CHASING FOOD DREAMS: CNY Menu 2017 @ Tai Zi Heen, Pullman Kuala Lumpur City Centre

A Red Rooster Chinese New Year this 2017!

The Rooster year denotes a new beginning has begun. Pullman Kuala Lumpur City Centre Hotel & Residences (Pullman KLCC) goes Rooster Red this 2017 by making a toast towards a healthier yet prosperous year ahead. Revel this CNY at Pullman KLCC’s Cantonese restaurant Tai Zi Heen with a list of festive dishes from 1 January to 11 February, 2017.

With a new Chinese chef and culinary team, Tai Zi Heen is set to paint the town red with their sumptuous three selection of 9-course festive set menu filled with Chinese New Year dishes made from the freshest ingredients for healthy feasting. Tai Zi Heen festive set menus starts from RM1888 per table, with portions for 8 to 10 persons.

Tossing for abundance and prosperity is a must during this auspicious season. Tai Zi Heen offers a variety of yee sangs and the newest one of Fruits & Garden Green Yee Sang with Strawberry Dressing is such a refreshing and light yee sang with a fruity note. Other traditional yee sangs are also available such as Salmon, Jellyfish, Canadian Surf Clam and even vegetarian versions of Snow Pear and Chuka Wakame. Price starts from RM68 onwards.

The Fruits & Garden Green Yee Sang with Strawberry Dressing takes the classic and gave it a modern twist. Using lots of crisp greens, radish, pomelo, mango, pear, dragonfruit, strawberries and more, the yee sang has lots of crisp texture that really brighten up the palate. Coupled with the tangy and fruity strawberry dressing, the yee sang is easy to enjoy.

Taking a different route from the usual classic, Tai Zi Heen offers a beautiful golden Braised Crab Meat with Pumpkin Puree. The thick pumpkin bisque is not overly sweet, instead, a gentle and subtle hint of pumpkin with a lovely balance of savory notes paired well with the crab meat. Delightfully unique and delicious…

Nian Nian You Yue is represented in Steamed Dragon Tiger Grouper with Shredded Mushrooms & Red Dates. The dragon tiger grouper is cooked well and covered with a generous topping of earthy mushrooms, red dates, spring onions and coriander. The lotus leave also perfumed the fish with a lovely nutty aroma.

The Wok-Fried Tiger Prawns with Chef’s Signature Sauce had large tiger prawns coated with a moreish sauce that had us sucking every bit of that sauce. The prawns are fresh and sweet with a good bite. The savory flavors of the sauce with sweet onions and peppers is a signature sauce from the chef.

Taking a healthier approach, Tai Zi Heen’s Fried Organic Brown Rice with Dried Scallops & Egg White is surprisingly really yummy. The fried rice was fluffy and yet has a nice toothsome bite. It was very aromatic with the fluffy egg white, bits of greens and a generous topping of crispy fried scallop shreds. You get to enjoy the fried nice and feel good as brown rice is a healthier option than the usual rice.

Perhaps the most unique dessert of this year is the Pan-Fried Three Layer Nian Gao. Looking relatively familiar, the dessert has a layer of creamy yam. The second layer is a white nian gao with coconut cream and the final layer is crispy golden pumpkin.

After being steamed, the dessert is pan fried till crisp on the edges. You get different flavors and textures that makes a nice sweet and savory ending to your festive meal.

To add more sweetness to the Lunar New Year, one can also purchase the Koi Fish Nian Gao from Tai Zi Heen. Made with quality ingredients and package in an elegant container, the unique festive delicacy comes in two different flavours which comprises of coconut and red bean. Tai Zi Heen’s Nian Gao makes an excellent gift idea for both family and friends. Priced at RM88 per box.

Tai Zi Heen remains open during Chinese New Year’s Eve and throughout the 15 days of the festival from 12noon to 2.30pm for lunch (Mondays to Fridays), 11.30am to 2.30pm for lunch (Saturdays & Sundays) and 6.30pm to 10.30pm for dinner (Mondays to Fridays). Private rooms are available for groups of 12 to 30 persons.