• Monday, 20 September 2021
Chinese New Year 2015 Spring Reunion @ Tai ZiHeen, Prince Hotel & Residence Kuala Lumpur
02 Feb

Chinese New Year 2015 Spring Reunion @ Tai ZiHeen, Prince Hotel & Residence Kuala Lumpur

Tai ZiHeen

Level 2, Prince Hotel & Residence Kuala Lumpur
4, Jalan Conlay, 50450 Kuala Lumpur, Malaysia
Tel : 603-2170 8888 ext 8200
FB : Prince Hotel & Residence Kuala Lumpur

Business Hours :
Mon – Sun


Thanks to the wonderful invite, I recently had the chance to sample few highlighted Chinese New Year dishes (pork-free) prepared by Chef Michael Wong of Tai ZiHeen Chinese Restaurant at Prince Hotel & Residence Kuala Lumpur.

To celebrate the arrival of spring reunion, Chef Michael Wong has designed the “Tuan Yuan” feast with 9-course auspicious set menus and prosperity Yee Sang, which are suitably symbolic to welcome a harmonious, prosperous and peaceful Chinese New Year.


The auspicious festive menus begin with the Yee Sang tossing, a Chinese New Year must-have dish, which Tai ZiHeen offers variety of ingredient options including the Signature Four Seasons Prosperity Yee Sang with butterfish, salmon, tuna and jellyfish (RM50/RM75/RM125), Abalone (RM140/RM210/RM350), Hamachi (RM50/RM75/RM125), Canadian Surf Clam (RM50/RM75/RM125), Salmon (RM44/RM66/RM110) or Vegetarian Snow Pear (RM34/RM51/RM85). *(Regular/Medium/Large)


Tai ZiHeen Chinese Restaurant offers three selections of 9-course festive set menus :

Spring & Happiness Set (RM1,488++ per table of 10 persons)

* Your Choice of Yee Sang (Salmon, Jellyfish or Vegetarian Snow Pear Yee Sang with Crispy Shredded Treasures & Black Currant-Plum Dressing)
* Chicken Consommé with Abalone, Sun-Dried Scallops & Cordyceps
* Braised Japanese Sun-Dried Shiitake Mushrooms with Dried Oysters & Fatt Choy
* Roasted Five Spice Chicken Sprinkled with Crispy Garlic & Spring Onions
* Wok-Glazed White Shell Prawns with Marmite Sauce & Scallions
* Hong Kong-style Steamed Grouper with Spring Onions, Fresh Coriander & Superior Sauce
* Stir-Fried Glutinous Rice with Chinese-style Preserved Duck
* Sweetened Red Bean Paste with Lotus Seeds & Orange Skin
* Crispy Deep-Fried Chinese Brown Sugar Balls

Everlasting Prosperity Set (RM1,888++ per table of 10 persons)

* Your Choice of Yee Sang (Salmon, Canadian Surf Clam or Vegetarian Fuji Apple Yee Sang with Crispy Shredded Treasures & Black Currant-Plum Dressing)
* Double-boiled Chicken Broth with Whole Abalone, Dried Scallops, Bamboo Pith & Vegetables
* Braised Sea Cucumbers with Sun Dried Oysters & Baby Pak Choy
* Twice-cooked Tea Smoked Duck with Spicy Mango Chutney
* Crispy Prawns Coated with Lemon Dressing, Tropical Fruit Salsa & Tobiko Caviar
* Steamed Canadian Cod Fish with Bean Crumbs, Vegetables & Fried Garlic
* Wok-fried Rice with Smoked Duck & Summer Asparagus
* Chilled Mango Puree with Vanilla Ice Cream, Sago & Pomelo
* Crispy Deep-fried Sesame Balls with Salted Egg Yolk Custard & Durian Mochi

Wealth and Fortune Set (RM2,188++ per table of 10 persons)

* Your Choice of Yee Sang (Salmon, Tuna Fish or Vegetarian Persimmon Yee Sang with Crispy Shredded Treasures & Black Currant-Plum Dressing)
* Double-Boiled Fish Maw with Chicken & Dried Scallops in Superior Broth
* Baked Paper-wrapped Free Range Chicken with Chinese Herbs
* Pan-fried Jumbo Tiger Prawns with the Chef’s Signature Sauce
* Braised Abalone with Sun-Dried Oysters, Fatt Choy & Butter Lettuce
* Steamed Dragon-Tiger Grouper with Superior Soya Sauce, Spring Onions & Fresh Coriander
* Wok-fried Rice with Diced Lobster, Tobiko Caviar & Bonito Flakes
* Chilled Pumpkin Puree with Sago Topped with Vanilla Ice Cream & Pistachio Nuts
* Crispy Deep-fried Chinese Brown Sugar Balls & Durian Pancakes


Chef double-boiled this clear chicken broth in long hours with abalone, dried scallops, bamboo pith and vegetables, love the light flavor with natural taste from the ingredients.

One of the must-order Chinese New Year dishes, chef braised the Japanese sun-dried Shiitake mushrooms together with dried oysters and fatt choy. I love the presentation as well as nice flavors with different textures.

If you find waxed-meat glutinous rice is too boring, why not try something different, like this golden fried rice with luxurious diced lobster, tobiko and fragrant bonito flakes. Full of ‘wok-hei’, the fried rice was cooked till perfect in texture, and I love how the tobiko gave the dish a hint of saltiness that I enjoyed so much.

Served with crunchy asparagus and fried onion rings at side, these salmon fillets were nicely baked with chef’s own-mixed honey sauce, highly recommended for those who prefer a twist of Western flavor in their ordinary traditional Chinese New Year dishes.

The meal closed with the perfect ending, crispy deep fried golden sesame balls with creamy salted egg yolk custard and refreshing durian mochi with real durian pulp filling. Both also my top favorites, really awesome!


From 26 January to 5 March 2015, we invite all our guests at The Reunion Dinners at Tai Zi Heen to add more colour and happiness to the event by taking ‘wefie’ to capture the togetherness and happiness of the moment with their beloved families.

Upload and post your family ‘wefie’ on their Instagram, location tag @Princehotelkl with hashtag #reunion #momentatPrince and re-post on the hotel Facebook wall. The most popular ‘wefie’ reunion moment chosen via number of likes, will be awarded a stay or dinner at the hotel.


On 26 February, there will be a special “Lion Dance” performance, winding their way through the hotel lobby and food & beverage outlets to bless the hotel with good fortune in the coming year.


Tai ZiHeen remains open during Lunar New Year’s Eve and throughout the 15 days of the festival from 12 noon to 2:30 pm for lunch (Mondays to Fridays), 11:30 am to 2:30 pm for lunch (Saturdays and Sundays) and 6:30 pm to 10:30 pm for dinner (Mondays to Sundays).

Reservations are highly recommended. Please call 03-2170 8888 extension 8200 or email [email protected] or visit www.princehotelkl.com for the latest F&B promotions.


More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010


Leave a Reply

Your email address will not be published. Required fields are marked *