31 January, 2016

Tai Thong Chinese New Year 2016 Menu @ Imperial Garden PJ

My early Chinese New Year 2016 celebration with Tai Thong Group (大同饮食集团), the largest chain of Chinese restaurants in town is really awesome as I get to gather with my friends and sample the latest exquisite offerings of traditional Cantonese cuisine specially crafted to usher the auspicious year of Monkey.

Golden Fortune Yee Sang with Assorted Fruits and Nuts (大同鲜果捞生)
RM68.80++ for half portion / RM108.80++ for full portion

Imparting a refreshing twist to the prosperity toss, Tai Thong's fruity yee sang this year features the Monkey King's favourite peach as the main ingredient. The varieties of nuts and dried berries add brownie points to the yee sang for the extra crunchy texture. 

I feel so privileged to have our God of Fortune delivering the Yee Sang to our table!

Fortune Seafood Treasure Pot (盆满钵满海鲜煲)
RM298.80++ for 5 pax / RM498.80++ for 10 pax

The ultimate seasonal highlight by Tai Thong is the traditional Chinese Poon Choy loaded with more than 10 types of ingredients reflecting its rich flavours and exquisite taste. Using only seafood and vegetables, this pot is a healthier option for those watching their weights. 

Double-Boiled Dried Premium Seafood Soup served in Coconut (椰皇海味汤)

What not to be missed is the nourishing double-boiled soup presented individually in coconut shell which lends a robust aroma of coconut to the clear broth. Love the twist of flavours that make the soup more comforting and palatable! 

Baked Dried Oyster Tart (千層香脆蠔皇酥)

Tai Thong has also created some festive dim sum for this Chinese New Year, using ingredients that signify prosperity, good luck, health and wealth. For instance, the baked golden tart is well-stuffed with dried oysters and seafood, creating a delicious combination of buttery pastry and savoury fillings.

Steamed Triple Delight with Oyster Sauce (蠔汁釀三宝)

Steamed dim sum is my personal favourite, especially those loaded with chunky seafood filling such as the seafood rolls drenched in oyster sauce and crystal dumplings. Both are fresh, crunchy and cooked to perfection.

Steamed Fatt Choy Dumpling with Prawns (水晶菠菜虾饺)

Steamed Bamboo Rice with Chinese Waxed Meat (腊味竹筒饭)

But if it is rice that you are craving for, the petite steamed bamboo rice is just nicely portioned for each diner, with generous helping of waxed meat. The rice here is soft and moist, without feeling too starchy on the palate. 

Claypot Rice with Chinese Waxed Meat and Edamame (北风腊味煲仔饭)

Next up is something similar, but it is served in claypot, allowing the rice to burst with stronger flavours and form pleasantly crisp bits. Recommended for communal dining, so you can enjoy it with your friends and family.

Chilled Nian Gao with Osmanthus and Sakura (日本樱花水晶年糕)

The sweet surprise comes last. The silky smooth jelly is infused with osmanthus and sakura to bring light floral aroma, before being layered with chilled glutinous rice cake that adds a pleasant chewy texture to it. Beautiful presentation and lovely taste!

The CNY menu is available across all Tai Thong Group of Restaurants including Tai Thong, Royal China, Imperial China, Spring Garden and Oriental Pearl restaurants. For more info, visit:

Business Hours:
Mon-Sat: 11:30am-2:30pm, 6:00pm-10:30pm
Sun: 9:00am-2:30pm, 6:00pm-10:30pm

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