Free-range chicken (known as “choi yuen kai” in Cantonese) has always been my preference where chicken is concerned. I use this in all my home-cooking as the texture is firmer and tastier compared to the usual white farmed chicken. Of course its price is much higher too. The lovely interior of Imperial Garden There are various breeds of free-range chicken and I’m told certain areas in the country also yield better quality cooks. Semenyih is one of those and it is from here that the Tai … [Read more...]
Festive Indulgence with TAI THONG
For the Chinese, celebrating the lunar new year is all about family and tradition with lots of auspicious symbolism thrown in. So, preferably the dishes during such festive feasting should ring in “prosperity”, “good fortune” and “happiness”. To bring these elements to the table, the chefs at the Tai Thong restaurants have curated special dishes that symbolise all things good. We checked out some of Tai Thong’s special dishes to usher in the Year of the Monkey. The chefs have a come up … [Read more...]
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