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Chinese tapas represents the most successful fusion of Chinese flavors with a Spanish aesthetic. The best way to think of it is as small plates of various Chinese foods cooked in different styles either steamed, braised, pan-fried, deep-fried, stir-fried or roasted.

This September and October, Tai Zi Heen will be featuring over 15 premium dishes for just RM 10++ per dish. Diners get to experience a perfect dining style where a variety of items are presented in tapas portion, ideal for business lunch or informal get-together.


Tai Zi Heen is a fine dining Chinese restaurant located on the first floor of Prince Hotel & Residence Kuala Lumpur on Jalan Conlay. With an intimate and luxurious atmosphere, Tai Zi Heen has a seating capacity for 180 people with 5 private dining rooms.



Below are the delectable contemporary Chinese tapas that Executive Chef Alex Leung and Assistant Chef Liang prepared for us.

Steamed Spinach Dumplings filled with Prawn.


Steamed Prawn Dumplings with Dried Scallops.


Smoked Duck Rolls with Preserved Egg and Ginger. Awkward combination on paper but it was a masterful fusion of flavors, all-in-one!

Chilled Marinated Seashell and Jellyfish with Garlic and Preserved Vegetables.


Eight Treasure Sun Dried Seafood Soup.


Thai-style Shark's Fin Soup. It was indeed Thai-style, the taste was rather unusual and overwhelming for those prefering the usual Chinese-styled shark fin soup.


Batter-Fried Grouper Fillets with Mango Salsa.


Sauteed Prawns with Fried Garlic, Shallots and Dried Chilies.


Wok-Fried Squid with Black Beans.


Wok-Fried Fish Fillet with Celery.


Wok-Fried Beef with Leeks and Ginger.


Crispy Boneless Chicken with Coffee Barbecue Sauce.


Baked Honey Scented Chicken Wings with Sesame.


Stir-Fried Sliced Duck with Chili Sauce.


Steamed Bean Curd with Oyster Sauce and Dried Shrimp.


Stir-Fried Okra with Dried Shrimp.


Fried Bean Sprouts with Salted Fish.


Deep-Fried Eggplant with Salt and Pepper. It was flavorful, well-seasoned and not overdone.


Singapore-style Fried Meehoon.


Steamed Scallop Siew Mai.




Steamed Beef Meatballs with Mozzarella Cheese. The beef balls were crunchy and bouncy with stuffed cheese melting out.

Deep-Fried Prawns Coated with Sesame Seeds in Sweet and Sour Sauce.


Batter-Fried Whitebait Fish with Spiced Salt.


Spicy Braised Mutton with Bean Curd Stick.


For RM 10++ per dish, this promotion is available only during weekday from 1 September until 31 October for lunch at 12:00pm to 2:30pm. For reservations, please contact the Restaurant Manager at 03-2170 8888.


As for desserts, we had some off the ala-carte menu since they are not part of the promotion. Chilled Mango Puree with Vanilla Ice-cream, Sago and Pomelo (RM 11++). It was amazingly sublime; smooth and sweet mango puree, creamy melting vanilla ice-cream and pomelo sacs that gave a balance tinge of tangy bitterness.


Lemongrass Jelly with Aloe Vera and Lime Sorbet (RM 10.50++). The simple yet sophisticated jelly was made from infused lemongrass water. It was light but once combined with the tangy lime sorbet, it tasted like Taiwanese aiyu ping (iced lime jelly).

Tong Yuen in Almond Milk (RM 15++). It was heart warming with classic Chinese sweet glutinous rice dumplings filled with black sesame. Each bite was pleasantly chewy, with the sweetness tempered by a sip of almond milk.


Address:
Level 2,
Prince Hotel & Residence Kuala Lumpur,
4, Jalan Conlay,
50450 Kuala Lumpur
Tel: 03-2170 8888
Pork Free: Yes
GPS: 3.150156, 101.714517
Map:

View Eat Lah Food Map in a larger map

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