For Chinese restaurant, Tai Thong certainly did nail its name to many folks in Klang Valley with their different brand name under their umbrella. Many of them have their very own preffered choice of restaurant under this group. One of the restaurant is Imperial Garden which is next to Armada Hotel, above the big night club.
As Chinese New Year is around the corner, they do have bookings booked as early as a month before the actual day for reunion dinner.
For CNY media preview night, we were being pamper with good classic Chinese music, beer and numerous classic stuff at the hallway.
In this festive season, the culture of wishing everyone with good wishes certainly spread acroess all races in Malaysia with now all available in many restaurants.
Tai Thong is proud to present 3 auspicious Yee Sang this year. Guests can choose from Double Happiness Yee Sang (Chicken Floss & Crispy Enoki Mushroom) to Golden Fortune Yee Sang (Assorted Fruits & Nuts) and Prosperity Yee Sang (Salmon & Snow Pear).
The Yee Sangs are available at RM68++ for half portion and RM98++ for full portion. There are additional add-on availables at additional charge like abalone, scallop, jelly fish, tiger prawn and crispy cracker.
I was so busy last year & this year, which makes this restaurant the only lou sang I did.
Poon Choy had certainly gains its popularity for the past few years and many Chinese restaurant do include this in their menu now. For this year, Tai Thong is offering two choices of Poon Choy – Golden Treasure Poon Choy and Prosperity Poon Choy. Both Poon Choys are available at RM298++ (for 5 pax) and RM498++ (for 10 pax).
Proper way to eat Poon Choy is to finish the top layer and move towards the bottom of the pot thru layering, instead of digging randomly and create a mess in the pot. However it is really up to the individual how they dip into it.
For this round, I really love their Golden Treasure Poon Choy that is filled with Tiger Prawns, Chicken, Roast Duck, Sea Cucumber, Dried Scallop, Fish Maw, Squid and other vegetables. The best part of this was the pickled mustard leaves and radish braised till super soft and expelling their essence into the sauce. The broth is slightly thick, a very mild spicy end and the sour vegetable is a kick and addictive.
I am sucker for any Double-Boiled soup base as Chicken Soup with Chinese Cordyceps. Light in taste, yet simple light with aromatic end is something that I always enjoy. I certainly do not mind to have a huge pot of it.
Sauteed Scallops and Prawns with Asparagus and Fresh Lily Bulbs is fried to perfection as scallops did not over cook, asparagus and celery is crunchy. Macadamia nuts do add the taste of the slight salty end of it.
Claypot Rice with Waxed Meat. Ingredients is certainly on the generous side of it and my table most of us enjoy the variety of sausage and waxed duck is on salty end but compliments very well with the rice. Just wish is slightly burn on the end. 😀
Another dish I must highlight is this new unique dessert Mini Eight Treasure Rice Dessert is a steam glutinous rice yet bend towards sweeter end as this is a well known dish in Shanghai. The chef pick this new menu from his Shanghai trip previously. I am not a fan of it but certainly you can give it a try.