Ti Chen,
Saujana Hotel,
Jalan Lapangan Terbang Subang
40150 Shah Alam, Selangor
Business hours: noon to 2.30pm for lunch,
6.30pm to 10.30pm for dinner,Tues-Sun
Tel: 03-7840 5502
For reservations, email dine@thesaujana.com
THIS Chinese New Year, Ti Chen is offering set menus that include chef Chong Seng Lai’s selection of popular festive dishes.
In creating the menus, Chong has come up with a concept that mixes his personal style of cooking and the Cantonese style.
The set menus at the Chinese restaurant in Saujana Hotel include the Pearl, Jade, Golden and Emperor sets priced at RM988, RM1,180, RM1,388 and RM2,288, respectively, for 10 people, paired with wine and liquor.
Creamy topping: The Deep Fried Prawn with Wasabi Mayo Dressing.
All the nine-course set meals start with the traditional yee sang.
“The difference in the yee sang is the sauce, which is our own concoction,” said Chong, adding that the sweet taste complemented the salmon.
Next is the Double-Boiled Herbal Chicken Soup with Fish Maw.
Its fragrant herbs and taste whet the appetite. The oven-baked Char Siew Duck with Crispy Onion Ring, which is marinated overnight, comes next and the the sauce is strong and sweet.
Well concealed: The Steamed Camouflage Grouper with Snow Fungus and Superior Soya Sauce.
Also served are Steamed Camouflage Grouper with Snow Fungus and Superior Soya Sauce, deep-fried Prawn with Wasabi Mayo dressing, wok-fried Four Seasons Vegetable with Sliced Abalone and Lotus Leaf Rice with Turkey Ham and Dried Shrimp.
“For dessert, we are introducing the Warm Fragrant Pear and Aloe Vera in Longan Syrup as it helps to detoxify and is good for the skin,” said Chong.
The final dish is the deep-fried Nien Kow with Yam and Sweet Potato.
This is the writer’s personal observation and is not an endorsement by StarMetro.
