The Tai Thong Group of Restaurants needs no introduction. As the largest chain of Chinese restaurants with 14 outlets in Malaysia, Tai Thong is popular whether for a wedding banquet, corporate event or just a dim sum meal.
For the upcoming Chinese New Year, the chefs at Tai Thong have prepared several set menus with prices ranging from RM498++ (6 pax)/RM798++ (10 pax) to RM1,398++ (6 pax)/RM2,298++ (10 pax). The 10 pax menu comes with 2-3 free bottles of 640ml Asahi Beer too.
Like any Chinese New Year meal, it’s auspicious to always start with Yee Sang and Tai Thong offers a few variations of this dish. My favourite is the Golden Fortune Yee Sang with assorted fruits and nuts which is really refreshing. Coming a close second is the Double Happiness Yee Sang with chicken floss and crispy enoki mushrooms. Then there’s also the regular yee sang with salmon and snow pear. A yee sang dish is included in the set meals but they are also available a la carte, at RM68++ half portion and RM98++ full portion.
In the past few years, “Poon Choy” has been very popular and the trend continues this year. It’s basically a “treasure pot” where lots of good stuff are piled in, layer by layer and then simmered together. This year, Tai Thong has come up with a spicy tangy version, known as the Golden Treasure Poon Choy which has a mouth-watering spicy sourish broth, quite similar to the “suen choy” version. In this treasure pot, be prepared to fish out mustard leaves, eggplant, radish, wheat gluten, mushrooms, fish maw, squids, sea cucumber, dried scallops, dried oysters, roast duck, chicken, tiger prawns, fried fish balls, broccoli, dried chillies and lemongrass.
For purists who prefer to stick to tradition, the Prosperity Poon Choy is also available. This conventional poon choy has baby cabbage, lotus root, radish, wheat gluten, pork knuckles, mushrooms, fish maw, sea cucumber, dried scallops, dried oysters, roast duck, chicken, tiger prawns, fried fish balls and broccoli.
Prices for the poon choy are RM298++ (5 pax) RM498++ (10 pax).
Promotion of poon choy is until 5 March 2015. Reservation has to be made 2 days in advance for Poon Choy (both dine-in and take-away).
I had a chance to sample and preview some of the dishes showcased in the set menus. Being a Cantonese, I love my soups and Tai Thong’s Double-boiled Chicken Soup with Cordyceps is full of nourishing goodness. And it’s served piping hot – a very big plus point in my books.
Saute’ed Scallops and Prawns with Asparagus and Fresh Lily Bulbs – no complaint on this. In fact, I love the unfussy sweet flavours of the fresh seafood and the crunch from the vegetables and nuts. Note the “overflowing” of ingredients in the presentation – a good representation of abundant and overflowing prosperity in the new year!
If you like the seasonal waxed meats, go for the Claypot Rice with Waxed Meats just to fulfil your cravings. Tai Thong’s version is decent enough although I would prefer a more smokey depth in the aromas.
In the dessert list, the Mini 8 Treasures Rice actually looks better than it taste. If you like sweet glutinous rice topped with sweet stuff like glaced cherries, red dates, pumpkin, lotus seeds and the likes, knock your socks off with this.
For dessert, “nian gao” is a must during this festive period and Tai Thong has done a commendable job with their Sesame Balls with Nian Gao & Red Bean Paste.
For booking and more information on Tai Thong Group of Restaurants, visit their website at www.taithong.com.my