RM50 / (M) RM75 / (L) RM125

Double-boiled chicken and vegetabe soup with fish maw and sun-dried scallops - Tai Zi Heen, Pullman KLCC
Double-boiled Chicken and vegetable soup with fish maw and sun-dried scallops.

Extremely flavourful and rich soup broth with a mild herbal taste that is set to warm your tummy.

Braised sea cucumbers with morels mushroom, sun-dried oysters and baby pak chop - Tai Zi Heen
Braised Sea cucumbers with morels mushroom, sun-dried oysters and baby pak choy.

Green and munchy pak choy with braised sea cucumbers is a must have during CNY. Using morels mushroom with its distinctive texture certainly alleviated the taste of the dish.

Roasted five spice chicken sprinkled with crispy garlic and spring onions - Tai Zi Heen
Roasted five spice chicken sprinkled with crispy garlic and spring onions

Tender meat on the inside with crispy skin on the outer topped with a sprinkle of crispy garlic is smackingly good.

Crispy prawns with coated lemon dressing, tropical fruit salsa and tobiko caviar - Tai Zi Heen, Pullman KLCC
Crispy Prawns coated with lemon dressing, tropical fruit salsa and tobiko caviar

A stunning and creative visual was presented by Chef Michael that got us leaping up from our seats. Using dry ice together with hot tea that let out smoke to waft amongst the colourful prawns. Take a bite of the crispy prawn with a tinge of lemon sauces and fruity salsa has my palate yearning for more. The best part was it’s topped with tobiko caviar which is certainly divine.

Steamed dragon-tiger grouper with mushrooms in soy sauce, spring onions and fresh coriander.
Steamed dragon-tiger grouper with mushrooms in soy sauce, spring onions and fresh coriander.

Fresh dragon-tiger grouper which is perfectly steam keeps the fish meat extremely tender and moist. One of my favourite dish for the night.

Stir-fried glutinous rice with Chinese-style preserved duck.
Stir-fried glutinous rice with Chinese-style preserved duck.

Another classic CNY dish, loved the taste of the fragrant rice with rich sauces drizzled on top of the preserved duck, a reminiscent of traditional Chinese dim sum ‘Loh Mai Kai’.

Ended, the meal with sweet dessert which was the Deep-fried sesame balls with salted egg yolk custard and sweet potato.

Deep-fried sesame balls with salted egg yol custard and sweet potato
Deep-fried sesame balls with salted egg yol custard and sweet potato

Sink your teeth into crispy sesame balls with oozing salted egg yolk custard filing; while the sweet potato (which is shaped like a carrot) simply melts into your mouth.

Close up

It was certainly a grand and scrumptious feast that night and we were certainly blown away with the amazing dishes prepared by Chef Michael and his team.

Chef Micheal Wong
Chef Micheal Wong. Picture courtesy from Leona Lim

At Tai Zi Heen Restaurant, there’s three different festive menu for you to try this Chinese New Year. Opt for the Spring & Happiness set priced at RM1,788 or Everlasting Prosperity set priced at RM2,288 to Wealth and Fortune set priced at RM2,7888 nett for a table of ten pax. For more information or reservations enquiries, please call 603- 2170 8888 ext 8200 or email [email protected]

Pullman Kuala Lumpur City Center
Tai Zi Heen Restaurant
1st Floor, Pullman Hotel
No.4, Jalan Conlay,
50450 Kuala Lumpur,
Contact: 
+603- 2170 8888 ext 8200 
Email:
 restauran[email protected]
Facebook: 
Pullman Kuala Lumpur City Centre

Operations Hours:
Mon- Fri : (Lunch) 12pm – 2.30pm / (Dinner) 6.30pm – 10.30pm
Sat & Sun : (Lunch) 11.30am – 2.30pm / (Dinner) 6.30pm – 10.30pm

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