Ti Chen Chinese Restaurant @ Saujana Golf & Country Club

I have been to Saujana Hotel for a few occasions from Wedding dinner, events and review and neither did I know hidden this new refurbish Chinese restaurant Ti Chen is actually hidden inside the Golf Club House itself. Hosting many private functions since its opening after the face lift, celebrations for it is not only once but twice this time around reintroducing their newly refurbished Chinese restaurant, Ti Chen back into the market.

With its rich red and black tones adorning the walls and furniture of this oriental eatery, Ti Chen has a lot more to offer. Assisting Ti Chen in retaining its stature and reputation are two new chefs, Chef Lai Chong Seng and Dim Sum Chef Yau Kim Yew.

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I love the new ambiance of this restaurant, not only love at first sight as its a total dimension from the exterior out from this restaurant as you walk in you are flank with the modern Chinese yet with classic touch of it. A simple concept that you can blend in comfortably . .

The restaurant can be divided into many sections, even for private dining that they do have huge wooden panel to block it off, unique of all they have see thru curtain to make it more elegant and separation between rooms.

Since its refurbishment, had attracted many wedding dinner to be hosted here that can easily fill maximum 25-30 tables.

Staging with Chinese lantern make up the ambiance even better.

A simple conversation flow between the manager and the rest of us then we are greeted with chef signature dish, coming up with Roasted Duck and Mandarin Orange Salad with Wafu Dressing.

Carefully chop duck meat with slightly crispy skin along top with some sesame seed along with wafu dressing make it a simple dish along with lots of greens with fragrant to start off with.

Steamed Cod with Preserved Radish. Cod is nicely cut into a slab, then sitting on top of bean spout, as chef creation to make this dish a slight cripsy when you eat along with bean sprout. I always love this simple dish with soy base.

Top dish in my list for the night is Prawn and Scallop with Green Ginger Puree. Purer are place on top of the scallop then steam along that make the taste blend in very well and freshness of both succulent prawn and scallop just make it awesome. Chewy texture from both seafood, seafood will make this dish pair very well with rice.

Appear next is Homemade Beancurd with Crab Meat and Pumpkin Puree. Creamy pumpkin flooding the whole plate with fresh crab meat, Shimeji mushroom and edamame that top along with deep fried tofu below is something many people would go for unless they do not take beancurd.

With a few dishes being serve, comes along Special Wok Fried Rice with Tobiko and Crispy Beancurd Skin is one of my favourite too. Filled with wok hei and every mouthfull is fill with slight burst of tobiko make it a perfect dish yet pair along the the dishes above is just perfect. Good enough to be satisfied.

The dinner ended in satisfaction when Sea Bird’s Nest with Aloe Vera in Longan Syrup is serve upon. First time learning this new fact that the marine plant is rich in enzyme nutrients, collagen and mineral substances, calcium, magnesium, iron, potassium, phosphorus, sodium and multitude fibers and jelly form proteins. It has to be cook in this way to preserve the mineral of it. Texture is chewy with slightly crunchy. Refreshing sweetness of the soup base from longan make it a satisfying ending.

Then we only found out that Chef Lai is from Penang, instantly the whole conversation converted to Hokkien. Its just a switch of language when usually found out kaki lang. :p Chef Lai with his vast experience of 19 years and overseas then found himself establishing in Cantonese and Szechuan cuisine, and wonders of taste he can do with Chinese food without using pork.

Besides that, also found out that Chef Lai is good in cooking homecook meal with his collection of recepies along the way.

*Pork-FREE