TAI THONG Group Of Restaurants
Showcase Of Seasonal Highlights
Showcase Of Tai Thong's Seasonal Highlights
It's hard to grow old gracefully in the Klang Valley if you're a restaurant. Filled with notoriously finicky eaters that come and go before they get shot by making a lasting impression, surviving more than 40 years - let alone 10 - is a major accomplishment. That's why Tai Thong Group of Restaurants stood the test of time for decades, continue to churn out an impressive menu of a new range of la carte seasonal specialities delighting your senses.
Tai Thong Keeping Their Menu Fresh With The Latest Showcase
Come let's me takes you on Tai Thong's latest showcase of seasonal highlights features some of the finest and freshest ingredients of seafood and premium pork that is bound to win hearts over.
First to arrive in our private dining room was the selections for Iberico Pork Feast (西班牙黑豬燴). These pork dishes are available only at their non-halal outlets namely at Imperial Garden PJ, Imperial China Subang, Imperial City Cheras, Tai Thong Odeon Kepong and Royal China Ipoh.
Iberico Pork Chop
Iberico pork needs no introduction for being on the finest and most sought after meats in the world. It's renowned worldwide for its luxurious flavour with an abundance of marbling on the meat. Fine food aficionados always enjoy the pork's high-fat content, exceptional flavour and tenderness.
Chef Lee marinates the premium pork with simple ingredients of salt, black pepper, chilli flakes and garlic before baking. A special concoction of chef's special sauce was added on to coat the juicy pork to enhance the flavour, resulting in an amazing pork-licous Iberico Pork Chop. The tender and juicy meat is good on its own or can be dipped in the specially prepared chilli sauce.
Iberico Back Ribs
Another top favourite was the Iberico Back Ribs. Simple marination of salt and black pepper to preserve the natural flavour this top grade pork. Chef bakes it to perfection and served with a choice of two kinds of dipping sauce - golden spicy sauce and black pepper sauce.
If you are looking for some fusion taste in the menu of Iberico Pork Feast, then you just have to try this excellent choice of Champagne Sizzle Pork Chop for a change. Chef clever use with a combination of champagne and lemon sauce resulted in a refreshing and aromatic sauce that goes well with the rich flavour of the pork meat.
GIANT RIVER PRAWN DISHES
Cheesy Baked Giant Prawn
This season, the Giant River Prawn makes its grand appearance in Tai Thong's menu featured in 3 variations of cooking style to tempt the palates and senses of diners. These new ranges of a la carte giant river prawn dishes are being served only at Tai Thong's Spring Garden KLCC & Tropicana restaurants.
Tantalize your taste buds with the firm, succulent and delicate texture of the prawn, infused with garlic and cheese that melts in the mouth. Each serving weighing around 450 to 500 grams of giant river prawn is just so sweet and the head of the prawn is an ultimate sin to savour!
Jiang Nan "Yin Yang"
Creativity comes with a price tag to match, RM 125++ for this sumptuous serving of Jiang Nan "Yin Yang" Noodles dish. This 'Kong Nam Style Noodle' dish consists of a variety of ingredients that includes the giant river prawn being cooked with green pea, mushroom, century eggs, carrot and egg, just to name a few.
'Hor fun' or flat rice noodles are used for it's silky and smooth texture to lend the perfect texture that goes well with the rich and flavourful sauce. Chef's added in some special touch by topping the noodles dish with deep fried flat rice noodles coated with tempura flour for the crispy texture. Double thumbs up for the full of 'Wok Hei' tinged noodles that were wickedly delicious!
Next up was the Giant Prawn Jiang Xi Vermicelli Soup. This is a noodle dish with a difference. Bursting with flavours with superior soup as the base together with a combination of Chinese yam (Wu Tao), enoki mushroom and Dong Quai as well as Shaoxing wine to complement the flavourful broth, punctuated with a rich and robust prawn taste.
Sipping through the spongy and smooth strands of 'Kong Sai' noodles make the dish so enjoyable and pleasant to eat. We were slurping our way into the delicious goodness of the prawn broth.
To top off our scrumptious meal, we have the luxuriously crafted desserts made with collagen-rich Snow Swallow and healthy Aloe vera incorporated into the new dessert menu. These desserts, which was created by Dim sum Chef Loo Kok Seng, was simply stunning.
Snow Swallow & Lemon Tartlet
For dessert, Chef Loo's creation offers Snow Swallow & Lemon Tartlet, a combination of egg tarts infused with lemon juice for the citrusy flavour with snow swallow. This made a refreshing finish following a heavy dinner.
Steamed Egg Pumpkin Snow Swallow
Next up, is the nutritious and soothing dessert of Steamed Egg Pumpkin Snow Swallow. Made from a concoction of blended pumpkin, milk, sugar and water, steam to a perfect texture - smooth and silky, with a finishing touch of Snow Swallow topping it.
Coconut Serve With Snow Swallow
Another dessert served with Snow Swallow. Simple ingredients of red dates, rock sugar double-boiled for 3 hours with fresh orange peel, Pandan leaves in young Thai coconut for added flavour. Served with Snow Swallow for the finishing touches.
Water Chestnut Cream with Snow Swallow
Chef Loo's Water Chestnut Cream with Snow Swallow ~ an amazing dessert made from chestnut, egg white and Snow Swallow.
Fig Leaf Gourd With Aloe Vera
Figleaf Gourd With Aloe Vera is made from 3 kinds of dates such as red dates, brown dates, black dates boiled with sharkfin melon, rock sugar, and fig leaf gourd. Both good for the body and soul, real comfort food material.
Flames Choco Pudding
Chocolate lovers must not miss this awesome melt-in-mouth dessert ~ Flames Choco Pudding. Each dessert of Flames Choco Pudding comes with a performance, where you get a chef adding cognac over the dessert, flamed it before served, which makes this dish you should prep your camera for.
French Cognac of 'Grand Marnier' (Orange Essense)
A rich and creamy cheese pudding lies hidden in the chocolate shell. French Cognac of 'Grand Marnier' (Orange Essense) with 40% alcohol makes the ideal for flambe. Chocolate and Cognac are a perfect pairing, and the sweetness of chocolate makes the flavours even better. This is a godsend for dessert lovers and bound to leave any dessert lover wanting more.
For more information, please call Tai Thong Customer Care Line at 1-800-88-2338 (Monday - Friday; 9.30am - 6.30pm only) or email them at firstname.lastname@example.org
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