Saujana Golf and Country Club is the dream course for golfers to play there once at least in their whole golfing journey. It house an international 36 holes course which having a tip top maintained greens. Aside from their great course, within the property house a luxurious 5 stars hotel and restaurants surrounding it. I’ve been to their fine dine restaurant called THE RESTAURANT and Italian Restaurant SENJA a couple of times which famous their for their authentic dinings.
My latest visits to their range of restaurant would be TI CHEN Chinese Restaurant which house literally inside the golf course. It is located right before the main entrance of the hotel. After the nine o’clock direction turn at the round about immediately turn to the right and go till the guard house. It is on your left hand side.
The restaurant is located on the second floor of the golfer all day dining cafeteria.
Recently it just going through a new facelift that made it up to date with the latest trend type of setup.
A new stage was built in front of the tables to facilitate wedding banquets.
The ambiance carries a traditional China house traditional setup and all the partitions are adjustable according to the banquet size.
For a start we were served Roasted Duck and Mandarin Orange Salad with Wafu Dressing.
The roast duck salad was a combination of fresh green garden salad garnish with sesame seed and tossed with wafu dressing which taste similar to balsamic vinegar.
Steamed Cod Fish with Choi Poh (Preserved Radish)
This may look like normal steamed cod fish with preserved radish like any other restaurants. But at Ti Chen, it is added with bean sprout which enhance the texture when biting on it. It gives you a crunchy feeling on every bite.
Steamed Prawn and Scallop with Green Ginger Puree. The ginger puree mix were place on top of the prawns and then put to steam. Before that the prawns were cleaned and the backbones were removed. Ginger always give me the impression it over power the seafood taste but in this case it is well executed and not too much of its taste.
Homemade Bean Curd with Crab Meat and Pumpkin Puree
Chef Lai’s homemade bean curd braised with crab meat and pumpkin puree.
Special Wok Fried Rice with Tobico and Crispy Bean Curd Skin
The exploding in your mouth sensation upon biting the ebiko is pretty fun when eating this plate of fried rice. Some more the crispy bean curd skin makes it more crunchy. The well done fried rice with wok hei makes this a perfect dish after a golf game.
Sea Bird Nest with Aloe Vera in Longan Syrup
After go under the hot sun for at least half a day, it is wise to cool yourself down with some Chinese traditional desserts. This bowl of dessert may look like an ordinary dried Longan drinks.
However only the color and longan looks the same. The ingredient is much better than that. It comes with cooling aloe vera and sea bird nest (The strips looking thingy). It is like raw jelly and springy.
At 39 years of age, Chef Lai Chong Seng brings to the table 19 years of experience. After almost 8 very successful years of building his career in the northern states of Penang and Pahang, Lai packed his bags and headed to the northwest coast of Mahe Island, the largest island in Seychelles surrounded by crystal clear waters and lush greeneries. There, Lai worked as Chinese Chef at the Le Canton, a niche Chinese restaurant in the middle of Seychelles.
2 years of managing daily kitchen operations, costing and menu in Seychelles, Chef Lai came to a point where he wanted to come home and accepted the position of Chinese Chef managing the overall daily kitchen operations for both banqueting and ala carte kitchen at a 5-star hotel in Kuala Lumpur. Little did he know, he once again found himself working overseas in the UAE with the Jumeirah Group LLC at The Noodle House as Chef De Cuisine before returning to Malaysian shores where he specialized in Halal Chinese specialties from provinces of Szechuan to Canton.
Overtime, Chef Lai built his portfolio comprising local and foreign experiences establishing his skills in Cantonese and Szechuan cuisine alongside magnificent fruit and vegetable carving. A member of the Penang Chef Association and the Kuala Lumpur & Selangor Chef “Ho Yu” Association, Chef Lai is currently the Chinese Chef for Ti Chen of The Saujana Hotel Kuala Lumpur.
Come discover Chef Lai’s penchant for cooking through his signature Deep Fried Seafood Roll with Mango, Stewed Baby Spinach with Dried Scallop and Wolfberry, Steam Cod Fish with Green Ginger Sauce and Ice Mint Lychees with Melon to name a few.