Published on December 20th, 2008 | by email2me16
Early “Lou Sang” at Tai Zi Heen, Prince Hotel Kuala Lumpur
The prawns were very big and it is cut open on its back to ensure it is well cooked. Even though it is deep fried, the juice still retain inside and the meat are succulent. The dressing on it is a perfect companion to go with it and come with a bit of sandy feeling which specially created by the chef. Taste it to find out yourself! You will sure like it.
Stewed Oxtail with Yam, Fragrant Whole Garlic and Leek in Casserole – Rating 5/5 at RM88[L], RM68[M], RM48[S]
The chef created this dish is to welcome the year of Ox by the Chinese Calendar for year 2009. Oxtail requires a high level of expertise to cook it and a long cooking time to soften it. For this dish, the chef told us that he already cook it for 8 hours and the result a very tender oxtail meat.
Fried Rice with Seafood and Baby Abalone – Rating 4/5 at RM88[L], RM68[M] and RM48[S]
The fried rice come out without being too oily and there’s a fragrant smell of the abalone sauce used to fry the rice. Those small thing which looks like a button mushroom actually are baby abalone. Same goes for the one on the fish ball dim sum above!