Tai Zi Heen,
Prince Hotel and Residence Kuala Lumpur,
Jalan Conlay, 50450 Kuala Lumpur.
Tel: 03-2170 8888
Business hours: noon to 2.30pm,
and 6.30pm to 10.30pm daily.

EVERYONE is familiar with the Chinese New Year tradition of loh sang.

Tai Zi Heen restaurant of Prince Hotel and Residence, Kuala Lumpur recently employed a new head chef — Michael Wong Fook Heng.

089B5F0E5DA341E58A6F34850CD15209Fish galore: Wong’s Four Seasons Prosperity Yee Sang with butterfish,salmon,tuna and jellyfish.

Wong has 26 years of experience in the food industry having served in several hotels. To welcome the Year of the Dragon, Wong has specially prepared six varieties of yee sang to cater to the most discerning diners.

You can choose from Vegetarian Snow Pear Yee Sang, Salmon Yee Sang, Canadian Surf Clam Yee Sang, Hamachi Yee Sang, Abalone Yee Sang and the Four Season Prosperity Yee Sang with butterfish, salmon, tuna and jellyfish.

The Four Season Prosperity Yee Sang presents an interesting combination of fish and may be a first time opportunity for many to try jellyfish.

Yee sang is generally regarded as a symbol of prosperity, vigour and abundance in Chinese cultures, and is a must-have dish at Chinese New Year reunion dinners.

The yee sang comes in three sizes — small, medium and large — and available until Feb 6.

Wong has also prepared three eight-course set menus for the festive occasion.

The three sets are the Spring and Happiness set at RM1,088++ per table, the Everlasting Prosperity set at RM1,388++ per table and the Wealth and Fortune set at RM1,688++ per table.

During the dinner, we were also given the opportunity to try Wong’s seafood fried rice with caviar.

The texture was intriguing with the caviar popping with every bite, accompanied by the firmness of the prawns and the rice as well as the crunchiness of the cucumbers.

The lunch ended with an interesting dessert, a twist to the Indonesian Avocado Smoothie Alpukat.

The avocado smoothie was garnished with drizzles of chocolate.

The sweetness of the chocolate complemented the avocado, which had a slight hint of pandan in it.

Definitely a wonderful way to end your meal on a high note.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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