The Saujana Hotel Kuala Lumpur,
Jalan Lapangan Terbang SAAS,
Tel: 03-7846 1466 ext 217
Business hours: Tuesdays to Sundays,
12noon – 2.30pm (lunch) and
6.30pm to 10pm (dinner).
THE price of dried seafood has increased significantly this year but the Ti Chen Chinese Restaurant at Saujana Hotel Kuala Lumpur is offering diners the same goodies without attaching a heavier price tag.
“We do not mind absorbing the extra costs in ingredients to offer diners the same tantalising delicacies to usher in the new lunar year,” said Chef Kam Chan Siong.
Dried seafood is a must have in Chinese New Year dishes for its intense flavours and auspicious names. They are featured in the four set menus prepared by Chef Kam and his brigade.
The dishes are presented in the traditional way for families, friends and business associates to enjoy.
Steamed Seabass with Superior Soya Sauce and Lemon Slices is one of the dishes highlighted by the chef. The dish is prepared in a simple form so that diners can savour its freshness and originality. Lemon slice is an interesting addition to heighten the taste.
Baked Tiger Prawns with Cheese and Garlic is another delight recommended by the chef.
“The aroma will bowl you over,” he said.
Ti Chen’s Yee Sang is available in four varieties, from abalone (RM108++), jelly fish (RM48++), salmon (RM48++) to vegetarian (RM38++) to suit differing palates.
The corporate lunches and dinners are available from RM88.80++ to RM288.80++. The four menus for Fat Choy dinner, each paired with wines or liquors, are priced at RM888++ (Pearl), RM988++ (Jade), RM1,288++ (Golden) and RM2,288++ (Emperor).
If you want a different twist for the celebration, opt for Prosperity Reunion Dinner the Nyonya style at Sri Melaka, where specialities such as Ayam Pontay, Nasi Ulam, Baked Fish and Pai Tee are whipped up.
Suria Cafe also offers reunion dinners incorporating Malaysia’s multi-ethnic cuisine for RM74++.
This is the writer’s personal observation and is not an endorsement by StarMetro.