The Tai Thong Group welcomes the year of the Monkey with a series of delectable dishes inspired by the Monkey King (Sun Wu Kong or Qi Tian Da Sheng). The Monkey King is the main character in the classic Chinese novel – Journey to the West, published since the 16th century. With that in mind, Tai Thong Group Executive Chef Lee Wee Hong played around with superior ingredients and special recipes to create new dishes embody the unique characteristics of Monkey King.
Now I’m not the most culturally well-versed person but I do enjoy a good Chinese New Year meal at Tai Thong. In fact after last year’s media review, I brought my friends to Tai Thong during CNY to have a good CNY dinner.
Well let’s have a look at some of the key dishes this year.
Golden Fortune Yee Sang (Assorted Fruits and Nuts)
This very unique yee sang makes a comeback for the third time, with the 2016 version of this healthy and nutritious fruit Yee Sang featuring peach to symbolize the auspicious fruit of Monkey King. Other new ingredients include Pistachios, Almonds, Dried Blueberries and Dried Cranberries to give the dish a more distinct flavour and texture.
This was a very refreshing and appetising yee sang indeed and actually works as a good appetizer – perking up my tastebuds for the dishes to follow. Love the inclusion of the peach which adds a lovely sweetness to this must-have dish during Chinese New Year.
Golden Fortune Yee Sang is priced at RM68.80++ for half portion and RM108.80++ for full portion
Double-boiled Dried Premium Seafood Soup served in Coconut
Filled with premium seafood which includes fish maw, abalone and dried scallops, this soup is double-boiled in refreshing aromatic coconut giving it a unique sweetness and fragrance. It is a nourishing and luxurious soup that’s really full of ingredients!
Each bowl is priced at RM48.80++.
Fortune Seafood Treasure Pot
Tai Thong’s latest creation is an assortment of seafood such as deep-fried Tiger Prawn, deep-fried Jade Perch and Cheese Baked Mussel cooked in a pot of rich broth with chef’s signature sauce. This year, the chef broke tradition and cooked the ingredients separately before mixing into the pot. Each ingredient in the pot is specially selected to blend well together.
This was very interesting indeed. Of course everyone went for the cheese baked mussels first and we had the fish last after finishing all the other ingredients. This treasure pot is really choke full of ingredients and I think can be enough for a good hearty CNY meal with just yee sang and perhaps a dessert accompanying it.
Fortune Seafood Treasure Pot is priced at RM298.80++ for 5 pax and RM498.80++ for 10 pax. Advance orders are advisable and takeaway is also available.
Chilled “Nian Gao” with Osmanthus and Sakura
A unique twist on the classic “Nian Gao” which is usually served warm, Tai Thong’s chilled Nian Gao is wrapped in a layer of fragrant Osmanthus Jelly topped with Sakura. The chewy texture is complemented by the lightly sweet flavour, and each portion of 6 is priced at RM11.80++.
This was a really nice surprise! I’m usually not a big fan of “Nian Gao” as I find it too sweet for my liking but with this dessert the sweetness nicely balanced the jelly encasing it. Definitely a must-order dessert!
Trust Tai Thong to feed us well! We had so many dishes to eat at the food review!
Tai Thong’s Chinese New Year Set Menus are priced between RM538++ to RM1188++ for 6 pax and RM828++ to RM1928++ for 10 pax. For 10 pax set menus, Tai Thong is also giving out complimentary Premium Gift Set (containing Dried Moss, Dried Oyster, Duck Waxed Drumstick, Dried Mushrooms) or wine sets. All Tai Thong Chinese New Year promotions end 29th Feb 2016.
More info at www.taithong.com.my
Photos shot with the FUJIFILM X-T10.
More info at http://www.fujifilm.com/products/digital_cameras/x/fujifilm_x_t10/