Lucky “8” Tasting Menu @ Tai Zi Heen, Prince Hotel

August 17, 2011 Choi Yen 74 comments

Number “8” definitely a favorite number for Chinese which its pronunciation is similar with “Fatt” means “Prosperity” or “Gain Wealth”.

On the 8th month of the year (August), Tai Zi Heen proudly present

“Lucky 8 Signature Tasting Menu”, RM 88++ for 8 courses meal.

My last visit to Tai Zi Heen was a memorable one, when I heard that I have chance to sample some of the dishes from the aforementioned

special menu, I’m so anticipated towards the wondrous culinary creations from Chef Ricky Thein.

Award winning Master Chef Ricky Thein, person behind the exquisite Cantonese cuisines.

Elegantly decor dining area.

Immaculate table setting.

Here some lip smacking dishes that I tried that night.

Talk about creativity, inventiveness & resourcefulness.

Double Boiled Baby Winter Melon Soup (RM 22.00)

Double boiled soup definitely the essence of Cantonese cuisine! Consisted of chicken cubes & dried scallop which add the wholesomeness of this light & mild soup.

Double Boiled Chinese Herbal Soup (RM 22.00)

By just looking at the bountiful ingredients, I know this soup must be tasted awesomely! Every spoonful was a treasure with fish maw, dried scallop, chicken,mushroom & baby bok choy.

Butter Oat Soft Shell Crab (RM 32.00)

Slightly battered soft shell crab was fried to perfection & not oily at all! The buttered oat was the magic ingredient, creating a burst of flavors!

Ying Yang Prawns Tossed with Asian Dressing & Garlic Pepper Sauce (RM 26.00)

An award winning dish by Chef Ricky Thein.

Crunchy fried prawns coated with creamy & moreish Asian dressing was appetizing and palate triggering. Oh so divine~~

The slightly sweet sauce was mediocre & didn’t register in my mind after the initial bite.

Oven-baked Cod Fish Fillet with Chinese Teriyaki Sauce (RM 58.00) &

Oven-baked Cod Fish Fillet with Butter & Parmesan Cheese Crust (RM 58.00)

Big slab of cod fish coated with sweet & glistening Teriyaki sauce then topped with dollop of fried egg white.

Flaky cod fish with crispy coating of butter & Parmesan cheese was too oily for my liking.

Wok Fried Australian Beef Tenderloin with Black Pepper Sauce (RM 55.00)

Tender & soft diced beef infused with flavorful and enticing black pepper

sauce. The crispy fried garlic add an extra brownie point for it!

Wok Fried Scallop with Hong Kong Vegetables (RM 58.00)

Tell me who can resist the huge & fresh scallops?

Blue River Prawn with Egg Noodle (RM 48.00)

Crispy egg noodle drenched in smooth and egg-y gravy & the essence from the halved river prawns rendering the strong seafood flavors.

Chilled Mango Puree with Ice Cream, Sago & Pomelo (RM 15.00)

Thick & sweet mango puree served with scoop of Vanilla ice cream was refreshing and marked a sweet end to our splendid dinner that night.

Chinese Herbal Jelly with Honey (RM 10.00)

We were being greedy that night and ordered another dessert 😛

Bouncy “Gui Ling Gao” had strong herbal taste & paired with sweet sea coconut soup which complemented the bitterness of the jelly very well.

What we tasted that night was the bits & pieces lifted off the set menu. To enjoy the full course of the Lucky “8” Tasting Menu, please call & make reservation now!