CHASING FOOD DREAMS: All-You-Can-Eat Weekend Yum Cha @ Tai Zi Heen, Pullman KLCC

Let’s Yum Cha!

Weekends are the best. Besides resting and running errands, it’s those weekend moments to sit back and enjoy breakfast or brunch with family and loved ones. One of the latest hotspot in the city to enjoy a weekend treat is at Pullman Kuala Lumpur City Center’s Cantonese restaurant Tai Zi Heen.

Foodies can now enjoy a sumptuous Weekend Yum Cha with All-You-Can-Eat Dim Sum at the elegant Tai Zi Heen. With more than 40 selections of dim sum to choose from, it’s a perfect weekend treat to enjoy. Available every Saturday, Sunday and public holidays from 11.30am onwards, there are plenty of dim sum to please even the discerning palate.

No stranger to the city dining scene, Tai Zi Heen is renowned for its fine Cantonese cuisine. Set in elegance and opulence, Tai Zi Heen offers a fine list of Cantonese dishes besides their dim sum. There are also private rooms available for private parties as well.

The Weekend Yum Cha Dim Sum is set under Appetizer, Steamed, Deep-Fried & Baked, From The Wok, Rice Rolls & Congee and Chinese Desserts. Diners can enjoy all-you-can-eat dim sum at your leisure pace while your dishes are freshly prepared and cooked-to-order.

It’s definitely a plus point when one can have a few appetizers to start the meal. There is a few to choose from and we opted for two choices of Marinated Black Fungus in Aged Vinegar & Garlic and Szechuan Style Marinated Chicken with Spicy Sauce.

Simplicity does excel and it showed in the Marinated Black Fungus in Aged Vinegar & Garlic. Light with a subtle tang, the crunchy petals of black fungus has a lovely textural bite that awakens the palate for more to come. On the other hand, the piquant heat from Szechuan Style Marinated Chicken with Spicy Sauce was stimulated the palate with an explosion of flavours. Tender chicken soaked with numbing heat was highly addictive and yummy.

Moving to Steamed Dim Sum, we tried quite a few on the list. Besides the classic must-haves, there were also quite a few dim sums with a local twist. Favorites on the list are the plump Har Kaw Crystal Dumplings with Dried Sole, the delectable Siew Mai Chicken & Shrimp Dumplings with Mushrooms, the bouncy Dried Mandarin Peel-Infused Beef Meatballs with Bean Curd Skin and the tasty Ox Tripe & Radish in Sha Cha Sauce.

The Handmade Fish Balls with Conpoy & Abalone Sauce and the Spicy Nyonya Style Dumplings with Shrimp & Chicken was decent too. The fish balls had good flavours as well as texture while the dumplings were moreish. The Glutinous Rice Parcel in Lotus Leaf is filled with sticky rice studded with lots of bits of tasty mushrooms, dried shrimp, salted egg and more.

The Steamed Bamboo Charcoal Buns with Salted Egg Yolk never fails to please, especially when it’s made right with oozing hot lava flow of luscious salted egg yolk custard. Savory goodness with salty and sweet notes, the fluffy charcoal bun and its lava is bound to be a crowd pleaser of diners of all ages.

From the Deep-Fried & Baked Dim Sum list, there’s also plenty to choose from. Whether it’s classic like Deep-Fried Crispy Yam Puffs with Barbecued Chicken & Mushrooms, Crispy Glutinous Dumpling with Chicken & Pickled Daikon to Oven Baked Mini Egg Custard Tarts and Deep-Fried Sesame Balls or modern dim sums such as Deep-Fried Bean Curd Rolls with Cheddar Cheese & Shrimp and Prawn Dumplings with Wasabi Dressing, it’s a satisfying treat of little bites.

Drool worthy on my list has to be the Oven-Baked Mini Egg Custard with its wobbly eggy center in short crust pastry and crispy Deep-Fried Bean Curd Rolls with succulent sweet prawn and hot melty cheese. I also cannot get enough of aromatic Deep-Fried Sesame Balls with a light chewy bite.

Fresh hot off the heat in the list From The Wok had us savoring Stir-Fried Rice Rolls with Sambal Chili Sauce, Stir-Fried Radish Cake with XO Chili Sauce, Yangzhou Fried Rice with Prawns & Barbecued Chicken and Dan Dan Noodle.

The minimalist pairing of chee cheong fun with a good pungent sambal chili and solid dose of breath or wok made the Stir-Fried Rice Rolls with Sambal Chili Sauce a crowd favorite. What matters in the dishes From the Wok was definitely the wok hei that really elevated classic dishes of Stir-Fried Radish Cake with XO Chili Sauce and Yangzhou Fried Rice with Prawns & Barbecued Chicken to such satisfaction in aroma and flavours.

For a warming note, diners can select from the Rice Rolls & Congee list of comfort favorites such as Rice Rolls Filled with Shrimp & Yellow Chives, Classic Rice Rolls with Sesame & Sweet Sauce, Congee with Century Eggs & Chicken and Plain Congee with Conpoy.

There’s definitely more than what we savored and perhaps the best way our Weekend Yum Cha ends was on a soothing sweet note. From familiar sweet endings of Chilled Honeydew Melon with Sago, Iced Sea Coconut with Longan to hot sweet broths of Hot Creamy Black Sesame Soup, Hot Red Bean Paste with Lotus Seed, there’s also others such as Chinese Herbal Jelly with Honey and Deep-Fried Lotus Pancake.