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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:

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Yuan Garden Dim Sum House (田园 Tian Yuan Dian Xin) opened not too long ago in SS2 (Apr 17th 2010) occupying the entire corner shop from the former old Sri Siam, which has been around since the 70s. Not known to many residents around PJ yet even though they're very popular at their main branch in Puchong. Most of the residents around the neighborhood are most likely having the same hesitation thought, you'll unlikely to get good decent dim sum in PJ without paying a premium and get crowded!


Yuan Garden started off slow and quiet, whenever I passed by during the weekdays, it looked empty and it doesn't open at night. But over the days, I noticed it gets more crowded and starts to operate at night. I wasn't so keen about it before, till now!


Siu mai (RM 4), decent size siu mai (pork dumplings) with a dash of real ebiko/tobiko (fish roe). Nice to see that they're serving it with real fish roe unlike the fake ones.


Stir fried lo bak go (RM 4.50), a plateful yummy lo bak go (carrot/turnip cake) with eggs, bean sprouts, preserved radish, Chinese chives and garlic. It was actually really nice, look at the colors!

Salad shrimp dumplings (RM 4.50), crispy on the outside with mouthful of fresh shrimps inside.


Har gow (RM 4.50), flavorful steamed fresh shrimps wrapped in soft and subtle rice flour skin.


Shrimp cheong fun (RM 4), freshly made cheong fun (rice noodle sheets) wrapped around fresh shrimps.

Scallop dumplings (RM 4.50), mixture of shrimp and scallop wrapped in a rice flour skin and topped with real ebiko/tobiko. It was decent but there were more shrimps than scallops.


Loh mai kai (RM 3.50), delightful soft glutinous rice with chicken, mushroom and lap cheong (Chinese sausage). It was pretty good, almost comparable to Axian Dim Sum's loh mai kai (glutinous rice with chicken) which has added hint of aromatic herbal in it.


Char siu bao (RM 1.50/each), steamed white fluffy bun with barbecued pork fillings in it. Still can't beat the char siu baos from Ipoh.


Steamed bean curd roll (RM 4), thin bean curd skin rolled with minced meat and steamed till soft.

Meat dumplings (RM 4), wrapped with fresh minced pork and shrimps.


Wu kok (RM 3.50), crispy layer of mashed yam with barbecued pork fillings. The wu kok (yam dumplings) was pretty bad for me. The pork fillings wasn't the normal sweet barbecued pork fillings used in char siu bao, instead, it tasted like minced pork with salt. Maybe it was meant to taste this way? Or someone actually forgotten to flavor the pork fillings correctly?


Century egg with lean pork congee (RM 3), it was smooth, thick, fairly well-flavored and served with sliced crispy bread sticks.

Verdict: Good dim sum uses fresh ingredients and Yuan Garden wasn't too bad at all - at least all the shrimps I had was fat, fresh and bouncy! And the pricing was reasonable for the quality. With at least 50 cents premium on every item which I'd rather pay than settling for mediocre dim sum around PJ with almost the same price.


Address:
No. 58 & 58-1, Jalan SS2/24,
47300 Petaling Jaya
Tel: 03-7873 5655
Business Hours: Opens daily from 6:00am - 11:00pm
Pork Free: No
Taste:
Value:
GPS: 3.114483, 101.621453
Map:

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