Saujana Resort, Jalan Lapangan Terbang SAAS,
Shah Alam, Selangor.
Tel: 03 7843 1234 ext 6122
Business hours: Noon to 2.30pm, 6pm to 10pm (Tues-Fri),
9am to 2.30pm, 6pm to 10pm (Sat-Sun).
TI CHEN or better known as the ‘Emperor’s Palace’ at Saujana Resort, Subang is ushering the Lunar New Year with three decadent set menus with dishes signifying everything auspicious from prosperity, good luck, good fortune, good health and longevity.
The restaurant’s creative chef Lai Chong Seng’s nine-course feasts focuses on traditional methods of cooking, where he experimented with spices such as cinnamon, star anise for chicken and duck as well as lemon grass, garlic and galangal for his steam patin fish dish.
Lai said the idea behind this year’s set menus was to create something completely different than previous years.
“I wanted to make something which tasted different than what you would usually find. I wanted my menus to be unique in preparation and in taste while using traditional techniques of cooking,” he said.
In the past, yee sang sauces were created using special recipes but this year, he decided to take it up a notch by introducing their signature cherry sauce.
He added that the decision to introduce a new dressing for the yee sang was to keep up with foodies, who were always on a lookout for something spectacular.
At a visit to the restaurant, we savoured Sea Bird’s Nest Yee Sang which I have to say was well complemented by the cherry sauce.
Diners can choose to loh hei with other yee sang variations such as Seasonal Fruits Yee Sang Vegetarian, Seaweed and Jelly Fish Yee Sang, Salmon Yee Sang and Abalone Yee Sang which are also drizzled with the chef’s homemade cherry sauce.
The yee sang selections are available in small, medium or large portions and are priced from RM38 to RM238.
They are available for dine in or takeaway with discounts up to 20% for Saujana Golf and Country Club members and Lifestyle by Saujana.
We were served the Double Boiled Free Range Chicken with Ginseng for good health.
The well seasoned soup came with a generous amount of tender chicken for a table of 10 to share.
There are several things that can go wrong when having duck, it either leaves a funny aftertaste in your mouth, can be a bit too tough to chew or have too much fat.
Lai’s Homemade Roasted Sesame Pei Pa Duck signifies good fortune and to my good fortune it was tasty and easy to chew.
One piece was not enough as a few people on my table took extra helpings.
Next, we were served Steamed Sabah Sea Garoupa with Tong Kwai Soya Sauce followed by Braised Seasonal Vegetables with Dried Oyster and Duo Mushrooms.
As Chinese New Year is a time for families to get-together over a hearty meal, I was glad to see that Ti Chen did not skimp on their portions.
They did not serve measly- looking prawns and chose fresh thick and juicy crustaceans for their Wok Fried Prawns with Butter Sauce.
The mains ended with Braised Cripsy Noodles with Seafood and Crab Roe.
To cool down our palate, the Chilled Dried Lime and Sea Coconut with Aloe Vera in Longan Syrup served its purpose well.
Though it was a refreshing end of a heavy meal, I found it rather sweet.
I liked the fact that Lai chose to serve us some chilled mochi, which strayed from the usual dessert offering for Chinese New Year.
This came together with Shanghai Lotus Pancake which thankfully, was not drenched in oil.
Ti Chen’s Chinese New Year meals are available until March 5.
The set menus range from RM1,168 to RM1,968++ for meals with free flow of soft drinks and from RM1,368 to RM2,168++ for meals with the alcohol package per table of 10 persons.
The restaurant also has a vegetarian menu at RM988 per table of 10 people and a vegetarian a la carte menu priced at RM15 to RM38++.
There is also a Chinese New Year Dim Sum special from RM10++.
Set menus are also available for a minimum of five diners
This is the writer’s personal observation and not an endorsement by StarMetro.