Taiwanese Food in Malaysia

Almost half a year ago, we cancelled our trip to Taiwan due to burglary. Fast forward 6 months later, we got to try Taiwan Food Promotion at Tai Zi Heen, Prince Hotel. From 18th to the 30th of November 2011, Tai Zi Heen will be offering set menus specially crafted by their guest chef from Taipei Garden Hotel - Executive Chef Wang, to amaze the patrons with his contemporary Taiwanese delicacies.

Above: Steamed glutinous rice topped with crab meat RECOMMENDED

As you can see above, the Steamed glutinous rice topped with crab meat came in a huge portion, definitely the best dish.  Since one could only eat so much of the sticky glutinous rice, this dish was definitely meant to be shared with a large party.

Above: Taiwanese Tea set

Next was Dried daikon radish omelet. Please give me a bowl of porridge, please.

Above: Dried daikon radish omelet (RM20/RM30/RM50)

The next dish was the Traditional Three-Cup Chicken. Served in a claypot, this dish still sizzled at time of serving, emitting a most delicious aroma that stirred up our senses. Someone from our table immediately asked for a bowl of rice to go with this flavourful dish. The term ‘three-cup’ actually referred to the 3 cups of sauces used in marinating the chicken – 1 cup of superior stock, 1 cup of sesame oil and 1 cup of dark soya sauce. The combination was pretty tasty especially with the tender chicken. I know Fong Lye also also has similar dish with stronger aroma and taste.

Above: Traditional Three-Cup Chicken with Superior Stock, Black Sesame Oil and Dark Soy Sauce (RM28/RM42/RM70) RECOMMENDED

The Vegetables and Seafood Soup turned out to be rather pleasant with plenty of vegetables and beancurd sheet. Pretty normal but tasty for me, I likey.

Above: Vegetables and Seafood Soup (RM55/person)

Finally for desserts, we had some traditional Taiwanese pastries called Sun Cake and Beef Tongue Cake. However, I find the sweetness is just right.

Above: Sun cake & Beef tongue cake (RM21/6 pcs) RECOMMENDED

Executive Chef Wang showed us the methods of preparing the famous pineapple cakes for us. The ingredients used include flour, eggs, custard powder, butter, shortening and of course, home-made pineapple jam.

Above: Ingredients for pineapple cake

Above: Mix well

Above: Pastry and pineapple filling

Above: Delicately wrapped

Above: Fitting into the square mold

The Pineapple Cakes turned out to be meticulous square shapes with thin pastry. The pineapple filling was thick, dense and generous, while the pastry was fragrant and crumbly. However, I feel the skin was too thick, just my personal taste.

Above: Pineapple cakes (RM21/6 pieces)

Above: Thick and compact pineapple jam within

Above: Executive Chef Wang and Chef Michael Wong from Prince Hotel

Address:

Tai Zi Heen Chinese Restaurant
Prince Hotel & Residence Kuala Lumpur
Jalan Conlay,
Kuala Lumpur, Malaysia.
Tel No: +603-2170 8888
Opening Hours: Mon to Fri (12pm – 2.30pm & 6.30-10.30pm), Sat to Sun & Public Holiday (11.30am – 2.30pm & 6.30 – 10.30pm)