Ti Chen, which means “Palace of Emperor” is the iconic Chinese restaurant of The Saujana Hotel. Tucked away on the 1st floor of the Golf Club building in a quiet enclave shaded by age-old trees, Ti Chen may be a bit elusive to one who has never been there. But once you climb up the stairs and walk through the main door, you will feel as if you have stepped into a scene of that great classical Chinese novel “Dream of the Red Chamber”. The resplendent red lanterns hanging from the high ceiling, the flowing golden drapes, the dark-colored carved timber partitions and screens all evoke a sense of ancient aristocratic splendour.
Chef Chong Seng Lai will be presenting his favourite festive dishes in 4 special prosperity menu to usher in the Year of The Snake. The menus have been carefully put together and each set is paired with wines or liquors to further enhance the dining experience.
Sea Bird Nest for the Yee Sang
The 4 sets are listed below, for a table of 10 people:
- Pearl Set priced at RM988++ for a 9-course meal with 2 complimentary bottles of Misterio Cabernet Sauvignon Red Wines
- Jade Set & Golden Set priced at RM1,180++ and RM1,388++ respectively for a 9-course meal each with a complimentary bottle of Johnnie Walker Black Label Whiskey.
- Emperor Set priced at RM2,288++ for a 9-course meal with a complimentary bottle of Hennessy VSOP.
There are also a variety of Yee Sang available a la carte from RM48++ to RM228++.
Sea Bird Nest & Jelly Fish Yee Sang
We were invited to check out their Pearl Set recently. As customary, we tossed for prosperity and great health (I still think Health is of utmost importance!) with the Sea Bird Nest & Jelly Fish Yee Sang. A modest yee sang, with none of the luxurious pomp of the likes of abalones or expensive fish, we enjoyed the simple pleasure of fresh fruits, vegetables, the crunchiness of the sea bird nest and the slight chewiness of the jelly fish.
Double-Boiled Herbal Soup with Fish Maw
I love soups, particularly double-boiled soups… so Double-Boiled Herbal Soup with Fish Maw was a welcome dish. Another plus point was that it’s served really piping hot, which was just perfect for that cold rainy evening.
Oven Roasted Chicken with Homemade BBQ Dressing
The Oven Roasted Chicken with Homemade BBQ Dressing reminded me of the typical Chinese-style roasted chicken served in almost every wedding banquet back in the good old days. Instead of the usual prawn crackers, Chef Chong surprised us with some thick fat crunchy onion rings instead. The chicken was well flavoured and the golden crispy skin was faultless.
Steamed Red Snapper with Ginger Chilli Sauce
Steamed Red Snapper with Ginger Chilli Sauce was next. I felt this style, with the ginger chilli sauce would go better with rice. The Stir Fried Tiger Prawns with Fragrant Soy Sauce is another typical prawn dish served in many Chinese restaurants and undoubtedly this evergreen dish is well loved through generations. Chef Chong’s version was excellent and top quality soy sauce is vital for this dish as the sauce caramelised beautifully, sticking with a glistening sheen on the crustaceans.
Stir Fried Tiger Prawns with Fragrant Soy Sauce
The Chinese’ obsession with oysters become more significant during Chinese New Year because its name in Cantonese “ho see” rhymes with the phrase “good things”. Therefore, the Braised Seasonal Vegetables with Dried Oysters & Sea Moss is a must in any festive dining, particularly during Chinese New Year. Thick black Chinese mushrooms have also been added into this braised dish, adding their earthy flavours to the sweet brininess of the oysters.
Braised Seasonal Vegetables with Dried Oysters & Sea Moss
Instead of the usual waxed meat pot rice, Chef Chong served his signature Fried Rice with Seafood and Crispy Beancurd Skin. However, this time round, I found the beancurd skin was a bit underfried so they were not as crispy as they should be.
Fried Rice with Seafood and Crispy Beancurd Skin
Warm Nien Gou with Grated Coconut and Honeydew Sago infused with Calamansi Juice ended the dinner on a sweet note. Personally I would have preferred the grated coconut to be fresh and not toasted as the toasted coconut was a bit overwhelming with its nutty oily aroma. The honeydew sago was very refreshing as no milk was added into it and there was just a tiny hint of the calamansi taste. I did tell Chef Chong that perhaps a bit more of the calamansi juice would do the trick.
Warm Nien Gou with Grated Coconut
Honeydew Sago infused with Calamansi Juice
Ti Chen opens every Tuesday to Sunday from 12 noon to 2.30pm (lunch) and from 6.30pm to 10.30pm (dinner).
For reservations, please call 03-7840-5502 or email firstname.lastname@example.org.
The Saujana Hotel
Jalan Lapangan Terbang SAAS