Ti Chen (帝城), or better known as the "Emperor's Palace" in The Saujana Hotel is all set for the great celebration of the year of monkey. From 16 January to 22 February 2016, you can enjoy Ti Chen's Chinese New Year luxurious imperial gourmet feast signifying everything auspicious from prosperity, luck, fortune, health and longevity.
Salmon and Korean Pear Yee Sang
Among the award winning Chef Sam Lu's signature yee sang creations, the latest one features juicy Korean pear to add an refreshing twist to the traditional condiments. Ours is further topped with crispy mushroom for the added crunch.
Other varieties including Abalone, Salmon, Jellyfish and Crispy Mushroom Yee Sang are available for dine-in and take-away from RM88 onwards.
Double-Boiled Chicken Broth with Dried Seafood
Served piping hot from the kitchen, the double-boiled chicken broth seems ordinary but it manages to leave my senses muted with its incredibly deep and sweet flavour which I enjoy very much. Simply nourishing and full-flavoured!
Steamed Red Snapper with Pickled Vegetables
Cooked in Szechuan style, the fish can be a winning taste on its own because of its firm, chewy texture. Nothing overcooked or rubbery here. The accompanying sauce is good to add a nice tang to the mildly sweet flesh.
Marinated Country Chicken with Oyster Sauce and Onion Oil
Surprises come one after another. I am delighted that Ti Chen serves this old-school and homey dish here. Every tender slice of shredded chicken is evenly coated with aromatic oyster sauce and onion oil, exuding rich aroma and a nice spicy kick.
Deep-fried Sea Prawns with Sand Powder Spice
Our expectation is further lifted when the crisp succulent prawns are served. Each huge piece imparts strong aroma of Chinese spice, and the shell falls off the prawns easily, revealing its nice crunchy meat. A simple dish but excellently cooked to wow the diners of the evening.
Stir-Fried Mixed Vegetables with Crispy Almond and Vegetarian Rolls
Next up is the beautifully presented vegetarian dish. The bird's nest-like shell is filled with asparagus, crisp almond slices and other vegetables, creating a myriad of colors and textures to please the palate. Surrounding the platter is the crisp vegetarian rolls stuffed with mushrooms, another crowd pleaser of the evening.
Steamed Rice with Cured Chicken Ham
I reckon this is the best chicken rice that I have ever had! Instead of having the traditional waxed meat rice during this festive season, Ti Chen serves up the fragrant, moist rice topped with smoked chicken ham. The ratio of lean and fatty meat hits the spot, and it complements well with the dark soy sauce.
Deep-fried Ninko Rolls with Bread Toast
Putting an endnote to our luxurious imperial dinner, Ti Chen prepares the final surprise for us in the hot and cold dessert combination. The traditional glutinous rice cake is added with a nice twist as it is wrapped with crisp layer of toasted bread. Best paired with the chilled sago dessert soup.
CHINESE NEW YEAR 2016
16 January to 22 February 2016
8-course auspicious set menu per table of 6 is priced from RM798 onwards
9-course auspicious set menu per table of 10 is priced from RM1,198 onwards
Ti Chen's Chinese New Year Ala Carte Menu is available for "mix and match" option
Jalan Lapangan Terbang SAAS,
40150 Shah Alam,
Contact: +603-7843 1234
Fax: +603-7846 3008 ext 6122