Published on December 20th, 2008 | by email2me16
Early “Lou Sang” at Tai Zi Heen, Prince Hotel Kuala Lumpur
The Yee Sang presented to us are really tasty. This is due to the way the chef prepare the sauce are slightly differs from others. Inside the sauce there are plums, strawberry sauce, apple juice and few more other things which makes the taste more refreshing. Usually in normal annual dinner CNY banquet table, you got to see the Yee Sang will have some left overs. On our table that night it is totally cleared. You can imagine the taste that make the plate shiny.
Braised Pearl Shark’s Fin with Fish Maw in Supreme Golden Broth – Rating 5/5 at RM138
Just look at that piece of fine cut sharks fin and fish maw beside it. Just the look is enough to make you drool. The goldish color gravy looks plain. But a sip is enough to bring you to heaven. If not it won’t be called Supreme Golden Broth.
Next we were served 6 types of Dim Sum dishes. Guess what is it …..