Sunday, August 16, 2015

Spring Garden Restaurant by Tai Thong @ Tropicana Golf & Country Resort

Following my dinner date with Tai Thong Mooncakes, the restaurant has served us with a special Mid-Autumn  seafood menu (Available for limited time only!) which is specially injected with fruit elements to complement with the fruity theme of the mooncakes. That's where we get to enjoy the fruity goodness to the fullest!

Double-boiled Chicken Soup with Conpoy, Papaya and Snow Fungus

My delightful gastronomic journey starts off with the double-boiled broth which is heavily loaded with nourishing ingredients such as papaya, dried scallop and snow fungus. Served individually, this bowl of goodness tastes extra rich and comforting for the soul. 

 Crispy Soft-Shell Crab with Mango and Kiwi Sauce (香芒奇異软壳蟹) @ RM43.00++

Next up is the appetizer which further raises my expectation towards the upcoming dishes. Positioned at the centre, the deep-fried delicacy looks like fish paste to me, and I'm totally surprised to find that they are actually banana and kiwi fritters. Love the refreshing tang of the warm kiwi!

As for the soft shell crabs, they are equally crisp in texture, and every mouthful gives a nice crunch while the creamy mango sauce just melts in the mouth with a refreshing and sweet finish. 

 Pan-seared Scallop with Blueberry and Apricot (蓝莓煎焗带子皇) @ RM58.00++

The following dish has totally blown us away by its beautiful presentation and vibrant color combination. I realize lightly-flavoured seafood like the scallop actually pairs very well with sweet fruits, creating distinctive layers of oceanic and fruity sweetness on the palate. 

Stuffed Prawn with Palm Sugar and Fresh Orange (鲜橙椰汁龙胎虾) @ RM38.00++

When it comes to prawn dish, usually many will stay away, due to the hassle of removing the shells. But Tai Thong's latest creation is an exception, because the shell is half-open with generous stuffing of bouncy fish paste glazed with palm sugar. The combination definitely elevates the natural sweetness of the prawns to the next level. 

Fried Prawn with Pineapple and Jackfruit Sauce (菠蘿白汁虾球) @ RM43.00++

Another notable dish is the platter of juicy prawns, deep-fried with crisp outer perfection and drizzled with zingy pineapple and jackfruit sauce. I notice it is using the same fruity combination as one of Tai Thong snow skin mooncakes, to pair with seafood and of course, the creative dish wins the greatest applause from the diners of the evening!

Spicy Pineapple Fried Rice with Vegetarian Floss

Blueberry and Cranberry Sponge Cake (甜蜜蓝莓糕) @ RM8.80++
Peony Puff Pastry with Pineapple and Jackfruit (凰梨牡丹酥) @ RM10.80++

Putting a sweet endnote to the elegant dinner, I leave some stomach space for the warm desserts which are equally creative and I probably can't find them elsewhere. On the left, I have the traditional steamed brown sugar sponge cake injected with modern flairs as seen from the additions of dried berries and seeds. 

On the right, the chef has reinvented the Chinese wedding pastry into a blooming flower-like dessert that brings elegance in a traditional way. The paper-thin sheets on the outer layer provides a crispy biting enjoyment while the tangy pineapple jackfruit paste is just nice and lightly sweet. 

Mid-Autumn Promotion
Duration: 8 August - 27 Sept 2015
For every RM200 spent, you'll get ONE complimentary piece of Tai Thong Mooncake*
*With purchase of at least ONE Mid-Autumn main dish (as per above)

Tai Thong Mid-Autumn main dishes promotion is available at all Tai Thong restaurants. A full listing of locations can be found on or by calling the Tai Thong Customer Care Line at 1800-88-2338.

Spring Garden Restaurant
Tropicana Golf and Country Resort
Lot 2813, Mukim Damansara,
47410 Petaling Jaya,
Contact: +603-7880 7226

Business Hour:
11.30am - 2.30pm

Sunday and Public Holidays:
10.30am - 2.30pm
6.30pm – 10.30pm

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