By Shahida Sakeri on January 8, 2020

 

It’s always nice to retreat to The Saujana Hotel Kuala Lumpur, a serene oasis that manages to shut out suburban noises – an unexpected treat, you might say, considering its location within the bustling Klang Valley. This easy access makes it an ideal staycation option to rejuvenate the tired minds – but in the time when quick escapade is needed, some go for the next best thing: having a meal here.

And one of the hotel’s food and beverage outlets that offers such dining pleasure is its most-celebrated Chinese restaurant, Ti Chen, helmed by a passionate duo: Chef Lim Chee Woi and Chef Yau Kim Yew, who specialise in Cantonese cuisine and dim sum respectively. The interior is opulent yet welcoming, with French windows allowing as much of natural light as possible. The outlet’s dining area seats 150, suitable for holding special occasions especially when guests are treated to the soothing view of an adjacent lake. For those who prefer to dine in privacy, there is also a single, private room available. Ti Chen also has a well-stocked bar for those who are interested in a drink or two.

I get my meal off to an aromatic start with a cup of hot JING Jasmine Pearls tea before proceeding to generous helpings of the beautifully handcrafted steamed signature siew mai (MYR20++), Ti Chen’s steamed prawn dumpling har kao (MYR22++) and deep fried bean curd rolls with cheese (MYR20++), all showcased in spellbinding simplicity, yet have a nice bite to them. Chef Yau then flaunts his craftsmanship with the extravagant serving of deep fried prawn with eggplants and pineapple sauce (MYR18++) that are both delicate and explosive in flavours. Who knew that eggplant and pineapple sauce could conjure such an addictive combination? It just takes you one bite to understand why this is one of the most sought-after dishes on the menu. It doesn’t hurt that the dish is absolutely flat-lay-worthy too.

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Speaking of beautiful creations, the baked mini charcoal egg tartlets (MYR12++) are also a dreamy match for an Instagram-worthy shot. The contrasting colours of yellow and black would definitely brighten up your plate, and possibly your mood as well. I also love the fact that they don’t taste too sweet. But if all of the mentioned dishes haven’t filled up your tummy, consider ordering the stir fried assorted vegetables with sweet prawns (MYR53++) that has plenty to celebrate: colourful, fresh, tasty, and have I mentioned that it is healthy too? By the way, gluten-free dishes are available to those who have this particular concern.

To end the meal on a sweet note, I take a bite in both the chilled red tea jelly with lychee sorbet (MYR25++) and the salted egg yolk ice cream with tsubu-an and cashew nut (MYR23++); the former is a refreshing palate cleanser, while the latter leaves behind a rich, indulgent aftertaste. Chef Lim also suggests trying out the bitter gourd pudding, said to be good for cooling the body yet possesses a strong acquired taste that may not excite all types of palates. Do try it if you’re feeling brave…

It’s easy to browse through Ti Chen’s menu and pick your favourite a la carte items if you are familiar with Chinese delicacies and dim sum, while those who are still uninitiated would find the carefully-crafted set menu a better choice. This outlet opens every day except Mondays, from 12:00 noon until 10:00 p.m., with a break between 3:00 p.m. and 6:00 p.m. For reservations, contact +6 03 7843 1234 ext. 6122 or email to dine@thesaujana.com.

www.saujanahotels.com/dining/ti-chen

 

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