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Injecting local flavours with a modern twist, Ti Chen is set to make this year's reunion dinner a "horse-picious" affair.
In a few more days, the time for resplendent feasting will be upon us and if you've yet to decide on where to host a Chinese New Year reunion dinner, Ti Chen Chinese Restaurant at The Saujana Hotel is one for serious consideration. Surrounded by sprawling fields of green, the view interrupted only by equally serene-looking trees in the far background, your reunion dinner is assured to be a scenic one.
Inside, oppulent decor of red walls and black furniture accented with gold details usher you into a grand dining room. A bottle of wine comes complimentary with every dinner menu to set you right in the mood for a night of feasting and festivity.
Unlike most other restaurant's offering, Ti Chen's salmon yee sang platter comes served with fresh plum sauce of its own recipe so when tossed, you get a nice mix of sweet and sour with a slightly bitter ending note. Second helpings are inevitable once you have that first bite as the plum sauce whets the appetite profusely with a tart and tangy aftertaste that lingers to leave you wanting more.
Its braised crab meat seafood treasure soup is a very welcoming substitute to the more conventional shark's fin soup. Generous chunks of succulent crab meat comes scooped up in every spoonful, to give its broth a delightful sweetness from the sea. Slices of sea coconut add a nice crunch factor and freshwater mussels, the delightful chewy element to a flavourful soup dish.
Ti Chen's fish is not served the way other fish is served elsewhere. The steamed river Patin fish comes blanketed in a coat of emerald-green minced ginger sauce. Chives, basil and garlic make up the delectable introductory flavours to the fish that was so fresh, its flesh is a pristine white in colour and carried no fishy smell. Ginger adds a kick to the soy sauce that bathed the fish for a combination of taste that is salty and spicy, yet only mildly so as to not steal the limelight from the fish.
The homemade roasted Pei Pa duck glistens almost seductively under the restaurant's spotlight. Its skin is a reddish colour with a golden tinge, the result of a good marinate and oven roast. Thin layers of fat nestle just under the skin, making every bite a smooth and tender contrast to the crispy top skin. The meat is juicy and bursting with flavour and when eaten with the sweet plum sauce, makes for meaty bites that get more fragrant the longer you chew.
The wok fried prawns with pumpkin butter sauce live up to the chef's promise of local Cantonese fare with a modern twist. Pumpkin butter sauce, which tastes temptingly close to fish roe, ups the creaminess of the fresh prawns wok fried whole with the shell still intact. The resulting giant prawns detach from its shell easily while tasting sweet of the sea, creamy of the pumpkin puree and smoky from the wok.
Dessert is an enticing affair of hot and cold. Chilled mochi filled with red bean paste partners with Shanghai deep fried lotus pancake for a mouthful that is soft and chewy at first, then crispy and crumbly towards the end. A bowl of sea bird's nest in chilled aloe vera and longan soup comes together to wash it all down for a close to a meal that encompasses all the best textures and flavours.
Ti Chen Chinese Restaurant offers three decadent set menus for this Chinese New Year. They are the Auspicious Good Luck Set priced at RM988++ per table of 10 persons, the Auspicious Good Fortune Set priced at RM1,288++ per table of 10 persons and lastly the Auspicious Good Health Set priced at RM1,688++ per table of 10 persons.
For more information or reservation inquiries, please call 03 - 7840 5502 or email dine@thesaujana.com.
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