Patrons can still try out Chinese New Year dishes (except ‘yee sang’) at the Tai Thong Group of Restaurants long after Chap Goh Meh
(From left) Tai Thong Group’s Executive Dim Sum Chef Yiu Weng Wing Keung with a box of traditional cookies and pastries, group executive chef Jacky Lim Bee Lin with a plate of prosperity salmon ‘yee sang’ with live prawns, and Chan Peng Wah with a box of koi fish ‘nian gao’.
Prosperity salmon ‘yee sang’ with live prawns
Chilled mango puree with mixed fruits and sago
Chef’s delightful tiger prawns in two varieties
THE Chinese New Year-themed cuisine at the Tai Thong Group of Restaurants — except for yee sang dishes — will still be available as part of a la carte menus, long after Chap Goh Meh on Feb 6.
In fact, the five new dishes prepared by the group’s executive chefs Chan Peng Wah and Jacky Lim Bee Lin have been on the restaurants’ menu since last November.
These are the reunion feasts, which represent happiness, joy, longevity and good fortune, to herald the Lunar Year of the Dragon.
The media food-tasting session at Imperial China Restaurant in Subang Jaya got off to a relishing start with the traditional tossing of the prosperity salmon yee sang with raw prawns.
The special sauce, made by mixing pounded dried chillies and scallops with other sauces, added a piquant and spicy flavour to the traditional dish, while the raw prawn meat was surprisingly scrumptious.
Next up was the chef’s delightful tiger prawns in two varieties, with the butter-fried version delicious and the simmered variant too good for words after being dipped in mayonnaise mixed with mashed mixed fruit and fish roe.
This was followed by the equally good steamed estuary tiger grouper with supreme soy sauce and fragrant garlic, which should be a hit with health-conscious diners as it is said to eliminate heatiness.
This dish promotes good health as it has wolfberries, cordyceps, black fungus and red dates.
The tiger grouper, bereft of any medicinal taste, tasted soft, sweet and succulent.
Another exotic dish to look out for is the stewed goose web with homemade bean curd and garden greens, with the juicy goose morsels in heavenly sauce rolling off the bone.
The steamed rice with assorted waxed meat in mini-bamboo basket tasted as good as it looked.
The aroma wafted around the dining room as journalists tucked into the flaky rice with gusto, while the slices of waxed meat were wonderfully savoury.
Topping it off was the chilled mango puree with mixed fruits and sago, a sweet and sour dessert with the passion fruit pellets bursting with flavour with every bite.
that all these dishes are not available at all Tai Thong Restaurants, as each Chinese New Year set menu is different.
One common dish that can be found in all Tai Thong outlets is the salmon yee sang, with diners spoilt for choice with several selections.
These are vegetarian yee sang, jellyfish and shredded roasted duck yee sang, shredded abalone and salmon yee sang, and salmon yee sang with black moss and spicy sauce.
Making its debut this festive season is Tai Thong Group’s line of traditional cookies and pastries.
They are baked by group executive dim sum chef Yiu Wing Keung, who is from Hong Kong.
Among the pastries are Hong Kong pineapple cakes (RM26.80++ per box of six cakes), Hong Kong assorted cookies (RM26.80++ per box with four different flavours — lotus paste with sunflower seeds, Nyonya sambal, golden honey grapefruit and pineapple passion), chestnut cookies with multi-grains (RM16.80++ per box) and koi fish nian gao or “sticky rice cake” (RM38.80++ per box).
Also available at Tai Thong Restaurants is its popular barbecued meat, which comes in three choices.
They are sliced pork meat, minced pork meat, and minced chicken meat, with each priced at RM43.80++ per 500kg.
Those who purchase five boxes are entitled to a 25 per cent discount on either the new Hong Kong pineapple cakes or Hong Kong assorted cookies.
Those looking for something different can opt for the dragon year abalone treasure pot.
Each claypot is filled with 16 types of pre-cooked premium meat, vegetables and dried seafood.
It takes just 15 minutes to be ready.
Two portion sizes are available for dine-in or takeaway at RM418++ (for five persons) and RM788++ (for 10 persons). Customers, who spend RM500 and above in a single receipt at any Tai Thong restaurant during the Chinese New Year period, will receive a complimentary RM25 gift voucher.
If they make payments with CIMB credit cards, they get an additional RM25 voucher.
For details, on Tai Thong Group’s Chinese New Year promotions, call 1-800-88-2338, or click on to www.taithong.com.my.
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