A Traditional Chinese New Year with the
Finest Ingredients
Whenever
I think of Tao Chinese Cuisine at Intercontinental Kuala Lumpur, lavish
deliciousness comes to mind. This Chinese New Year, Tao Chinese Cuisine is bringing everyone together with new
auspicious Chinese New Year menus that is available from now till 8 March 2015.
Leading the kitchen is award winning Executive Chinese Chef Wong Lian You.
Chef
Wong and his team are going all out by emphasizing on the authentic tastes of Chinese
New Year seasonal flavours. The exquisite fine-dining Tao will be showcasing luxurious
Chinese New Year seven-course set lunches and eight-course set dinners with
premium ingredients. Gourmands can expect nothing but fine-dining Chinese
cuisine that is infused with a modern presentation.
No
stranger to Tao, I have always
enjoyed walking into the restaurant that is gorgeously design with lots of
modern contemporary design mingling with Chinese inspirations, all elegantly glittering
with contemporary designer lights. There are also plenty of private rooms that make
entertainment perfect with privacy.
This
year, Tao goes lux with the king of
crustacean by presenting a majestic South
African Lobster Tempura Yee Sang available a la carte or in their Full of Joy Chinese New Year Set. The
lobster is cooked tempura style in chunks and served with an assortment of yee
sang ingredients. Besides the usual suspects, this yee sang also has crispy
salmon skin and jelly fish for added textures.
Every
bite of the yee sang has us enjoying the burst of sweet, sour, savory and even
hints of pomelo bitter sweet flavours. The loads of crushed peanuts and sesame
seeds also boosted the flavours of the yee sang very well. This yee sang is
indeed a prosperous one!
Other
offerings of Yee Sang include Australian
Abalone and Soft Shell Crab with Yee Sang (鲍魚軟壳蚧撈生),
Hokkaido Scallops and Baby Octopus with Wasabi Sauce Yee Sang (华沙比“北海道”玉帶,八爪魚仔撈生), Atlantic Salmon Yee Sang (鸿運三文魚撈生) and vegetarian option of Tempura Mushrooms with Snow Pear Yee Sang (雪梨鮮菇天妇罗撈生) priced from RM68++ for half set and
RM128++ for full set.
Our
next course of the set menu was a lavish Doubled
Boiled Baby Abalone Dumplings with Caviar and Superior Stock. I love a good
soup. This doubled boiled soup is full of flavours from long hours of gentle
boiling of chicken, dried scallop chicken ham and dried longans. A large
dumpling carefully encasing four different caviars also has a hidden baby
abalone stuffed in the seafood filling. A graceful and imperial soup for extra
pampering…
Fortune Pot or Poon Choi is now a steady favorite in Malaysia, especially during
this festive season. It creates a warm togetherness in gathering everyone to
share this large pot of land and sea treasures. Chef Wong has gathered premium
ingredients of sea cucumber, dried oyster sea moss rolls, roasted duck,
chicken, dried scallops, fish maws, prawns, pomfret fillet, Hokkaido scallops,
assorted mushrooms, vegetables and yam all covered in a crabmeat pumpkin sauce.
The
Fortune Pot is a lovely change from the usual brown gravy. The crabmeat pumpkin
sauce is not overly sweet and has a delicate balance of savory as well as
sweetness. Diving into this pot, every treasure of land and sea is beautifully
scrumptious. One may even want to order a bowl of steamed rice to go with this
Poon Choi.
From
the start to the end, lavishness echoed throughout each course. Dessert
followed pursuit in the form of Chilled Bird’s
Nest with Hawthorn, Snow Fungus, Peach and Aloe Vera and Deep Fried Golden Mini Ninko Bun.
The
pretty dessert of Chilled Bird’s Nest
with Hawthorn, Snow Fungus, Peach and Aloe Vera made a refreshing palate
cleanser after the big luxurious Fortune Pot. Various textures from the
ingredients created levels of sensation in the mouth. The added hawthorne
flavours really stood out and made the dessert unique while bringing back
memories of childhood flavours.
The
Deep Fried Golden Mini Ninko Bun was
a big hit at our table that evening. Hidden inside the perfectly round golden
buns are a filling of Nian Gao or Ninko with desiccated coconut. From hot
crispy shells to fluffy bun inside together with the oozy caramelized filling,
the buns are a force to be reckoned with as an ending to an opulent meal!
The above Full of Joy Chinese New Year set is
priced at RM2288++ per table of 10 person. Tao
Chinese Cuisine is also featuring new
dim sum inventions for Chinese New Year enjoyment includes steamed abalone with
lobster “Har Kaw” kings (當紅龍蝦鲍鱼蝦餃皇), steamed shrimps mini pumpkin
dumplings (咸香小金果), poached sea treasure dumplings in
garlic dressing (蚝士海味蒜汁餃) and deep-fried golden mini “ninko”
bun (黄金年糕包) priced at RM10++ per portion
onwards.
For reservation or
more information, please call +6 03 2782 6000 or email foodandbeverage@intercontinental-kl.com.my
. Visit us at www.kualalumpurdining.com
for the latest happenings and offerings.
TAO
CUISINE
Intercontinental Kuala
Lumpur
165 Jalan Ampang
50450 Kuala Lumpur
Tel: +603 2161 1111
Fax: +603 2161 1122
Email:
info@intercontinental-kl.com.my
Website: www.intercontinental.com
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